Sub-Zero BBQ362BI User Manual
17
W O L F
B B Q G R I L L I N G
G U I D E
B E E F
Thickness/Weight
Flame
Internal Temp.
Timing
Heat
Rotisserie
Comments
Hamburgers
1
/
2
"–
3
/
4
" (13 –19) thick
Medium
160˚F (70˚C)
8–12 min
Direct
No
Grill, turning once when
High
160˚F (70˚C)
4–8 min
juices rise to the surface.
Do not leave unattended.
Do not leave unattended.
Steaks, Rare
1" (25) thick
High
140˚F (60˚C)
10–15 min
Direct
No
Remove excess fat from
1
1
/
2
" (38) thick
High
140˚F (60˚C)
15–20 min
edges. Slash remaining
fat. Turn halfway through
fat. Turn halfway through
Steaks, Medium
1" (25) thick
Medium to High
160˚F (70˚C)
15–20 min
Direct
No
cooking time.
1
1
/
2
" (38) thick
Medium to High
160˚F (70˚C)
20–25 min
Steaks, Well Done
1" (25) thick
Medium
170˚F (75˚C)
20–25 min
Direct
No
1
1
/
2
" (38) thick
Medium
170˚F (75˚C)
25–30 min
Tenderloin 3
1
/
2
–4 lbs (1.6–1.8 kg)
Medium
140˚F (60˚C)
1–2 hours
Direct
Yes
Turn burners beneath
(whole)
on medium.
Rib-Eye Roast
5–6 lbs (2.3–2.7 kg)
Medium
140˚F (60˚C)
1
1
/
2
–2 hours
Direct
Yes
Turn burners beneath
(boneless)
on medium.
Rib Roast
12–14 lbs (5.4–6.4 kg)
Medium
140˚F (60˚C)
15–18 min/lb
Direct
Yes
Turn burners beneath
(boneless)
on medium.
Veal Chops
1" (25) thick
Medium
140˚F (60˚C)
10–12 min
Direct
Yes
Turn burners beneath
on medium.
on medium.
Kabobs
1
1
/
4
" (32) cubes
Medium
145˚F (65˚C)
8–10 min
Direct
No
Turn halfway through
cooking time.
cooking time.
P O R K
Thickness/Weight
Flame
Internal Temp.
Timing
Heat
Rotisserie Comments
Chops
3
/
4
" (19) thick
Medium
160˚F (70˚C)
8–10 min
Direct
No
Turn halfway through
1" (25) thick
Medium
160˚F (70˚C)
12–15 min
cooking time.
Ribs
3–4 lbs (1.4–1.8 kg)
Medium
160˚F (70˚C)
1
1
/
2
–2 hours
Indirect
No
Turn halfway through
cooking time. Brush with
BBQ sauce only during
last few minutes.
cooking time. Brush with
BBQ sauce only during
last few minutes.
Tenderloin 1–1
1
/
2
lbs (.5–.7 kg)
Medium
160˚F (70˚C)
25–30 min
Direct
No
Turn halfway through
(whole)
cooking time.
Kabobs
1
1
/
4
" (32) cubes
Medium
160˚F (70˚C)
10–15 min
Direct
No
Turn halfway through
cooking time.
cooking time.
Ham Steaks
1
/
2
" (13) thick
High
140˚F (60˚C)
4–8 min
Direct
No
Turn halfway through
cooking time.
cooking time.
Sausages
Medium
140˚F (60˚C)
10–15 min
Direct
No
Turn halfway through
(fully cooked)
cooking time.
Sausages
Medium
160˚F (70˚C)
20–25 min
Direct
No
Pierce skins with fork
(raw)
before grilling.
Hot Dogs
Medium
140˚F (60˚C)
5–10 min
Direct
No
Turn as often as needed
to evenly brown outsides.
to evenly brown outsides.