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Les langues disponibles
Les langues disponibles
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
(1.9 cm) thick
Roasts
Rib Eye, Sirloin
Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bane, Top
Loin, Sirloin
Steaks, 1½" (3.8 cm)
Porterhouse, Rib, T-bane, 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
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
36
COOKING METHOD/
BURNER SETTING
¾
"
DIRECT
Medium
INDIRECT
Medium/OFF/Medium
DIRECT Medium
DIRECT Medium
DIRECT Medium
DIRECT Medium
DIREC
T Medium to Med-Low
INDIRECT
Med/OFF/Med
DIRECT
Medium
INDIRECT
Med/OFF/Med
DIRECT
Preheat Medium
Grill Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Med-Low to Medium
DIRECT
Medium
DIRECT
Medium
Grilling Chart
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.
INTERNAL TEMP.
Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare (145°F/63°C)
to Medium (160°F/71°C)
Med-Rare(145°F/63°C)
Medium (160°F/71 °C)
Medium (160°F/71 °C)
Medium (160°F/71 °C)
Reheat (140°F/60°C)
Reheat (145°F/63°C)
Reheat (145°F/63°C)
170°F/77°C
Breast 170°F/77°C
Thigh 180°F/82°C
Med-rare (145°F/63°C)
to Medium (160°F/71°C)
Med-rare (145°F/63°C)
to Medium (160°F/71°C)
TIME
SPECIAL INSTRUCTIONS
(total minutes)
10-15
Grill, turning once.
32-40 per lb
Tent with foil first 45-60
(12-15 per kg)
minute; of cooking time.
11-16
Rotate steaks to create criss-
cross grill marks.
18-25
22-29
11-29
12-22
30-40
40-60
Grill, turning occasionally.
During last few minutes brush
with barbecue sauce if desired.
When done, wrap in foil.
18-22
Turn during cooking to brown
on all sides.
2-2½ hours
Wrap entire ham in foil and put
on grill without pan or drip pan
7-10
5-10
Slit skin if desired.
15-22
For even cooking, pound
breast to ¾" (2.0 cm) thick.
Start bone side down.
10-20
16-20
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