Note: Always use silicone, heatproof plastic or wood utensils to avoid scratching nonstick surface of grill plates. Never use metal spatulas, skewers, tongs, forks or knives.
9.When finished cooking, slide the temperature control to the MIN setting, turn the On/ Off (I/O) switch OFF (O) and unplug the appliance.
Important: Heat will continue to be ON until the On/Off (I/O) switch is pressed or the appliance is unplugged.
10.Allow liquid in drip tray to cool before removing it from under grill. Wash and dry drip tray after each use.
SUGGESTED GRILL SETTINGS
MIN: Use to reheat fully cooked foods.
MIN – Mid: Sandwiches and wraps.
Mid: Fish
Mid – MAX: Fruits, vegetables, meat and poultry
SUGGESTED GRILLING CHART
The following are meant to be used as a guideline only. The times reflect a full grill of food. Cooking times 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.
FOOD | COOKING TIME | SETTING | COMMENTS |
|
|
|
|
MEAT |
|
|
|
|
|
|
|
Hamburger (5 oz.) | 4 – 6 minutes | MAX | |
|
|
| Cooked to medium |
|
|
| (160ºF) |
Frozen hamburgers | 5 – 6 minutes | MAX | |
(5 oz.) |
|
| Cooked to medium |
|
|
| (160ºF / 71ºC) |
|
|
|
|
Flank steak (¾ lb.) | 6 – 8 minutes | MAX | |
|
|
| Cooked to medium rare |
|
|
| (145ºF / 63ºC) |
|
|
|
|
Skirt steak (½ lb.) | 4 – 6 minutes | MAX | |
|
|
| Cooked to medium |
|
|
| (160ºF / 71ºC) |
NY strip steak (shell | 6 – 8 minutes | MAX | |
steak) 6 oz. |
|
| Cooked to medium rare |
|
|
| (145ºF / 63ºC) |
|
|
|
|
Beef tenderloin (5 oz.) | 4 - 6 minutes | Cooked to | |
|
| medium | Cooked to medium rare |
|
| (160ºF) | (145ºF / 63ºC) |
Beef kabobs | 5 – 7 minutes | MAX | Cooked to medium |
|
|
| (160ºF / 71ºC) |
FOOD | COOKING TIME | SETTING | COMMENTS |
| |
Pork loin chops, bone- | 4 | – 6 minutes |
| ||
less |
|
|
| Cooked to 160ºF (71ºC) | |
|
|
|
|
|
|
Sausage, link or patty | 4 | – 6 minutes | Cooked to 160ºF |
| |
|
|
|
| (71ºC) |
|
Hot dogs | 4 | – 5 minutes | Cooked to 168ºF |
| |
|
|
|
| (76ºC) |
|
Bacon | 6 | – 8 minutes | Cooked until just crisp | ||
Smoked pork loin chops, | 4 | – 6 minutes | Cooked to 160ºF |
| |
boneless |
|
|
| (71ºC) |
|
Lamb chops, loin | 5 | – 7 minutes | MAX |
| |
|
|
|
| Cooked to medium | |
|
|
|
| (160ºF / 71ºC) |
|
POULTRY |
|
|
|
|
|
Chicken breast, bone- | 11 – 13 minutes | Cooked to 170º F (77ºC) | |||
less and skinless |
|
|
|
|
|
(8 oz.) |
|
|
|
|
|
Chicken tenderloins | 4 | – 6 minutes | Cooked to 170ºF (77ºC) | ||
(4 to 6 pieces) |
|
|
|
|
|
Turkey tenderloin | 9 | – 11 minutes | Cooked to 170ºF (77ºC) | ||
(¾ lb.) |
|
|
|
|
|
Turkey burgers (5 oz.) | 4 | – 6 minutes | Cooked to 170ºF (77ºC) | ||
|
|
|
|
|
|
FISH |
|
|
|
|
|
Tilapia fillets (6 oz., ea.) | 5 | – 7 minutes | Mid | Cooked to 145ºF | (63ºC) |
|
|
|
|
|
|
Trout fillet 6 oz. | 4 | – 6 minutes | Mid | Cooked to 145ºF | (63ºC) |
|
|
|
|
|
|
Salmon fillet (8 oz. piece) | 5 | – 7 minutes | Mid | Cooked to 145ºF | (63ºC) |
Salmon steak (6 – 8 oz.) | 7 | – 9 minutes | Cooked to 145ºF (63ºC) | ||
|
|
|
|
| |
Tuna steak (6 oz.) | 4 | – 6 minutes | Cooked to 145ºF (63ºC) | ||
|
|
|
|
| |
Shrimp | 3 | – 4 minutes | Cooked to 145ºF (63ºC) | ||
