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GRILLING GUIDE
Preheat the grill on high for 5 to 10 minutes for best flavor.
Type Control Setting Cooking Time Procedure
Meat
Steak (1/2 to 3/4")
Rare HI 6 to 10 minutes Turn after 3 to 5 minutes.†
Medium HI 10 to 16 minutes Turn after 5 to 8 minutes.
Well HI 21 to 24 minutes Turn after 6 to 12 minutes.
Steak (1-1/4")
Rare HI 14 to 24 minutes Turn after 7 to 12 minutes.†
Medium HI 18 to 30 minutes Turn after 9 to 15 minutes.
Well HI 24 to 34 minutes Turn after 12 to 17 minutes.
Hamburgers (3 to 4 oz.) Medium 20 to 25 minutes Turn after half the time.
Pork chops Medium 20 to 30 minutes Turn occasionally.
Fully cooked smoked pork chops Medium 10 to 15 minutes Turn after half the time.
Ham slices Medium 15 to 20 minutes Turn after half the time.
Pork ribs Medium 50 to 65 minutes Turn occasionally. Brush
with barbecue sauce during
the last 15 minutes.
Fully cooked sausages
Hot dogs, brats HI 7 to 12 minutes Turn occasionally.
Polish HI 13 to 16 minutes Turn occasionally.
Fresh sausages
Links Medium 15 to 25 minutes Turn occasionally.
Patties (3" diameter) Medium 15 to 20 minutes Turn after half the time.
Italian sausage Medium 25 to 30 minutes Pierce casing with a fork.
Turn once.
Lamb chops Medium 20 to 30 minutes
Turn occasionally. Brush with
glaze, if desired.
Poultry
Chicken
Pieces: bone-in Medium 35 to 50 minutes Turn occasionally.
Boneless breasts Medium 25 to 35 minutes Turn occasionally.
Wings Medium 25 to 35 minutes Turn occasionally.
Cornish hen (halved) Medium 35 to 45 minutes Turn occasionally.
Fish
Small, whole (1") Medium 15 to 20 minutes Brush with butter. Turn after
half the time.
Steaks (1") Medium 20 to 25 minutes Brush with butter. Turn after
half the time.
Fillets—with skin on (1/2") Medium 10 to 15 minutes Start skin side down. Brush
with butter. Turn after half
the time.
Shrimp (skewered) Medium 10 to 20 minutes Turn and brush with butter
or marinade frequently.
Bread
Garlic bread Medium 4 to 6 minutes Turn after half the time.
Hot dog or hamburger buns Medium 1 to 2 minutes Turn after half the time.
†The U. S. Department of Agriculture says
“Rare beef is popular, but you should know that cooking it to only 140°F. means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
Grilling Grilling Guide