Iii ii ii ii ii ii ii ii ii i ii – Char-Broil 4654870 User Manual

Page 15

4654870 15

TIME

Rare: 7-10 minutes
Medium: 12-15 minutes
Well: 18 - 20 minutes

Rare: 6 - 7 minutes
Medium: 8 - 10 minutes
Well: 12 minutes

Medium: 8 minutes
Medium/Well: 10 minutes
Well: 12 minutes

25 minutes
Internal temp. 160

20 minutes

10 minutes per side

10 minutes per pound
Internal temp. 180

Rare: 7 minutes
Medium: 12 minutes
Well: 15 minutes

8 - 12 minutes

3 - 5 minutes

30 minutes

1 hour

6 minutes

12 - 15 minutes

15 minutes

8 - 10 minutes

TEMPERATURE

500°F - 600°F

450°F - 500°F

350°F - 450°F

350°F - 375°F

350°F - 450°F

400°F - 425°F

350°F - 400°F

SIZE / QUANTITY

1 inch

1/2 inch

1 inch

1/2 inch

8 ounces

1 each

1 inch - 8 ounces

8 ounces

1 each

8 ounces

1 each

Half

1 medium size

ITEM

Steak
(T-bone, ribeye, sirloin,
filet mignon, etc.)

Hamburgers

Pork Chop

Boneless, Skinless,
Chicken Breast

Whole Chicken

Tuna/Sword Fish

Whole Rainbow Trout Filet

Shrimp, Medium,
peeled and deveined

Corn on Cob

Baking Potatoes

Mushrooms, Button, Whole

Yellow Onions

Tomatoes

Zucchini/Yellow Squash
and Eggplant

Cooking Zones

Cooking times and temperatures may vary according to specific

recipes, cooking conditions, or barbecue equipment used. Take

this into consideration to insure best results.

INITIAL SETTINGS:

First preheat on HIGH to maximum sustained temperature.

Then place food on grill and adjust controller to obtain

desired temperature on cooking chart below.

Zone I

Zone II

* Increase cooking time 5 minutes or to desired doneness.

Zone II

Cooking Chart

ZONE

II
II

Dry Rub

Marinade

Dry Rub

Marinade

Dry Rub

Marinade

Dry Rub

Marinade