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GrillCookingChart
FOOD
MEATS
Pork
Chops
Ribs
Ham Steaks
(fully cooked)
Hot Dogs
POULTRY
Chicken
Broiler/Fryer
Halves or
Quarters
FISH AND
SEAFOOD
Steaks
Halibut
Salmon
Swordfish
Whole
Catfish
Trout
WEIGHT
OR
THICKNESS
1/2"(1.3 cm)
1"(2.5cm)
1/2"
(1.3 cm)
2-3 pounds
(.9-1.4 kg)
3/4"-1 "
(1.9-2.5 cm)
4-8 ounces
(113-227g)
FLAM E
SIZE
Med
Med
Med
High
Med
Low or
Med
Med
to High
Med
to High
TOTAL SUGG ESTED
COOKING TIME
20-40 minutes
35-60 minutes
45-60 minutes
12-15 minutes
5-10 minutes
1-1 1/2 hours
40-60 minutes
8-15 minutes
12-20 minutes
SPECIAL INSTRUCTIONS
AND TIPS
Remove excess fat from
edge. Slash remaining fat at
two-inch intervals to keep
edges from curling. Grill,
turning once, and moving if
necessary. Cook well done.
Grill, turning occasionally.
During the last few minutes,
brush with barbeque sauce,
turning several times.
Remove excess fat from
edge. Slash remaining fat at
two-inch intervals. Grill,
turning once.
Slit skin before cooking.
Grill, turning once.
Place skin side up. Grill,
turn, and brush frequently
with melted butter,
margarine, oil, or marinade.
Grill, turning once; brush
with melted butter,
margarine, or oil to keep fish
moist.
"Same as for steaks)
Cooking Substitute Charts
In many cases, a recipe requires an ingredient which is not readily
available or calls for a unit of measure that is not easily recognized.
The following charts have been provided as useful guides in these
situations.
Ingredient Substitutes
Recipe calls for:
Tbsp. cornstarch
Use:
2 Tbsp. flour (thickening)
whole egg 2 egg yolks plus 1 Tbsp. water
c, whole milk
1 c. skim milk plus 2 Tbsp.
margarine or
1/2 c. evaporated milk plus
1/2 c. water
oz unsweetened chocolate 3 Tbsp. cocoa powder plus
1 Tbsp. margarine
Tbsp. baking powder 1/2 tsp. cream of tartar plus
1/4 tsp. baking soda
/2 c. butter
7 Tbsp. margarine or shorteninc
c. dairy sour cream 1 Tbsp. lemon juice plus
1 c. evaporated milk
Sizes
S oz
Picnic
No. 300
No. 1 tall
Canned Food Sizes
Contents
1 cup
1 3/4 cups
1 3/4 cups
2 cups
Sizes Contents
No. 303 2 cups
No. 2 2 1/2 cups
No. 3 4 cups
No. 10 12 cups
12 13
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