Grilling Guide
The following times are to be used as a guideline only. Preheat the Grill for eight minutes.
Cooking times will vary due to the cut or thickness of the meat being cooked. To be sure
that the food is done, use a meat thermometer. If the food is not quite done, continue to
cook and check periodically so it is not over cooked.
Food &
Temperature
Approximate
Special
Quantity
Setting
Cooking Time
Instructions
Beef
Hamburgers,
Medium High
12-15 min.
Turn halfway
4 oz. each, 3/4" thick
through cooking time.
Hamburgers,
Medium High
15-18 min.
Turn halfway
8 oz. each, 1" thick
through cooking time.
Ribeye Steak,
Medium High
Med.-Rare 4-5 min. Turn halfway
12 oz. each, 1/2" thick
Medium 5-6 min.
through cooking time.
Well 6-7 min.
Ribeye Steak,
Medium High
Med.-Rare 7-8 min. Turn halfway
8 oz. each, 1" thick
Medium 8-9 min.
through cooking time.
Well 9-10 min.
T-bone Steak,
Medium High
Med.-Rare 5-6 min. Turn halfway
6 oz. each, 1/2" thick
Medium 6-7 min.
through cooking time.
Well 7-8 min.
T-bone Steak,
Medium High
Med.-Rare 8-9 min. Turn halfway
8 oz. each, 1" thick
Medium 9-10 min.
through cooking time.
Well 10-11 min.
Beef Kabobs
Medium
Well 15-20 min.
Marinate in oil and
seasoning. Turn often
during cooking time.
Pork
Pork Chops, bone-in,
Medium Low
Med. 6-7 min.
Turn halfway
4-6 oz. each, 1/2" thick
Well 8-9 min.
through cooking time.
Pork Chops, boneless,
Medium Low
Med. 16-17 min.
Turn halfway
8 oz. each, 1 1/4" thick
Well 18-19 min.
through cooking time.
Bacon
Medium
Well 9-15 min.
Turn frequently while
cooking
Pork Sausage Patties,
Medium
Well 6-8 min.
Turn halfway
1 1/2 oz. each, 1/2" thick
through cooking time.
Spare Ribs, 1 slab,
Low
Well 50-60 min.
Parboil for 15 minutes
each pc 3 rib sections
before putting on grill.
Cook 30 minutes,
turn halfway through
cooking time. Add
barbeque sauce. Turn
after 10-15 minutes
and add sauce to
other side. Cook
another 10-15 min.
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to an
internal temperature of 145˚ - 170˚F, pork should be cooked to an internal temperature of 160˚F -170˚F,
and poultry products should be cooked to an internal temperature of 170˚F - 180˚F to be sure any harm-
ful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to an
internal temperature of at least 165˚F.
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