User Guide

14
WOLF GRILLING GUIDE
BEEF Thickness/Weight Heat Setting Internal Temp. Timing Comments
Hamburgers
1
/2" (13) to HIGH 160˚F (70˚C) 16–20 min Grill, turning once when juices
3
/4"
(19) thick Medium rise to the surface.
Steaks, rare 1" (25) thick HIGH 140˚F (60˚C) 7–9 min Remove excess fat from edges.
Notch remaining fat on the
outer edges to prevent curling.
S
teaks, medium 1" (25) thick HIGH 160˚F (70˚C) 10–12 min Remove excess fat from edges.
Notch remaining fat on the
outer edges to prevent curling.
Steaks, well done 1" (25) thick HIGH 180˚F (80˚C) 11–13 min Remove excess fat from edges.
Notch remaining fat on the outer
edges to pr
event curling.
PORK
Chops
3
/4" (19) thick HIGH 160˚F (70˚C) 10–12 min Remove excess fat from edges.
Notch remaining fat on the outer
edges to prevent curling.
Tenderloin, whole 1 lb (.6 kg) to MEDIUM 160˚F (70˚C) 37–40 min Brush with oil and seasoning.
1
1
/2 lbs (.7 kg)
Sausages or Brats, raw HIGH 180˚F (80˚C) 15 –17 min Poke with a fork to prevent
bursting.
Hot dogs HIGH 140˚F (60˚C) 8–10 min Place vertically on the grate.
FISH & SEAFOOD
Fish
fillets
or steaks
1" (25) thick MEDIUM 10–15 min
Shrimp MEDIUM 7–9 min