Lamb
Chops & Steaks
Rare 1 inch High 10 to 15 minutes Remove excess fat from edge.
Slash remaining fat at 2-inc
intervals. Grill, turning once.
1-1/2 inch High 14 to 18 minutes
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-inc
intervals. Grill, turning once.
Cook well done.
Well-done 1-1/2 inches Medium 30 to 40 minutes
Ribs
Pork
Medium 30 to 40 minutes
Grill, turning occasionally.
During last few minutes brush
with barbecue sauce, turn
several times.
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
Low or
1 to 1-1/2 hours
2 to 3 pounds Place skin side up. Grill, turnin
and brushing frequently
with melted butter, margarine, oi
or marinade.
FOOD WEIGHT
OR THICKNESS
FLAME SIZE APPROXIMATE
TIME
SPECIAL
INSTRUCTIONS
AND TIPS
Breasts Medium 30 to 45 minutes Marinate with Italian dressing
well-done
FISH AND
SEAFOOD
Grill, turning once. Brush with
melted butter, margarine or oil to
keep moist.
Steaks
Halibut 3/4 to 1 inch Medium to 8 to 15 minutes
Salmon High
Swordfish
Whole
Catfish
Medium to
12 to 20 minutes
Grill, turning once. Brush wit
melted butter, margarine or oil.
4 to 8 ounces
Rainbow trout High
Brush with melted butter an
lemon juice.
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