SECTION FOUR:
USING THE COOKTOP
GRILL COOKING CHART
FOOD
WEIGHT OR
CONTROL TOTAL SUGGESTED
SPECIAL INSTRUCTIONS
THICKNESS
SETTING COOKING TIME
and TIPS
MEATS
Beef
Hamburgers
1/2 to 3/4 inch
Medium
14 to 18 minutes
High
12 to 15 minutes
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone,
Sirloin
Rare
1 inch
High
10 to 14 minutes
(140˚F)
1-1/2 inches
High
13 to 18 minutes
Medium
1 inch
Medium to
14 to 22 minutes
(160˚F)
1-1/2 inches
High
18 to 27 minutes
Well-Done
1 inch
Medium
22 to 32 minutes
(170˚F)
1-1/2 inches
Medium
27 to 37 minutes
Lamb
Chops &
Steaks
Rare
1 inch
High
12 to 15 minutes
(140˚F)
1-1/2 inches
High
14 to 18 minutes
Medium
1 inch
Medium to
15 to 20 minutes
(160˚F)
1-1/2 inches
High
18 to 25 minutes
Well-Done
1 inch
Medium
20 to 30 minutes
(170˚F)
Pork
Chops
1/2 inch
Medium
20 to 40 minutes
1 inch
Medium
35 to 60 minutes
Ribs
Medium
45 to 60 minutes
Grill, turning once when juices
rise to the surface. Do not
leave hamburgers unattended
since a flare-up could occur
quickly.
Grill, turning occasionally.
During last few minutes brush
with barbecue sauce, turn sev-
eral times.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Cook well done.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
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