14
Grilling
guide
This is a suggested guide only. There are many variables that will affect cooking performance. These include
wind, temperature, humidity and cut of meat.
Weight/
Flame
Approximate
Food
Thickness
Size
Time
Comments
Fresh Vegetables
Beets, carrots, turnips
Medium
12 to 20 min.
Slice. Dot with butter or margarine.
Wrap in heavy duty foil.
Turn occasionally.
Onion
1/2
″
slices
Medium
8 to 20 min.
Brush occasionally with melted
butter or margarine. Turn once.
Sweet potatoes
Whole
Medium
40 to 60 min.
Wrap individually in heavy
duty foil. Rotate occasionally.
White potatoes
6 to 8
High
45 to 60 min.
Wrap individually in heavy
ounces
duty foil. Rotate occasionally.
Frozen Vegetables
Asparagus, broccoli,
Medium
15 to 30 min.
Dot with butter or margarine and a
brussels sprouts, green
small amount of water. Wrap in
beans, peas
heavy duty foil. Turn occasionally.
Beef
Hamburgers
1/2
″
to 3/4
″
Medium
10 to 18 min.
Turn once when juices rise to the
surface. Do not leave unattended.
High
6 to 15 min.
A flare-up could occur.
Steaks—rare (140°)
1
″
High
8 to 14 min.
Remove excess fat from edge.
1
1
⁄
2
″
High
11 to 18 min.
Slash remaining fat at 2
″
intervals.
Steaks—medium (160°)
1
″
Medium
12 to 22 min.
Turn once.
1
1
⁄
2
″
to High
16 to 27 min.
Steaks—well done (170°)
1
″
Medium
18 to 30 min.
1
1
⁄
2
″
Medium
16 to 35 min.
Lamb Chops/Steaks
Rare (140°)
1
″
High
10 to 15 min.
Remove excess fat from edge.
1
1
⁄
2
″
High
14 to 18 min.
Slash remaining fat at 2
″
intervals.
Medium (160°)
1
″
Medium
13 to 20 min.
Turn once.
1
1
⁄
2
″
to High
18 to 25 min.
Well done (170°)
1
″
Medium
17 to 30 min.
Pork
Chops
1
″
Medium
15 to 40 min.
Remove excess fat from edge.
1
1
⁄
2
″
Medium
25 to 60 min.
Slash remaining fat at 2
″
intervals.
Turn once. Cook well done.
Ribs
Medium
40 to 60 min.
Turn occasionally. During the last
few minutes, brush with barbecue
sauce, turn several times.
Precooked ham steaks
1/2
″
High
4 to 8 min.
Remove excess fat from edge. Slash
remaining fat at 2
″
intervals. Turn once.
Hot dogs
Medium
5 to 10 min.
Slit skin. Turn once.
Poultry
Broiler fryer, halved
2 to 3 lbs.
Low
1 to 1
1
⁄
2
hours
Place skin side up. Turn frequently
or quartered
Medium
40 to 60 min.
brushing with melted butter,
margarine, oil or marinade.
Breasts
Medium
30 to 45 min.
Fish and Seafood
Steaks: halibut,
3/4
″
to 1
″
Low to
8 to 15 min.
Turn once. Brush with melted butter,
salmon, swordfish
Medium
margarine or oil to keep moist.
Whole catfish,
4 to 8 ounces
Low to
12 to 20 min.
Turn once. Brush with melted butter,
rainbow trout
Medium
margarine or oil to keep moist.
The Grill
Stainless Steel Outdoor Cooking Center
