Grilling Guide
Follow these guidelines for successful grilling:
1
Set the temperature control dial to the desired temperature. Preheat the grill
until the READY arrow light goes out, approximately 10 minutes.
2
Marinate meats before grilling for extra flavor and tenderness, if desired.
(Marinades with added sugar will cause meats to brown more quickly.)
3
Before grilling, partially cook bone-in chicken, ribs and uncooked smoked or
fresh sausages for best results. If not partially cooked, these meats may
become overbrowned on the outside before the center is done.
4
Turn food once during grilling unless otherwise directed.
5
If desired, brush with barbecue or other sauce during last 5 to 10 minutes
of grilling.
6
Unplug from outlet and allow grill to cool completely before disposing of
drippings that have accumulated in the drip channel.
9
Grilling Chart
Meat
Time/Temp.
Doneness Test
Helpful Hints
BEEFSTEAKS
1” thick
10 - 15 min.
Medium rare - 145˚
Slash fat around edge to prevent
3 ⁄4” thick
MAX
Medium - 160˚
curling (avoid cutting into meat).
Well done - 170˚
BURGERS
(3 ⁄4” thick)
Hamburgers
14 - 16 min.
Medium (160°) or
400°
Until no longer pink
Turkey burgers
15 - 20 min.
in center
400°
PORK CHOPS
Rib and loin
10 - 12 min.
Until slightly pink
Slash fat around edge to prevent
1 ⁄ 2” thick
12 - 15 min.
in center or 160°.
curling (avoid cutting into meat).
3 ⁄4” thick
12 - 15 min.
350°