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FOOD
WEIGHT
OR THICKNESS
MEATS BEEF
Hamburgers
1/2 to 3/4 inch
Tenderloin,
Porterhouse,
Rib eye
Rare
1 inch
Medium
1-1/2 inch
1 inch
1-1/2 inch
Well-done
1 inch
1-1/2 inches
Lamb
Chops & Steaks
Rare
1 inch
1-1/2 inch
Medium
1 inch
1-1/2 inch
Well-done
1 inch
Pork
1 inch
Chops
Well-done
1-1/2 inches
Ribs
Pork
Ham steaks
1/2 inch slices
(precooked)
Hot dogs
POULTRY
Broiler/fryer
2 to 3 pounds
FLAME
APPROXIMATE
SIZE
TIME
Medium
10 to 18 minutes Grill, turning once when juices
High
8 to 15 minutes
High
8 to 14 minutes
High
11 to 18 minutes
Medium to
12 to 22 minutes
High
16 to 27 minutes
Medium
18 to 30 minutes
Medium
16 to 35 minutes
High
10 to 15 minutes Remove excess fat from edge.
High
14 to 18 minutes
Medium to
13 to 20 minutes
High
18 to 25 minutes
Medium
17 to 30 minutes
Medium
20 to 30 minutes Remove excess fat from edge.
Medium
30 to 40 minutes
Medium
30 to 40 minutes Grill, turning occasionally.
High
4 to 8 minutes
Medium
5 to 10 minutes
Low or
1 to 1-1/2 hours
22
SPECIAL
INSTRUCTIONS
AND TIPS
rise to the surface.
Do not leave hamburgers
unattended since a flare-up
could occur quickly.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Cook well done.
During last few minutes brush
with barbecue sauce, turn
several times.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Slit skin. Grill, turning once.
Place skin side up. Grill, turning
and brushing frequently
with melted butter, margarine, oil
or marinade.
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