Wolfgang Puck CRGG0030 - Manual (Page 6)

Grilling Guide
Follow these guidelines for successful grilling:
1 Set the temperature control dial to the desired temperature. Preheat the grill
until the READY arrow light goes out, approximately 10 minutes.
2 Marinate meats before grilling for extra flavor and tenderness, if desired.
(Marinades with added sugar will cause meats to brown more quickly.)
3 Before grilling, partially cook bone-in chicken, ribs and uncooked smoked or
fresh sausages for best results. If not partially cooked, these meats may
become overbrowned on the outside before the center is done.
4 Turn food once during grilling unless otherwise directed.
5 If desired, brush with barbecue or other sauce during last 5 to 10 minutes
of grilling.
6 Unplug from outlet and allow grill to cool completely before disposing of
drippings that have accumulated in the drip channel.
10 9
Grilling Chart (cont.)
Meat Time/Temp. Doneness Test Helpful Hints
PORK RIBS
Spare ribs
25 - 30 min. Until no longer pink Turn ribs every 5 minutes.
350° in center or 160˚.
Country-style 25 to 35 min. Until no longer pink
350° in center or 160˚
SAUSAGE LINKS
Hot dogs and
4 - 6 min. Until hot (140˚) Pierce 2 or 3 times to prevent skin
other cooked, 400° from bursting.
Bratwurst and 12 - 15 min. Until no longer pink Turn 3 or 4 times while grilling.
other 300° in center (180˚)
uncooked
smoked or
fresh sausages
CHICKEN PIECES
Bone-in
25 - 35 min. Until juice in center Grill bone-in chicken meaty
350° is no longer pink side down for the first 10 minutes,
then turn every 5 minutes until done.
Boneless breast 20 - 35 min. Until juice in center
half with skin 350° is no longer pink
Boneless, skinless 15 - 20 min. Until juice in center
breast half 350° is no longer pink
SHRIMP
Large raw,
8 - 12 min. Until pink and firm Brush lightly with vegetable oil
shelled 350° before grilling and twice while
and deveined grilling to retain moisture
FISH
Whole, drawn
10 min. per Until fish flakes Measure fish at thickest point.
and scaled 1/2” thick easily with fork (160˚) Brush all fish lightly with vegetable
350° oil before grilling and twice while
grilling to retain moisture.
Steaks, 3⁄4” thick 15 - 20 min. Until fish flakes Brush grill lightly with vegetable oil
350° easily with fork (160˚) before grilling.
Fillets 10 min. per Until fish flakes If fillets have skin, grill skin sides
1/2” thick easily with fork (160˚) up first.
350°
Grilling Chart
Meat Time/Temp. Doneness Test Helpful Hints
BEEFSTEAKS
1” thick
10 - 15 min. Medium rare - 145˚ Slash fat around edge to prevent
3 ⁄4” thick MAX Medium - 160˚ curling (avoid cutting into meat).
Well done - 170˚
BURGERS
(3 ⁄4” thick)
Hamburgers
14 - 16 min. Medium (160°) or
400° Until no longer pink
Turkey burgers 15 - 20 min. in center
400°
PORK CHOPS
Rib and loin
10 - 12 min. Until slightly pink Slash fat around edge to prevent
1 ⁄ 2” thick 12 - 15 min. in center or 160°. curling (avoid cutting into meat).
3 ⁄4” thick 12 - 15 min.
350°