Wolf IG15/S, Инструкция по использованию и уходу, Страница: 14 / 20

Wolf Grilling Guide
14
Grilling Guide
FOOD THICK/WT SETTING INT TEMP TIME COMMENTS
BEEF
Hamburgers 1 /
2
"
–
3 /
4
"
(13–19)
thick
HIGH 160°F
(70°C)
Medium
16–20 min Grill, turning once when juices rise to
the surface.
Steaks , rare 1"
(25)
thick HIGH 140°F
(60°C)
11–13 min Remove excess fat and notch remain-
ing fat on edges to prevent curling.
Steaks , medium 1"
(25)
thick HIGH 160°F
(70°C)
16–18 min
Steaks , well done 1"
(25)
thick HIGH 180°F
(80°C)
21–23 min
PORK
Chops 3 /
4
"
(19)
thick HIGH 160°F
(70°C)
14–17 min Remove excess fat and notch remain-
ing fat on edges to prevent curling.
Tenderloin , whole 1 1 /
2
lbs
(.7 kg)
HIGH 160°F
(70°C)
50–60 min Brush with oil and seasoning.
Tenderloin , marinated 1 1 /
2
lbs
(.7 kg)
MED HIGH 160°F
(70°C)
50–60 min
Sausages or brats , fresh MED HIGH 180°F
(80°C)
20–25 min Do not pierce with a fork.
Hot dogs 8 per lb HIGH 140°F
(60°C)
5–7 min Place vertically on grate.
POULTRY
Chicken breasts , bone-in HIGH 170°F
(75°C)
35–40 min
Legs and thighs , bone-in HIGH 180°F
(80°C)
30–40 min Begin with skin side up.
Chicken breasts , boneless 1 /
2
"
(13)
thick HIGH 170°F
(75°C)
13–15 min Pound with a meat tenderizer until
even thickness.
Cornish hens , halved 2 lbs
(.9 kg)
HIGH 180°F
(80°C)
30–35 min
SEAFOOD
Fish fillets or steaks 1"
(25)
thick HIGH 16–20 min Brush with oil to prevent sticking.
Shrimp 26–30 per lb HIGH 18–20 min Turn frequently.