8.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 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.
| Rare | Medium | Well |
| 145°F | 160°F | 170°F |
Salmon filet | 2½ min | 3 min | 4½ min |
|
|
|
|
Salmon steak | 4 min | 6 min | 10 min |
Sword fish | 7 min | 9 min | 10 min |
Tuna steak | 6 min | 8 min | 10 min |
|
|
|
|
White fish | 4 min | 5½ min | 7 min |
Shrimp | 1½ min | 2½ min | 3½ min |
Turkey burgers (4 oz.) | 7 min | 8 min | 9 min |
|
|
|
|
Turkey burgers (8 oz.) | 8 min | 9 min | 10 min |
Pork loin |
| 5 min | 6 min |
|
|
|
|
Hamburgers (4 oz.) | 7 min | 8 min | 9 min |
Hamburgers (8 oz.) | 8 min | 9 min | 10 min |
Chicken breasts (boneless/ |
|
| 9 min |
skinless) |
|
|
|
Link sausage |
| 4 min | 5 min |
Sliced sausage (¾” thick) |
| 6 min | 7 min |
|
|
|
|
Fajita beef (½” thick slices) | 1½ min | 2 min | 2½ min |
8 min | 9 min | 10 min | |
|
|
|
|
NY strip steak | 4 min | 7 min | 10 min |
Flank steak | 7 min | 8 min | 10 min |
Onions & peppers (brush with oil) |
|
| 8½ min |
|
|
|
|
Please note: To be sure your food is fully cooked the USDA recommends the following guidelines. Using a meat thermometer cook test for doneness by inserting the meat thermometer into the center of the food being cooked and make sure the thermometer is not touching the bone.
FOOD TO BE COOKED | MEDIUM |
| WELL DONE OR | |
|
|
| FULLY COOKED | |
|
|
|
|
|
Chicken Breast |
|
| 170ºF | 77ºC |
|
|
|
|
|
Chicken Thigh |
|
| 180ºF | 82ºC |
|
|
|
|
|
Beef / Lamb/Veal | 160ºF | 71ºC | 170ºF | 77ºC |
|
|
|
|
|
Pork |
|
| 160ºF | 71ºC |
|
|
|
|
|
Reheated cooked meats and |
|
| 165º F | 74ºC |
poultry |
|
|
|
|
|
|
|
|
|
GRILLING TIPS:
•To prevent heat loss and for even cooking, do not open the Lid frequently.
•Do not overfill grill.
•When first cooking a particular food, check for doneness several minutes before suggested time; if necessary adjust time.
•When cooking several pieces of food, try to have them similar in size and thickness.
•Remember that since grill is cooking from both sides cooking time will typically be shorter than expected. Watch carefully to avoid overcooking.
•For added flavor, add dry seasonings before grilling or marinate foods before cooking.
Important: Use only silicone, plastic and wooden utensils when cooking on the grill. Silicone utensils are especially good because they do not discolor or melt with the high temperature.
5 | 6 |
