Grilling Chart - Jenn-Air 740-0711 Installation Instructions And Use & Care Manual

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 ½" (1.3 cm) to 
¾" (1.9 cm) thick
Roasts
Rib Eye, Sirloin
Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bone, Top
Loin, Sirloin
Steaks, 1½" (3.8 cm)
Porterhouse, Rib, T-bone, 
Top Loin, Sirloin
Top Round or Shoulder/
Chuck (London Broil) 
1½" (3.8 cm) thick
Flank, ½" (1.3 cm) thick
Pork
Chops,
1" (2.5 cm) 
1½" (3.8 cm) thick
Ribs
2½-4 lbs (0.9-1.5 kg)

Roast, boneless tenderloin, 1
lb (0.37 kg)
Ham half, 
8-10 lbs (3-3.7 kg)
Ham steak precooked, 
½" (1.3 cm) thick 
Hot Dogs
Chicken
Breast, boneless
Pieces, 2-3 lbs (0.75-
1.1 kg)
Lamb
Chops and Steaks, 
Loin, Rib, Sirloin
1" (2.5 cm) thick
1½" (3.8 cm) thick
Fish and Seafood
22
COOKING METHOD/ INTERNAL TEMP.
BURNER SETTING
DIRECT 
Medium (160°F/71°C)
Medium
INDIRECT 
Med-Rare (145°F/63°C) to
Medium/OFF/Medium Medium (160°F/71°C)
DIRECT Med-Rare (145°F/63°C) to
Medium 
Medium (160°F/71°C)
DIRECT 
Med-Rare (145°F/63°C) to
Medium Medium (160°F/71°C)
DIRECT Med-Rare (145°F/63°C) to
Medium Medium (160°F/71°C)
DIRECT 
Med-Rare (145°F/63°C)
Medium
 
DIRECT 
Medium (160°F/71°C)
Medium to Med-Low
INDIRECT 
Medium (160°F/71°C)

Med/OFF/Med
 
DIRECT 
Medium (160°F/71°C)
Medium
INDIRECT 
Reheat (140°F/60°C)

Med/OFF/Med
DIRECT 
Reheat (145°F/63°C)
Preheat Medium  
Grill Medium
DIRECT Reheat (145°F/63°C)
Medium
DIRECT 170°F/77°C
Medium
DIRECT Breast 170°F/77°C
Med-Low to Medium Thigh 180°F/82°C
 
Med-rare (145°F/63°C) 
DIRECT
Medium to Medium (160°F/71°C)
Med-rare (145°F/63°C) 
DIRECT
Medium to Medium (160°F/71°C)

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.
TIME
(total minutes)
10-15
32-40 per lb
(15-18 per kg)
11-16

18-25

22-29

11-16

12-22
30-40
40-60


18-22
2-2½ hours

7-10

5-10
15-22

10-20
16-20
SPECIAL INSTRUCTIONS
Grill, turning once.
Tent with foil first 45-60 minutes
of cooking time.
Rotate steaks ¼ turn to create criss-
cross grill marks.


Grill, turning occasionally. During
last few minutes brush with
barbecue sauce if desired. When
done, wrap in foil.
Turn during cooking to brown on
all sides.
Wrap entire ham in foil and put on
grill without pan or drip pan.


Slit skin if desired.
For even cooking, pound breast to
¾" (2.0 cm) thick.
Start bone side down.