5.Light pressure can be used on the handle to press and heat food to your liking.
Important: Do not use heavy pressure on the lid of the grill at any time.
6.After selected time, the food should be done. If you would prefer longer cooking, simply follow the steps beginning at step 4.
7.Once cooking is complete, carefully open the grill cover using a pot holder.
8.Remove cooked food using plastic spatula provided.
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.
Important: Heat continues to be ON until grill is unplugged.
9.Allow drip tray to cool before removing it from under grill. Wash and dry drip tray after each use.
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 TIME | COMMENTS |
|
|
|
MEAT |
|
|
|
|
|
Fresh hamburger (5 oz.) | 4 – 6 minutes | |
|
| Cooked to medium (160ºF) |
Frozen hamburger | 5 – 6 minutes | |
(5 oz.) |
| Cooked to medium (160ºF) |
Flank steak (¾ lb.) | 6 – 8 minutes | |
|
| Cooked to medium rare (145ºF) |
|
| Cooked to medium (160ºF) |
Skirt steak (½ lb.) | 4 – 6 minutes | |
|
| Cooked to medium rare (145ºF) |
|
| Cooked to medium (160ºF) |
NY strip steak (shell | 6 – 8 minutes | |
steak) (6 oz.) |
| Cooked to medium rare (145ºF) |
Beef tenderloin (5 oz.) | 4 – 6 minutes | |
|
| Cooked to medium rare (145ºF) |
Beef kabobs | 5 – 7 minutes | Cooked to medium (160ºF) |
Pork loin chops, bone- | 4 – 6 minutes | |
less |
| Cooked to 160ºF |
FOOD | COOKING TIME | COMMENTS | |
|
|
|
|
MEAT |
|
|
|
Sausage, link or patty | 4 | – 6 minutes | Cooked to 160°F |
Hot dogs | 4 | – 5 minutes | Cooked to 168°F |
|
|
|
|
Bacon | 6 | – 8 minutes | Cook until crisp |
Smoked pork loin | 4 | – 6 minutes | Cooked to 160ºF |
chops, boneless |
|
|
|
Lamb chops, loin | 5 | – 7 minutes | |
|
|
| Cooked to medium (160ºF) |
POULTRY |
|
|
|
|
|
| |
Chicken breast, bone- | 11 – 13 minutes | Cooked to 170ºF | |
less and skinless (8 oz.) |
|
|
|
Chicken tenderloins | 4 | – 6 minutes | Cooked to 170ºF |
4 to 6 pieces |
|
|
|
Turkey tenderloin (½ lb.) | 9 | – 11 minutes | Cooked to 170ºF |
|
|
|
|
Turkey burgers (5 oz.) | 4 | – 6 minutes | Cooked to 170ºF |
FISH |
|
|
|
|
|
|
|
Tilapia fillets (6 oz., ea.) | 5 | – 7 minutes | Cooked to 145ºF |
Trout fillet 6 oz. | 4 | – 6 minutes | Cooked to 145ºF |
Salmon fillet (8 oz, ea.) | 5 | – 7 minutes | Cooked to 145ºF |
|
|
|
|
Salmon steak (6 – 8 oz.) | 7 | – 9 minutes | Cooked to 145ºF |
Tuna steak (6 oz.) | 4 | – 6 minutes | Cooked to 145ºF |
Shrimp | 3 | – 4 minutes | Cooked to 145ºF |
|
|
|
|
