HSN_PaniniManual 3/20/07 10:12 PM Page 31
Panini Maker Grill Cooking Chart
Ingredients | Setting | Minutes |
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BEEF |
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Fajita steak – thin strips | 9 - 10 | 2 |
Flank/ skirt steak 1 lb, 1” thick medium cooked | 9 - 10 | 5 – 7 |
Hamburgers – 1” thick medium | 9 - 10 | 4 – 5 |
Hot dogs – Jumbo | 9 - 10 | 5 |
NY strip steak boneless – 3/4” thick medium | 9 - 10 | 4 – 5 |
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PORK |
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Bacon strips medium thickness | 9 - 10 | 3 |
Breakfast sausage 1” thick slices | 9 - 10 | 5 |
Brown and serve sausage frozen links | 9 - 10 | 4 – 5 |
Ham & brie – 1” thick | 9 - 10 | 2 – 3 |
Hot dogs – Jumbo | 9 - 10 | 5 |
Keilbasa/smoked 1” thick | 9 - 10 | 4 |
Pork chops 1” bone in | 9 - 10 | 15 – 18 |
Pork chops 1” boneless | 9 - 10 | 8 – 10 |
Pork chops(stuffed) 1” thick | 9 - 10 | 5 |
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POULTRY |
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Boneless butterflied chicken (max 2.5 lbs) | 9 - 10 | 15 – 18 |
Chicken breast boneless (4 oz each) | 9 - 10 | 4 – 6 |
Cornish game hen butterflied 1lb | 9 - 10 | 8 – 10 |
Frozen chicken breast 4 oz. | 9 - 10 | 8 |
Turkey burgers – 1” thick | 9 - 10 | 6 – 8 |
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SEAFOOD |
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Perch fillet – 3/4” thick – | 9 - 10 | 3 – 4 |
Salmon steak – 1.5” thick medium rare | 9 - 10 | 5 |
Salmon steak – 1.5” thick well done | 9 - 10 | 7 |
Sea scallops (jumbo) 1 lb 1” thick | 9 - 10 | 2 |
Shrimp – peeled deveined (16 | 9 - 10 | 2 – 3 |
Swordfish 1” thick steak for well | 9 - 10 | 6 |
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VEGETABLES |
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Asparagus spears 1 lb medium spears | 9 - 10 | 3 – 4 |
Eggplant – sliced rounds – 1” thick | 9 - 10 | 4 – 6 |
Onions sliced 1/2” slices | 9 - 10 | 3 |
Peppers julienned 3” strips | 9 - 10 | 2 |
Portabello mushroom 1/2 ” slices | 9 - 10 | 2 |
Red bell peppers – halved – |
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top & bottom sliced off, seeded | 9 - 10 | 4 – 6 |
Spanish onions – sliced – 1/2” thick | 9 - 10 | 2 – 3 |
Zucchini – sliced lengthwise – 1/2” thick | 9 - 10 | 3 – 4 |
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Recipe Notes
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