Cuisinart GR-4 - Flat Griddler Grill, Instruction Booklet

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Meat Preparation
Suggested Grilling
T emperatur es and Times
Bac on
No t r eco mm end ed fo r g rilli ng
on G rid dler
®
in cl ose d p osi tion .
Co ok on gri ll o r gr idd le sid e o f
pla tes in fla t po sit io n o nly .
Hig h, u ntil desi red done nes s.
Bee f, b oneles s
ste ak, ¾ to
1-in ch thic k
Sea so n to tas te. Dra in off
marin ade w ell if marin ate d
bef ore gr illing .
Sea r, i n th e cl ose d po sit io n, 3 to 10
min ute s. S ear , in the fla t po sit io n, f or
3 to 5 m inu tes per sid e.
Beef , f ile ts,
1-in ch thic k
Sea so n to tas te Sea r, 4 to 5 m inu tes .
Bee f,
ham bur gers
Sha pe mea t in to bur ger s o f
eve n w eig ht and thi ckn ess .
Sea r, 5 to 8 m inu tes to deg ree of
desi red done ness. U SD A r eco mm ends
coo kin g gr oun d m eat to an int ern al
tem per atu re o f 1 60° F ( nea rly wel l
done ).
135 ° to 140 °F – m edi um rar e
145 ° to 150 °F – m edi um
150 ° to 155 °F – m edi um wel l
165 ° to 170 °F – w ell do ne
Ham ste ak
Dry tho ro ugh ly wit h pa per
to wel s; r em ove bo ne if the re is
one.
Hig h-Se ar
Abo ut 4 to 5 min ute s.
Ho t d ogs ,
coo ked sau sag es
Spl itt ing yo ur ho t do gs or
sau sag es g ives the m a de epe r
gri lle d f lavo r.
Hig h, i n th e cl ose d po sit io n, 3 to 4
min ute s if gri llin g sp lit ho t do gs or
sau sag es.
Who le sau sag es tak e 6 to 10 min ute s
in the cl ose d p osi tion .
If gri llin g in the fla t po sit io n, a lw ays
spl it the ho t do gs or sau sag es. Flip
aft er 3 to 4 m inu tes .
Sau sag es,
unco oke d
Pri ck lin ks wit h ti nes of fo rk or
tip of par ing kni fe.
Hig h. G rill fo r 14 to 18 min ute s in
the cl ose d p osi tion , d epe ndi ng on
thi cknes s o f s ausag e.
Cooking Guide and Food T emper ature Chart
Fo llo win g ar e su gge ste d gr illi ng tim es fo r th e G rid dle r
®
, us ing the gri ll s ide of the pla tes in the
clo sed po sit io n. T im es a re a ppr oxi mat e a nd w ill v ary wit h t em per atu re o f it em s b ein g g rill ed.
Onl y bo nel ess po ult ry, mea t an d se afo od sho uld be gri lle d – pla tes will mai nta in con tac t w ith
bo nes , b ut w ill l ose con tac t w ith mea t a s it coo ks a nd i t w ill a ppe ar “ ste am ed. ” P reh eat Gri ddl er
®
wit h th e un it clo sed acc ord ing to ins tru cti ons bef ore gri llin g.
Mar ina des can be u sed, but dra ini ng i s s ugg est ed b efo re p lac ing on t he h ot G rid dle r. A n in sta nt-
rea d th erm om ete r o r a pro be- typ e th erm om ete r is a ha ndy to ol f or che cki ng the int ern al
tem per atu re of food s g rille d.