Grilling Chart - KitchenAid 730-0953 (NG) Installation Instructions And Use & Care Manual

Freestanding outdoor grill
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Knobs have High, Medium and Low settings for flame
adjustment.
Heat settings indicated are approximate.
Grilling times are affected by weather conditions.
COOKING METHOD/
FOOD
BURNER SETTING
Beef
Hamburgers ½" (1.3 cm)
DIRECT
Medium
to ¾" (1.9 cm) thick
Roasts
INDIRECT
Rib Eye, Sirloin
Medium/OFF/Medium
DIRECT
Steaks, 1" (2.5 cm)
Medium
Porterhouse, Rib, T-bane,
Top Loin, Sirloin
Steaks, 1½" (3.8 cm)
DIRECT
Porterhouse, Rib, T-bane,
Medium
Top Loin, Sirloin
Top Round or Shoulder/
DIRECT
Chuck (London Broil) 1½"
Medium
(3.8 cm) thick
DIRECT
Flank, ½" (1.3 cm) thick
Medium
Pork
Chops,
DIRECT
1" (2.5 cm)
Medium to Med-Low
1½ " (3.8 cm) thick
Ribs
INDIRECT
2½-4 lbs (0.9-1.5 kg)
Medium/OFF/Medium
Roast, boneless
DIRECT
tenderloin,
Medium
1lb (0.37 kg)
INDIRECT
Ham halt,
Med/OFF/Med
8-10 lbs (3-3.7 kg)
DIRECT
Ham steak precooked,
Preheat Medium
½" (1.3 cm) thick
Grill Medium
DIRECT
Hot Dogs
Medium
Chicken
DIRECT
Breast, boneless
Medium
DIRECT
Pieces, 2-3 lbs (0.75-1.1
Med-Low to Medium
kg)
Lamb
Chops and Steaks, Loin,
DIRECT
Rib, Sirloin, 1" (2.5 cm)
Medium
thick
DIRECT
1½" (3.8 cm) thick
Medium

Grilling Chart

When 2 temperatures are listed, for 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.
INTERNAL TEMP.
Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare(145°F/63°C)
Medium (145°F/63°C)
Medium (145°F/63°C)
Medium (145°F/63°C)
Reheat (140°F/60°C)
Reheat (145°F/63°C)
Reheat (145°F/63°C)
170°F/77°C
Breast 170°F/77°C
Thigh 180°F/82°C
Med-rare (145°F/63°C)
to Medium (160°F/71°C)
Med-rare (145°F/63°C)
to Medium (160°F/71°C)
50
TIME
SPECIAL INSTRUCTIONS
(total minutes)
10-15
Grill, turning once.
32-40 per lb.
Tent with foil first 45-60
(15-18 per kg)
minutes of cooking time.
Rotate steaks Vi turn to
11-16
create criss-cross grill marks
18-25
22-29
11-16
12-20
30-40
Grill, turning occasionally.
During last few minutes
40-60
brush with barbecue sauce
if desired. When done, wrap
in foil.
Turn during cooking to
18-22
brown on all sides.
Wrap entire ham in foil and
2-2½ hours
put on grill withough pan or
drip pan
7-10
5-10
Slit skin if desired.
For even cooking, pound
15-22
breast to ¾" (2.0 cm) thick.
18-25
Start bone side down.
10-20
16-20

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