Medium 1 inch Medium to 13 to 20 minutes
1-1/2 inch High 18 to 25 minutes
Well-done 1 inch Medium 17 to 30 minutes
Pork
Chops 1 inch Medium 20 to 30 minutes
Remove excess fat from edge.
Slash
remaining fat at 2-inch intervals.
Grill, turning once. Cook well
done.
Well-done 1-1/2 inches Medium 30 to 40 minutes
Ribs
Medium 30 to 40 minutes
Grill, turning occasionally.
During last few minutes brush
with barbecue sauce, turn
several times.
Pork
Ham steaks
(precooked) 1/2 inch slices High 4 to 8 minutes
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Hot dogs Medium 5 to 10 minutes Slit skin. Grill, turning once.
POULTRY
Broiler/fryer 2 to 3 pounds Low or 1 to 1-1/2 hours
Place skin side up. Grill, turning
and brushing frequently
with melted butter, margarine, oil
or marinade.
Halved or Medium 40 to 60 minutes
Quartered well-
done
Breasts well-
done
Medium 30 to 45 minutes
FOOD
WEIGHT OR
THICKNESS
FLAME
SIZE
APPROXIMATE
TIME
SPECIAL INSTRUCTIONS
AND TIPS
FISH AND
SEAFOOD
Steaks
Grill, turning once. Brush
withmelted butter, margarine or
oil to keep moist.
Halibut 3/4 to 1 inch Medium to 8 to 15 minutes
Salmon High
Swordfish
Whole
Catfish 4 to 8 ounces Medium to 12 to 20 minutes
Grill, turning once. Brush with
melted
butter, margarine or oil.
Rainbow trout High
28
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