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15
Grilling
guide
This is a suggested guide only. There are many variables that will affect cooking performance. These include
wind, temperature, humidity and cut of meat. Remember to pre-heat the grill with all the main burners on high
for 10–15 minutes with the hood closed for best cooking performance.
Weight/ Hood Control
Food Thickness Position Setting Comments
Fresh Vegetables
Beets, carrots, turnips Closed Medium Slice. Dot with butter or margarine. Wrap in
heavy-duty foil. Turn occasionally.
Onion 1/2" slices Closed Medium Brush occasionally with melted butter or
margarine. Turn once.
Sweet potatoes Whole Closed Medium Wrap individually in heavy-duty foil.
Rotate occasionally.
White potatoes 6 to 8 Closed High Wrap individually in heavy-duty foil.
Rotate occasionally.
Frozen Vegetables
Asparagus, broccoli, Closed Medium Dot with butter or margarine.
brussels sprouts, green Wrap in heavy-duty foil.
beans, peas Turn occasionally.
Beef
Hamburgers 1/2" to 3/4" Open Medium Turn once when juices rise to the surface.
Do not leave unattended. A flare-up could occur.
Steaks—rare (140°) 1" Open High Remove excess fat from edge.
1
1
⁄
2
" High Slash remaining fat at 2" intervals.
Steaks—medium (160°) 1" Open Medium Turn once.
1
1
⁄
2
" to High
Steaks—well done (170°) 1" Open Medium
1
1
⁄
2
" Medium
Lamb Chops/Steaks
Rare (140°) 1" Open Med to HI Remove excess fat from edge.
1
1
⁄
2
" Medium Slash remaining fat at 2" intervals.
Medium (160°) 1" Open Med to HI Turn once.
1
1
⁄
2
" Medium
Well done (170°) 1" Open Medium
Pork
Chops 1" Open Medium Remove excess fat from edge.
1
1
⁄
2
" Medium Slash remaining fat at 2" intervals.
Turn once. Cook well done.
Ribs Closed Medium Turn occasionally.
Low During the last few minutes, brush with barbecue
sauce, turn several times.
Precooked ham steaks 1/2" Open Medium Remove excess fat from edge.
to High Slash remaining fat at 2" intervals.
Turn once.
Hot dogs Open Medium Slit skin. Turn once.
Poultry
Broiler fryer, halved 2 to 3 lbs. Closed Low to Place skin side up. Turn frequently, brushing with
or quartered Medium melted butter margarine, oil or marinade.
Breasts Closed Medium
Fish and Seafood
Steaks: halibut, 3/4" to 1" Closed Low to Turn once. Brush with melted butter, margarine
salmon, swordfish Medium or oil to keep moist.
Whole catfish, 4 to 8 ounces Closed Low to Turn once. Brush with melted butter, margarine
rainbow trout Medium or oil to keep moist.
NOTE: Meat temperatures listed are center meat temperatures using the meat probe (purchased separately).
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