KitchenAid 720-0891C (LP) - Grilling Chart

Grilling Chart
◼ Knobs have High, Medium and Low settings for flame
adjustment.
◼ Heat settings indicated are approximate.
◼ Grilling times are affected by weather conditions.
◼ When 2 temperatures are listed, for example: Medium to
Medium-Low, start with the first and adjust based on cooking
progress.
◼ Cooking times may vary from chart times depending on the
type of fuel, Natural or LP gas.
FOOD
COOKING METHOD/
BURNER SETTING
INTERNAL TEMP.
TIME
(total minutes)
SPECIAL INSTRUCTIONS
Beef
Hamburgers ½" (1.3 cm)
to ¾" (1.9 cm) thick
DIRECT
Medium
Medium (160ºF/71ºC) 10-15 Grill, turning once.
Roasts
Rib Eye, Sirloin
INDIRECT
Medium/OFF/Medium
Med-Rare (145ºF/63ºC)
to Medium (160ºF/71ºC)
32-40 per lb.
(15-18 per kg)
Tent with foil first 45-60
minutes of cooking time.
Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bane,
Top Loin, Sirloin
DIRECT
Medium
Med-Rare (145ºF/63ºC)
to Medium (160ºF/71ºC)
11-16
Rotate steaks Vi turn to
create criss-cross grill marks.
Steaks, 1½" (3.8 cm)
Porterhouse, Rib, T-bane,
Top Loin, Sirloin
DIRECT
Medium
Med-Rare (145ºF/63ºC)
to Medium (160ºF/71ºC)
18-25
Top Round or Shoulder/
Chuck (London Broil) 1½"
(3.8 cm) thick
DIRECT
Medium
Med-Rare (145ºF/63ºC)
to Medium (160ºF/71ºC)
22-29
Flank, ½" (1.3 cm) thick
DIRECT
Medium
Med-Rare(145ºF/63ºC) 11-16
Pork
Chops,
1" (2.5 cm)
1½ " (3.8 cm) thick
DIRECT
Medium to Med-Low
Medium (145ºF/63ºC) 12-20
30-40
Ribs
2½-4 lbs (0.9-1.5 kg)
INDIRECT
Medium/OFF/Medium
Medium (145ºF/63ºC) 40-60
Grill, turning occasionally.
During last few minutes
brush with barbecue sauce if
desired. When done, wrap in
foil.
Roast, boneless
tenderloin,
1lb (0.37 kg)
DIRECT
Medium
Medium (145ºF/63ºC) 18-22
Turn during cooking to brown
on all sides.
Ham halt,
8-10 lbs (3-3.7 kg)
INDIRECT
Med/OFF/Med
Reheat (140ºF/60ºC) 2-2½ hours
Wrap entire ham in foil and
put on grill without pan or
drip pan.
Ham steak precooked,
½" (1.3 cm) thick
DIRECT
Preheat Medium
Grill Medium
Reheat (145ºF/63ºC) 7-10
Hot Dogs
DIRECT
Medium
Reheat (145ºF/63ºC) 5-10 Slit skin if desired.
Chicken
Breast, boneless
DIRECT
Medium
170ºF/77ºC 15-22
For even cooking, pound
breast to ¾" (2.0 cm) thick.
Pieces, 2-3 lbs (0.75-1.1
kg)
DIRECT
Med-Low to Medium
Breast 170ºF/77ºC
Thigh 180ºF/82ºC
18-25 Start bone side down.
Lamb
Chops and Steaks, Loin,
Rib, Sirloin, 1" (2.5 cm)
thick
DIRECT
Medium
Med-rare (145ºF/63ºC)
to Medium (160ºF/71ºC)
10-20
1½" (3.8 cm) thick
DIRECT
Medium
Med-rare (145ºF/63ºC)
to Medium (160ºF/71ºC)
16-20
32