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PRG Professional Ranges Care and Use
FOOD
WEIGHT OR
THICKNESS
MEATS
Pork
Ham Steaks
(pre-cooked)
1/2 inch
Hot Dogs
POULTRY
Chicken
Broiler/Fryer
Halved or
Quartered
Breasts
FISH AND
SEAFOOD
Steaks
Halibut,
Salmon,
Swordfish
Whole
Catfish,
Rainbow
Trout
Grill Cooking Chart
CONTROL
SETTING
High
Medium
2 to 3 pounds
Low or
Medium
Medium
3/4 to 1 inch
Medium to
High
4 to 8 ounces
Medium to
High
TOTAL SUGGESTED
COOKING TIME
4 to 8 minutes
5 to 10 minutes
1 to 1-1/2 hours
40 to 60 minutes
30 to 45 minutes
8 to 15 minutes
12 to 20 minutes
Page 22
Section Four: Using the Cooktop
SPECIAL INSTRUCTIONS
and TIPS
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, turn-
ing and brushing frequently
with melted butter, margarine,
oil or marinade.
Grill, turning once. Brush with
melted butter, margarine or
oil to keep moist.
Grill, turning once. Brush with
melted butter, margarine or
oil
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