Sample Cooking Methods
Unless otherwise noted, these cooking guidelines require
cooking with hood open.
Use this chart as a cooking guide.
Cooking
times may vary, depending on thickness of food.
FOOD
CONTROL SETTING
TOTAL COOKING TIME
Steak 1" Thick
High fire 2 min. each side
4 min. - Rare
High fire 2 min. each side. Balance “medium” fire
6 min. - Medium
High fire 2 min. each side. Balance “medium” fire
8 min. - Well Done
Hamburger
1
/
2
" Thick
High fire 2
1
/
2
min. each side
5 min. - Medium
High fire 3 min. each side
6 min. - Well Done
Chicken - Parts
High fire, 2 min. per side
20 to 25 min.
Balance medium low to low fire
Chicken Breast
3
/
4
" Thick
, Filleted
High fire, 2 min. each side
8 to 10 min.
Hot Dogs
Medium-Low
4-6 min.
Pork Chops
Medium
6 min. per side
Spare Ribs
High fire 5 min.
20 min. per side
Low to finish
Turn often
Lamb Chops
High fire 5 min.
15 min. per side
Medium to finish
Fish 1 lb.
Medium-Low
6-8 min. per side
Shrimp,
Shelled
Medium-Low
3-4 min. per side
Kabobs
Medium-Low
4-5 min. per side (2 sides)
COOK WITH HOOD CLOSED
Potatoes
Medium-Low
45-60 min. per side
Corn on the Cob
Medium-Low
20-30 min. per side
Onions
Medium-Low
20-30 min. per side
Lobster 1-1
1
/
2
lbs.
Medium-Low
15 min. per side
COOK ON ROTISSERIE WITH HOOD OPEN
Chicken - Whole
High fire 10 min. Balance “medium” fire
1 hour, 20 min.
Rib-eye Roast
High fire 10 min. Balance “medium” fire
15 min./lb. - Rare
20 min./lb. - Medium
25 min./lb. - Well Done
Pork Roast
High fire 10 min. Balance “medium” fire
Always cook well done
25 min./lb
Turkey 12-13 lbs.
Low fire,
Cook with hood closed
3 hours, 30 min.
until 175°F internal temp.
Infra-red Cooking
continued
15
