OCI OCIE26BQ Use And Care Manual page 25

FOOD
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
WEIGHT OR FLAME
THICKNESS SIZE
Medium
High
High
High
Medium to
High
Medium
Medium
High
High
Medium to
High
Medium
Medium
Medium
Medium
APPROXIMATE
TIME
10 to 18 minutes
8 to 15 minutes
8 to 14 minutes
11 to 18 minutes
12 to 22 minutes
16 to 27 minutes
18 to 30 minutes
16 to 35 minutes
10 to 15 minutes
14 to 18 minutes
13 to 20 minutes
18 to 25 minutes
17 to 30 minutes
15 to 40 minutes
25 to 60 minutes
40 to 60 minutes
23
SPECIAL INSTRUCTIONS
AND TIPS
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.