Grilling Chart
Food | Approximate Time | Doneness Test |
| (Minutes) |
|
|
|
|
Bacon | 4 to 8 | Desired doneness |
Steaks, beef | 8 to 15 | Desired doneness |
|
| |
|
|
|
Pork chops, | 15 to 20 | Generally, until no |
| longer pink | |
Chicken breasts, | 25 to 30 | Pierce with knife; |
boneless |
| juice runs clear |
|
|
|
Hamburgers | 8 to 10 | Until no longer pink |
|
| |
Sausage links | 12 to 15 | Until no longer pink |
or patties |
|
|
|
|
|
Hot dogs | 8 to 10 | Hot through |
|
|
|
Fish fillets | 10 minutes per | Opaque and flakes |
| with fork |
How to Clean
1.Let grill cool. Carefully dispose of any grease.
2.Wash the grill and base in hot, soapy water. Use a nylon or plastic scouring pad and a
3.Rinse and let dry.
4.The grill and base can also be washed in a dishwasher after cooling and disposing of any grease.
5.Never immerse the power cord in water or place in the dishwasher. To clean, wipe with a damp cloth.
NOTE: Do not leave the grill on in order to “burn off” any food or drippings that remain on the grill surface after cooking. In addition to causing unnecessary smoke, this can reduce the life of the nonstick coating and may present a fire hazard.
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