The Source 730-0274 Use And Care Manual page 25

Rare 1 inch
Medium 1-1/2 inch
1 inch
1-1/2 inch
Well-done 1 inch
1-1/2 inches
Lamb
Chops & Steaks
Rare 1 inch
1-1/2 inch
Medium 1 inch
1-1/2 inch
Well-done 1 inch
Pork 1 inch
Chops
Well-done 1-1/2 inches
Ribs
Pork
Ham steaks 1/2 inch slices
(precooked)
Hot dogs
POULTRY
Broiler/fryer 2 to 3 pounds
FOOD WEIGHT
OR THICKNESS
Breasts
well-done
FISH AND
SEAFOOD
Steaks
Halibut 3/4 to 1 inch
Salmon
Swordfish
Whole
Catfish 4 to 8 ounces
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
22
High 10 to 15 minutes Remove excess fat from edge.
High 14 to 18 minutes
Medium to 13 to 20 minutes
High 18 to 25 minutes
Medium 17 to 30 minutes
Medium 20 to 30 minutes Remove excess fat from edge.
Medium 30 to 40 minutes
Medium 30 to 40 minutes Grill, turning occasionally.
High 4 to 8 minutes
Medium 5 to 10 minutes
Low or 1 to 1-1/2 hours
FLAME SIZE APPROXIMATE
TIME
Medium 30 to 45 minutes Marinate with Italian dressing
Medium to 8 to 15 minutes
High
Medium to 12 to 20 minutes Grill, turning once. Brush with
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Slash remaining fat at 2-inch
intervals. Grill, turning once. Cook
well done.
During last few minutes brush with
barbecue sauce, turn several
times.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Slit skin. Grill, turning once.
Place skin side up. Grill, turning
and brushing frequently
with melted butter, margarine, oil or
marinade.
SPECIAL
INSTRUCTIONS
AND TIPS
Grill, turning once. Brush with
melted butter, margarine or oil to
keep moist.
melted butter, margarine or oil.