Note: Always use nylon, heatproof plastic or wood utensils to avoid scratching nonstick surface of grill plates. Never use metal skewers, tongs, forks or knives.
9.When finished cooking, turn the temperature control dial to the MIN setting and unplug the appliance.
Important: Heat continues to be ON until grill is unplugged.
10.Allow 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, pork and poultry
MAX: Beef
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 | SETTING | COMMENTS |
|
|
|
|
MEAT |
|
|
|
Hamburger (5 oz.) | 4 – 6 minutes | MAX | |
|
|
| Cooked to medium |
|
|
| (160ºF / 71ºC) |
Frozen Hamburgers (5 oz.) | 5 – 6 minutes | MAX | |
|
|
| Cooked to medium |
|
|
| (160ºF / 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 Steak) | 6 – 8 minutes | MAX | |
6 oz. |
|
| Cooked to medium |
|
|
| rare (145ºF / 63ºC) |
Beef Tenderloin (5 oz.) | 4 - 6 minutes | MAX | |
|
|
| Cooked to medium |
|
|
| rare (145ºF / 63ºC) |
Beef Kabobs | 5 – 7 minutes | MAX | Cooked to medium |
|
|
| (160ºF / 71ºC) |
FOOD | COOKING TIME | SETTING | COMMENTS | |
|
|
|
|
|
Pork loin chops, boneless | 4 | – 6 minutes | ||
|
|
|
| Cooked to 160ºF |
|
|
|
| (71ºC) |
Pork loin chops, bone in | 4 | – 6 minutes | ½ | |
|
|
|
| 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, boneless | 11 | – 13 minutes | Cooked to 170º F | |
and skinless (8 oz.) |
|
|
| (77ºC) |
Chicken tenderloins | 4 | – 6 minutes | Cooked to 170ºF | |
(4 to 6 pieces) |
|
|
| (77ºC) |
Turkey tenderloin (¾ lb.) | 9 – 11 minutes | Cooked to 170ºF | ||
|
|
|
| (77ºC) |
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) |
