Grilling Chart - KitchenAid KFRU368T Use & Care Manual

Indirect Heat
For best results, do not select the indirect heat cooking method
when it is windy.
Cooking by indirect heat means the food is placed on the grill
grate above an unheated burner, allowing heat from lighted
burner(s) on either side to cook the food.
If possible, turn on 2 burners. Cook with the hood down. This will
shorten the cooking time.
Indirect Cooking
Place food only on the grill grate over the OFF burners.
Grill Size Burner Burner Burner Burner
1 2 3 4
36" (91.4 cm ON OFF ON
48" (121.9 cm) ON OFF ON OFF
Knobs have High, Medium and Low settings for flame
adjustment.
•
Remove excess fat from edge of chops and steaks. Score
remaining fat at 2" (5 cm) intervals to avoid curling.
Heat settings indicated are approximate. • When 2 temperatures are provided, example: Medium to
Grilling time is based on heating 2 adjacent burners with food Medium-Low, start with the first and adjust based on cooking
placed on grate directly above burners (direct heat), progress.
Grilling times are affected by weather conditions. • Cooking times may vary from chart times depending on the
type of fuel, Natural or LP gas.
FOOD COOKING METHOD/ INTERNAL TEMP. TIME SPECIAL INSTRUCTIONS
BURNER SETTING (total minutes)
Beef
Hamburgers 1/2"(1.3 cm) to
3A"(1.9 cm) thick
Roasts
Rib Eye, Sirloin
Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin
Steaks, 11/2 '' (3.8 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin
Top Round or Shoulder/
Chuck (London Broil)
1W' (3.8 cm) thick
Flank, V2" (1.3 cm) thick
DIRECT
Medium
INDIRECT
Medium/OFF/Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Medium
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)
10-15
32-40 per Ib
11-16
18-25
22-29
Med-Rare (145°F/63°C) 11-16
Grill, turning once.
Tent with foil first 45-60 minutes
of cooking time.
Rotate steaks _Aturn to create
criss-cross grill marks.
Pork
Chops,
1" (2.5 cm)
1V2" (3.8 cm) thick
Ribs
2V2-4 Ibs (0.9-1.5 kg)
Roast, boneless tenderloin,
1 Ib (O.37 kg)
Ham half,
8-10 Ibs (3-3.7 kg)
DIRECT
Medium to Med-Low
INDIRECT
Med/OFF/Med
DIRECT
Medium
INDIRECT
Med/OFF/Med
Medium (160°F/71°C) 12-22
30-40
Medium (160°F/71 °C) 40-60
Medium (160°F/71°C) 18-22
Reheat (140°F/60°C) 2-2_/2hours
Grill, turning occasionally.
During last few minutes brush
with barbecue sauce if desired.
When done, wrap in foil.
Turn during cooking to brown
on all sides.
Wrap entire ham in foil and put
on grill without pan or drip pan.
Ham steak precooked,
V2" (1.3 cm) thick
Hot Dogs
Chicken
Breast, boneless
Pieces, 2-3 Ibs (0.75-
1.1 kg)
DIRECT
Preheat Medium
Grill Medium
DIRECT
Medium
DIRECT
Medium
DIRECT
Med-Low to Medium
Reheat (145°F/63°C) 7-10
Reheat (145°F/63°C) 5-10
Slit skin if desired.
170°F/77°C
Breast 170°F/77°C
Thigh 180°F/82°C
15-22
For even cooking, pound breast
to 3A" (2.0 cm) thick.
Start bone side down.
25