HSN_TriGrillManual0050 9/12/08 12:10 PM Page 35
Tri-Grill Grilling Chart
FLAT Mode Only
Meat | Time/Temp. Doneness Test | Helpful Hints | |
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| BEEFSTEAKS |
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1” thick | 10 - 15 min. | Medium rare - 145˚ | Slash fat around edge to prevent |
3 ⁄4” thick | MAX | Medium - 160˚ | curling (avoid cutting into meat). |
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| Well done - 170˚ |
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| BURGERS |
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(3 ⁄4” thick) |
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Hamburgers | 14 - 16 min. | Medium (160°) or |
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| 400° | Until no longer pink |
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Turkey burgers | 15 - 20 min. | in center |
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| 400° |
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| PORK CHOPS |
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Rib and loin | 10 - 12 min. | Until slightly pink | Slash fat around edge to prevent |
1 ⁄ 2” thick | 12 - 15 min. | in center or 160°. | curling (avoid cutting into meat). |
3 ⁄4” thick | 12 - 15 min. |
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| 350° |
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| PORK RIBS |
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Spare ribs | 25 - 30 min. | Until no longer pink | Turn ribs every 5 minutes. |
| 350° | in center or 160˚. |
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25 to 35 min. | Until no longer pink |
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| 350° | in center or 160˚ |
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| SAUSAGE LINKS | |
Hot dogs and | 4 - 6 min. | Until hot (140˚) | Pierce 2 or 3 times to prevent |
other cooked, | 400° |
| skin from bursting. |
Bratwurst and | 12 - 15 min. | Until no longer pink | Turn 3 or 4 times while grilling. |
other | 300° | in center (180˚) |
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uncooked |
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smoked or |
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fresh sausages |
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| CHICKEN PIECES | |
25 - 35 min. | Until juice in center | Grill | |
| 350° | is no longer pink | side down for the first 10 minutes, |
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| then turn every 5 minutes until |
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| done. |
Boneless breast | 20 - 35 min. | Until juice in center |
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half with skin | 350° | is no longer pink |
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Boneless, skinless 15 - 20 min. | Until juice in center |
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breast half | 350° | is no longer pink |
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Tri-Grill Grilling Chart
FLAT Mode Only
Meat | Time/Temp. Doneness Test | Helpful Hints | |
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| SHRIMP |
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Large raw, | 8 - 12 min. | Until pink and firm | Brush lightly with vegetable oil |
shelled | 350° |
| before grilling and twice while |
and deveined |
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| grilling to retain moisture |
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| FISH |
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Whole, drawn | 10 min. per | Until fish flakes | Measure fish at thickest point. |
and scaled | 1/2” thick | easily with fork (160˚) | Brush all fish lightly with |
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| vegetable |
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| 350° |
| oil before grilling and twice while |
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| grilling to retain moisture. |
Steaks, 3⁄4” thick | 15 - 20 min. | Until fish flakes | Brush grill lightly with vegetable |
oil |
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| 350° | easily with fork (160˚) | before grilling. |
Fillets | 10 min. per | Until fish flakes | If fillets have skin, grill skin sides |
| 1/2” thick | easily with fork (160˚) | up first. |
| 350° |
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Note: when cooking on both LOWER and UPPER plates in FLAT mode, ensure that your food is spread evenly amongst both plates. Always place the food with the longest cooking time on the LOWER plate. When cooking on one plate, only use LOWER plate.
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