13
GRILLING GUIDE
Preheat the grill on high for 5 to 10 minutes for best flavor.
Type
Control Setting
Cooking Time
Procedure
Meat
Steak (1/2 to 3/4")
Rare
HI
6 to 10 minutes
Turn after 3 to 5 minutes.†
Medium
HI
10 to 16 minutes
Turn after 5 to 8 minutes.
Well
HI
21 to 24 minutes
Turn after 6 to 12 minutes.
Steak (1-1/4")
Rare
HI
14 to 24 minutes
Turn after 7 to 12 minutes.†
Medium
HI
18 to 30 minutes
Turn after 9 to 15 minutes.
Well
HI
24 to 34 minutes
Turn after 12 to 17 minutes.
Hamburgers (3 to 4 oz.)
Medium
20 to 25 minutes
Turn after half the time.
Pork chops
Medium
20 to 30 minutes
Turn occasionally.
Fully cooked smoked pork chops
Medium
10 to 15 minutes
Turn after half the time.
Ham slices
Medium
15 to 20 minutes
Turn after half the time.
Pork ribs
Medium
50 to 65 minutes
Turn occasionally. Brush
with barbecue sauce during
the last 15 minutes.
Fully cooked sausages
Hot dogs, brats
HI
7 to 12 minutes
Turn occasionally.
Polish
HI
13 to 16 minutes
Turn occasionally.
Fresh sausages
Links
Medium
15 to 25 minutes
Turn occasionally.
Patties (3" diameter)
Medium
15 to 20 minutes
Turn after half the time.
Italian sausage
Medium
25 to 30 minutes
Pierce casing with a fork.
Turn once.
Lamb chops
Medium
20 to 30 minutes
Turn occasionally. Brush with
glaze, if desired.
Poultry
Chicken
Pieces: bone-in
Medium
35 to 50 minutes
Turn occasionally.
Boneless breasts
Medium
25 to 35 minutes
Turn occasionally.
Wings
Medium
25 to 35 minutes
Turn occasionally.
Cornish hen (halved)
Medium
35 to 45 minutes
Turn occasionally.
Fish
Small, whole (1")
Medium
15 to 20 minutes
Brush with butter. Turn after
half the time.
Steaks (1")
Medium
20 to 25 minutes
Brush with butter. Turn after
half the time.
Fillets—with skin on (1/2")
Medium
10 to 15 minutes
Start skin side down. Brush
with butter. Turn after half
the time.
Shrimp (skewered)
Medium
10 to 20 minutes
Turn and brush with butter
or marinade frequently.
Bread
Garlic bread
Medium
4 to 6 minutes
Turn after half the time.
Hot dog or hamburger buns
Medium
1 to 2 minutes
Turn after half the time.
†The U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F. means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
Grilling
Grilling Guide
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