FOOD | COOKING TIME | COOKING | COMMENTS | |
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POULTRY |
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Chicken breast, boneless | 11 – 13 minutes | Medium High | Cooked to 170º F (77ºC) | |
and skinless (8 oz.) |
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Chicken tenderloins (4 to | 4 | – 6 minutes | Medium High | Cooked to 170ºF (77ºC) |
6 pieces) |
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Turkey tenderloin (¾ lb.) | 9 | – 11 minutes | Medium High | Cooked to 170ºF (77ºC) |
Turkey burgers (5 oz.) | 4 | – 6 minutes | Medium High | Cooked to 170ºF (77ºC) |
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FISH |
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Tilapia fillets (6 oz., ea.) | 5 | – 7 minutes | Medium | Cooked to 145ºF (63ºC) |
Trout fillet (6 oz.) | 4 | – 6 minutes | Medium | Cooked to 145ºF (63ºC) |
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Salmon fillet (8 oz. piece) | 5 | – 7 minutes | Medium | Cooked to 145ºF (63ºC) |
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Salmon steak (8 oz.) | 7 | – 9 minutes | Medium High | Cooked to 145ºF (63ºC) |
Tuna steak (6 oz.) | 4 | – 6 minutes | Medium High | Cooked to 145ºF (63ºC) |
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Shrimp | 3 | – 4 minutes | Medium High | Cooked to 145ºF (63ºC) |
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SANDWICHES |
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Grilled cheese | 2 | – 3 minutes | Medium | Cook until cheese is |
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| melted and sandwich |
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| is golden |
Grilled cheese with | 3 | – 4 minutes | Medium | Cook until cheese is |
tomato tuna, ham or |
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| melted and sandwich |
bacon |
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| is golden |
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Quesadillas | 2 | – 3 minutes | Medium | Cook until cheese is |
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| melted and tortilla |
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| 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 kitchen timer. 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 or grilling plate.
| FOOD TO BE COOKED | MEDIUM |
| WELL DONE OR FULLY COOKED |
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| MEAT |
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| Chicken Breast |
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| 170ºF | 77ºC |
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| Chicken Thigh |
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| 180ºF | 82ºC |
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| Beef / Lamb / Veal | 160ºF | 71ºC | 170ºF | 77ºC |
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| Pork |
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| 160ºF | 71ºC |
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| Reheated cooked |
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| 165ºF |
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| meats and poultry |
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GRILLING FRUITS AND VEGETABLES
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 of food. Use a fork inserted into the center of the food to test for doneness. (Be careful not to touch the grill plate.) If the food needs longer cooking, check periodically to avoid overcooking the food.
| FOOD |
| GRILLING TIME |
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| Asparagus spears |
| 4 – 6 minutes |
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| Bell peppers, assorted colors cut into |
| 5 – 7 minutes |
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| Mushrooms, thickly sliced |
| 4 – 5 minutes |
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| Onion slices, |
| 5 – 7 minutes |
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| Potato slices, |
| 15 – 18 minutes |
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| Portobello mushrooms, |
| 4 – 6 minutes |
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| Zucchini slices, |
| 3 – 4 minutes |
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| Fresh pineapple slices, |
| 2 – 4 minutes | |
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GRILLING TIPS:
•To prevent heat loss and promote even cooking, do not open the grill cover frequently while cooking.
•Do not overfill grill; it will hold 2 to 4 servings comfortably.
•When first cooking a particular food, check for doneness several minutes before suggested time; if necessary, adjust timer using control button.
•If cooking more than one piece 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.
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