Meat
Preparation
Suggested Grilling
Temperatures and Times
Bacon
Not recommended for
grilling on Griddler
TM
in
closed position. Cook on
grill or griddle side of plates
in flat position only.
High, until desired doneness.
Beef, boneless
steak, ¾ to
1-inch (1.8 -
2.5 cm) thick
Season to taste. Drain off
marinade well if marinated
before grilling.
Sear, in the closed position, 3 to 10
minutes. Sear, in the flat position, for
3 to 5 minutes per side.
Beef, filets,
1-inch (2.5 cm)
thick
Season to taste
Sear, 4 to 5 minutes.
Beef,
hamburgers
Shape meat into burgers of
even weight and thickness.
Sear, 5 to 8 minutes to degree of
desired doneness. USDA recommends
cooking ground meat to an internal
temperature of 160°F (71°C) (nearly
well done).
135° to 140°F (57°-60°C) – medium
rare
145° to 150°F (62°-70°C) – medium
150° to 155°F (70°-77°C) – medium
well
165° to 170°F (74°-77°C) – well done
Ham steak
Dry thoroughly with paper
towels; remove bone if there
is one.
High-Sear
About 4 to 5 minutes.
Hot dogs,
cooked
sausages
Splitting your hot dogs or
sausages gives them a
deeper grilled flavour.
High, in the closed position, 3 to 4
minutes if grilling split hot dogs or
sausages.
Whole sausages take 6 to 10 minutes
in the closed position.
If grilling in the flat position, always
split the hot dogs or sausages. Flip
after 3 to 4 minutes.
Cooking Guide and Food Temperature Chart
Following are suggested grilling times for the Griddler
TM
, using the grill side of the plates
in the closed position. Times are approximate and will vary with temperature of items
being grilled. Only boneless poultry, meat and seafood should be grilled – plates will
maintain contact with bones, but will lose contact with meat as it cooks and it will
appear “steamed.” Preheat Griddler
TM
with the unit closed according to instructions
before grilling.
Marinades can be used, but draining is suggested before placing on the hot Griddler.
An instant-read thermometer or a probe-type thermometer is a handy tool for checking
the internal temperature of foods grilled.
Meat
Preparation
Suggested Grilling
Temperatures and Times
Sausages,
uncooked
Prick links with tines of fork
or tip of paring knife.
High. Grill for 14 to 18 minutes in
the closed position, depending on
thickness of sausage.
Lamb
medallions,
boneless, ¾-
inch (1.8 cm)
thick
Season to taste or marinate.
Sear, 3 to 5 minutes
Boneless pork
loin chops
½ to 1-inch (1.25 to 2.5 cm)
thick. All chops grilled at
one time should be same
thickness. Pale pink interior.
Grilling too long will result in
dried meat.
High, Grill for 4 to 9 minutes,
depending on the thickness of the
chops. Internal temperature of 160°F
(71°C).
Chicken,
boneless,
skinless breast
halves
Pound to an even thickness
of ½ to ¾ inches (1.25 to 1.8
cm) (all to be grilled should
be the same).
High, in the closed position, for 7 to 9
minutes. If grilling in the flat position,
cook on high for 8 to 10 minutes per
side. (internal temperature of 170°F
[77°C] – juices will run clear with no
signs of pink).
Chicken,
boneless,
skinless thighs
Spread to even thickness,
remove all visible fat.
High, in the closed position, for 8 to 10
minutes. If grilling in the flat position,
cook on high for 8 to 10 minutes per
side. (internal temperature of 180°F
[83°C]– juices will run clear with no
signs of pink).
Pork
tenderloin
Cut into ¾-inch (1.8 cm)
thick medallions. may be
pounded. Season to taste.
Sear, about 4 minutes, should be
slightly pink in appearance or meat
will be dry.
Turkey cutlets,
½-inch (1.25
cm) thick
Season to taste or marinate.
Drain well if marinated.
High, 3½ to 4 minutes.
Scallops, sea
Remove tough “foot”
(muscle) and discard. Dry
well. Season to taste and/or
rub with extra virgin olive oil.
Sear, in the closed position, 2 to 2½
minutes.
If grilling in the flat position, sear for
2 to 3 minutes per side. Do not
overcook.
Shrimp
Shell and devein. Dry well.
Season to taste and/or rub
with extra virgin olive oil.
Sear, in the closed position, 2 to 2½
minutes.
If grilling in the flat position, sear for
1 to 2 minutes per side.
Fish steaks
(sword, tuna,
salmon/boned)
About ¾-inch (2.5 cm) thick
to 1-inch thick.
High, 6 to 7½ minutes when grilling in
the closed position.
If using the flat position, cook on High
for 7 to 8 minutes per side.
Portobello
mushrooms
Cut into ½-inch (1.25 cm)
thick slices.
High, 6 to 8 minutes, until nicely
brown and tender.
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