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Idiomas disponibles
Idiomas disponibles
WEIGHT OR
FOOD
THICKNESS
French fries
Meats
Beef
Hamburgers
1/2 to 3/4 inch
Tenderloin
Rare
1 inch
1-1/2 inch
1 inch
Medium
1-1/2 inch
1 inch
Well - done
1-1/2 inches
Lamb
Chop & Steaks
1 inch
Rare
1-1/2 inch
1 inch
Medium
1-1/2 inch
Pork
1 inch
Chops
Well -done
1 -1/2 inches
Ribs
Ham steaks
1 inch slices
(precooked)
Hot dogs
Poultry
2 to 3 pounds
Breasts
well –done
Fish and
Seafood
Halibut
3/4 to 1 inch
Salmon
Swordfish
Whole
4 to 8 ounce
Catfish
Rainbow trout
All manuals and user guides at all-guides.com
HEAT
APPROXIMATE
SETTING
TIME
Medium
15 to 30 minutes
Medium
10 to 18 minutes
High
8 to 15 minutes
High
8 to 14 minutes
High
11 to 18 minutes
Medium
12 to 22 minutes
to High
16 to 27 minutes
Medium
18 to 30 minutes
Medium
16 to 35 minutes
Medium
to
10 to 15 minutes
High
14 to 18 minutes
Medium
13 to 20 minutes
to
High
18 to 25 minutes
Medium
20 to 30 minutes
Medium
30 to 40 minutes
Medium
30 to 40 minutes
High
4 to 8 minutes
Low
5 to 10 minutes
Low
or
Up to 1 hour
Medium
Medium
30 to 45 minutes
8 to 15 minutes
Medium
to
High
Medium
to
High
12 to 20 minutes
Grill Cooking Chart
SPECIAL INSTRUCTIONS
AND TIPS
Place in aluminum foil pan.
Grill, stirring occasionally
Grill, turning once when juices rise to the surfaces.
Do not leave hamburgers unattended since a flare-up could
occur quickly. Cook to internal temperature of 160 degrees
Trim edges. Grill, turning once
Trim edges. Grill, turning once.
Trim edges. Grill, turning once. Cook to desired
doneness.
Grill, turning occasionally.
During last few minutes brush with barbecue sauce. Turn
several times.
Trim edges. Grill, turning once.
Slit skin. Grill, turning once.
Place skin side up. Grill, turning and brushing frequently with
melted butter, margarine, oil or marinade.
Marinate as desired.
Grill, turning once. Brush with melted butter, margarine or oil
to keep moist.
Grill, turning once. Brush with melted butter, margarine or oil.
Brush with melted butter and lemon juice.
15
continued
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