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Idiomas disponibles
Idiomas disponibles
n Knobs have High, Medium and Low settings for flame
adjustment.
n Heat settings indicated are approximate.
n Grilling times are affected by weather conditions.
FOOD
Beef
Hamburgers ½" (1.3 cm) to
(1.9 cm) thick
Roasts
Rib Eye, Sirloin
Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bane, Top
Loin, Sirloin
Steaks, 1½" (3.8 cm)
Porterhouse, Rib, T-bane, Top
Loin, Sirloin
Top Round or Shoulder/
Chuck (London Broil) 1½" (3.8
cm) thick
Flank, ½" (1.3 cm) thick
Pork
Chops,
1" (2.5 cm)
1½ " (3.8 cm) thick
Ribs
2½-4 lbs (0.9-1.5 kg)
Roast, boneless tenderloin,
1lb (0.37 kg)
Ham halt,
8-10 lbs (3-3.7 kg)
Ham steak precooked,
½" (1.3 cm) thick
Hot Dogs
Chicken
Breast, boneless
Pieces, 2-3 lbs (0.75-
1.1 kg)
Lamb
Chops and Steaks, Loin, Rib,
Sirloin, 1" (2.5 cm) thick
1½" (3.8 cm) thick
26
All manuals and user guides at all-guides.com
COOKING METHOD/
BURNER SETTING
¾
"
DIRECT
Medium
INDIRECT
Medium/OFF/Medium
DIRECT Medium
DIRECT Medium
DIRECT Medium
DIRECT Medium
DIREC
T Medium to Med-Low
INDIRECT
Med/OFF/Med
DIRECT
Medium
INDIRECT
Med/OFF/Med
DIRECT
Preheat Medium
Grill Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Med-Low to Medium
DIRECT
Medium
DIRECT
Medium
Grilling Chart
n When 2 temperatures are listed, for example: Medium to Medium-
Low, start with the first and adjust based on cooking progress.
n 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 (160°F/71 °C)
Medium (160°F/71 °C)
Medium (160°F/71 °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)
TIME
SPECIAL INSTRUCTIONS
(total minutes)
10-15
Grill, turning once.
32-40 per lb
Tent with foil first 45-60
(12-15 per kg)
minute; of cooking time.
11-16
Rotate steaks Vi turn to
create criss-cross grill marks.
18-25
22-29
11-29
12-22
30-40
40-60
Grill, turning occasionally.
During last few minutes brush
with barbecue sauce if desired.
When done, wrap in foil.
18-22
Turn during cooking to brown
on all sides.
2-2½ hours
Wrap entire ham in foil and put
on grill without pan or drip pan
7-10
5-10
Slit skin if desired.
15-22
For even cooking, pound
breast to ¾" (2.0 cm) thick.
Start bone side down.
10-20
16-20
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