Grilling Chart - KitchenAid 720-0787D Manual De Uso

 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/ T R d Sh ld /
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 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
C c e 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

Grilling Chart

COOKING METHOD/ INTERNAL TEMP.
BURNER SETTING
DIRECT Medium Medium (160°F/71°C)
INDIRECT Med-Rare (145°F/63°C) 32-40 per lb
Medium/OFF/Medium to Medium (160°F/71°C)
DIRECT Medium Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
DIRECT Medium Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
DIRECT Medium DIRECT M di M d R Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
DIRECT Medium Med-Rare(145°F/63°C) 11-29
Medium (160°F/71 °C) 12-22
DIRECT Medium to
Med-Low
Medium (160°F/71 °C) 40-60
INDIRECT
Med/OFF/Med
Medium (160°F/71 °C) 18-22
DIRECT Medium
INDIRECT Reheat (140°F/60°C)
Med/OFF/Med
DIRECT
Reheat (145°F/63°C)
Preheat Medium Grill
Medium
DIRECT Medium
Reheat (145°F/63°C)
DIRECT Medium 170°F/77°C
DIRECT
Breast 170°F/77°C
Med-Low to Medium Thigh 180°F/82°C
DIRECT Medium Med-rare (145°F/63°C) 10-20
to Medium (160°F/71°C)
DIRECT Medium Med-rare (145°F/63°C)
to Medium (160°F/71°C)
 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. the type of fuel Natural or LP gas
TIME
(total
minutes)
10-15
( )
(12-15 per kg) minute; of cooking time.
11-16
18-25
(145°F/63°C) 22 29 22-29
30-40
2-2½ hours
7-10
5-10
15-22
16-20
SPECIAL INSTRUCTIONS
Grill, turning once.
p Tent with foil first 45-60
Rotate steaks Vi turn to
create crises-cross grill
marks.
Grill, turning occasionally.
During last few minutes
brush with barbecue sauce if
desired When done, wrap in
foil.
Turn during cooking to
brown on all sides.
Wrap entire ham in foil and
put on grill without pan or
drip pan
Slit skin if desired.
For even cooking, pound
breast to ¾" (2.0 cm) thick.
Start bone side down.
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