Kenmore 90109 Manual Do Utilizador
FOOD
Weight or thickness
Temperature
Time
Special instructions and tips
Vegetables
NA
Medium
8 to 20 minutes
Slice or chop vegetables and dot with butter or
margarine. Wrap tightly in heavy duty foil. Grill
turning occassionally.
margarine. Wrap tightly in heavy duty foil. Grill
turning occassionally.
Potatoes
Whole
Medium
40 to 60 minutes
Wrap individually in heavy duty foil. Cook
rotating occassionally.
rotating occassionally.
Meat/Steaks
1/2 to 3/4 inches
High-Medium
4 to 15 minutes
Pre heat grill for 15-20 minutes then sear
steaks on each side for two minutes. Next
grill 3 to 5 minutes on each side or until
desired doneness.
steaks on each side for two minutes. Next
grill 3 to 5 minutes on each side or until
desired doneness.
Ground Meats
1/2 to 3/4 inches
Medium
8 to 15 minutes
Grill turning once when juices rise to the
surface or until desired amount of doneness.
Do not leave hamburgers unattended since a
flare-up could occur quickly.
surface or until desired amount of doneness.
Do not leave hamburgers unattended since a
flare-up could occur quickly.
Ribs
1/2 or full rack
Medium
20 to 40 minutes
Grill turning occassionally. During last few
minutes brush with barbecue sauce, turn
several times.
minutes brush with barbecue sauce, turn
several times.
Hot dogs
NA
Medium
5 to 10 minutes
Grill turning four times. 2-4 minutes on each of
four sides.
four sides.
Poultry-Cut
1/4 to 1/2 pounds
Low or Medium
20 to 40 minutes
Grill turning occassionally. During last few
minutes brush with barbecue sauce if desired,
turn several times.
minutes brush with barbecue sauce if desired,
turn several times.
Low or
1 to 1-1/2 hours
Use poultry stand and brush frequently as
desired
desired
Medium
40 to 60 minutes
Use poultry stand and brush frequently as
desired
desired
Fish
3/4 to 1 inch
Medium
8 to 15 minutes
Grill turning once to desired doneness. Brush
with melted butter, margarine or oil.
with melted butter, margarine or oil.
Poultry Whole
2 to 3 pounds
21
Grill Cooking Chart
74°C (165°F)
Others (hot dogs, stuffing and leftovers)
74°C (165°F)
Egg dishes
74°C (165°F)
Ground meat and meat mixtures - poultry
71°C (160°F)
Ground meat and meat mixtures (e.g. burgers, sausages, meatballs,
meatloaf, casseroles) - beef, veal, lamb and pork
85°C (185°F)
Poultry - whole
74°C (165°F)
Poultry (e.g. chicken, turkey, duck) - pieces
71°C (160°F)
Pork (pieces and whole cuts)
77°C (170°F
Beef, veal and lamb (pieces and whole cuts) - well done
71°C (160°F)
Beef, veal and lamb (pieces and whole cuts) - medium
63°C (145°F)
Beef, veal and lamb (pieces and whole cuts) - medium-rare
Temperature
Food
From:Canadian Food Inspection Agency
Warning: To ensure that it is safe to eat, food must be cooked to the minimum internal
temperatures listed in the table below.
temperatures listed in the table below.