KitchenAid KBGN292 User Manual

Hamburgers

DIRECT

Medium (160°F) 

Grill, turning once.

1/2 to 3/4 inch thick 

Medium 

10-15 minutes total 

Roasts

Rib Eye, Sirloin 

INDIRECT

Med-Rare (145°F) to Medium (160°F)

Tent with foil first 45-60 minutes 

Medium/OFF/Medium

32-40 minutes per lb.

of cooking time.

Steaks

Porterhouse, Rib

DIRECT

Med-Rare (145°F) to Medium (160°F)

Rotate steaks 1/4 turn to create

T bone, Top Loin

Medium

11-16 minutes total

criss-cross grill marks.

Sirloin
1 inch

Porterhouse, Rib

DIRECT

Med-Rare (145°F) to Medium (160°F)

T bone, Top Loin

Medium

18-25 minutes total

Sirloin
1-1/2 inch

Top Round or 

DIRECT

Med-Rare (145°F) to Medium (160°F)

Shoulder/Chuck Medium

22-29 

minutes 

total

(London Broil)
1-1/2 inch thick

Flank

DIRECT

Med-Rare (145°F) 

1/2 inch thick

Medium

11-16 minutes total

Chops, 1 inch thick

DIRECT

Medium (160°F)

Medium to Med-Low

12-20 minutes total

1-1/2 inch thick

DIRECT

Medium (160°F)

Medium to Med-Low

30-40 minutes total

Ribs

INDIRECT

Medium (160°F)

Grill, turning occasionally. During last few 

2-1/2 to 4 lbs.

Med/OFF/Med 

40-60 minutes total

minutes brush with barbecue sauce if
desired. When done, wrap in foil 1 hour.

Roast. Boneless

DIRECT

Medium (160°F)

Turn during cooking to brown on all sides.

Tenderloin 1 lb

Medium

18-22 minutes total

Ham, Half

INDIRECT

Reheat (140°F)

Wrap entire ham in foil and put on grill 

8 to 10 lbs.

Med/OFF/Med

2 – 2-1/2 hours total

without pan or drip pan.

Ham Steak

DIRECT

Reheat (140°F)

Precooked 

Preheat Medium

7-10 minutes total

1/2 inch thick

Grill Medium

Hot Dogs

DIRECT

Reheat (145°F)

Slit skin if desired.

Medium

5-10 minutes total

Place food only on the grill grate over the
OFF burners.

Burner 

27" grill

ON

OFF

— 

—

36" grill

ON

OFF

ON

—

• Knobs have High, Medium and Low setting for flame adjustment.

• Heat settings indicated are approximate.

• Grilling time based on heating two adjacent burners with food

placed on grate between burners (Direct).

• Timings are affected by weather conditions.

• Remove excess fat from edge of chops and steaks. Score

remaining fat at 2-inch intervals to prevent curling.

• When 2 temperatures are provided, example: Medium to

Medium-Low, start with the first and adjust to how it is cooking.

• Cooking times may vary from chart times depending on the type

of fuel, natural gas or L.P..