HELPFUL COOKING CHART
If you are cooking meats that are 2 inches thick, use the closed position.. Cooking times are approximate and depend on thickness of foods being cooked.. To be safe, use an instant read thermometer and refer to the USDA’s safe internal temperature chart, page 4..
Food | Preparation | Plate/Position | Temperature and Time | |
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Bacon | Lay in a single layer.. | Grill or Griddle; | High, until desired doneness.. | |
flat position.. | ||||
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| Up to 2 inches thick.. |
| High, in the closed position, 3 to 10 | |
| Season to taste.. Drain |
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Beef, | Grill; closed or | minutes.. High, in the flat position, | ||
off marinade well if | ||||
boneless steak | flat.. | for 3 to 6 minutes per side, | ||
marinated before | ||||
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| depending on the thickness.. | ||
| grilling.. |
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| 1 to 2 inches thick.. |
| High, 8 to 12 minutes in the closed | |
| Season to taste.. Drain | Grill; closed or | position.. High, 4 to 6 minutes per | |
Beef, fillets | off marinade well if | side in the flat position, up to 12 | ||
flat.. | ||||
| marinated before | minutes in total depending on | ||
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| grilling.. |
| thickness.. | |
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Beef, | Shape meat into | Grill; closed or | High, 5 to 8 minutes to degree of | |
burgers of even weight | ||||
hamburgers | flat.. | desired doneness.. | ||
and thickness.. | ||||
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Chicken, | ½ to |
| High, in the closed position, for 7 to 9 | |
| minutes.. If grilling in the flat position, | |||
boneless, | chicken grilled at one | Grill or Griddle; | ||
cook on High for 8 to 10 minutes per | ||||
skinless breast | time should be same | closed or flat.. | ||
side.. (Juices will run clear with no | ||||
halves | thickness.. |
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| signs of pink when done..) | |||
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| High, in the closed position, 8 to 10 | |
Chicken, | Spread to even | Grill or Griddle; | minutes.. If grilling in the flat position, | |
boneless, | thickness, remove all | cook on High for 8 to 10 minutes per | ||
closed or flat.. | ||||
skinless thighs | visible fat.. | side.. (Juices will run clear with no | ||
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| signs of pink when done..) | |
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| ¾ to 1 inch thick.. |
| High, in the closed position, 6 to 7½ | |
Fish steaks | Season to taste.. Drain |
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Grill or Griddle; | minutes.. If grilling in the flat position, | |||
(sword, tuna, | off marinade well if | |||
closed or flat.. | cook on High for 7 to 8 minutes per | |||
salmon/boned) | marinated before | |||
| side.. | |||
| grilling.. |
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| Dry thoroughly with | Grill or Griddle; | Medium until heated through, | |
Ham steaks | paper towels; remove | |||
closed or flat.. | 3 to 5 minutes.. | |||
| bone if there is one.. | |||
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| High, in the closed position, 3 to 4 | |
| Splitting your hot dogs |
| minutes if grilling split hot dogs or | |
Hot dogs, |
| sausages.. Whole sausages take 6 to | ||
or sausages gives | Grill or Griddle; | |||
cooked | 10 minutes in the closed position.. If | |||
them a deeper grilled | closed or flat.. | |||
sausages | grilling in the flat position, always | |||
flavor.. |
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| split the hot dogs or sausages.. Flip | ||
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| after 3 to 4 minutes.. | |
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