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Section Nine:
Sección Nueve
Partieneuf:
FOOD
MEATS
Pork
Ham Steaks
(precooked)
Hot Dogs
POULT RY
Broiler/Fryer
Halved or
Quartered
Breasts
FISH AND
SEAFOOD
Steaks
Halibut,
Salmon,
Swordfish
Whole
Catfish
Rainbow
Trout
GRILL COOKING CHART
TABLA DE COCCIÓN PARA LA PARRILLA
WEIGHT OR
FLAME
THICKNESS
1/2 inch
High
Medium
2 to 3 pounds
Low or
Medium
Medium
3/4 to 1 inch
Medium to
High
4 to 8 ounces
Medium to
High
GUIDE DE CUISSON
APPROXIMAT E
SIZE
TIME
4 to 8 minutes
5 to 10 minutes
1 to 1-1/2 hours
40 to 60 minutes
30 to 45 minutes
8 to 15 minutes
12 to 20 minutes
39
SPECIAL INSTRUCTIONS
AND TIPS
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once.
Slit skin. Grill, turning once.
Place skin side up. Grill, turning
and brushing frequently with
melted butter, margarine, oil or
marinade.
Grill, turning once. Brush with
melted butter, margarine or oil to
keep moist.
Grill, turning once. Brush with
melted butter, margarine or oil.
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