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840174600 ENnv02.qxd
6/19/08
Grilling/Cooking Chart
FOOD
Panini Sandwiches
Chicken Breast
(boneless, skinless)
Beef Steak, Ribeye
(1-inch/2.5 cm thick)
Beef Burgers (4 oz/115 g)
Fish
Asparagus
Green or Red Bell Pepper Strips
NOTES:
• Length of cooking time and temperature may vary based on batch size and weight.
• Always follow package directions.
• When cooking meat, use meat thermometer to determine internal temperatures.
• Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
• Visit www.hamiltonbeach.com for panini sandwich tips and recipes.
10:49 AM
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GRILL TEMP/
KNOB SETTING
•
300°F (150ºC)
••
375°F (190ºC)
•••
•••
400ºF (205ºC)
••
375°F (190ºC)
•••
•••
400ºF (205ºC)
•••
400ºF (205ºC)
•••
400ºF (205ºC)
Always preheat grill before cooking.
NOTE: The setting for 375ºF (190ºC) is halfway between
••
•••
(350ºF/180ºC) and
APPROXIMATE
COOKING TIME
4-5 min. (or until
desired brownness)
10-12 min.
5-7 min.
7-8 min.
Depends on
thickness of fish
3-4 min. or until tender crisp
3-4 min. or until tender crisp
(400ºF/205ºC)
INTERNAL
TEMP/DONENESS
desired brownness
165°F (73ºC)
160°F (71ºC) for medium
165°F (73ºC)
145°F (63ºC)/or opaque
and flakes easily with fork
tender crisp
tender crisp
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