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"T" Series Canopy
Thermometer
G G r r i i l l l l C C o o o o k k i i n n g g t t i i p p s s
Grilling can be either an open or closed canopy process.
Open canopy grilling is excellent for foods requiring quick searing like
steaks, burgers, chops, and hot dogs. Closed canopy grilling is
similar to roasting in an oven. Food is cooked by heat reflection from
the cover as well as heat from the burners below.
• When grilling chicken, roasts, well done steaks or chops and thick pieces of
meat, sear on High. Then reduce the heat setting to prevent excessive flare-
up. This will allow the food to cook through without burning the outside.
• When grilling large pieces of meat, use a meat thermometer to insure that
meats are either rare, medium and well cooked.
• After steaks, chops, or hamburgers have been allowed to sear for
approximately 1 minute, you may slide a spatula under the meat and turn it
approximately 90
o
so that a waffle pattern will be seared onto the food.
• Use a metal spatula or tongs instead of a fork to turn the meat. A fork will
puncture the meat, allowing juices to escape.
• Turn the meat over only once. Juices are lost when steaks, chops, or
hamburgers are turned several times. The best time to turn the meat is after
the juices have begun to bubble to the surface.
• To test for doneness, make a small slash in the center of the meat, not the
edge. This will prevent loss of juices.
• Occasionally there may be flare-ups or flames above the grill due to drops of
fat falling onto the flavor generator plates. It is normal to have some flare-up
during grilling. If necessary, use a long spatula to move food to another area
until the flames subside.
"E" Series Canopy
Thermometer
450
500
400
550
350
600
300
650
250
700
200
150
750
°F
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G G r r i i l l l l C C o o o o k k i i n n g g C C h h a a r r t t * *
F F O O O O D D
W W E E I I G G H H T T O O R R
C C O O N N T T R R O O L L
T T H H I I C C K K N N E E S S S S
S S E E T T T T I I N N G G
B B e e e e f f
Hamburgers
1/2 - 3/4"
1.3 - 1.9 cm
S S t t e e a a k k s s
Rib, Club,
Sirloin,
T-Bone,
Porterhouse
Rare
1" (2.5 cm)
HI
140
F/60
C
1-1/2" (3.8 cm)
HI
o
o
Medium
1" (2.5 cm)
160
o
F/71
o
C
1-1/2" (3.8 cm)
Well-done
1" (2.5 cm)
MED-HI
170
o
F/77
o
C
1-1/2" (3.8 cm)
Tenderloin
5 lbs (2.3 kg)
HI
P P o o u u l l t t r r y y
Chicken
halves or
2 - 3 lbs
MED-HI
quarters
1.9 - 2.5 cm
P P o o r r k k
Chops
1/2" (1.3 cm)
1" (2.5 cm)
T T O O T T A A L L
S S P P E E C C I I A A L L
S S U U G G G G E E S S T T E E D D
I I N N S S T T R R U U C C T T I I O O N N S S
C C O O O O K K I I N N G G T T I I M M E E
A A N N D D T T I I P P S S
MED
8 - 15 minutes
Grill turning once
when juices rise
to the surface.
We suggest that
ground chuck be
used for
hamburgers, as it
will give you a
juicier hamburger
Do not leave
hamburgers
unattended since
a flare-up could
occur quickly.
Remove excess
fat from edge.
Slash remaining
fat at 2 inch
intervals to keep
8-12 minutes
edges from
11-16 minutes
curling. Grill, turning
once.
MED
10-12 minutes
MED
16-25 minutes
20-30 minutes
25-35 minutes
30-40 minutes
Remove surface
fat and fatty
tissue. Fold over
thin end to form
uniformly thick
piece. Bind with
string. Grill,
turning as needed to
brown evenly. Brush
often with melted
margarine or oil.
Place skin side
1 - 1½ hours
up. Grill, turning and
40 - 60 minutes
brushing frequently
with melted
butter or oil.
Remove excess fat
MED
20-40 minutes
from edge. Slash
MED
35-60 minutes
remaining fat at 2-
inch intervals to
keep edge from
curling. Grill,
turning once, and
moving if necessary.
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