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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.
FOOD
Beef
Hamburgers ½" (1.3 cm)
to ¾" (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 half,
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
COOKING METHOD/
BURNER SETTING
DIRECT
Medium
INDIRECT
Medium/OFF/Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium to Med-Low
INDIRECT
Medium/OFF/Medium
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
◼
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 (160º F/71º C)
Med-Rare (145º F/63º C)
to Medium (160º F/71º C)
Med-Rare (145º F/63º C)
to Medium (160º F/71º C)
Med-Rare (145º F/63º C)
to Medium (160º F/71º C)
Med-Rare (145º F/63º C)
to Medium (160º F/71º C)
Med-Rare(145º F/63º C)
Medium (145º F/63 º C)
Medium (145º F/63 º C)
Medium (145º F/63 º C)
Reheat (140º F/60º C)
Reheat (145º F/63º C)
Reheat (145º F/63º C)
170º F/77º C
Breast 170º F/77º C
Thigh 180º F/82º C
Med-rare (145º F/63º C)
to Medium (160º F/71º C)
Med-rare (145º F/63º C)
to Medium (160º F/71º C)
23
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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