QUICK REFERENCE GUIDE
MEAT AND FISH COOKING TIME TEMPERATURE COOKING AND SERVING TIPS
Beef rid roast
Boneless
With bone
Meat loaf (2 pound)
Hamburgers
4 burgers
Hot dogs
Rib eye or strip steak
Grilled shrimp
Lobster tails
Pork loin roast
Pork chops (1/2 inch thick)
Sausage patties (1 pound)
Leg of lamb
Breaded sh (frozen)
Bacon (1 pound)
25-30 minutes per pound
20-25 minutes per pound
50-60 minutes
10 minutes (rare)
12 minutes (medium)
14 minutes (well done)
4 minutes
10 minutes (rare)
12 minutes (medium)
14 minutes (well done)
6-8 minutes
12 minutes
23 minutes per pound
8-10 minutes
10 minutes
20 minutes (rare)
25 minutes (medium)
30 minutes (well done)
5-7 minutes less than pack-
age directs
10 minutes
1750°C (3500°F)
1750°C (3500°F)
1750°C (4000°F)
2400°C (4640°F)
2400°C (4640°F)
2400°C (4640°F)
2500°C (4900°F)
2300°C (4500°F)
1850°C (3650°F)
2400°C (4640°F)
2000°C (3920°F)
2000°C (3920°F)
2000°C (3920°F)
185-2000°C (365-3920°F)
Top with your favorite sauce
Top with tomato paste
Grill on lower rack
Grill on upper rack
Cook on upper rack
Peel and devein. Baste and place
6-8 shrimps on each skewer
Split and discard undershell. Up-
per rack.
Bottom rack
Upper rack
Upper rack
Cook at 2500C (5000F) on HIGH
fan for rst 20 minutes
Upper rack
Use either rack, both if needed
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