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The doneness of meat, whether rare, medium, or well
done, is affected to a large degree by the thickness of
the cut. Expert chefs say it is impossible to have a
rare doneness with a thin cut of meat.
The cooking time is affected by the kind of meat, the
size and shape of the cut, the temperature of the meat
when cooking begins, and the degree of doneness
desired.
When defrosting meats it is recommended that it be
done overnight in the refrigerator as opposed to a
microwave. This in general yields a juicier cut of meat.
WEIGHT OR
FOOD
THICKNESS
VEGETABLES
Fresh
Beets
Carrots
Turnips
Onion
1/2 inch slices
Potatoes
Sweet
White
6 to 8 ounces
Frozen
Asparagus
Broccoli
Brussels
Sprouts
GRILLING HINTS
GRILL COOKING CHART
FLAME SIZE
Medium
Medium
Whole
Medium
High
Medium
Use a spatula instead of tongs or a fork to turn the
meat, as a spatula will not puncture the meat and
let the juices run out.
To get the juiciest meats, add seasoning or salt
after the cooking is finished on each side and turn
the meat only once (juices are lost when the meat
is turned several times). Turn the meat just after
the juices begin to bubble to the surface.
Trim any excess fat from the meat before
cooking. To prevent steaks or chops from curling
during cooking, slit the fat around the edges at
2-inch intervals.
DO NOT LEAVE THE GRILL UNATTENDED
WHILE COOKING.
APPROXIMATE
SPECIAL INSTRUCTIONS
TIME
Slice. Dot with butter or
margarine. Wrap in heavy-duty
Grill, turning occasionally.
12 to 20 minutes
Grill, turning once. Brush
with melted butter or margarine.
8 to 20 minutes
Wrap individually in heavy-
duty foil. Grill, rotating
40 to 60 minutes
45 to 60 minutes
Dot with butter or margarine.
Wrap in heavy-duty foil. Grill,
turning occasionally.
15 to 30 minutes
AND TIPS
foil.
occasionally
occasionally.
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