Kirkland Signature PCA-2600L Use And Care Manual page 22

Section Eight:
FOOD WEIGHT OR
THICKNESS
MEATS
Beef
Hamburgers 1/2 to 3/4 inch
Steaks
Rib, Club,
Tenderloin,
Porterhouse,
T-Bone, Sirloin
Rare 1 inch
(140°) 1-1/2 inch
Medium 1 inch
(160°) 1-1/2 inches
Well-Done 1 inch
(170°) 1-1/2 inches
Lamb
Chops & Steaks
Rare 1 inch
(140°) 1-1/2 inches
Medium 1 inch
(160°) 1-1/2 inches
Well-Done 1 inch
(170°)
Pork
Chops 1 inch
1-1/2 inches
Ribs
GRILL COOKING CHART
FLAME
SIZE
Medium 10 to 18 minutes
High 8 to 15 minutes
High 8 to 14 minutes
High 11 to 18 minutes
Medium to 12 to 22 minutes
High 16 to 27 minutes
Medium 18 to 30 minutes
Medium 16 to 35 minutes
High 10 to 15 minutes
High 14 to 18 minutes
Medium to 13 to 20 minutes
High 18 to 25 minutes
Medium 17 to 30 minutes
Medium 15 to 40 minutes
Medium 25 to 60 minutes
Medium 40 to 60 minutes
21
APPROXIMATE
TIME
Grill, turning once when juices
rise to the surface. Do not leave
hamburgers unattended since a
flare-up could occur quickly.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Cook well done.
Grill, turning occasionally.
During last few minutes brush
with barbecue sauce, turn
several times.
SPECIAL INSTRUCTIONS
AND TIPS