TEC Sterling, Owner'S Manual, Page: 15 / 26

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 , Fileted 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
13