KITCHENAID KBGN274 - Manuel (Page 15)

15
Grilling Chart
Food
Cooking Method/
Time Special Instructions
Burner Setting
Beef
Hamburgers DIRECT Medium (160°F) Grill, turning once.
1/2 to 3/4 inch thick Medium 10-15 minutes total
Roasts
Rib Eye, Sirloin INDIRECT Med-Rare (145°F) to Medium (160°F) Tent with foil first 45-60 minutes
Medium/OFF/Medium 32-40 minutes per lb. of cooking time.
Steaks
Porterhouse, Rib DIRECT Med-Rare (145°F) to Medium (160°F) Rotate steaks 1/4 turn to create
T bone, Top Loin Medium 11-16 minutes total criss-cross grill marks.
Sirloin
1 inch
Porterhouse, Rib DIRECT Med-Rare (145°F) to Medium (160°F)
T bone, Top Loin Medium 18-25 minutes total
Sirloin
1-1/2 inch
Top Round or DIRECT Med-Rare (145°F) to Medium (160°F)
Shoulder/Chuck Medium 22-29 minutes total
(London Broil)
1-1/2 inch thick
Flank DIRECT Med-Rare (145°F)
1/2 inch thick Medium 11-16 minutes total
Pork
Chops, 1 inch thick DIRECT Medium (160°F)
Medium to Med-Low 12-20 minutes total
1-1/2 inch thick DIRECT Medium (160°F)
Medium to Med-Low 30-40 minutes total
Ribs INDIRECT Medium (160°F) Grill, turning occasionally. During last few
2-1/2 to 4 lbs. Med/OFF/Med 40-60 minutes total minutes brush with barbecue sauce if
desired. When done, wrap in foil 1 hour.
Roast. Boneless DIRECT Medium (160°F) Turn during cooking to brown on all sides.
Tenderloin 1 lb Medium 18-22 minutes total
Ham, Half INDIRECT Reheat (140°F) Wrap entire ham in foil and put on grill
8 to 10 lbs. Med/OFF/Med 2 – 2-1/2 hours total without pan or drip pan.
Ham Steak DIRECT Reheat (140°F)
Precooked Preheat Medium 7-10 minutes total
1/2 inch thick Grill Medium
Hot Dogs DIRECT Reheat (145°F) Slit skin if desired.
Medium 5-10 minutes total
Indirect Cooking
Place food only on the grill grate over the
OFF burners.
Burner
1 2 3 4
27" grill ON OFF — —
36" grill ON OFF ON —
• Knobs have High, Medium and Low setting for flame adjustment.
• Heat settings indicated are approximate.
• Grilling time based on heating two adjacent burners with food
placed on grate between burners (Direct).
• Timings are affected by weather conditions.
• Remove excess fat from edge of chops and steaks. Score
remaining fat at 2-inch intervals to prevent curling.
• When 2 temperatures are provided, example: Medium to
Medium-Low, start with the first and adjust to how it is cooking.
• Cooking times may vary from chart times depending on the type
of fuel, natural gas or L.P..