7
Food
Weight
or Size
Time
(minutes)
Dial
Setting
Helpful Hints
Beef
Sirloin, Rump, Rib
Eye, Fillet
11 oz – 300g
1”(2.5 cm)
Rare:
2 minutes per side
Medium:
5 minutes per side
Welldone:
10 minutes per side
15
Brush with a small
amount of oil for
better browning
Pork
Chops, rib and
loin
6 – 8oz
150 – 200 g
1 – 1-1/2”
(2.5–4 cm)
10 minutes
per side
13
Trip fat before
grilling for best
results
Lamb
Loin, cutlets. leg
steaks
6 – 8oz
150 – 200 g
1 – 1-1/2”
2.5 – 4 cm
8 minutes
per side
13
Trim fat before
grilling for best
results
Chicken
Breast, skinless,
boneless
Skin on and
boneless
Thigh, skinless
4 – 6 oz
100 – 150 g
4 – 6 oz
100 – 150 g
4 oz
100 g
9 – 10 minutes
per side
10 – 12 minutes
per side
7 – 9 minutes
per side
12
Chicken is cooked
when juices run
clear
Meatburgers
4 oz – 100g
1/2” (1 cm) thick
5 – 6 minutes
per side
14
Thicker burgers
will take slightly
longer
Sausages
Standard
10 minutes
per side
14
Space evenly.
Thicker sausages
may take slightly
longer.
SalmonFillet
6 oz – 150 g
1” (2.5 cm) thick
4 minutes
per side
13
Cook with skin
side down first
WhiteFish
Fillet
8 oz – 225 g
1/2” (1 cm) thick
4 – 5 minutes
per side
13
Cook with skin
side down. Fish is
cooked when flesh
turns opaque.
GRILLING CHART
