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Grill Cooking Chart*
FOOD
WEIGHT OR
CONTROL
TOTAL
SPECIAL
THICKNESS
SETTING
SUGGESTED
INSTRUCTIONS
COOKING
TIME
AND TIPS
Ribs
MED
45 - 60 minutes
Ham
Steaks
Hot Dogs
Fish
Steaks
Halibut
Salmon
Swordfish
Whole
Catfish
Trout
Vegetables
Carrots
Onions
Potatoes
Zucchini,
Squash
1/2" (1,3 cm)
3/4"-1"
,9 - 1.4 kg
4- 8 ounces
110-230 9
Whole
Whole
Whole
Sliced (halves or
quarters)
MED
MED-HI
MED-HI
MED - LOW
LOW
LOW
MED
12-15
minutes
5-10
minutes
5-10
minutes
10-12
minutes
35-40 minutes
20 minutes
45 - 50 minutes
30 minutes
Grill,
turning
occasionally
During
last few
minutes,
brush
with
BBQ
sauce,
turn
several
times.
Remove
excess
fat
from
edge.
Slash
remaining
fat at 2-
inch
intervals.
Grill,
turning
once,
Slit skin before
cooking.
Grill,
turning once,
Grill, turning once,
Brush with melted
butter, oil, or
marinade to keep
fish moist
Grill, turning once,
Brush with melted
butter, oil, or
marinade to keep
fish moist
Scrub, don't peel.
Wrap in foil and lay
directly on grill
grate.
Butter,
_vrap in foil,
Turn often,
Oil, wrap in foil.
Turn often,
Butter lightly to
prevent sticking.
*NOI_:
These
times
are
reccKm_endations
only.
VariaticTs
in
cuts
of
meats
a_i
pe.rsonal
taste
may alter
<_)okL_# time.s.
Use your
discTetion
@_en gri]Ji_.
TruSear
TM
Infrared Gdlling tips
Infrared grilling produces intense heat which quickly sears the meat.
Searing
locks
in flavor and juices while allowing the outer surface to absorb
smoke and food aroma that is produced as grease and drippings are vaporized
by the burner. The result is a crisp, flavorful outside with a tender, juicy inside.
As a general rule, foods
will cook
in about 1/2 the time they
would
take on an
ordinary grill.
•Preheat the grill.
•Ensurethat meat isfully thawed and that all excessfat istrimmed away prior
to grilling.
•Leave the burner set on "HI" when placing food on the grill to sear.
•For thicker cuts of meats, adjust burner to a lower setting and continue
cooking until desired doneness is reached.
NOTE: When the TruSear
TM
infrared burner is not use, it must be covered with
the provided stainlesssteel cover for protection from outside elements such as
rain.
TruSear
TM
Infrared Cooking
Chart*
FOOD
WEIGHT OR
CONTROL
Chicken Breast, Bnls
SUGGESTED
THICKNESS
COOKING
TIME
SETTING
HI
Reduce to MED
2 - 3 m}ns each
side.
Cook 8 - 10 rains,
total.
Turn
occasionally
to
prevent burning
outside,
Hamburger
1/2 - 3/4"
thick
HI
2 rains
each
side to
sear.
Cook
6 - 8
m}ns,
total,
Turn
occasionally
to
prevent
burning.
Steaks,
Ribeye
1 1/2
" thkk
HI
3 rains
each
side for
Rare.
4 rains
each
side for
medium.
Steaks,
Filet
1" thick
HI
3 rains
each
side for
rare to med.
rare
3 1/2 rains
each
side for medium
Pork (:hops
3/4"
thick
HI
4 rains
each
side
*NOI_:
These
times
are
recommendations
only.
Variaticrs
in
cutsof
meats
and pe.rsonal
taste
may alter
<_)oking
time.s.
Use your
discmetion
@_en gri]]i_.
12
13
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