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Appendix A: Cooking Guides
Grilling Guide
(For 36” units with grill feature)
Generally we recommend preheating the grill 10 minutes on high. Then follow the guide below.
When grilling roasts and thick meats sear on high then reduce heat to allow food to cook
throughout and not burn. Turn meats once after juices appear on the surface. Flare-ups will
naturally occur when fat falls on the flame so do not leave unattended. Until flaming subsides
reduce heat and use a long handled spatula or tongs to move meat to a different area of grill.
Brush BBQ sauces on during last few minutes of grilling. To test for doneness make a small
slash in center of meat, not at the edge where more juices will be lost.
Meat Cut Flame Size Thickness
Inches Cent.
Approximate Cooking
Time
(in minutes)
& Comments
Steaks High ¾-1 2 5-7 total, turning once
Beef
Ground beef patties Medium ¾ 2 8-15 total, turning once &
cooking until well done
Hot dogs Medium 5-10, turning once
Pork
Pork chops or kabobs Medium to sear each
side; then low
¾-1 2 5/side to sear; then 30-40
or until no longer pink
Lamb
Lamb chops or kabobs High ¾-1 2 5-7 total, turning once
Chicken parts, with
bone and skin
Medium to brown;
then low to finish
5/side to brown; then 30-
40 until juices run clear
Chicken
Boneless, skinless
breasts
Medium to brown;
then low to finish
5/side to brown; then 10-
20 until no longer pink
Whole or steaks Medium ¾-1 2 8-10 total or until it flakes
with fork
Boneless fillets Until it flakes with
fork
5-10 total
Fish
Lobster tails, thawed 8-10 total