Wolf IG15/S Use & Care Information Manual page 14

W O L F G R I L L I N G G U I D E
B E E F Thickness/Weight
1
Hamburgers
3
/
4
Steaks, rare 1" (25) thick
Steaks, medium 1" (25) thick
Steaks, well done 1" (25) thick
P O R K
3
Chops /
4
Tenderloin, whole 1 lb (.6 kg) to
1
1
Sausages or Brats, raw
Hot dogs
F I S H & S E A F O O D
Fish fillets or steaks 1" (25) thick
Shrimp
14
Heat Setting
/ " (13) to HIGH
2
" (19) thick
HIGH
HIGH
HIGH
" (19) thick HIGH
MEDIUM
/ lbs (.7 kg)
2
HIGH
HIGH
MEDIUM
MEDIUM
Internal Temp. Timing
160˚F (70˚C) 16–20 min
Medium
140˚F (60˚C) 7–9 min
160˚F (70˚C) 10–12 min
180˚F (80˚C) 11–13 min
160˚F (70˚C) 10–12 min
160˚F (70˚C) 37–40 min
180˚F (80˚C) 15 –17 min
140˚F (60˚C) 8–10 min
10–15 min
7–9 min
Comments
Grill, turning once when juices
rise to the surface.
Remove excess fat from edges.
Notch remaining fat on the
outer edges to prevent curling.
Remove excess fat from edges.
Notch remaining fat on the
outer edges to prevent curling.
Remove excess fat from edges.
Notch remaining fat on the outer
edges to prevent curling.
Remove excess fat from edges.
Notch remaining fat on the outer
edges to prevent curling.
Brush with oil and seasoning.
Poke with a fork to prevent
bursting.
Place vertically on the grate.