Note: Always use heatproof plastic, nylon or wood utensils to avoid scratching nonstick surface of grill plates. Never use metal skewers, tongs, forks or knives.
10. 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.
11.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.
FOOD | COOKING TIME | COMMENTS |
MEAT |
|
|
|
|
|
Hamburger (5 oz.) Fresh |
| |
Frozen | 4 – 6 minutes | Cooked to medium (160ºF) |
| 5 – 6 minutes |
|
Flank steak (¾ lb.) | 6 – 8 minutes | |
|
| Cooked to medium rare (145ºF) |
Skirt steak (½ lb.) | 4 – 6 minutes | Cooked to medium (160ºF) |
| ||
NY strip steak (shell steak) | 6 – 8 minutes | |
(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, boneless | 4 – 6 minutes | |
|
| Cooked to 160ºF |
Pork loin chops, bone in | 4 – 6 minutes | ½ |
|
| Cooked to 160ºF |
Sausage, link or patty | 4 – 6 minutes | Cooked to 160°F |
|
|
|
Hot dogs | 4 – 5 minutes | Cooked to 168°F |
Bacon | 6 – 8 minutes |
|
|
|
|
Smoked pork loin chops, | 4 – 6 minutes | Cooked to 160ºF |
boneless |
|
|
Lamb chops, loin | 5 – 7 minutes | |
|
| Cooked to medium (160ºF) |
FOOD | COOKING TIME | COMMENTS | |
|
|
|
|
POULTRY |
|
|
|
|
|
| |
Chicken breast, boneless and | 11 – 13 minutes | Cooked to 170ºF | |
skinless (8 oz.) |
|
|
|
Chicken tenderloins 4 to 6 | 4 | – 6 minutes | Cooked to 170ºF |
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. piece) | 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 |
|
|
|
|
Please note: To be sure your food is fully cooked the USDA recommends the following guidelines. Use a kitchen timer. 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 or grill plates.
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 poultry |
|
| 165ºF | 74°C |
