Important: Do not leave the appliance unattended during use.
5.After selected time, the food should be done.
6.Using a pot holder, carefully open the grill cover.
7.Remove cooked food using plastic spatula provided.
Note: Always use heatproof plastic, nylon or wood utensils to avoid scratching nonstick surface of grill plates. Never use metal skewers, tongs, forks or knives.
Important: Heat continues to be ON until grill is unplugged.
Warning: Do not remove grill plates while grill is still hot! Allow grill to cool completely before removing or changing plates.
8.Allow drip tray to cool before removing it from under grill. Wash and dry drip tray after each use.
Note: Be sure the liquid in drip tray has cooled before attempting to move it.
SUGGESTED GRILLING CHART
The following are meant to be used as a guideline only. The times reflect a full grill of food. Cooking time will depend upon thickness and cut being used. Use a cooking thermometer as a test for doneness. If the food needs longer cooking, check periodically to avoid overcooking the food.
| Rare 145°F | Medium | Well 170°F |
|
| 160°F |
|
Salmon filet | 2½ min | 3 min | 4½ min |
Salmon steak | 4 min | 6 min | 10 min |
Sword fish | 7 min | 9 min | 10 min |
Tuna steak | 6 min | 8 min | 10 min |
White fish | 4 min | 5½ min | 7 min |
Shrimp | 1½ min | 2½ min | 3½ min |
Turkey burgers (4 oz.) | 7 min | 8 min | 9 min |
Turkey burgers (8 oz.) | 8 min | 9 min | 10 min |
Pork loin |
| 5 min | 6 min |
Hamburgers (4 oz.) | 7 min | 8 min | 9 min |
Hamburgers (8 oz.) | 8 min | 9 min | 10 min |
Chicken breasts (boneless/skin- |
|
| 9 min |
less) |
|
|
|
Link sausage |
| 4 min | 5 min |
Sliced sausage (¾” thick) |
| 6 min | 7 min |
Fajita beef (½” thick slices) | 1½ min | 2 min | 2½ min |
8 min | 9 min | 10 min | |
NY strip steak | 4 min | 7 min | 10 min |
Flank steak | 7 min | 8 min | 10 min |
Onions & peppers (brush with oil) |
|
| 8½ min |
5 | 6 |