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Electric Patio Caddie Cooking Chart
Cooking times and temperatures may vary according to specific
recipes, cooking conditions, or barbecue equipment used. Take
this into consideration to insure best results.
Steaks
Hamburgers
Item
Steak
(T-bone, ribeye, sirloin,
Filet mignon, etc.
Steak
(T-bone, ribeye, sirloin,
Filet mignon, etc.
Hamburgers
Pork Chop
Pork Chop
Boneless, Skinless,
Chicken Breast
Whole Chicken
Tuna/Sword Fish
Whole Rainbow Trout Filet
Shrimp, Medium,
Peeled and de-veined
Corn on Cob
Baking Potatoes
Mushrooms, Button, Whole
Yellow Onions
Tomatoes
Zucchini/Yellow Squash,
*Increase cooking time 5 minutes or to desired doneness.
12
Vegetables
Pork Chops
Fish
Chicken Parts
Whole Chicken
Corn on the Cob
Size/Quantity
1 inch
1/2 inch
1/2 inch
1 inch
1/2 inch
8 ounces
1 each
1 inch - 8 ounces
8 ounces
8 ounces
1 each
1 each
8 ounces
1 each
Half
1 medium size
First preheat on HIGH to maximum sustained temperature. Then
place food on grill and adjust controller to obtain desired
temperature on cooking chart below.
Temperature
500°F - 600°F
Rare: 7-10 minutes
Medium: 12-15 minutes
Well: 18-20 minutes
500°F - 600°F
Rare: 6-7 minutes
Medium: 8-10 minutes
Well: 12 minutes
450°F - 500°F
Medium: 8 minutes
Medium/Well: 10 minutes
Well: 12 minutes
350°F - 450°F
25 minutes,
Internal temp. 160°F
350°F - 450°F
20 minutes
350°F - 375°F
10 minutes per side
350°F - 375°F
10 minutes per pound
Internal temp. 180°F
350°F - 450°F
Rare: 7 minutes
Medium: 12 minutes
Well: 15 minutes
350°F - 450°F
8-12 minutes
400°F - 425°F
3-5 minutes
350°F - 400°F
30 minutes
350°F - 400°F
1 hour
350°F - 400°F
6 minutes
350°F - 400°F
12-15 minutes
350°F - 400°F
15 minutes
350°F - 400°F
8-10 minutes
Cooking Zones
Zone II
Zone I
Zone II
Time
I
Dry Rub
I
Dry Rub
I
Dry Rub
I
Dry Rub
Zone
I
I
I
*
II
Marinade
*
II
Marinade
*
II
Marinade
*
II
Marinade
II
II
II
II
II
II
II
II
II
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