6
7
Important: Do not use heavy pressure on the lid of the grill at any time.
6. After selected time, the food should be done. If you would prefer longer
cooking, simply follow the steps beginning at step .
7. Once cooking is complete, carefully open the grill cover using a pot holder.
8. Remove cooked food using plastic spatula provided.
Note:
Always use silicone, heatproof plastic or wood utensils to avoid scratching
nonstick surface of grill plates. Never use metal spatulas, skewers, tongs, forks or
knives.
9. When finished cooking, unplug the appliance.
Important: heat will continue to be ON until the appliance is unplugged.
10. Allow liquid in drip tray to cool before removing it from under grill. Wash and
dry drip tray after each use.
FOOD
COOKING TIME
COMMENTS
MEAT
Fresh hamburger ( oz.)
– 6 minutes
¾-inch thick
Cooked to medium (160ºF)
Frozen hamburger ( oz.)
– 6 minutes
¾-inch thick
Cooked to medium (160ºF)
Flank steak (¾ lb.)
6 – 8 minutes
¾-inch thick
Cooked to medium rare
(1ºF)
Skirt steak (½ lb.)
– 6 minutes
¾-inch thick
Cooked to medium (160°F)
NY strip steak (shell
steak) (6 oz.)
6 – 8 minutes
¾-inch thick
Cooked to medium rare
(1ºF)
Beef tenderloin ( oz.)
– 6 minutes
¾-inch thick
Cooked to medium rare
(1ºF)
Beef kabobs
– 7 minutes
Cooked to medium (160ºF)
Pork loin chops, boneless – 6 minutes
¾-inch thick
Cooked to 160ºF
Pork loin chops, bone in
– 6 minutes
½ -inch thick
Cooked to 160ºF
Sausage, link or patty
– 6 minutes
Cooked to 160°F
Hot dogs
– minutes
Cooked to 168°F
Bacon
6 – 8 minutes
Cook until crisp
Smoked pork loin chops,
boneless
– 6 minutes
Cooked to 160ºF
Lamb chops, loin
– 7 minutes
¾-inch thick
Cooked to medium (160ºF)
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.
