Masterbuilt 20042711 - Manual (Page 4)

3 12
(D)
1/4-20
Serrated Flange Nut
qty-14
(E)
5/16”
Nylon Hex Lock Nut
qty-2
(F)
1/4”
Aluminum Flat Washer
qty-8
(H)
Heat Insulation Washer
qty-6
(I)
Heat Insulation Washer
qty-4
(J)
1/4”
Lock Washer
qty-2
(K)
1/4”
Crown Nut
qty-2
(G)
5/16”
Aluminum Flat Washer
qty-8
(C)
3/16”
Hex Lock Nut
qty-4
(B)
3/16-24x3/8"
Phillips Head Screw
qty-4
(A)
1/4-20x1/2"
Phillips Head Screw
qty-8
• When outside temperature is cooler than 65°F and/or altitude is above 3,500 feet, additional
cooking time may be required. To insure that meat is completely cooked use a meat
thermometer to test internal temperature.
• Lifting grill lid during cooking process may extend cooking time due to heat loss.
BEEF SIZE GRILLING TIME INTERNAL TEMP
Steaks 3 /
4
” (2cm) thick 3 to 4 min. /side med rare 145°F (62°C)
4 to 5 min. /side med 160°F (71°C)
Kabobs 1” (2.5cm) cubes 3 to 4 min. /side 145°-160°F (62-71°C)
Hamburger patties 1 /
2
” (12mm) thick 3 to 4 min. /side med 160°F (71°C))
Roast, rolled rump 4-6 lbs. (1.8-2.7kg) 18 to 22 min /lb. 145°-160°F (62-71°C)
Sirloin tip 3 1 /
2-
-4 lbs. (1.5-1.8kg) 20 to 25 min. /lb. 145°-160°F (62-71°C)
Ribs, back cut in 1-rib portions 10 min. /side med 160°F (71°C)
half, 2-3 lbs. (0.9-1.3kg) 10 to 12 min. /side med rare 145°F (62°C)
Tenderloin whole, 4-6 lbs. (1.8-2.7kg) 12 to 15 min. /side med 160°F (71°C)
PORK SIZE GRILLING TIME INTERNAL TEMP
Chops, bone-in 3 /
4
” (2cm) thick 3 to 4 min. /side med 160°F (71°C)
Chops, bone-out 1 1 /
2
” (4cm) thick 7 to 8 min. /side med 160°F (71°C)
Tenderloin 1 /
2
-1 1 /
2
lbs. (0.2-0.6kg) 15 to 25 min. total med 160°F (71°C)
Ribs (indirect heat) 2-4 lbs. (0.9-1.8kg) 1 1/2 to 2 hrs. med 160°F (71°C)
Roast, saddle or leg 6-7 lbs. (2.7-3.1kg) 25 to 30 min. /lb. 145°-160°F (62-71°C)
Steaks 3 /
4
” (2cm) thick 6 to 7 min. /side med 160°F (71°C)
CHICKEN SIZE GRILLING TIME INTERNAL TEMP
Broiler fryer (indirect
heat) 3-4 lbs. (1.3-1.8kg) 60 to 75 min. in thigh 180°F (82°C)
Cornish hens 18-24 oz. (510-680g) 45 to 55 min. in thigh 180°F (82°C)
Breast halves, bone-in 6-8 oz. ( 170-226g)
each
10 to 15 min. /side 170°F (77°C)
Breast halves, boneless 4 oz. (113g) each 6 to 8 min. /side 170°F (77°C)
Legs or thighs 4-8 oz. (113-226g) 10 to 15 min. /side 180°F (82°C)
Drumsticks 4 oz. (113g) 8 to 12 min. /side 180°F (82°C)
Wings 2-3 oz. (56-85g) 8 to 12 min. /side 180°F (82°C)
HARDWARE LIST APPROXIMATE GRILLING TIMES
VENISON SIZE GRILLING TIME INTERNAL TEMP