FOOD
WEIGHT OR
CONTROL TOTAL SUGGESTED
SPECIAL INSTRUCTIONS
THICKNESS
SETTING COOKING TIME
AND TIPS
POULTRY
Chicken
Broiler/Fryer
2 to 3 pounds
Low or
1 to 1-1/2 hours
Halved or
Medium
40 to 60 minutes
Quartered
Breasts
Medium
30 to 45 minutes
FISH AND
SEAFOOD
Steaks
Halibut,
3/4 to 1 inch
Medium to
8 to 15 minutes
Salmon,
High
Swordfish
Whole
Catfish,
4 to 8 ounces
Medium to
12 to 20 minutes
Rainbow
High
Trout
MEATS
Pork
Ham Steaks
(pre-cooked)
1/2 inch
High
4 to 8 minutes
Hot Dogs
Medium
5 to 10 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 fre-
quently with melted but-
ter, margarine, oil or mari-
nade.
Grill, turning once. Brush
with melted butter, mar-
garine or oil to keep moist.
Grill, turning once. Brush
with melted butter, mar-
garine or oil
SECTION FOUR:
USING THE COOKTOP
GRILL COOKING CHART
Page 22