Cooking Zones
Electric Patio Caddie Cooking Chart
Cooking times and temperatures may vary according to specific
recipes, cooking conditions, or barbecue equipment used. Take
this into consideration to insure best results.
First preheat on HIGH to maximum sustained temperature. Then
place food on grill and adjust controller to obtain desired
temperature on cooking chart below.
Vegetables
Pork Chops
Chicken Parts
Whole Chicken
Corn on the Cob
Steaks
Hamburgers
Fish
I
Item
Steak
(T-bone, ribeye, sirloin,
Filet mignon, etc.
Steak
(T-bone, ribeye, sirloin,
Filet mignon, etc.
Hamburgers
Pork Chop
Pork Chop
Boneless, Skinless,
Chicken Breast
Whole Chicken
Tuna/Sword Fish
Whole Rainbow Trout Filet
Shrimp, Medium,
Peeled and de-veined
Corn on Cob
Baking Potatoes
Mushrooms, Button, Whole
Yellow Onions
Tomatoes
Zucchini/Yellow Squash,
Size/Quantity
1 inch
1/2 inch
1/2 inch
1 inch
1/2 inch
8 ounces
1 each
1 inch - 8 ounces
8 ounces
8 ounces
1 each
1 each
8 ounces
1 each
Half
1 medium size
Temperature
500°F - 600°F
500°F - 600°F
450°F - 500°F
350°F - 450°F
350°F - 450°F
350°F - 375°F
350°F - 375°F
350°F - 450°F
350°F - 450°F
400°F - 425°F
350°F - 400°F
350°F - 400°F
350°F - 400°F
350°F - 400°F
350°F - 400°F
350°F - 400°F
Time
Rare: 7-10 minutes
Medium: 12-15 minutes
Well: 18-20 minutes
Rare: 6-7 minutes
Medium: 8-10 minutes
Well: 12 minutes
Medium: 8 minutes
Medium/Well: 10 minutes
Well: 12 minutes
25 minutes,
Internal temp. 160°F
20 minutes
10 minutes per side
10 minutes per pound
Internal temp. 180°F
Rare: 7 minutes
Medium: 12 minutes
Well: 15 minutes
8-12 minutes
3-5 minutes
30 minutes
1 hour
6 minutes
12-15 minutes
15 minutes
8-10 minutes
Zone
I
I
II
I
Dry Rub
*
II
Marinade
I
Dry Rub
*
II
Marinade
I
Dry Rub
*
II
Marinade
I
Dry Rub
*
II
Marinade
II
II
II
II
II
II
II
II
*Increase cooking time 5 minutes or to desired doneness.
Zone
II
Zone
II
Zone
I
12 • 06601357
