KitchenAid KBNU271VSS Use & Care Guide - Page 31
Grilling Chart
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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/ INTERNAL TEMP. BURNER SETTING Beef Hamburgers ½" (1.3 cm) to ¾" (1.9 cm) thick Roasts Rib Eye, Sirloin Steaks, 1" (2.5 cm) Porterhouse, Rib, T-bone, Top Loin, Sirloin Steaks, 1½" (3.8 cm) Porterhouse, Rib, T-bone, Top Loin, Sirloin Top Round or Shoulder/ Chuck (London Broil) 1½" (3.8 cm) thick Flank, ½" (1.3 cm) thick DIRECT Medium INDIRECT Medium/OFF/Medium DIRECT Medium DIRECT Medium DIRECT Medium DIRECT Medium Medium (160°F/71°C) Med-Rare (145°F/63°C) to Medium (160°F/71°C) Med-Rare (145°F/63°C) to Medium (160°F/71°C) Med-Rare (145°F/63°C) to Medium (160°F/71°C) Med-Rare (145°F/63°C) to Medium (160°F/71°C) Med-Rare (145°F/63°C) Pork Chops, 1" (2.5 cm) 1½" (3.8 cm) thick Ribs 2½-4 lbs (0.9-1.5 kg) DIRECT Medium to Med-Low INDIRECT Med/OFF/Med Medium (160°F/71°C) Medium (160°F/71°C) TIME (total minutes) 10-15 32-40 per lb (15-18 per kg) 11-16 18-25 22-29 11-16 12-22 30-40 40-60 Roast, boneless tenderloin, 1 lb (0.37 kg) Ham half, 8-10 lbs (3-3.7 kg) DIRECT Medium INDIRECT Med/OFF/Med Medium (160°F/71°C) Reheat (140°F/60°C) 18-22 2-2½ hours SPECIAL INSTRUCTIONS Grill, turning once. Tent with foil first 45-60 minutes of cooking time. Rotate steaks ¼ turn to create criss-cross grill marks. Grill, turning occasionally. During last few minutes brush with barbecue sauce if desired. When done, wrap in foil. Turn during cooking to brown on all sides. Wrap entire ham in foil and put on grill without pan or drip pan. Ham steak precooked, ½" (1.3 cm) thick Hot Dogs Chicken Breast, boneless Pieces, 2-3 lbs (0.751.1 kg) Lamb Chops and Steaks, Loin, Rib, Sirloin 1" (2.5 cm) thick 1½" (3.8 cm) thick DIRECT Preheat Medium Grill Medium DIRECT Medium Reheat (145°F/63°C) Reheat (145°F/63°C) 7-10 5-10 DIRECT Medium DIRECT Med-Low to Medium 170°F/77°C Breast 170°F/77°C Thigh 180°F/82°C 15-22 DIRECT Medium DIRECT Medium Med-rare (145°F/63°C) to Medium (160°F/71°C) Med-rare (145°F/63°C) to Medium (160°F/71°C) 10-20 16-20 Slit skin if desired. For even cooking, pound breast to ¾" (2.0 cm) thick. Start bone side down. 31