Grilling Guide
Follow these guidelines for successful grilling:
1
Set the temperature control dial to the desired temperature.
Preheat the grill until the READY arrow light goes out, approximately
10 minutes.
2
Marinate meats before grilling for extra flavor and tenderness, if
desired. (Marinades with added sugar will cause meats to brown
more quickly.)
3
Before grilling, partially cook bone-in chicken, ribs and uncooked
smoked or fresh sausages for best results. If not partially cooked,
these meats may become overbrowned on the outside before the
center is done.
4
Turn food once during grilling unless otherwise directed.
5
If desired, brush with barbecue or other sauce during last 5 to 10
minutes of grilling.
6
Unplug from outlet and allow grill to cool completely before
disposing of drippings that have accumulated in the drip channel.
10
9
Grilling Chart (cont.)
Meat
Time/Temp. Doneness Test
Helpful Hints
PORK RIBS
Spare ribs
25 - 30 min.
Until no longer pink
Turn ribs every 5 minutes.
350°
in center or 160˚.
Country-style
25 to 35 min.
Until no longer pink
350°
in center or 160˚
SAUSAGE LINKS
Hot dogs and
4 - 6 min.
Until hot (140˚)
Pierce 2 or 3 times to prevent skin
other cooked,
400°
from bursting.
Bratwurst and
12 - 15 min.
Until no longer pink
Turn 3 or 4 times while grilling.
other
300°
in center (180˚)
uncooked
smoked or
fresh sausages
CHICKEN PIECES
Bone-in
25 - 35 min.
Until juice in center
Grill bone-in chicken meaty
350°
is no longer pink
side down for the first 10 minutes,
then turn every 5 minutes until
done.
Boneless breast
20 - 35 min.
Until juice in center
half with skin
350°
is no longer pink
Boneless, skinless 15 - 20 min.
Until juice in center
breast half
350°
is no longer pink
SHRIMP
Large raw,
8 - 12 min.
Until pink and firm
Brush lightly with vegetable oil
shelled
350°
before grilling and twice while
and deveined
grilling to retain moisture
FISH
Whole, drawn
10 min. per
Until fish flakes
Measure fish at thickest point.
and scaled
1/2” thick
easily with fork (160˚) Brush all fish lightly with vegetable
350°
oil before grilling and twice while
grilling to retain moisture.
Steaks, 3⁄4” thick 15 - 20 min.
Until fish flakes
Brush grill lightly with vegetable oil
350°
easily with fork (160˚) before grilling.
Fillets
10 min. per
Until fish flakes
If fillets have skin, grill skin sides
1/2” thick
easily with fork (160˚) up first.
350°
Grilling Chart
Meat
Time/Temp. Doneness Test
Helpful Hints
BEEFSTEAKS
1” thick
10 - 15 min.
Medium rare - 145˚
Slash fat around edge to prevent
3 ⁄4” thick
MAX
Medium - 160˚
curling (avoid cutting into meat).
Well done - 170˚
BURGERS
(3 ⁄4” thick)
Hamburgers
14 - 16 min.
Medium (160°) or
400°
Until no longer pink
Turkey burgers
15 - 20 min.
in center
400°
PORK CHOPS
Rib and loin
10 - 12 min.
Until slightly pink
Slash fat around edge to prevent
1 ⁄ 2” thick
12 - 15 min.
in center or 160°.
curling (avoid cutting into meat).
3 ⁄4” thick
12 - 15 min.
350°
2006_ReverseGrill manual0035 7/27/06 1:19 PM Page 11
