| FOOD | SETTING | COOKING TIME |
| BEEF | ||
| Hamburger 3/4" thick | Medium | Medium: 8 to 10 minutes |
| Frozen Patties | Low to Medium | Medium: 12 to 14 minutes |
| Steak 1" Thick | Medium/ High to start | Rare: 4 to 5 minutes |
| Roast | Low | Rare: 12 to 15 minutes/lb |
| PORK | ||
| Chops 1/2" | Medium | Medium: 8 to 10 minutes |
| Ribs (3-4 lb) | Low to Medium (indirect) | 45 to 90 minutes |
| Roast (3-5 lb) | Low to Medium | Well Done: 18 to 23 minutes/lb |
| LAMB | ||
| Chops 1/2" | Medium (high to start) | Rare: 6-7 minutes |
| POULTRY | ||
| Chicken (2 1/2 - 3 1/2 lb) | Low / Med (with rotisserie burner or beer can) | 75 to 90 minutes |
| Turkey/Chicken (2-5 lb) | Medium/Low | 20 minutes/lb |
| Boneless Chicken Breasts(halves) | Medium | 10 to 12 minutes |
| SEAFOOD | ||
| Fillets 6-8 oz | Medium to Hot | 8 to 12 minutes |
| Steaks 1" thick | Medium to Hot | Med: 10 minutes |
| Shrimp large or jumbo | Hot | 1 minutes per side |
| General Guidelines: * if fish is frozen, brush with oil & double grilling time. | ||
| VEGETABLES | ||
| (wrap vegetables in foil)Baking Potato, whole | Medium | 25 to 30 minutes |
| Corn, whole**Remove outer husks and soak in water prior to grilling | Low to Medium | 15 to 20 minutes |
| Zucchini, halved | Medium | 6 to 10 minutes |
Sunday, December 03, 2006
Cook Times
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