Kenmore 415.16218 - Manual (Page 25)

Cooking Chart
Cooking times and temperatures may vary according to specific recipes, cooking conditions or barbecue equipment used. Take these
factors into consideration to insure best results. If you use the indirect cooking method (indirect cooking is lighting only one burner and
placing food on opposite side of cooking grate), allow more grilling time.
Temperatures: High = 650®F / Medium = 450°F / Low = 300°F.
Food Setting Cooking Time
Beef
Hamburger 1/2” thick Medium Med: 7-10 min. / Well done: 10-15 min.
Steak 1/2” Medium-Hot Rare: 3-6 min. / Med; 6-9 min. / Well done: 9-12 min.
Roast Low Rare: 18-22min. per lb. / Med: 22-28 min. per lb. / Well done: 28-32 min. per lb.
Pork
Chops 1/2” Medium Well done: 15-20 min.
Ribs 5-6 lbs. Low-Medium Weil done: 45-90 min.
Roast 3-5 lbs. Low-Medium Weil done: 18-23 min. per lb.
Ham Steak 1/2” Medium-Hot 12-15 min.
Ham 5 lb. fully cooked Low-Medium 20 min. per lb.
Lamb
Chops 1/2” Medium 6-12 min.
Poultrv
Chicken 2-1/2 to 3-1/2 lbs. Low 1 hr., 15 min. to 1 hr., 30 min.
Chicken halved or quertered Low 40-60 min.
Tuikey Low-Medium 18-20 min. per lb.
Seafood
Steaks 1” thick Medium-Hot Well done: 10-25 min.
Fillets 6-8 oz. Medium-Hot 8-12 min.
Shrimp large or jumbo Low-Medium 8-12 min.
Venison
Steak 1” thick Medium Rare: 8-10 min. / Med: 10-12 min.
Burgers 1/2” Medium Rare: 10-12 min. 1 Med: 12-15 min.
Roast 3-4 lbs. Low-Medium Rare: 20-22 min. per lb. / Med: 22-25 min. per lb.
Veaetables
Baking Potato whole Low
Wrap vegetables in foil
55-60 min.
Onions whole Low 45 min.
Tomatoes half Medium 30-40 min.
Corn whole Low 35-45 min.
Mushrooms Medium 15-20 min.
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