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 1.3 cm / ½ in
to 1.9 cm / ¾ in thick
Roasts
Rib Eye, Sirloin
Steaks, 2.54 cm / 1 in
Porterhouse, Rib, T-bane,
Top Loin, Sirloin
Steaks, 3.8 cm / 1½ in
Porterhouse, Rib, T-bane,
Top Loin, Sirloin
Top Round or Shoulder/
Chuck (London Broil) 3.8
cm / 1½ in thick
Flank, 1.3 cm / ½ in thick
Pork
Chops,
2.54 cm / 1 in
3.8 cm / 1½ in thick
Ribs
0.9-1.5 kg / 2½-4 lbs
Roast, boneless
tenderloin,
0.37 kg / 1lb
Ham halt,
3-3.7 kg / 8-10 lbs
Ham steak precooked,
1.3 cm / ½" in thick
Hot Dogs
Chicken
Breast, boneless
Pieces, 0.75-1.1 kg / 2-3
lbs
Lamb
Chops and Steaks, Loin,
Rib, Sirloin, 2.54 cm / 1 in
thick
3.8 cm / 1½ in 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 (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 (63°C / 145°F)
Medium (63°C / 145°F)
Medium (63°C / 145°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 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 2.0 cm / 3/4 in
thick.
18-25
Start bone side down.
10-20
16-20
