11
Grill Cooking Chart*
FOOD
WEIGHT OR
CONTROL
TOTAL
SPECIAL
THICKNESS
SETTING
SUGGESTED
INSTRUCTIONS
COOKING TIME
AND TIPS
Beef
MED
8 - 15 minutes
Grill turning once
Hamburgers
1/2 - 3/4”
when juices rise
1.3 - 1.9 cm
to the surface.
We suggest that
ground chuck be
used for
hamburgers, as it
will give you a
juicier hamburger
Do not leave
hamburgers
unattended since
a flare-up could
occur quickly.
Steaks
Rib, Club,
Remove excess
Sirloin,
fat from edge.
T-Bone,
Slash remaining
Porterhouse
fat at 2 inch
intervals to keep
Rare
1” (2.5 cm)
HI
8-12 minutes
edges from
140
o
F/60
o
C
1-1/2” (3.8 cm)
HI
11-16 minutes
curling. Grill, turning
once.
Medium
1” (2.5 cm)
MED
10-12 minutes
160
o
F/71
o
C
1-1/2” (3.8 cm)
MED
16-25 minutes
Well-done
1” (2.5 cm)
MED-HI
20-30 minutes
170
o
F/77
o
C
1-1/2” (3.8 cm)
25-35 minutes
Tenderloin
5 lbs (2.3 kg)
HI
30-40 minutes
Remove surface
fat and fatty
tissue. Fold over
thin end to form
uniformly thick
piece. Bind with
string. Grill,
turning as needed to
brown evenly. Brush
often with melted
margarine or oil.
Poultry
Chicken
Place skin side
halves or
2 - 3 lbs
MED-HI
1 - 1½ hours
up. Grill, turning and
quarters
1.9 - 2.5 cm
40 - 60 minutes
brushing frequently
with melted
butter or oil.
Pork
Remove excess fat
Chops
1/2” (1.3 cm)
MED
20-40 minutes
from edge. Slash
1” (2.5 cm)
MED
35-60 minutes
remaining fat at 2-
inch intervals to
keep edge from
curling. Grill,
turning once, and
moving if necessary.
10
Grill Cooking tips
Grilling can be either an open or closed canopy process.
Open canopy grilling is excellent for foods requiring quick searing like
steaks, burgers, chops, and hot dogs. Closed canopy grilling is
similar to roasting in an oven. Food is cooked by heat reflection from
the cover as well as heat from the burners below.
• When grilling chicken, roasts, well done steaks or chops and thick pieces of
meat, sear on High. Then reduce the heat setting to prevent excessive flare-
up. This will allow the food to cook through without burning the outside.
• When grilling large pieces of meat, use a meat thermometer to insure that
meats are either rare, medium and well cooked.
• After steaks, chops, or hamburgers have been allowed to sear for
approximately 1 minute, you may slide a spatula under the meat and turn it
approximately 90
o
so that a waffle pattern will be seared onto the food.
• Use a metal spatula or tongs instead of a fork to turn the meat. A fork will
puncture the meat, allowing juices to escape.
• Turn the meat over only once. Juices are lost when steaks, chops, or
hamburgers are turned several times. The best time to turn the meat is after
the juices have begun to bubble to the surface.
• To test for doneness, make a small slash in the center of the meat, not the
edge. This will prevent loss of juices.
• Occasionally there may be flare-ups or flames above the grill due to drops of
fat falling onto the flavor generator plates. It is normal to have some flare-up
during grilling. If necessary, use a long spatula to move food to another area
until the flames subside.
150
250
350
500
450
550
650
750
°F
200
300
400
600
700
“E” Series Canopy
Thermometer
“T” Series Canopy
Thermometer
