7
6
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.
8. When finished cooking, turn the On/Off (I/0) switch OFF (O) and unplug the
appliance.
Important: heat will continue to be ON until the On/Off (I/0) switch is pressed or
the appliance is unplugged.
9. Allow liquid in drip tray to cool before removing it from under grill. Wash and dry
drip tray after each use.
GRILLING ChART
The following times 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
meat thermometer as a test for doneness. If the food needs longer cooking, check
periodically to avoid overcooking the food.
FOOD
COOkING TIME
COMMENTS
MEAT
Fresh hamburger (5 oz.) 4 – 6 minutes
¾-inch thick
Cooked to medium (160ºF)
Frozen hamburger
(5 oz.)
5 – 6 minutes
¾-inch thick
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
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
(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
4 – 6 minutes
¾-inch thick
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
Cook until crisp
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 tenderloin (½ lb.) 9 – 11 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 (6 – 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 follow-
ing guidelines. Use a kitchen timer. Using a meat thermometer, test for doneness by
inserting the thermometer into the center of the food being cooked; make sure the
thermometer is not touching the bone or grill plates.
FOOD TO BE COOkED
MEDIUM
WELL DONE OR
FULLY COOkED
Chicken breast
170ºF
Chicken thigh
180ºF
Beef / Lamb / Veal
160ºF
170ºF
Pork
160ºF
Reheated cooked meats and
poultry
165ºF
