Helpful Hints - Wolfgang Puck BRGG0030 Manual

Meat Time/Temp.
PORK RIBS
Spare ribs 25 - 30 min.
350°
Country-style 25 to 35 min.
350°
SAUSAGE LINKS
Hot dogs and 4 - 6 min.
other cooked, 400°
Bratwurst and 12 - 15 min.
other
uncooked
smoked or
fresh sausages
CHICKEN PIECES
Bone-in 25 - 35 min.
350°
Boneless breast 20 - 35 min.
half with skin 350°
Boneless, skinless 15 - 20 min.
breast half
SHRIMP
Large raw, 8 - 12 min.
shelled 350°
and deveined
FISH
Whole, drawn 10 min. per
and scaled 1/2" thick
Steaks, 3⁄4" thick 15 - 20 min.
Fillets 10 min. per
1/2" thick
Grilling Chart (cont.)
Doneness Test
Until no longer pink
in center or 160˚.
Until no longer pink
in center or 160˚
Until hot (140˚)
Until no longer pink
300° in center (180˚)
Until juice in center
is no longer pink
Until juice in center
is no longer pink
Until juice in center
350° is no longer pink
Until pink and firm
Until fish flakes
easily with fork (160˚)
350°
Until fish flakes
350° easily with fork (160˚)
Until fish flakes
easily with fork (160˚)
350°

Helpful Hints

Turn ribs every 5 minutes.
Pierce 2 or 3 times to prevent skin
from bursting.
Turn 3 or 4 times while 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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