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Idiomas disponibles
Idiomas disponibles
VERY IMPORTANT: Burner tubes must reengage valve
openings.
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Correct burner-to-valve engagement
Grilling Guide
Times and temperatures shown below are only a guide.
Factors such as outside temperature, wind, humidity,
altitude, size and thickness of the meat effects your cooking
times and temperatures. To accurately determine if food is
done, use a meat thermometer. And don't forget to preheat
your grill for 15 minutes on High with the hood down.
FOOD
Steaks- 3/4" Thick
Hamburgers- 3/4" Thick
Hot Dogs
PorkChops - 3/4" Thick
Porkloin, Boned
PorkSausage
Spare Ribs
LambChops
ChickenParts
Fish (1 lb.)
Lobster-Fresh(1-1/2
Ibs.)
Shrimp-RawShelled
Potatoes
Corn-on-the-Cob
Onions
FrozenVegetables
Kabobs
Casseroles
Italian Sausagesor
GermanSausages
CONTROL SETTING
High
High
Medium
(on grill or High if on shelf)
High
High (on shelf)
Medium (on shelf)
High 5 rain.
Low to finish
High 5 rain.
Medium to finish
Low (on grill or Medium if on
shelf)
Medium-low
Medium-low
Medium-low
Medium-low
Medium-low
Medium-low
Medium-low
Medium-low
High
High
COOKINGTIMES
5-7 min. per side
4-5 min. per side
5-7 rain.
8 min. perside
10 min. perside
4 min. perside
15 min. perside
7 min. perside
20 min. perside
8 min. perside
15 min. perside
2-3 min. per side
45-60 min.
20-30 min.
20-30 min.
30-45 min.
5 min. per side (2
sides)
30-45 min.
618min.
SPECIAL INSTRUCTIONSAND SUGGESTIONS
Removeexcess fat salt after grilling.
Use lean ground meat only.
Seasonafter grilling.
Select large-size wieners.
Slit skin before grilling.
Removeexcess fat. Select medium-thickchops.
Salt, pepperand garlic salt to taste.
Take precautionsagainst excessiveflare ups.
Select lean meaty ribs. Turn often. Grill until meat pull
away from bones.
Removeexcess fat. Select extra-thickchops.
Coat with butter, paprika and turn onceafter 20-25
minutes. Grill meat side first.
Brushwith butter-seasonand wrap in foil.
Brushwith butter-seasonand wrap in foil.
Marinate in Italian dressing overnight in refrigerator.
Brushwith garlic butter and foil wrap.
Wrap in foil-puncturewith a fork.
Brushwith butter and wrap in foil.
Cut or score surface-seasonand brush with butter.
Wrap in foil.
Add butter and small amount of water in heavyfoil
3acket.
Cut meat in 1"cubes, marinate and place on skewers
with vegetables.Parboil onions and peppersprior to
placing on spit.
Place on cooking shelf on lowestlevel. Coverwith lid
or foil.
Place on cooking shelf.
WARNING: KEEP HOOD OPENWHEN GRILLING.THIS WILL STOPALLOT OF FIRES.
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