47
WEIGHT OR
APPROXIMATE
SPECIAL INSTRUCTIONS
THICKNESS
TIME
AND TIPS
Tenderloin,
Porterhouse,
T-Bone, Sirloin
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once.
1-1/2 inch
High
11 to 18 minutes
Medium
1 inch
Low to
12 to 22 minutes
1-1/2 inch
High
16 to 27 minutes
Well-done
1 inch
Low
18 to 30 minutes
1-1/2 inches
Low
16 to 35 minutes
Lamb
Chops & Steaks
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once.
1-1/2 inch
High
14 to 18 minutes
Medium
1 inch
Low to
13 to 20 minutes
1-1/2 inch
High
18 to 25 minutes
Well-done
1 inch
Low
17 to 30 minutes
pork
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Chops
Grill, turning once. Cook well done.
Well-done
1-1/2 inches
Low
30 to 40 minutes
Pork
Ham steaks
Remove excess fat from edge.
Slash remaining fat at 2-inch intervals.
Grill, turning once.
Hot dogs
Medium
5 to 10 minutes
Slit skin. Grill, turning once.
POULTRY
Place skin side up. Grill, turning and
brushing frequently
with melted butter, margarine, oil or
marinade.
Halved or
Low
40 to 60 minutes
Quartered well-
done
Breasts well-done
Low
30 to 45 minutes
Broiler/fryer
2 to 3 pounds
Low
1 to 1-1/2 hours
(precooked)
1/2 inch slices
High
4 to 8 minutes
Ribs
Low
30 to 40 minutes
10 to 15 minutes
1 inch
Low
20 to 30 minutes
Grill, turning occasionally.
During last few minutes brush with
barbecue sauce, turn several times.
FOOD
FLAME SIZE
Rare
1 inch
High
8 to 14 minutes
Rare
1 inch
High
Grill Cooking Chart
continues
47
HEAT
SETTING
Содержание 720-0536
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