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Idiomas disponibles
Idiomas disponibles
Grilling Chart
FOOD
Chicken breast (boneless, skinless, frozen) 350ºF (180ºC)
Chicken breast (boneless, skinless, fresh)
Beef steak, ribeye (1 inch (25 cm) thick)
Beef burgers (4 oz/115 g)
Fish fillet squares (frozen)
Fish (fresh)
Aparagus (fresh)
Green or red bell pepper (strips, fresh)
NOTES:
• Length of cooking time and temperature may vary based on
batch size and weight.
• When cooking meat, use meat thermometer to determine
internal temperatures.
Care and Cleaning
w WARNING
Electrical Shock Hazard. Disconnect power before cleaning. Do not immerse cord, plug, or base in water or any other liquid.
w WARNING
Burn Hazard. Always use an oven mitt or hot pad to protect hand during cleaning.
NOTE: Do not use metal utensils or abrasive cleansers when cleaning the Grill.
1. Unplug Grill while still hot.
2. Lay a wet paper towel on hot Grill. Close and allow to steam.
3. When steam begins to subside (approximately 30 seconds), wipe
grids with the still-wet paper towel held with tongs that will not
scratch the nonstick coating.
GRILL TEMPERATURE APPROXIMATE COOKING TIME
11-12 minutes
350ºF (180ºC)
8-10 minutes
425ºF (220ºC)
6-7 minutes
350ºF (180ºC)
7-8 minutes
425ºF (220ºC)
6-8 minutes
425ºF (220ºC)
Depends on thickness of fish
425ºF (220ºC)
3-4 minutes or until tender crisp
425ºF (220ºC)
3-4 minutes or until tender crisp
Always preheat Grill before cooking.
All foods listed below are appropriate for S
INTERNAL TEMP/DONENESS
165ºF (73ºC)
165ºF (73ºC)
160ºF (71ºC) for medium
165ºF (73ºC)
145ºF (63ºC) or opaque and flakes easily with a fork
145ºF (63ºC) or opaque and flakes easily with a fork
Tender crisp
Tender crisp
• Always follow package directions.
• Visit foodsafety.gov for more information on safe internal
cooking temperatures.
NOTE: Do not let paper towel steam until dry or food will
become more difficult to remove.
mode grilling.
ear
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