20
19
Note:
Do not overload the cooking plate.
4. Close grill cover in
Floating Hinge
position
(D)
with the cover closing directly onto the
food.
5. Allow the food to cook for the desired time. If
desired, use a kitchen timer.
Note:
Use suggested cooking times found in
the GRILLING CHART on pages 20 and 22.
Important: Do not leave the appliance
unattended during use.
6.
Light pressure
can be used on the handle to press and heat food
to your liking. This feature is especially handy when preparing
grilled sandwiches and grilling thick pieces of meat and poultry.
Important: Do not exert excessive pressure when using handle to
press; use only light pressure to avoid putting extreme stress on
float & lock hinge.
7. After selected time, the food should be done. If you would prefer
longer cooking, simply follow the steps in this section beginning at
step 4.
8. Press On/Off switch to turn grill off.
Important: Heating elements will continue to be ON until the On/Off
switch is pressed or the appliance is unplugged.
9. Using a pot holder, carefully open the grill cover.
10. Remove cooked food using plastic spatula provided.
Note:
Always use heatproof plastic, nylon or wood utensils to avoid
scratching nonstick surface of grill plates. Never use metal skewers,
tongs, forks or knives.
11. Allow the drip tray to cool before removing it from under the grill.
Wash and dry the drip tray after each use.
SUGGESTED GRILLING CHART
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 and cut being used.
Use a cooking thermometer as a test for doneness. If the food needs longer
cooking, check periodically to avoid overcooking the food.
FOOD
COOKING TIME
COMMENTS
MEAT
Hamburger (5 oz.)
4 – 6 minutes
¾-inch thick
Cooked to medium (160ºF)
Frozen (5 oz.)
5 – 6 minutes
Cooked to medium (160ºF)
Flank steak (¾ lb.)
6 – 8 minutes
¾-inch thick
Cooked to medium rare
(145ºF)
Skirt steak (½ lb.)
4 – 6 minutes
Cooked to medium (160ºF)
NY strip steak
6 – 8 minutes
¾-inch thick
(shell steak) (6 oz.)
Cooked to medium rare
(145ºF)
Beef tenderloin (5 oz.)
4 – 6 minutes
¾-inch thick
Cooked to medium rare
(145ºF)
Beef kabobs
5 – 7 minutes
Cooked to medium (160ºF)
Pork loin chops,
4 – 6 minutes
¾-inch thick
boneless
Cooked to 160ºF
Pork loin chops, bone in 4 – 6 minutes
½ -inch thick
Cooked to 160ºF
Sausage, link or patty
4 – 6 minutes
Cooked to 160°F
Hot dogs
4 – 5 minutes
Cooked to 168°F
Bacon
6 – 8 minutes
Smoked pork loin chops, 4 – 6 minutes
Cooked to 160ºF
boneless
Lamb chops, loin
5 – 7 minutes
¾-inch thick
Cooked to medium (160ºF)
D
