GE 36, 48 Use And Care Manual page 11

Grilling
This is a suggested guide only. There are many variables that will affect cooking performance. These include
wind, temperature, humidity and cut of meat.
guide
Food
Fresh Vegetables
Beets, carrots, turnips
Onion
Sweet potatoes
White potatoes
Frozen Vegetables
Asparagus, broccoli,
brussels sprouts, green
beans, peas
Beef
Hamburgers
Steaks—rare (140°)
Steaks—medium (160°)
Steaks—well done (170°)
Lamb Chops/Steaks
Rare (140°)
Medium (160°)
Well done (170°)
Pork
Chops
Ribs
Precooked ham steaks
Hot dogs
Poultry
Broiler fryer, halved
or quartered
Breasts
Fish and Seafood
Steaks: halibut,
salmon, swordfish
Whole catfish,
rainbow trout
Weight/ Flame
Thickness Size
Medium
1/2² slices Medium
Whole Medium
6 to 8 High
ounces
Medium
1/2² to 3/4² Medium
High
1² High
²
1 ⁄ High
1
2
1² Medium
²
1 ⁄ to High
1
2
1² Medium
²
1 ⁄ Medium
1
2
1² High
²
1 ⁄ High
1
2
1² Medium
²
1 ⁄ to High
1
2
1² Medium
1² Medium
²
1 ⁄ Medium
1
2
Medium
1/2² High
Medium
2 to 3 lbs. Low
Medium
Medium
3/4² to 1² Low to
Medium
4 to 8 ounces Low to
Medium
Approximate
Time Comments
12 to 20 min. Slice. Dot with butter or margarine.
Wrap in heavy duty foil.
Turn occasionally.
8 to 20 min. Brush occasionally with melted
butter or margarine. Turn once.
40 to 60 min. Wrap individually in heavy
duty foil. Rotate occasionally.
45 to 60 min. Wrap individually in heavy
duty foil. Rotate occasionally.
15 to 30 min. Dot with butter or margarine and a
small amount of water. Wrap in
heavy duty foil. Turn occasionally.
10 to 18 min. Turn once when juices rise to the
surface. Do not leave unattended.
8 to 15 min. A flare-up could occur.
8 to 14 min. Remove excess fat from edge.
11 to 18 min. Slash remaining fat at 2² intervals.
12 to 22 min. Turn once.
16 to 27 min.
18 to 30 min.
16 to 35 min.
10 to 15 min. Remove excess fat from edge.
14 to 18 min. Slash remaining fat at 2² intervals.
13 to 20 min. Turn once.
18 to 25 min.
17 to 30 min.
15 to 40 min. Remove excess fat from edge.
25 to 60 min. Slash remaining fat at 2² intervals.
Turn once. Cook well done.
40 to 60 min. Turn occasionally. During the last
few minutes, brush with barbecue
sauce, turn several times.
4 to 8 min. Remove excess fat from edge. Slash
remaining fat at 2² intervals. Turn once.
5 to 10 min. Slit skin. Turn once.
1 to 1 ⁄ hours Place skin side up. Turn frequently
1
2
40 to 60 min. brushing with melted butter,
margarine, oil or marinade.
30 to 45 min.
8 to 15 min. Turn once. Brush with melted butter,
margarine or oil to keep moist.
12 to 20 min. Turn once. Brush with melted butter,
margarine or oil to keep moist.
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