Note: Be sure the liquid in the drip tray has cooled.
Caution: Do not remove grill plates while appliance is hot. Always allow them to cool to room temperature before removing or cleaning.
SUGGESTED GRILLING CHART FOR MEATS, POULTRY, FISH AND SANDWICHES The following are meant to be used as a guideline only. 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 food needs longer cooking, check periodically to avoid overcooking food.
| FOOD | COOKING TIME | COMMENTS | ||
| MEAT |
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|
| Hamburger (5 oz.) | 4 | – 6 minutes | ||
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| Cooked to medium (160ºF) |
|
| Frozen hamburgers (5 oz.) | 5 | – 6 minutes | Cooked to medium (160ºF) |
|
| 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 | 6 | – 8 minutes | ||
| (shell steak) (6 oz.) |
|
| Cooked to medium rare (145ºF) | |
| MEAT |
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|
| 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 |
| |
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| Cooked to 160ºF | |
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| |
| Pork loin chops, bone in | 4 | – 6 minutes | ½ |
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| Cooked to 160ºF | |
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| |
| Sausage, link or patty | 4 | – 6 minutes | Cooked to 160ºF |
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| |
| Hot dogs | 4 | – 5 minutes | Cooked to 168ºF |
|
| Bacon | 6 | – 8 minutes |
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| |
| Smoked pork loin chops, | 4 | – 6 minutes | Cooked to 160ºF |
|
| boneless |
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|
| Lamb chops, loin | 5 | – 7 minutes |
| |
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| Cooked to medium (160ºF) | |
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| POULTRY |
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|
| Chicken breast, boneless | 11 – 13 minutes | Cooked to 170ºF |
| |
| and skinless (8 oz.) |
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| |
| Chicken tenderloins | 4 | – 6 minutes | Cooked to 170ºF |
|
| (4 to 6 pieces) |
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| |
| Turkey tenderloin (¾ lb.) | 9 | – 11 minutes | Cooked to 170ºF |
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| |
| Turkey burgers (5 oz.) | 4 | – 6 minutes | Cooked to 170ºF |
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| FOOD | COOKING TIME | COMMENTS | |
| FISH |
|
|
|
| Tilapia fillets (6 oz., ea.) | 5 – 7 minutes | Cooked to 145ºF |
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|
|
| |
| Trout fillet (6 oz.) | 4 – 6 minutes | Cooked to 145ºF |
|
| Salmon fillet (8 oz. piece) | 5 – 7 minutes | Cooked to 145ºF |
|
| Salmon steak (8 oz.) | 7 – 9 minutes | Cooked to 145ºF |
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|
|
|
| |
| Tuna steak (6 oz.) | 4 – 6 minutes | Cooked to 145ºF |
|
| Shrimp | 3 – 4 minutes | Cooked to 145ºF |
|
| SANDWICHES |
|
|
|
| Grilled cheese | 2 – 3 minutes | Cook until cheese is melted |
|
|
|
| and sandwich is golden | |
| Grilled cheese with tomato | 3 – 4 minutes | Cook until cheese is melted |
|
| tuna, ham or bacon |
| and sandwich is golden | |
|
|
|
| |
| Quesadillas | 2 – 3 minutes | Cook until cheese is melted |
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|
|
| and tortilla is lightly browned | |
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Please note: To be sure your food is fully cooked the USDA recommends the following guidelines. Use a meat thermometer to 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 | ||
| MEAT |
|
|
|
|
|
| Chicken Breast |
|
| 170ºF | 77ºC |
|
| Chicken Thigh |
|
| 180ºF | 82ºC |
|
| Beef / Lamb/Veal | 160ºF | 71ºF | 170ºF | 77ºC |
|
| Pork |
|
| 160ºF | 71ºF | |
| Reheated cooked |
|
| 165ºF |
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|
| meats and poultry |
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|
7 | 8 |
