SEARING GUIDELINES CHART
simply follow steps beginning at step 4.
8. Using pot holder, carefully open lid.
9. Remove cooked food.
Note:
Always use heatproof plastic, nylon or wood utensils to avoid scratching nonstick
surface of grill plates. Never use metal skewers, tongs, forks or knives.
10. Press POWER to turn off and unplug grill.
Caution: To avoid sparks at outlet while disconnecting plug, make sure unit is powered
off before disconnecting plug from outlet.
11. Allow drip tray to cool before removing from under grill. Wash and dry the
drip tray after each use.
Note:
Be sure liquid in drip tray has cooled.
Caution: Do not remove grill plates while grill is hot. Always allow them to cool
to room temperature before removing or cleaning.
8
FOOD
COOKING TIME
RECOMMENDED FINISHED
(after searing)
INTERNAL TEMPERATURE
Boneless Steak
Med Rare - Sear + 1 min.
140ºF
(¾-1-inch thick) (5 oz.)
Med - Sear + 2 min.
150ºF
Med well - Sear + 3 min.
160ºF
Boneless Chicken Breast (5 oz.) Sear + 3 – 4 minutes
170ºF at thickest point
Salmon Fillet (5 oz.)
Sear + 2 – 4 minutes
140-150°F. Note: Salmon
will continue cooking after
it is removed from grill
Fresh Hamburger (5 oz.)
Sear + 2 – 3 minutes
160ºF
¾-inch thick
Please note:
To be sure your food is fully cooked the USDA recommends the
following guidelines: Use a meat thermometer to test for doneness by inserting
the meat thermometer into the center of the food being cooked and make sure the
thermometer is not touching the bone.
