16
Grill cooking recommendations
IMPORTANT:
•
GRILL SHOULD NOT BE OPERATED WITHOUT PROPER VENTILATION.
•
Foods with excessive fat or grease should not be prepared on an indoor grill. Grilling foods with high fat content
(certain types of ground beef, sausage, etc.) increases the chances of smoke and flames.
Food*
Setting**
Cook time
(minutes)
Notes
Beef
Hamburgers, ¾'' (medium)
High
12 – 14
Ready to turn once juices appear on the
surface.
T-Bone steak, 1½'' (medium)
High
20 – 22
Remove excess fat.
Rib-eye or sirloin, 1'' (medium)
High
10 – 12
Remove excess fat.
Kebabs, steak (medium)
High
24 – 28
Turn occasionally.
Pork
Pork chops, ¾''
High
16 – 20
Remove excess fat.
Sausages or bratwurst
Med high
16 – 20
Pierce before grilling.
Hot dogs
High
6 – 8
Place on grill horizontally.
Poultry
Legs and thighs
Med high
34 – 38
Turn occasionally, remove excess skin.
Chicken wings, whole
Med high
18 – 22
Turn occasionally.
Chicken breasts, ½'', boneless
Med high
20 – 24
Pound to an even thickness before cooking.
Kebabs, chicken
High
30 – 33
Turn occasionally.
Seafood
Fish steak, 2''
Med high
18 – 20
Brush with oil before grilling.
Fish fillet, ¾''
Med high
16 – 20
Brush with oil before grilling.
Shrimp skewers
Med high
10 – 14
Turn occasionally.
Produce
Portobello mushrooms
High
8 – 10
Brush with oil.
Bell peppers, quartered
High
8 – 10
Turn occasionally.
Eggplant, sliced, ½''
High
8 – 10
Brush lightly with oil.
Tomatoes, halves
High
8 – 10
Brush with oil.
Pineapple, sliced
High
4 – 6
—
Peaches, halves
High
4 – 6
—
Other
Hamburger or hot dog buns
Med high
4 – 6
Brush with butter.
Tofu, extra firm, sliced
Med high
8 – 12
Skewer for easier grilling.
* Level foods to a uniform thickness to ensure even cooking.
** The values in the settings table should only be regarded as guidelines, since more or less heat may be required
depending on the type and condition of the food.
