Owner`s manual

Memphis Select Owner’s Manual Revision D
28
Appendix A
Approximate UCooking/Grilling UTimes for
Memphis Wood-Fired Convection Grill
Always use a meat thermometer to be sure meats and poultry are cooked to a safe internal temperature
and doneness. Serious Health risks may exist with undercooked meat! Approximate cooking times
are from various sources and are based on meat starting at refrigerator temperatures. Use a good quality
temperature probe to assure best results. We suggest that when grilling at higher temperatures, you
apply barbecue sauce only during the last 15 to 30 minutes of grilling to prevent excess browning or
burning.
ITEM
SIZE
Control
Set Point
GRILLING
TIME
INTERNAL
TEMP = ° F
BEEF
Steaks
3/4" thick
450°- 500°
4 to 5 min./side
5 to 7 min./side
6 to 8 min./side
Medium rare 145
Medium 160
Med Well 170
Kabobs
1-inch cubes
450°- 500°
3 to 4 min./side
145 to 160
Hamburger patties
(Note: It is recommended that hamburger be cooked to
min of 160° to prevent health hazards)
1/2" thick
450°- 500°
4 to 5 min. /
side
5 to 7 min./side
6 to 8 min./side
Medium 160
Med Well 170
Well Done 180
Roast, Rolled rump (indirect heat)
Sirloin tip (indirect heat)
4 to 6 lbs.
3 1/2 to 4 lbs.
350°
18 to 22 min./lb.
20 to 25 min./lb.
145 to 160
Ribs, Back (not smoked)
cut in 1-rib
portions
325°
10 min./side
Medium 160
Tenderloin
Half, 2 to 3 lbs.
Whole, 4 to 6
lbs.
350°
10 to 12
min./side
12 to 15
min./side
Medium rare 145
Medium 160
HAM
Fully cooked (indirect heat)
any size
350°- 375°
8 to 10 min./lb.
140
Cook-before-eating (indirect heat)
Portion, 3 to 4
lbs.
Half, 5 to 7 lbs.
Whole, 10 to
14 lbs.
350°- 375°
10 to 15 min./lb.
12 to 18 min./lb.
30 to 35 min./lb.
160 - 170
LAMB
Chops, Shoulder, Loin, or Rib
1" thick
350°- 375°
5 min./side
145 to 160
Steaks, Sirloin, or Leg
1" thick
350°- 375°
5 min./side
145 to 160
Kabobs
1" cubes
350°- 375°
4 min./side
145 to 160
Patties, Ground
4 oz., 1/2"
thick
450°- 500°
3 min./side
Medium 160