Section 4:
USING THE COOKTOP
Grill Cooking Recommendations
Food
Weight or
Control
Total Suggested Special Instructions
Thickness
Setting
Cooking Time
and Tips
MEATS
Beef
Hamburgers
1/2 to 3/4 inch
MED
14 to 18 minutes
Grill, turning once when
(13 mm to 19 mm)
juices rise to the surface.
HI
12 to 15 minutes
Do not leave hamburgers
unattended since a flare
up can occur quickly.
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone,
Sirloin
Rare
1" (25 mm)
HI
10 to 14 minutes
Remove excess fat from
(140ºF)
1-1/2" (38 mm)
HI
13 to 18 minutes
edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
MED
1" (25 mm)
MED
to
14 to 22 minutes
(160º F)
1-1/2" (38 mm)
HI
18 to 27 minutes
Well-Done
1" (25 mm)
MED
22 to 32 minutes
(170º F)
1-1/2" (38 mm)
MED
27 to 37 minutes
Lamb
Chops &
Steaks
Rare
1" (25 mm)
HI
12 to 15 minutes
Remove excess fat from
(140ºF)
1-1/2" (38 mm)
HI
14 to 18 minutes
edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
MED
1" (25 mm)
MED
to
15 to 20 minutes
(160ºF)
1-1/2" (38 mm)
HI
18 to 25 minutes
Well-Done
1" (25 mm)
MED
20 to 30 minutes
(170ºF)
Pork
Chops
1/2" (13 mm)
MED
20 to 40 minutes
Remove excess fat from
1" (25 mm)
MED
35 to 60 minutes
edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Cook well done.
Ribs
MED
45 to 60 minutes
Grill, turning occasionally.
During last few minutes
brush with barbecue sauce,
turn several times.
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