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Idiomas disponibles
Idiomas disponibles
◼
Knobs have High, Medium and Low settings for flame
adjustment.
◼
Heat settings indicated are approximate.
◼
Grilling times are affected by weather conditions.
COOKING METHOD/
FOOD
BURNER SETTING
Beef
Hamburgers ½" (1.3 cm)
DIRECT
Medium
to ¾" (1.9 cm) thick
Roasts
INDIRECT
Rib Eye, Sirloin
Medium/OFF/Medium
DIRECT
Steaks, 1" (2.5 cm)
Medium
Porterhouse, Rib, T-bane,
Top Loin, Sirloin
Steaks, 1½" (3.8 cm)
DIRECT
Porterhouse, Rib, T-bane,
Medium
Top Loin, Sirloin
Top Round or Shoulder/
DIRECT
Chuck (London Broil) 1½"
Medium
(3.8 cm) thick
DIRECT
Flank, ½" (1.3 cm) thick
Medium
Pork
Chops,
DIRECT
1" (2.5 cm)
Medium to Med-Low
1½ " (3.8 cm) thick
Ribs
INDIRECT
2½-4 lbs (0.9-1.5 kg)
Medium/OFF/Medium
Roast, boneless
DIRECT
tenderloin,
Medium
1lb (0.37 kg)
INDIRECT
Ham halt,
Med/OFF/Med
8-10 lbs (3-3.7 kg)
DIRECT
Ham steak precooked,
Preheat Medium
½" (1.3 cm) thick
Grill Medium
DIRECT
Hot Dogs
Medium
Chicken
DIRECT
Breast, boneless
Medium
DIRECT
Pieces, 2-3 lbs (0.75-1.1
Med-Low to Medium
kg)
Lamb
Chops and Steaks, Loin,
DIRECT
Rib, Sirloin, 1" (2.5 cm)
Medium
thick
DIRECT
1½" (3.8 cm) thick
Medium
Grilling Chart
◼
When 2 temperatures are listed, for example: Medium to
Medium-Low, start with the first and adjust based on cooking
progress.
◼
Cooking times may vary from chart times depending on the
type of fuel, Natural or LP gas.
INTERNAL TEMP.
Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare(145°F/63°C)
Medium (145°F/63°C)
Medium (145°F/63°C)
Medium (145°F/63°C)
Reheat (140°F/60°C)
Reheat (145°F/63°C)
Reheat (145°F/63°C)
170°F/77°C
Breast 170°F/77°C
Thigh 180°F/82°C
Med-rare (145°F/63°C)
to Medium (160°F/71°C)
Med-rare (145°F/63°C)
to Medium (160°F/71°C)
50
TIME
SPECIAL INSTRUCTIONS
(total minutes)
10-15
Grill, turning once.
32-40 per lb.
Tent with foil first 45-60
(15-18 per kg)
minutes of cooking time.
Rotate steaks Vi turn to
11-16
create criss-cross grill marks
18-25
22-29
11-16
12-20
30-40
Grill, turning occasionally.
During last few minutes
40-60
brush with barbecue sauce
if desired. When done, wrap
in foil.
Turn during cooking to
18-22
brown on all sides.
Wrap entire ham in foil and
2-2½ hours
put on grill withough pan or
drip pan
7-10
5-10
Slit skin if desired.
For even cooking, pound
15-22
breast to ¾" (2.0 cm) thick.
18-25
Start bone side down.
10-20
16-20
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