Grilling Chart - KitchenAid Freestanding outdoor grilll Installation And Use Manual

 Knobs have High, Medium and Low settings for flame
adjustment.
 Heat settings indicated are approximate.
 Grilling times are affected by weather conditions.
FOOD
Beef
Hamburgers ½" (1.3 cm) to
¾ " (1.9 cm) thick
Roasts
Rib Eye, Sirloin Rib Eye Sirloin
Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin
Steaks, 1½" (3.8 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin
Top Round or Shoulder/
Chuck (London Broil) 1½"
(3.8 cm) thick
Flank, ½" (1.3 cm) thick
Pork
Chops,
1" (2.5 cm)
1½ " (3.8 cm) thick
Ribs Ribs
2½-4 lbs (0.9-1.5 kg)
Roast, boneless tenderloin,
1lb (0.37 kg)
Ham halt,
8-10 lbs (3-3.7 kg)
Ham steak precooked,
½" (1.3 cm) thick
Hot Dogs
Chicken
Breast, boneless
Pieces, 2-3 lbs (0.75-
1.1 kg)
Lamb
Chops and Steaks, Loin, Rib,
Sirloin, 1" (2.5 cm) thick
1½" (3.8 cm) thick

Grilling Chart

COOKING METHOD/ INTERNAL TEMP.
BURNER SETTING
DIRECT Medium Medium (160°F/71°C)
INDIRECT
Med-Rare (145°F/63°C)
Medium/OFF/Medium Medium/OFF/Medium to Medium (160 F/71 C) (12-15 per kg) of cooking time.
to Medium (160°F/71°C)
DIRECT Medium
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
DIRECT Medium Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
DIRECT Medium Med-Rare (145°F/63°C) 22-29
to Medium (160°F/71°C)
DIRECT Medium Med-Rare(145°F/63°C) 11-29
DIRECT Medium to Medium (160°F/71 °C)
Med-Low
INDIRECT INDIRECT Medium (160°F/71 °C) Medium (160 F/71
Med/OFF/Med
DIRECT Medium Medium (160°F/71 °C)
INDIRECT
Reheat (140°F/60°C)
Med/OFF/Med
DIRECT
Reheat (145°F/63°C)
Preheat Medium Grill
Medium
DIRECT Medium
Reheat (145°F/63°C)
DIRECT Medium 170°F/77°C
DIRECT Breast 170°F/77°C
Med-Low to Medium Thigh 180°F/82°C
DIRECT Medium Med-rare (145°F/63°C)
to Medium (160°F/71°C)
DIRECT Medium Med-rare (145°F/63°C)
to Medium (160°F/71°C)
 When 2 temperatures are listed, for example: Medium to
Medium-Low, start with the first and adjust based on cooking
progress.
 Cooking times may vary from chart times depending on the
type of fuel, Natural or LP gas. type of fuel Natural or LP gas
TIME
(total minutes)
10-15
32-40 per lb
(12 15 per kg)
11-16
18-25
( )
12-22
30-40
C) 40-60 40 60
18-22
2-2½ hours
7-10
5-10
15-22
10-20
16-20
SPECIAL INSTRUCTIONS
Grill, turning once.
Tent with foil first 45-60 minute;
of cooking time
Rotate steaks to create criss-
cross grill marks.
Grill, turning occasionally. Grill turning occasionally
During last few minutes brush
with barbecue sauce if desired
When done, wrap in foil.
Turn during cooking to brown
on all sides.
Wrap entire ham in foil and put
on grill without pan or drip pan
Slit skin if desired.
For even cooking, pound
breast to ¾" (2.0 cm) thick. ( )
Start bone side down.
25