19
18
6. Using a pot holder, carefully open the grill cover. Remove cooked food using plastic
spatula provided.
Important: Heat continues to be ON until grill is unplugged.
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.
7. Allow drip tray to cool before removing it from under grill. Wash and dry 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 hamburger (5 oz.)
5 – 7 minutes
¾-inch thick
Cooked to medium (160ºF)
Flank steak
6 – 8 minutes
¾-inch thick
Cooked to medium rare
(145ºF)
Skirt steak (½ lb.)
4 – 6 minutes
¾-inch thick
Cooked to medium (160ºF)
NY strip steak (shell steak)
(6 oz.)
6 – 8 minutes
¾-inch thick
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, boneless
5 – 7 minutes
¾-inch thick
Cooked to 160ºF
Pork loin chops, bone in
7 – 9 minutes
½ -inch thick
Cooked to 160ºF
Sausage, link or patty
4 – 6 minutes
Cooked to 160°F
Smoked pork loin chops,
boneless
4 – 6 minutes
Cooked to 160ºF
Lamb chops, loin
5 – 7 minutes
¾-inch thick
Cooked to medium (160ºF)
FOOD
COOKING TIME
COMMENTS
POULTRY
Chicken breast, boneless
and skinless (8 oz.)
11 – 13 minutes
Cooked to 170ºF
Chicken tenderloins 4 to
6 pieces
4 – 6 minutes
Cooked to 170ºF
Turkey burgers (5 oz.)
4 – 6 minutes
Cooked to 170ºF
FISH
Tilapia fillets (6 oz., ea.)
5 – 7 minutes
Cooked to 145ºF
Trout fillet 6 oz.
4 – 6 minutes
Cooked to 145ºF
Salmon fillet (8 oz. piece)
5 – 7 minutes
Cooked to 145ºF
Salmon steak (8 oz.)
7 – 9 minutes
Cooked to 145ºF
Tuna steak (6 oz.)
4 – 6 minutes
Cooked to 145ºF
Shrimp
3 – 4 minutes
Cooked to 145ºF
Please note: To be sure your food is fully cooked the USDA recommends the
following guidelines. Using a meat thermometer, test for doneness by inserting
the meat thermometer into the center of the food being cooked and make sure the
thermometer is not touching the bone.
FOOD TO BE COOKED
MEDIUM
WELL DONE OR
FULLY COOKED
Chicken breast
170ºF 77ºC
Chicken thigh
180ºF 82ºC
Beef / Lamb / Veal
160ºF 71ºC
170ºF 77ºC
Pork
160ºF 71ºC
Reheated cooked meats and
poultry
165ºF 74ºC
