5
• Place the drip tray under the front edge of the lower
grill plate and the drip cup under the drain spout of
the upper grill plate. (See diagram.)
• Once grill is preheated, carefully place foods onto
the grill plates. (See TEMPERATURE GUIDE FOR
OPEN GRILL COOKING)
Note:
Always use heat proof plastic, nylon, or wood
utensils to avoid scratching the ceramic plates. DO NOT
USE metal utensils: skewers, tongs, knives, forks, etc.
• When finished cooking, unplug the appliance.
• Allow grill plates to cool before removing to clean, to avoid accidental burns.
TEMPERATURE GUIDE FOR CLOSED GRILL COOKING
**
The following chart is meant to be used as a guideline only. Cooking time will depend
on the thickness of the food. To be sure your food is cooked, USDA recommends
using a meat thermometer to test for doneness. Insert the meat thermometer into the
thickest part of the meat until the temperature stabilizes.
Food
Grill
Temperature
Cook Time**
Food Temp
Comments
Lean steak
(NY strip,
top sirloin
MAX/SEAR
Rare: 2 min.
Med.Rare: 3-4 min.
Medium: 4-5 min.
Well Done: 6+ min.
123°-130°F
135°-145°F
150°-160°F
160°F +
Based on a 6 oz.
boneless steak
¾–1 inch thick
Fresh,
ground
beef patty
MED
4-6 min.
Min of 165°F
Based on a 5 oz.
patty, ¾-1 inch
thick
Boneless
pork chop
MED
4-5 min.
Min of 145°F
Based on a 6 oz.
chop, ¾-1 inch
thick
Boneless,
skinless
chicken
breast
MED
6-8 min
.
Min of 165°F
Based on a 6 oz.
Breast, pounded
to even thickness
~1 inch thick
Shrimp
MED
2-3 min. or until
pink
Min of 145°F
Raw, large, 16-20
count
Salmon
fillet
MIN
3-4 min
.
Min of 145°F
Based on 5 oz.
fillet ¾ inch at
thickest part
Thin fish
fillets
MIN
4-5 min.
Min of 145°F
Pan fish, tilapia,
sole, etc.
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