Char-Broil 4638220 - Manual (Page 15)

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 (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
Hamburger ½” thick
Steak ½”
Roast
Chops ½”
Ribs 5-6 lbs.
Roast 3-5 lbs.
Ham Steak ½”
Ham 5 lb. fully cooked
Chops ½”
Chicken 2½-3½ lbs.
Chicken halved or
quartered
Turkey
Steaks 1” thick
Fillets 6-8 oz.
Shrimp large or jumbo
Steak 1” thick
Burgers ½”
Roast 3-4 lbs.
Baking potato, whole
Onions, whole
Tomatoes, half
Corn, whole
Mushrooms
Beef
Pork
Lamb
Poultry
Seafood
Venison
Vegetables
Wrap vegetables in foil
Setting
Medium
Medium-Hot
Low
Medium
Low-Medium
Low-Medium
Medium-Hot
Low-Medium
Medium
Low
Low
Low-Medium
Medium-Hot
Medium-Hot
Low-Medium
Medium
Medium
Low-Medium
Low
Low
Medium
Low
Medium
Cooking Time
Med: 7-10 min/Well: 10-15 min
Rare: 3-6 min/Med: 6-9 min/Well: 9-12 min
Rare: 18-22 min per lb/Med: 22-28 min
per lb/Well: 28-32 min per lb
Well: 15-20 min
Well: 45-90 min
Well: 18-23 min per lb
12-15 min
20 min per lb
6-12 min
1 hr, 15 min to 1 hr, 30 min
40-60 min
18-20 min per lb
Well: 10-15 min
8-12 min
8-12 min
Rare: 8-10 min/Med: 10-12 min
Rare: 10-12 min/Med: 12-15 min
Rare: 20-22 min per lb/Med: 22-25 min per lb
55-60 min
45 min
30-40 min
35-45 min
15-20 min
Food Safety
How to Tell if Meat is Grilled Thoroughly
Storing Your Grill
Food safety is a very important part of enjoying the outdoor
cooking experience. To keep food safe from harmful bacteria,
follow these four basic steps:
Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat and poultry.
Separate raw meats and poultry from ready-to-eat
foods to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Refrigerate prepared foods and leftovers promptly.
Meat and poultry cooked on a grill often browns very fast on
the outside. Use a meat thermometer to be sure food has
reached a safe internal temperature, and cut into food to
check for visual signs of doneness.
Whole poultry should reach 180 F°; breasts, 170 F°. Juices
should run clear and flesh should not be pink.
Hamburgers made of any ground meat or poultry should
reach 160 F°, and be brown in the middle with no pink
juices. Beef, veal and lamb steaks, roasts and chops can be
cooked to 145 F°. All cuts of pork should reach 160 F°.
NEVER partially grill meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
When reheating takeout foods or fully cooked meats like hot
dogs, grill to 165 F°, or until steaming hot.
Clean:
Separate:
Cook:
Chill:
For more information call: USDA Meat and Poultry Hotline at
1-800-535-4555 In Washington, DC (202) 720-3333,
10:00 am-4:00 pm EST
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• Clean cooking grate and discard old briquets.
• Store in dry location.
• Cover grill if stored outdoors. Choose from a variety of grill
covers offered by Char-Broil.
• Storage of grill indoors is permissible ONLY if gas source is
disconnected.
• When removing grill from storage, follow
instructions before starting grill.
“Cleaning Burner
Assembly”
4638220 • 15