5
GRILLING
(IN THE FULL OPEN GRILL POSITION)
• To open, grasp the large handle on top of the grill; lift upward to release hinge and rest the
upper grill handle securely on the counter top, as shown.
• Plug in grill and preheat on MAX/SEAR
Note:
MAX/SEAR setting is recommended for the open position
• Place the drip tray under the front edge of the
lower grill plate and the drip cup under the drain
spout of the griddle plate. (see diagram)
• Once preheated, carefully place foods onto
the grill or griddle cooking surface (See
TEMPERATURE GUIDE FOR OPEN GRILL and
GRIDDLE 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.
• When finished cooking, unplug the appliance.
• Allow grill and plate 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.
