Wolf Grilling Guide - Wolf IG15/S Use & Care Manual

Wolf Grilling Guide

Grilling Guide
FOOD
BEEF
Hamburgers
Steaks, rare
Steaks, medium
Steaks, well done
PORK
Chops
Tenderloin, whole
Tenderloin, marinated
Sausages or brats, fresh
Hot dogs
POULTRY
Chicken breasts, bone-in
Legs and thighs, bone-in
Chicken breasts, boneless
Cornish hens, halved
SEAFOOD
Fish fillets or steaks
Shrimp
THICK/WT SETTING
1 3
/ " / " HIGH
– (13–19)
2 4
thick
1" thick HIGH
(25)
1" thick HIGH
(25)
1" thick HIGH
(25)
3
/ " thick HIGH
(19)
4
1 1 / lbs HIGH
(.7 kg)
2
1
1 / lbs MED HIGH
(.7 kg)
2
MED HIGH
8 per lb HIGH
HIGH
HIGH
1 / " thick HIGH
(13)
2
2 lbs HIGH
(.9 kg)
1" thick HIGH
(25)
26–30 per lb HIGH
INT TEMP TIME
160°F 16–20 min
(70°C)
Medium
140°F 11–13 min
(60°C)
160°F 16–18 min
(70°C)
180°F 21–23 min
(80°C)
160°F 14–17 min
(70°C)
160°F 50–60 min
(70°C)
160°F 50–60 min
(70°C)
180°F 20–25 min
(80°C)
140°F 5–7 min
(60°C)
170°F 35–40 min
(75°C)
180°F 30–40 min
(80°C)
170°F 13–15 min
(75°C)
180°F 30–35 min
(80°C)
16–20 min
18–20 min
COMMENTS
Grill, turning once when juices rise to
the surface.
Remove excess fat and notch remain-
ing fat on edges to prevent curling.
Remove excess fat and notch remain-
ing fat on edges to prevent curling.
Brush with oil and seasoning.
Do not pierce with a fork.
Place vertically on grate.
Begin with skin side up.
Pound with a meat tenderizer until
even thickness.
Brush with oil to prevent sticking.
Turn frequently.
14