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Page 22
GRILL COOKING CHART
Food Weight or Control Total Suggested Special Instructions
Thickness Setting Cooking Time and Tips
MEATS
Beef
Hamburgers 1/2 to 3/4 inch Medium 14 to 18 minutes Grill, turning once when
(13 mm to 19 mm) Juices rise to the surface.
High 12 to 15 minutes Do not leave hamburgers
unattended since a flare
up can occur quickly.
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone,
Sirloin
Rare 1" (25 mm) High 10 to 14 minutes Remove excess fat from
(140ºF) 1-1/2" (38 mm) High 13 to 18 minutes edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Medium 1" (25 mm) Medium to 14 to 22 minutes
(160º F) 1-1/2" (38 mm) High 18 to 27 minutes
Well-Done 1" (25 mm) Medium 22 to 32 minutes
(170º F) 1-1/2" (38 mm) Medium 27 to 37 minutes
Lamb
Chops &
Steaks
Rare 1" (25 mm) High 12 to 15 minutes Remove excess fat from
(140ºF) 1-1/2" (38 mm) High 14 to 18 minutes edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Medium 1" (25 mm) Medium to 15 to 20 minutes
(160ºF) 1-1/2" (38 mm) High 18 to 25 minutes
Well-Done 1" (25 mm) Medium 20 to 30 minutes
(170ºF)
Pork
Chops 1/2" (13 mm) Medium 20 to 40 minutes Remove excess fat from
1" (25 mm) Medium 35 to 60 minutes edge. Slash remaining fat
at 2-inch (51 mm) intervals.
Grill, turning once.
Cook well done.
Ribs Medium 45 to 60 minutes Grill, turning occasionally.
During last few minutes
brush with barbecue sauce,
turn several times.
Chart continued, please see next page
SECTION FOUR: USING THE COOKTOP