Chef’s Grill – Grilling Guide
Times and temperatures shown below are only a guide. Factors such as outside temperature, wind, humidity, altitude, and size and thickness of the meat effects your cooking times and temperatures. To accurately determine if food is done, use a meat thermometer. And don’t forget to preheat your grill for 15 minutes on High with the hood down.
| FOOD | CONTROL SETTING | COOKING TIMES | SPECIAL INSTRUCTIONS AND SUGGESTIONS |
|---|---|---|---|
| Steaks – 3/4″ Thick | High | 5-7 min. per side | Remove excess fat. Salt after grilling. |
| Hamburgers – 3/4″ Thick | High | 4-5 min. per side | Use lean ground meat only. Season after grilling. |
| Hot Dogs | Medium (on grill or High if on shelf) | 5-7 min. | Select large-size wieners. Slit skin before grilling. |
| Pork Chops – 3/4″ Thick | High | 8 min. per side | Remove excess fat. Select medium-thick chops. |
| Pork Loin – Boned | High (on shelf) | 10 min. per side | Salt, pepper and garlic salt to taste. |
| Pork Sausage | Medium (on shelf) | 4 min. per side | Take precautions against excessive flare ups. |
| Spare Ribs | High 5 Min. Low to finish | 15 min. per side Turn often | Select lean meaty ribs. Grill until meat pulls away from the bones. |
| Lamb Chops | High 5 Min. Medium to finish | 7 min. per side | Remove excess fat. Select extra-thick chops. |
| Chicken Parts | Low (on grill or Medium if on shelf) | 20 min. per side | Coat with butter, paprika and turn once after 20-25 minutes. Grill meat side first. |
| Fish (1 lbs.) | Medium-Low | 8 min. per side | Brush with butter – season and wrap in foil. |
| Lobster – Fresh (1-1/2 lbs.) | Medium-Low | 15 min. per side | Brush with butter – season and wrap in foil. |
| Shrimp – Raw Shelled wrap. | Medium-Low | 2-3 min. per side | Marinate in Italian dressing overnight in refrigerator. Brush with garlic butter and wrap in foil. |
| Potatoes | Medium-Low | 45-60 min. | Wrap in foil – puncture with a fork. |
| Corn-on-the-Cob | Medium-Low | 20-30 min. | Brush with butter and wrap in foil. |
| Onions | Medium-Low | 20-30 min. | Cut or score surface – season and brush with butter. Wrap in foil. |
| Frozen Vegetables | Medium-Low | 30-45 min. | Add butter and small amount of water in heavy foil packet. |
| Kabobs | Medium-Low | 5 min. per side (2 sides) | Cut meat in 1″ cubes, marinate and place on skewers with vegetables. Parboil onions and peppers prior to placing on spit. |
| Casseroles | High | 30-45 min. | Place on cooking shelf on lowest level. Cover with lid or foil. |
| Italian Sausages or German Sausages | High | 6-8 min. | Place on cooking shelf. |
WARNING:
To ensure that it is safe to eat, food must be cooked to the minimum internal temperatures listed in the following table from the USDA.
* United States Department of Agriculture
**Allow meat to rest three minutes before carving or consuming.
Food Safety
Food safety is a very important part of enjoying the outdoor cooking experience. To keep food safe from harmful bacteria, follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy water before and after handling raw meat and poultry.
Separate: Separate raw meats and poultry from ready-to-eat foods to avoid cross contamination. Use a clean platter and utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
How To Tell If Meat Is Grilled Thoroughly
• Meat and poultry cooked on a grill often browns very fast on the outside. Use a meat thermometer to be sure food has reached a safe internal temperature, and cut into food to check for visual signs of doneness.
• Whole poultry should reach 180° F; breasts, 170° F. Juices should run clear and flesh should not be pink.
• Hamburgers made of any ground meat or poultry should reach 160° F, and be brown in the middle with no pink juices. Beef, veal and lamb steaks, roasts and chops can be cooked to 145°F. All cuts of pork should reach 160° F.
• NEVER partially grill meat or poultry and finish cooking later. Cook food completely to destroy harmful bacteria.
• When reheating takeout foods or fully cooked meats like hot dogs, grill to 165° F, or until steaming hot.
Get Cooking Tips from our Grilling Guide
