10
You must preheat the grill
(15 or 20 minutes) before
you cook on it.
A light coating of oil will help brown your food evenly
and keep it from sticking to the cooking grate. Always
brush or spray oil onto your food, not directly onto the
cooking grate.
We suggest that you grill with the lid down. Why?
Because it reduces the chance of flare-ups, and cooks
your food faster and more evenly.
When using a marinade, sauce or glaze with a high
sugar content or other ingredients that burn easily, only
brush it onto the food during the last 10 to 15 minutes
of grilling.
Don’t forget to regularly brush off your cooking grate
and clean out the drip pan under the grill.
The following cuts, thicknesses, weights, and grilling
times for food are meant to be guidelines rather than
hard and fast rules. Cooking times are affected by such
factors as wind, outside temperature and how well
done the food should be cooked. Grill for the time given
on the chart or to the desired degree of doneness,
turning once halfway through the grilling time. Cooking
times for beef and lamb are for “medium” cooking time,
unless otherwise noted. Let thick chops and steaks
rest for 5 to 10 minutes before carving. The internal
temperature of the meat will rise by 5 to 10 degrees
during this time.
For more grilling tips and recipes,
visit www.weber.com
®
.
Beef
Cut
Thickness and/or
Weight
Approximate Grilling Time
Steak: fillet, rump
or entrecote
2 cm (3/4 in) thick
2.5 cm (1 in) thick
2.5 – 3 cm (1 to 1-1/2 in) thick
10 to 14 minutes, High
14 to 16 minutes, High
18 to 20 minutes; High
Kebab
2.5 – 3 cm (1 to 1-1/2 in) cubes
12 to 14 minutes, High
Beefburger or rissole
2 cm (3/4 in) thick
12 to 16 minutes, High
L
amb
Lamb Chops
3cm (1-1/2 in) thick
20 minutes, High
Boneless Leg of Lamb
1.4 - 1.6 kg (3 to 3-1/2 lb)
1 Hr. 30 to 1 Hr. 40 minutes, Medium
Rack of Lamb
35 to 40 minutes, Medium
P
or
k
Chop: rib, loin, or shoulder
2–2.5 cm (3/4 to 1 inch) thick
20 to 30 minutes, Medium
Loin, boneless
2–2.5 cm (3/4 to 1 in) thick
16 to 18 minutes, Medium
Sausage
28 to 32 minutes, Medium
P
oultr
y
Chicken breast, boneless,
skinless
175 g (6 oz)
12 to 14 minutes, Medium
Kebab
2.5 – 3 cm (1 to 1-1/2 in) cubes
14 to 16 minutes, High
Chicken, half
550 – 675g (1-1/4 to 1-1/2 lb)
1 to 1-1/4 hours, Medium
Chicken pieces, bone-in
breast/wing
40 minutes, Medium
Chicken pieces, bone-in
leg/thigh
40 to 50 minutes, Medium
Fish & Seaf
ood
Fish, fillet or slice
1 – 2.5 cm (1/2 to 1 in) thick
2.5- 3cm (1 to 1-1/4 in) thick
8 to 10 minutes, High
10 to 12 minutes, High
Prawns
2 to 5 minutes, High
Whole Fish
450g (1 lb)
1 kg (2 to 2 1/2 lb)
15 to 20 minutes, Medium
20 to 30 minutes, Medium
V
eg
etab
les
Asparagus
8 to 10 minutes, High
Corn on the cob, husked
12 to 14 minutes, High
Corn on the cob, in husk
25 to 30 minutes, High
Mushroom: Portabello
12 to 15 minutes, High
Mushroom: Button
10 to 12 minutes, High
Onion, .64 cm (1/4 in) slice
10 to 12 minutes, High
Potato, .64 cm (1/4 in) slices
10 to 12 minutes, High
Aubergine, 1.27cm (1/2 in)
slices
10 to 12 minutes, High
Peppers (Whole)
12 to 15 minutes, High
Peppers (Quartered)
8 to 10 minutes, High
Zucchini 1.27cm (1/2 in)
8 to 10 minutes, High
Zucchini (Halved)
12 to 14 minutes, High
cooKING oN YoUR eLecTRIc GRILL
