Wolfgang Puck BCGL0050 Beefsteaks, Burgers, Pork Chops, Pork Ribs, Sausage Links, Chicken Pieces

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HSN_TriGrillManual0050 9/12/08 12:10 PM Page 35

Tri-Grill Grilling Chart

FLAT Mode Only

Meat

Time/Temp. Doneness Test

Helpful Hints

 

 

BEEFSTEAKS

 

1” thick

10 - 15 min.

Medium rare - 145˚

Slash fat around edge to prevent

3 ⁄4” thick

MAX

Medium - 160˚

curling (avoid cutting into meat).

 

 

Well done - 170˚

 

 

 

 

 

 

 

BURGERS

 

(3 ⁄4” thick)

 

 

 

Hamburgers

14 - 16 min.

Medium (160°) or

 

 

400°

Until no longer pink

 

Turkey burgers

15 - 20 min.

in center

 

 

400°

 

 

 

 

 

 

 

 

PORK CHOPS

 

Rib and loin

10 - 12 min.

Until slightly pink

Slash fat around edge to prevent

1 ⁄ 2” thick

12 - 15 min.

in center or 160°.

curling (avoid cutting into meat).

3 ⁄4” thick

12 - 15 min.

 

 

 

350°

 

 

 

 

 

 

 

 

PORK RIBS

 

Spare ribs

25 - 30 min.

Until no longer pink

Turn ribs every 5 minutes.

 

350°

in center or 160˚.

 

Country-style

25 to 35 min.

Until no longer pink

 

 

350°

in center or 160˚

 

 

 

 

 

 

SAUSAGE LINKS

Hot dogs and

4 - 6 min.

Until hot (140˚)

Pierce 2 or 3 times to prevent

other cooked,

400°

 

skin from bursting.

Bratwurst and

12 - 15 min.

Until no longer pink

Turn 3 or 4 times while grilling.

other

300°

in center (180˚)

 

uncooked

 

 

 

smoked or

 

 

 

fresh sausages

 

 

 

 

 

 

 

 

CHICKEN PIECES

Bone-in

25 - 35 min.

Until juice in center

Grill bone-in chicken meaty

 

350°

is no longer pink

side down for the first 10 minutes,

 

 

 

then turn every 5 minutes until

 

 

 

done.

Boneless breast

20 - 35 min.

Until juice in center

 

half with skin

350°

is no longer pink

 

Boneless, skinless 15 - 20 min.

Until juice in center

 

breast half

350°

is no longer pink

 

Tri-Grill Grilling Chart

FLAT Mode Only

Meat

Time/Temp. Doneness Test

Helpful Hints

 

 

SHRIMP

 

Large raw,

8 - 12 min.

Until pink and firm

Brush lightly with vegetable oil

shelled

350°

 

before grilling and twice while

and deveined

 

 

grilling to retain moisture

 

 

 

 

 

 

FISH

 

Whole, drawn

10 min. per

Until fish flakes

Measure fish at thickest point.

and scaled

1/2” thick

easily with fork (160˚)

Brush all fish lightly with

 

 

vegetable

 

 

350°

 

oil before grilling and twice while

 

 

 

grilling to retain moisture.

Steaks, 3⁄4” thick

15 - 20 min.

Until fish flakes

Brush grill lightly with vegetable

oil

 

 

 

 

350°

easily with fork (160˚)

before grilling.

Fillets

10 min. per

Until fish flakes

If fillets have skin, grill skin sides

 

1/2” thick

easily with fork (160˚)

up first.

 

350°

 

 

Note: when cooking on both LOWER and UPPER plates in FLAT mode, ensure that your food is spread evenly amongst both plates. Always place the food with the longest cooking time on the LOWER plate. When cooking on one plate, only use LOWER plate.

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Contents P O R T a N T N O T I C E Wolfgang PuckImportant Safeguards Table of Contents Know Your Tri-Grill About Your Tri-Grill Before Your First Use Using Your Tri-GrillGrilling in Float Position Grilling in Fixed Position Assembling Plates Grilling in Flat PositionRemoving Plates Care and CleaningHelpful Hints Method RecipesGrilled Vegetable Panini IngredientsRoast Beef Panini with Roquefort Caramelized Shallots Salmon PaniniTurkey Reuben Barbecued Shrimp BLT Presentation Meat Loaf Patties with Mushroom SauceMarinade Sichuan Sauce Beef Saté with Spicy Sichuan SauceChicken with Garlic and Parsley Chicken Saté with Mint VinaigretteBuffalo Chicken Panini Cuban SandwichGrilled Reuben Sandwich Cream Cheese and Jelly Panini’sPanini S’mores Dessert Sandwiches Monte Cristo SandwichStuffed French Toast Tri-Grill Grilling ChartPork Ribs BeefsteaksBurgers Pork ChopsLimited Warranty Tri-Grill Griddle Chart