16
Grilling Guide
(For 36” units with grill feature)
Generally we recommend preheating the grill 10 minutes on high. This provides a more even
heating of the grill. Then follow the guide below.
When grilling roasts and thick meats sear on high then reduce heat to allow food to cook through-
out 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.
Meat Cut Flame Size Thickness
Inches Cent.
A
roximate Cookin
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
arts
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
