KitchenAid KFRS361TSS User Manual

Grilling Chart

■

Knobs have High, Medium and Low settings for flame
adjustment.

■

Heat settings indicated are approximate.

■

Grilling times are affected by weather conditions.

■

When 2 temperatures are listed, for example: Medium to
Medium-Low, start with the first and adjust based on cooking
progress.

■

Cooking times may vary from chart times depending on the
type of fuel, Natural or LP gas.

FOOD

COOKING METHOD/
BURNER SETTING

INTERNAL TEMP.

TIME
(total minutes)

SPECIAL INSTRUCTIONS

Beef

Hamburgers ½" (1.3 cm) to
¾" (1.9 cm) thick

Roasts
Rib Eye, Sirloin

Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin

Steaks, 1½" (3.8 cm)
Porterhouse, Rib, T-bone,
Top Loin, Sirloin

Top Round or Shoulder/
Chuck (London Broil)
1½" (3.8 cm) thick

Flank, ½" (1.3 cm) thick

DIRECT
Medium

INDIRECT
Medium/OFF/Medium

DIRECT
Medium

Medium (160°F/71°C)

Med-Rare (145°F/63°C)
to Medium (160°F/71°C)

Med-Rare (145°F/63°C)

10-15

32-40 per lb
(15-18 per kg)

11-16

18-25

22-29

11-16

Grill, turning once.

Tent with foil first 45-60 minutes
of cooking time.

Rotate steaks ¼ turn to create
criss-cross grill marks.

Pork

Chops,
1" (2.5 cm)
1½" (3.8 cm) thick

Ribs
2½-4 lbs (0.9-1.5 kg)

Roast, boneless tenderloin,
1 lb (0.37 kg)

Ham half,
8-10 lbs (3-3.7 kg)

Ham steak precooked,
½" (1.3 cm) thick

Hot Dogs

DIRECT
Medium to Med-Low

INDIRECT
Med/OFF/Med

DIRECT
Medium

INDIRECT
Med/OFF/Med

DIRECT
Preheat Medium
Grill Medium

DIRECT
Medium

Medium (160°F/71°C)

Reheat (140°F/60°C)

Reheat (145°F/63°C)

12-22
30-40

40-60

18-22

2-2½ hours

7-10

5-10

Grill, turning occasionally.
During last few minutes brush
with barbecue sauce if desired.
When done, wrap in foil.

Turn during cooking to brown
on all sides.

Wrap entire ham in foil and put
on grill without pan or drip pan.

Slit skin if desired.

Chicken

Breast, boneless

Pieces, 2-3 lbs (0.75-
1.1 kg)

DIRECT
Medium

DIRECT
Med-Low to Medium

170°F/77°C

Breast 170°F/77°C
Thigh 180°F/82°C

15-22

For even cooking, pound breast
to ¾" (2.0 cm) thick.

Start bone side down.

Lamb

Chops and Steaks,
Loin, Rib, Sirloin,

1" (2.5 cm) thick

1½" (3.8 cm) thick

DIRECT
Medium

Med-rare (145°F/63°C)
to Medium (160°F/71°C)

10-20

16-20