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Grilling Guide
Follow these guidelines for successful grilling:
1
Set the temperature control dial to the desired temperature.
Preheat the grill until the READY arrow light goes out, approximately
10 minutes.
2
Marinate meats before grilling for extra flavor and tenderness, if
desired. (Marinades with added sugar will cause meats to brown
more quickly.)
3
Before grilling, partially cook bone-in chicken, ribs and uncooked
smoked or fresh sausages for best results. If not partially cooked,
these meats may become overbrowned on the outside before the
center is done.
4
Turn food once during grilling unless otherwise directed.
5
If desired, brush with barbecue or other sauce during last 5 to 10
minutes of grilling.
6
Unplug from outlet and allow grill to cool completely before
disposing of drippings that have accumulated in the drip channel.
Grilling Chart
Meat
Time/Prep
Doneness Test
BEEFSTEAKS
1" thick
10-15 min
Medium Rare - 145°F
3/4" thick
MAX
Medium - 160°F
Well Done - 170°F
BURGERS
(3/4" thick)
Hamburgers
14-16 min
Medium (160°F) or until
400°F
no longer pink in center
Turkey Burgers
15-20 min
in center
400°F
PORK CHOPS
Rib and loin
10-12 min
Until slightly pink
1/2" thick
12-15 min
in center or 160°F
3/4" thick
12-15 min
350°F
PORK RIBS
Spare ribs
25-30 min
Until no longer pink in
350°F
center or 160˚F
Country-style
25-35 min
Until no longer pink in
350°F
center or 160˚F
Helpful Hints
Slash fat around edge to
prevent curling (avoid
cutting into meat).
Slash fat around edge to
prevent curling (avoid
cutting into meat).
Turn ribs every 5
minutes.
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Grilling Chart (Cont.)
Meat
Time/Prep
Doneness Test
SAUSAGE LINKS
Hot dogs and
4-6 min
Until hot (140˚F)
other cooked
400°F
Bratwurst and
12-15 min
Until no longer pink in
other uncooked
300°F
center (180˚F)
smoked or
fresh sausages
CHICKEN PIECES
Bone-in
25-35 min
Until juice in center
350°F
is no longer pink
Boneless breast
20-35 min
Until juice in center
half with skin
350°F
is no longer pink
Boneless, skinless
15-20 min
Until juice in center
breast half
350°F
is no longer pink
SHRIMP
Large raw,
8-12 min
Until pink and firm
shelled
350°F
and deveined
FISH
Whole, drawn
10 min per
Until fish flakes
and scaled
1/2" thick
easily with fork (160˚F)
350°F
Steaks, 3⁄4" thick
15-20 min
Until fish flakes
350°F
easily with fork (160˚F)
Fillets
10 min per
Until fish flakes
1/2" thick
easily with fork (160˚F)
350°F
Helpful Hints
Pierce 2 or 3 times to
prevent skin from bursting.
Turn 3 or 4 times when
grilling.
Grill bone-in chicken meaty
side down for the first 10
minutes, then turn every 5
minutes until done.
Brush lightly with
vegetable oil before grilling
and twice while grilling to
retain moisture.
Measure fish at thickest
point. Brush all fish lightly
with vegetable oil before
grilling and twice while
grilling to retain moisture.
Brush grill lightly with
vegetable oil before
grilling.
If fillets have skin, grill skin
sides up first.
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