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Section Nine:
Sección Nueve
Partieneuf:
FOOD
MEATS
Beef
Hamburgers
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone, Sirloin
Rare
(140°)
Medium
(160°)
Well-Done
(170°)
Lamb
Chops & Steaks
Rare
(140°)
Medium
(160°)
Well-Done
(170°)
Pork
Chops
Ribs
GRILL COOKING CHART
TABLA DE COCCIÓN PARA LA PARRILLA
WEIGHT OR
FLAME
THICKNESS
1/2 to 3/4 inch
Medium
High
1 inch
High
1-1/2 inch
High
1 inch
Medium to
1-1/2 inches
High
1 inch
Medium
1-1/2 inches
Medium
1 inch
High
1-1/2 inches
High
1 inch
Medium to
1-1/2 inches
High
1 inch
Medium
1 inch
Medium
1-1/2 inches
Medium
Medium
GUIDE DE CUISSON
APPROXIMAT E
SIZE
TIME
10 to 18 minutes
8 to 15 minutes
8 to 14 minutes
11 to 18 minutes
12 to 22 minutes
16 to 27 minutes
18 to 30 minutes
16 to 35 minutes
10 to 15 minutes
14 to 18 minutes
13 to 20 minutes
18 to 25 minutes
17 to 30 minutes
15 to 40 minutes
25 to 60 minutes
40 to 60 minutes
38
SPECIAL INSTRUCTIONS
AND TIPS
Grill, turning once when juices
rise to the surface. Do not leave
hamburgers unattended since
a flare-up could occur
quickly.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Cook well done.
Grill, turning occasionally. During
last few minutes brush with barbe-
cue sauce, turn several times.
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