GRILLING HINTS
The doneness of meat, whether rare, medium, or well
done, is affected to a large degree by the thickness of the
cut. Expert chefs say it is impossible to have a rare
doneness with a thin cut of meat.
The cooking time is affected by the kind of meat, the size
and shape of the cut, the temperature of the meat when
cooking begins, and the degree of doneness desired.
When defrosting meats it is recommended that it be done
overnight in the refrigerator as opposed to a microwave.
This in general yields a juicier cut of meat.
Use a spatula instead of tongs or a fork to turn the meat,
as a spatula will not puncture the meat and let the juices
run out.
To get the juiciest meats, add seasoning or salt after the
cooking is finished on each side and turn the meat only
once (juices are lost when the meat is turned several
times). Turn the meat just after the juices begin to bubble
to the surface.
Trim any excess fat from the meat before cooking. To
prevent steaks or chops from curling during cooking, slit
the fat around the edges at 2-inch intervals.
DO NOT LEAVE THE GRILL UNATTENDED
WHILE COOKING.
GRILL COOKING CHART
FOOD
WEIGHT OR
THICKNESS FLAME
SIZE
APPROXIMATE
TIME
SPECIAL INSTRUCTIONS
AND TIPS
VEGETABLES
Fresh
Slice. Dot with butter or margarine.
Wrap in heavy-duty foil.
Grill, turning occasionally.
Beets
Medium
12 to 20 minutes
Carrots
Turnips
Grill, turning once. Brush
occasionally
with melted butter or margarine.
Onion
1/2 inch slices
Medium
8 to 20 minutes
Potatoes
Wrap individually in heavy-
duty foil. Grill, rotating
occasionally.
Sweet
Whole
Medium
40 to 60 minutes
White
6 to 8 ounces
High
45 to 60 minutes
Frozen
Dot with butter or margarine.
Wrap in heavy-duty foil. Grill,
turning occasionally.
Asparagus
Medium
15 to 30 minutes
Broccoli
Brussels
Sprouts
Green beans
18
