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FOOD WEIGHT
OR THICKNESS
FLAME
SIZE
APPROXIMATE
TIME
SPECIAL
INSTRUCTIONS
AND TIPS
MEATS BEEF
Hamburgers
1/2 to 3/4 inch
Medium
10 to 18 minutes
Grill, turning once when juices rise
to the surface. Do not leave
hamburgers unattended. A flare-up
could occur quickly.
Tenderloin, High 8 to 15 minutes
Porterhouse,
Rib eye
Rare 1 inch High 8 to 14 minutes Remove excess fat from edges.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Medium 1-1/2 inch High 11 to 18 minutes
1 inch Medium to 12 to 22 minutes
1-1/2 inch High 16 to 27 minutes
Well-done 1 inch Medium 18 to 30 minutes
1-1/2 inches Medium 16 to 35 minutes
Lamb
Chops & Steaks
Rare 1 inch High 10 to 15 minutes Remove excess fat from edges.
Slash remaining fat at 2 inch
intervals. Grill, turning once.
1-1/2 inch High 14 to 18 minutes
Medium 1 inch Medium to 13 to 20 minutes
1-1/2 inch High 18 to 25 minutes
Well-done 1 inch Medium 17 to 30 minutes
Pork
Chops
1 inch Medium 20 to 30 minutes Remove excess fat from edges.
Slash remaining fat at 2 inch
intervals. Grill, turning once. Cook
well done.
Well-done 1-1/2 inches Medium 30 to 40 minutes
Ribs
Pork
Medium 30 to 40 minutes
Grill, turning occasionally.
During last few minutes, brush with
barbecue sauce, turning several
times.
Ham steaks
(precooked)
1/2 inch slices High 4 to 8 minutes Remove excess fat from edges.
Slash remaining fat at 2 inch
intervals. Grill, turning once.
Hot dogs Medium 5 to 10 minutes Slit skin. Grill, turning once.
POULTRY
Broiler/fryer
2 to 3 pounds
Low or
1 to 1-1/2 hours
Place skin side up. Grill, turning
and brushing frequently with
melted butter, margarine, oil or
marinade.
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