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Grillingguide.
GEAppliances.com
Preheat the grill on high for 5 to 10 minutes for best flavor.
Control Setting
Cooking Time
Procedure
Type
Meat
Steak(1/2"-3/4")
Rare
HI
Medium
HI
Well
HI
Steak(1"-1W')
Rare
HI
Medium
HI
Well
HI
Hamburgers (3-4 oz.)
Medium
Porkchops
Medium
Fullycookedsmokedporkchops
Medium
Hamslices
Medium
Porkribs
Medium
6 to 10 minutes
Turnafter 3 to 5 minutes.f
10 to 16 minutes
Turnafter 5 to 8 minutes.
21 to 24 minutes
Turnafter 6 to 12 minutes.
14 to 24 minutes
18 to 30 minutes
24 to 34 minutes
20 to 25 minutes
20 to 30 minutes
lOto 15 minutes
15 to 20 minutes
50 to 65 minutes
Fullycookedsausages
Hotdogs, brats
HI
7 to 12 minutes
Polish
HI
13 to 16 minutes
Fresh sausages
Links
Medium
15 to 25 minutes
Patties(3" diameter)
Medium
15 to 20 minutes
Italiansausage
Medium
25 to 30 minutes
Lambchops
Medium
20 to 30 minutes
Turnafter 7 to 12 minutes.f
Turnafter 9 to 15 minutes.
Turnafter 12to 17 minutes.
Turnafter halfthe time.
Turnoccasionally.
Turnafter halfthe time.
Turnafter halfthe time.
Turnoccasionally. Brush
with barbecuesauceduring
the last 15 minutes.
Turnoccasionally.
Turnoccasionally.
Turnoccasionally.
Turnafter halfthe time.
Piercecasingwith a fork.
Turnonce.
Turnoccasionally. Brush with
glaze, i f desired.
Poultry
Chicken
Pieces:bone-in
Medium
35 to 50 minutes
Turnoccasionally.
Bonelessbreasts
Medium
25 to 35 minutes
Turnoccasionally.
Wings
Medium
25 to 35 minutes
Turnoccasionally.
Cornishhen(halved)
Medium
35 to 45 minutes
Turnoccasionally.
Fish
Small,whole (1")
Steaks(1")
Fillets--with skinon (1/2")
Medium
15 to 20 minutes
Brushwith butter.Turnafter
half the time.
Medium
20 to 25 minutes
Brushwith butter.Turnafter
half the time.
Medium
10 to 15 minutes
Start skin sidedown. Brush
with butter.Turnafter half
the time.
Shrimp(skewered)
Medium
10 to 20 minutes
Turnand brushwith butter
or marinadefrequently.
Bread
Garlicbread
Medium
4 to 6 minutes
Turnafter halfthe time.
Hotdog or hamburger b uns
Medium
1 to 2 minutes
Turnafter halfthe time.
f The U. S. Department o f Agriculturesays"Rarebeefis popular, b utyoushouldknowthat cooking it to only140°F means some
foodpoisoning organisms maysurvive." (Source: S afeFoodBook. Y ourKitchen Guide. U SDA Rev.June1985.)
13
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