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FG_ReverseGrill manual2
6/13/06
Grilling Guide
Follow these guidelines for successful grilling:
1
Set the temperature control dial to the desired temperature.
Preheat the grill until the READY arrow light goes out, approximately
10 minutes.
2
Marinate meats before grilling for extra flavor and tenderness, if
desired. (Marinades with added sugar will cause meats to brown
more quickly.)
3
Before grilling, partially cook bone-in chicken, ribs and uncooked
smoked or fresh sausages for best results. If not partially cooked,
these meats may become overbrowned on the outside before the
center is done.
4
Turn food once during grilling unless otherwise directed.
5
If desired, brush with barbecue or other sauce during last 5 to 10
minutes of grilling.
6
Unplug from outlet and allow grill to cool completely before
disposing of drippings that have accumulated in the drip channel.
Grilling Chart
Meat
Time/Temp. Doneness Test
BEEFSTEAKS
1 " thick
10 - 15 min.
Medium rare - 145˚
3 ⁄4" thick
MAX
Medium - 160˚
Well done - 170˚
BURGERS
(3 ⁄4" thick)
Hamburgers
14 - 16 min.
Medium (160°) or
400°
Until no longer pink
Turkey burgers
15 - 20 min.
in center
400°
PORK CHOPS
Rib and loin
10 - 12 min.
Until slightly pink
1 ⁄ 2" thick
12 - 15 min.
in center or 160°.
3 ⁄4" thick
12 - 15 min.
350°
12:04 PM
Page 13
Helpful Hints
Slash fat around edge to prevent
curling (avoid cutting into meat).
Slash fat around edge to prevent
curling (avoid cutting into meat).
11
Grilling Chart (cont.)
Meat
Time/Temp. Doneness Test
PORK RIBS
Spare ribs
25 - 30 min.
Until no longer pink
350°
in center or 160˚.
Country-style
25 to 35 min.
Until no longer pink
350°
in center or 160˚
SAUSAGE LINKS
Hot dogs and
4 - 6 min.
Until hot (140˚)
other cooked,
400°
Bratwurst and
12 - 15 min.
Until no longer pink
other
300°
in center (180˚)
uncooked
smoked or
fresh sausages
CHICKEN PIECES
Bone-in
25 - 35 min.
Until juice in center
350°
is no longer pink
done.
Boneless breast
20 - 35 min.
Until juice in center
half with skin
350°
is no longer pink
Boneless, skinless 15 - 20 min.
Until juice in center
breast half
350°
is no longer pink
SHRIMP
Large raw,
8 - 12 min.
Until pink and firm
shelled
350°
and deveined
FISH
Whole, drawn
10 min. per
Until fish flakes
and scaled
1/2" thick
easily with fork (160˚) Brush all fish lightly with vegetable
350°
Steaks, 3⁄4" thick 15 - 20 min.
Until fish flakes
350°
easily with fork (160˚) before grilling.
Fillets
10 min. per
Until fish flakes
1/2" thick
easily with fork (160˚) up first.
350°
12
Meijer.com
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
Brush lightly with vegetable oil
before grilling and twice while
grilling to retain moisture
Measure fish at thickest point.
oil before grilling and twice while
grilling to retain moisture.
Brush grill lightly with vegetable oil
If fillets have skin, grill skin sides
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