GRILL COOKING CHART
TABLA DE COCCIÓN PARA LA PARRILLA
GUIDE DE CUISSON
Section Nine:
Sección Nueve
Partieneuf:
FOOD
WEIGHT OR
FLAME
APPROXIMAT E
SPECIAL INSTRUCTIONS
THICKNESS
SIZE
T I M E
AND TIPS
MEATS
Pork
Ham Steaks
(precooked)
Hot Dogs
POULT RY
Broiler/Fryer
Halved or
Quartered
Breasts
FISH AND
SEAFOOD
Steaks
Halibut,
Salmon,
Swordfish
Whole
Catfish
Rainbow
Trout
1/2 inch
2 to 3 pounds
3/4 to 1 inch
4 to 8 ounces
High
Medium
Low or
Medium
Medium
Medium to
High
Medium to
High
4 to 8 minutes
5 to 10 minutes
1 to 1-1/2 hours
40 to 60 minutes
30 to 45 minutes
8 to 15 minutes
12 to 20 minutes
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once.
Slit skin. Grill, turning once.
Place skin side up. Grill, turning
and brushing frequently with
melted butter, margarine, oil or
marinade.
Grill, turning once. Brush with
melted butter, margarine or oil to
keep moist.
Grill, turning once. Brush with
melted butter, margarine or oil.
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