20
19
Suggested Cooking Chart
Rare Medium
Well
145˚F (62˚C)* 160˚F (71˚C)* 170˚F (76˚C)*
Salmon Filet
9 min.
11 min.
Salmon Steak
10 min.
12 min.
Rainbow trout Filet
5 min.
6 min.
tuna Steak
5 min.
7 min.
White Fish Filet
3 min.
4 min.
(3/4" thick)
Shrimp (26-30 count)
3 min.
4 oz. turkey Burgers
6 min.
8 oz. turkey Burgers
7 min.
Pork Loin Chop
8 min.
10 min.
(boneless)
4 oz. Burgers
7 min.
8 min.
9 min.
8 oz. burgers
8 min.
9 min.
10 min.
Chicken Breast
9 min.
(boneless/skinless)
Link sausage
6 min.
8 min.
Sliced Sausage (½" thick)
4 min.
5 min.
Fajita Beef (¼" thick slices)
1½ min.
2 min.
2½ min.
t-Bone (bone to the front)
7 min.
8 min.
10 min.
NY, KC, top Loin Strip
6 min.
7 min.
8 min.
Steak (1/2" thick)
Ribeye Steak (7/8" thick)
5 min.
6 min.
7 min.
Onions and Peppers
8 min.
(brush with olive oil)
Note:
Most meats were 1" thick. these are recommended guidelines
only. Personal taste and thickness of cut may vary cooking times. Always
check for doneness and always use fresh, refrigerated foods.
Please note:
the USDA recommends that meats such as beef and lamb,
etc. should be cooked to an internal temperature of 145˚F. Pork should be
cooked to an internal temperature of 160˚F and poultry products should be
cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful
bacteria has been killed. When reheating meat/poultry products, they should
also be cooked to an internal temperature of 165˚F.
*Internal Food Temperatures
Care and Cleaning
this product contains no user serviceable parts. Refer service to
qualified service personnel.
CLEANING
Caution: To avoid accidental burns, allow grill to cool thoroughly
before cleaning.
1. Before cleaning, unplug grill from wall outlet and allow to cool.
Important: Heating elements will continue to be ON until the
appliance is unplugged.
2. Place drip tray under front of grill. Use plastic spatula to scrape off
any excess fat and food particles left on the grill plates; runoff will drip
into the drip tray.
3. Use a warm, soapy sponge to wipe plates clean, then rinse sponge
and wipe again to remove any soapy residue. Dry thoroughly with an
absorbent paper towel.
4. Empty drip tray and wash in warm, soapy water; dry thoroughly with a
paper towel.
5. to remove stubborn buildup, use a nylon or nonmetallic scrubbing
pad to clean the grill plates.
Important: Do not use metallic scrubbing pads, steel wool or any
abrasive cleaners to clean any part of your grill; use only nylon or
nonmetallic scrubbing pads.
6. to clean the grill cover, wipe with a warm, wet sponge and dry with a
soft, dry cloth.
Important: Do not immerse body of grill in water or any other liquid.
7. Any servicing requiring disassembly other than the above cleaning
must be preformed by a qualified electrician.
Caution: Make sure to hold grill cover by the handle while cleaning to
prevent accidental closing and injury.
STORAGE
• Always make sure grill is clean and dry before storing.
