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.
COOKING METHOD/
FOOD
BURNER SETTING
Beef
DIRECT
Hamburgers 1.3 cm / ½ in
Medium
to 1.9 cm / ¾ in thick
INDIRECT
Roasts
Medium/OFF/Medium
Rib Eye, Sirloin
DIRECT
Steaks, 2.54 cm / 1 in
Medium
Porterhouse, Rib, T-bane,
Top Loin, Sirloin
Steaks, 3.8 cm / 1½ in
DIRECT
Porterhouse, Rib, T-bane,
Medium
Top Loin, Sirloin
Top Round or Shoulder/
DIRECT
Chuck (London Broil) 3.8
Medium
cm / 1½ in thick
DIRECT
Flank, 1.3 cm / ½ in thick
Medium
Pork
Chops,
DIRECT
2.54 cm / 1 in
Medium to Med-Low
3.8 cm / 1½ in thick
INDIRECT
Ribs
Medium/OFF/Medium
0.9-1.5 kg / 2½-4 lbs
Roast, boneless
DIRECT
tenderloin,
Medium
0.37 kg / 1lb
INDIRECT
Ham halt,
3-3.7 kg / 8-10 lbs
Med/OFF/Med
DIRECT
Ham steak precooked,
Preheat Medium
1.3 cm / ½" in thick
Grill Medium
DIRECT
Hot Dogs
Medium
Chicken
DIRECT
Breast, boneless
Medium
DIRECT
Pieces, 0.75-1.1 kg / 2-3
lbs
Med-Low to Medium
Lamb
Chops and Steaks, Loin,
DIRECT
Rib, Sirloin, 2.54 cm / 1 in
Medium
thick
DIRECT
3.8 cm / 1½ in thick
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 (71°C / 160°F)
Med-Rare (63°C / 145°F)
to Medium (71°C / 160°F)
Med-Rare (63°C / 145°F)
to Medium (71°C / 160°F)
Med-Rare (63°C / 145°F)
to Medium (71°C / 160°F)
Med-Rare (63°C / 145°F)
to Medium (71°C / 160°F)
Med-Rare (63°C / 145°F)
Medium (71°C / 160°F)
Medium (71°C / 160°F)
Medium (71°C / 160°F)
Reheat (60°C / 140°F)
Reheat (63°C / 145°F)
Reheat (63°C / 145°F)
77°C / 170°F
Breast 77°C / 170°F
Thigh 82°C / 180°F
Med-rare (63°C / 145°F)
to Medium (71°C / 160°F)
Med-rare (63°C / 145°F)
to Medium (71°C / 160°F)
36
TIME
SPECIAL INSTRUCTIONS
(total minutes)
10-15
Grill, turning once.
15-18 per kg
Tent with foil first 45-60
/ 32-40 per lb
minutes of cooking time.
Rotate steaks 90 degrees 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 without a pan or
drip pan
7-10
5-10
Slit skin if desired.
For even cooking, pound
15-22
breast to 2.0 cm / 3/4 in
thick.
18-25
Start bone side down.
10-20
16-20
