6.After selected time, the food should be done. If you would prefer longer cooking, simply following the steps, beginning at step 4.
7.Using a pot holder, carefully open the grill cover.
8.Remove cooked food using plastic spatula provided.
Note: Always use heatproof plastic or wood utensils to avoid scratching nonstick surface of grill plates. Never use metal skewers, tongs, forks or knives.
9. Press On/Off switch to turn grill off.
Important: Heating elements will continue to be ON until the On/Off switch is pressed or the appliance is unplugged.
10.Allow drip tray to cool before removing it from under grill. Wash and dry drip tray after each use.
Note: Be sure the liquid in drip tray has cooled before attempting to move it.
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 time 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 | SETTING | COMMENTS | |
| TIME |
|
|
|
|
|
|
|
|
MEAT |
|
|
|
|
|
|
|
| |
Hamburger (5 oz.) | 4 – 6 minutes | MAX | ||
|
|
| Cooked to medium 160ºF | |
|
|
| (71ºC) |
|
Frozen Hamburgers (5 | 5 – 6 minutes | MAX | Cooked to medium 160ºF | |
oz.) |
|
| (71ºC) |
|
Flank steak (¾ lb.) | 6 – 8 minutes | MAX | ||
|
|
| Cooked to medium rare | |
|
|
| 145ºF (63°C) | |
|
|
|
| |
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 | MAX | ||
|
|
| Cooked to medium rare | |
|
|
| 145ºF (63ºC) | |
FOOD | COOKING | SETTING | COMMENTS |
|
| TIME |
|
|
|
|
|
|
| |
Beef Kabobs | 5 – 7 minutes | MAX | Cooked to medium 160ºF | |
|
|
| (71ºC) |
|
Pork loin chops, boneless | 4 – 6 minutes | Mid- |
| |
|
| MAX | Cooked to 160ºF (71ºC) | |
Pork loin chops, bone in | 4 – 6 minutes | Mid- | ½ |
|
|
| MAX | Cooked to 160ºF (71ºC) | |
Sausage, link or patty | 4 - 6 minutes | Mid- | Cooked to 160ºF / 71ºC | |
|
| MAX |
|
|
Hot dogs | 4 – 5 minutes | Mid- | Cooked to 168ºF (76ºC) | |
|
| MAX |
|
|
Bacon | 6 – 8 minutes | Mid- | Cooked until just crisp | |
|
| MAX |
|
|
Smoked pork loin chops, | 4 – 6 minutes | Mid- | Cooked to 160ºF (71ºC) | |
boneless |
| MAX |
|
|
Lamb chops, loin | 5 – 7 minutes | MAX |
| |
|
|
| Cooked to medium 160ºF | |
|
|
| (71ºC) |
|
POULTRY |
|
|
|
|
|
|
|
| |
Chicken breast, boneless | 11 – 13 min- | Mid- | Cooked to 170º F (77ºC) | |
and skinless (8 oz.) | utes | MAX |
|
|
Chicken tenderloins (4 to | 4 – 6 minutes | Mid- | Cooked to 170ºF | (77ºC) |
6 pieces) |
| MAX |
|
|
Turkey tenderloin (¾ lb.) | 9 – 11 minutes | Mid- | Cooked to 170ºF | (77ºC) |
|
| MAX |
|
|
Turkey burgers (5 oz.) | 4 – 6 minutes | Mid- | Cooked to 170ºF | (77ºC) |
|
| MAX |
|
|
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 | Mid- | Cooked to 145ºF | (63ºC) |
|
| MAX |
|
|
Tuna steak (6 oz.) | 4 – 6 minutes | Mid- | Cooked to 145ºF | (63ºC) |
|
| MAX |
|
|
Shrimp | 3 – 4 minutes | Mid- | Cooked to 145ºF (63ºC) | |
|
| MAX |
|
|
