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4654870 15
TIME
Rare: 7-10 minutes
Medium: 12-15 minutes
Well: 18 - 20 minutes
Rare: 6 - 7 minutes
Medium: 8 - 10 minutes
Well: 12 minutes
Medium: 8 minutes
Medium/Well: 10 minutes
Well: 12 minutes
25 minutes
Internal temp. 160
O
F
20 minutes
10 minutes per side
10 minutes per pound
Internal temp. 180
O
F
Rare: 7 minutes
Medium: 12 minutes
Well: 15 minutes
8 - 12 minutes
3 - 5 minutes
30 minutes
1 hour
6 minutes
12 - 15 minutes
15 minutes
8 - 10 minutes
TEMPERATURE
500°F - 600°F
500°F - 600°F
450°F - 500°F
350°F - 450°F
350°F - 450°F
350°F - 375°F
350°F - 375°F
350°F - 450°F
350°F - 450°F
400°F - 425°F
350°F - 400°F
350°F - 400°F
350°F - 400°F
350°F - 400°F
350°F - 400°F
350°F - 400°F
SIZE / QUANTITY
1 inch
1/2 inch
1/2 inch
1 inch
1/2 inch
8 ounces
1 each
1 inch - 8 ounces
8 ounces
8 ounces
1 each
1 each
8 ounces
1 each
Half
1 medium size
ITEM
Steak
(T-bone, ribeye, sirloin,
filet mignon, etc.)
Steak
(T-bone, ribeye, sirloin,
filet mignon, etc.)
Hamburgers
Pork Chop
Pork Chop
Boneless, Skinless,
Chicken Breast
Whole Chicken
Tuna/Sword Fish
Whole Rainbow Trout Filet
Shrimp, Medium,
peeled and deveined
Corn on Cob
Baking Potatoes
Mushrooms, Button, Whole
Yellow Onions
Tomatoes
Zucchini/Yellow Squash
and Eggplant
Cooking Zones
Cooking times and temperatures may vary according to specific
recipes, cooking conditions, or barbecue equipment used. Take
this into consideration to insure best results.
INITIAL SETTINGS:
First preheat on HIGH to maximum sustained temperature.
Then place food on grill and adjust controller to obtain
desired temperature on cooking chart below.
Zone I
Zone II
* Increase cooking time 5 minutes or to desired doneness.
Zone II
Cooking Chart
ZONE
I
I
I
II
II
II
II
II
II
II
II
II
III
Dry Rub
Marinade
*
III
Dry Rub
Marinade
*
III
Dry Rub
Marinade
*
III
Dry Rub
Marinade
*