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Grilling Steak and Ribs
Turn the grill Burners on Hi, close the Lid and preheat your
grill 3 to 5 minutes. Open Lid and place the meat on the
Cooking Grid directly above the lit Burners. Cook the meat on
both sides until seared. Reduce the heat
to MEDIUM and
cook meat until done. Grilling times will vary according
to
meat thickness.
Grilling Hamburgers and Sausages
Turn the grill Burners on Hi, close Lid and preheat your grill
3 to 5 minutes. Open Lid and place the meat on the Cooking
Grid directly above the lit Burners. Cook the meat on both
sides until seared. Reduce the heat to MEDIUM and cook the
meat until done. Grilling times will vary according to meat
thickness.
Grilling Poultry
Turn the grill Burners on Hi, close Lid and preheat your grill
2 to 3 minutes. Then raise the Lid, reduce heat to MEDIUM and
cook poultry directly over lit Burners until done. Poultry skin is
fatty so you should expect some flare-ups when using this
direct method.
To minimize flare-ups, try grilling poultry using the indirect
method. Place the poultry on one side of the grill with the
opposing Burners on MEDIUM heat, and lower the grill Lid.
Grilling times will vary based on the size of your poultry.
Grilling Pork
Turn Burners on Hi and preheat your grill 3 to 5 minutes with
the Lid closed. Raise Lid, place pork on Cooking Grid and
cook until seared. Reduce heat to MEDIUM and cook until
done. Grilling times will vary according to meat thickness.
Whole Fish and Whole Fillets
Preheat your grill on Hi for 2-3 minutes with the Lid down.
Raise lid and turn Burners to MEDIUM heat. Place fish (skin
down) on grill and cook over direct heat until done. Use
cooking time as a guide or until fish is opaque but still moist.
Smaller Fish Fillets and Cubes
Follow the directions from above, using approximate cooking
times shown at right. Place a small piece of aluminum foil on
the Cooking Grids if the fish pieces are small enough to drop
between the Cooking Grids.
Vegetables and Fruit
Prepare your fruit or vegetables and brush with butter or
basting sauce if desired. To cook indirectly,
the food should
be placed on the left or right side of your grill with the Burner
lit on the opposite side and the grill lid down. Or center your
food on the Secondary Cooking Rack and light the outer grill
Burners. Either way, indirect cooking
must be done with the
Lid down.
In some instances, you may want to grill vegetables and fruit
directly
over the heat, using the supplied Cooking Grids.
Foods that work best with direct heat are relatively soft and
require a short cooking time: mushrooms,
zucchini, toma-
toes and skewered fruit such as apricots, peaches,
pine-
apple, strawberries and kiwis. Remember the Grill Lid must
remain up when cooking directly.
Cut of Meat
T-bone steak
Sirloin steak
Beef spare ribs
Porterhouse
steak
New York strip steak
Approximate Cooking Times
Rare: 4-8 minutes
Medium: 10-14 minutes
Well done: 15-20 minutes
Hamburgers
Sausages
Rare: 4-6 minutes
Medium: 8-10 minutes
Well done: 10-15 minutes
Chicken breast
(cook with bone down)
Chicken wings
Drumsticks
Whole bird
(cook with breast up)
Direct method:
approximately
15 minutes
Indirect method:
up to 30 minutes
Indirect method:
approximately
1 hour
Chops
Loins
Cutlets
Medium: 10-14 minutes
Well done: 15-20 minutes
Whole fish
Whole fish fillets
10 - 12 minutes per pound or
until fish is opaque
Fish fillets
Boneless
cubes
4 - 5 minutes each side
or until fish is opaque
For very firm vegetables-particularly
potatoes and yams, we
recommend
that you partially
boil until almost
cooked,
before placing them on the grill. Cooking times using the
indirect method with the lid down will be similar to those for
your kitchen oven. However, there are many factors such as
outside temperature,
wind conditions and location of grill
that affect your grill performance so we suggest you watch
the temperature gauge and adjust the heat accordingly.
Cooking times for foods prepared with the direct method
will be much shorter mainly because
of the direct heat
source and softness of the food. Timing will be comparable
to normal pan frying or grilling.
A-2
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