Grilling Chart - KitchenAid KBNU367TSS Installation Instructions And Use & Care Manual

Indirect Heat
For best results, do not select the indirect heat cooking method
when it is windy.
Cooking by indirect heat means the food is placed on the grill
grate above an unheated burner, allowing heat from lighted
burner(s) on either side to cook the food.
If possible, turn on 2 burners. Cook with the hood down. This will
shorten the cooking time.
Knobs have High, Medium and Low settings for flame
adjustment.
Heat settings indicated are approximate.
Grilling time is based on heating 2 adjacent burners with food
placed on grate directly above burners (direct heat).
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)

Grilling Chart

COOKING METHOD/ INTERNAL TEMP.
BURNER SETTING
DIRECT Medium (160°F/71°C)
Medium
INDIRECT Med-Rare (145°F/63°C)
Medium/OFF/Medium to Medium (160°F/71°C)
DIRECT Med-Rare (145°F/63°C)
Medium to Medium (160°F/71°C)
DIRECT Med-Rare (145°F/63°C)
Medium to Medium (160°F/71°C)
DIRECT Med-Rare (145°F/63°C)
Medium to 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
Indirect Cooking
Place food only on the grill grate over the OFF burners.
Grill Size Burner
1
36" (91.4 cm ON
48" (121.9 cm) ON
Remove excess fat from edge of chops and steaks. Score
remaining fat at 2" (5 cm) intervals to avoid curling.
When 2 temperatures are provided, 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
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
Burner Burner Burner
2 3 4
OFF ON -
OFF ON OFF
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.
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