A-2
Guide to Grilling using the Main Burners and Direct Cooking Method
Grilling Steak and Ribs
Turn the grill Burners on IGN/HIGH, close Lid and preheat
your grill 10 to 15 minutes. Open Lid and place the meat on
the Cooking Grid directly above the lit Burners. Cook the meat
on both sides until seared. Reduce the heat to LOW and cook
meat until done. Grilling times will vary according to meat
thickness.
Grilling Hamburgers and Sausages
Turn the grill Burners on IGN/HIGH, close Lid and preheat
your grill 10 to 15 minutes. Open Lid and place the meat on
the Cooking Grid directly above the lit Burners. Cook the meat
on both sides until seared. Reduce the heat to LOW and cook
the meat until done. Grilling times will vary according to meat
thickness.
Grilling Poultry
Turn the grill Burners on IGN/HIGH, close Lid and preheat
your grill 10 to 15 minutes. Then raise the Lid, reduce heat to
LOW and cook poultry directly over lit Burners until done.
Poultry skin is fatty so you should expect some flare-ups
when using this direct method.
To minimize flare-ups, try grilling poultry using the indirect
method. Place the poultry on one side of the grill with the
opposing Burners on LOW heat, and lower the grill Lid.
Grilling times will vary based on the size of your poultry.
Grilling Pork
Turn Burners on IGN/HIGH and preheat your grill 10 to 15
minutes with the Lid closed. Raise Lid, place pork on Cook-
ing Grid and cook until seared. Reduce heat to LOW and cook
until done. Grilling times will vary according to meat thickness.
Whole Fish and Whole Fillets
Preheat your grill on IGN/HIGH for 10-15 minutes with the Lid
down. Raise lid and turn Burners to LOW heat. Place fish
(skin down) on grill and cook over direct heat until done. Use
cooking time as a guide or until fish is opaque but still moist.
Smaller Fish Fillets and Cubes
Follow the directions from above, using approximate cooking
times shown at right. Place a small piece of aluminum foil on
the Cooking Grids if the fish pieces are small enough to drop
between the Cooking Grids.
Vegetables and Fruit
Prepare your fruit or vegetables and brush with butter or
basting sauce if desired. To cook
indirectly,
the food should
be placed on the left or right side of your grill
with the Burner
lit on the opposite side and the grill lid down. Or center your
food on the Warming Rack and light the outer grill Burners.
Either way,
indirect cooking must be done with the Lid
down
.
In some instances, you may want to grill vegetables and fruit
directly
over the heat, using the supplied Cooking Grids.
Foods that work best with direct heat are relatively soft and
require a short cooking time: mushrooms, zucchini, toma-
toes and skewered fruit such as apricots, peaches, pineapple,
strawberries and kiwis. Remember the
Grill Lid must remain
up when cooking directly.
Cut of Meat
T-bone steak
Sirloin steak
Beef spare ribs
Porterhouse steak
New York strip steak
Hamburgers
Sausages
Chicken breast
(cook with bone down)
Chicken wings
Drumsticks
Whole bird
(cook with breast up)
Chops
Loins
Cutlets
Whole fish
Whole fish fillets
Fish fillets
Boneless cubes
Approximate Cooking Times
Rare:
4-8 minutes
Medium:
10-14 minutes
Well done:
15-20 minutes
Rare:
4-6 minutes
Medium:
8-10 minutes
Well done:
10-15 minutes
Direct method:
approximately 15 minutes
Indirect method:
up to 30 minutes
Indirect method:
approximately 1 hour
Medium:
10-14 minutes
Well done:
15-20 minutes
10-12 minutes per pound or
until fish is opaque
4-5 minutes each side
or until fish is opaque
For very firm vegetables, particularly potatoes and yams, we
recommend that you partially boil until almost cooked,
before placing them on the grill. Cooking times using the
indirect method
with the lid down will be similar to those for
your kitchen oven. However, there are many factors such as
outside temperature, wind conditions and location of grill
that affect your grill performance so we suggest you watch
the temperature gauge and adjust the heat accordingly.
Cooking times for foods prepared with the
direct method
will be much shorter because of the direct heat source.
Timing will be comparable to normal pan frying or grilling.
