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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.
0. Press On/Off switch to turn grill off.
Important: heating elements will continue to be ON until the On/Off switch is pressed or
the appliance is unplugged.
. Allow drip tray to cool before removing it from under grill. Wash and dry drip tray
after each use.
Note: Be sure the liquid in drip tray has cooled before attempting to move it.
SUGGESTED GRILLING ChART
The following 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 cooking
thermometer as a test for doneness. If the food needs longer cooking, check periodically
to avoid overcooking the food.
FOOD
COOKING TIME
MEAT
Hamburger ( oz.) Fresh
Frozen
– 6 minutes
– 6 minutes
Flank steak (¾ lb.)
6 – 8 minutes
Skirt steak (½ lb.)
– 6 minutes
NY strip steak (shell steak)
6 – 8 minutes
(6 oz.)
Beef tenderloin ( oz.)
– 6 minutes
Beef kabobs
– 7 minutes
Pork loin chops, boneless
– 6 minutes
Pork loin chops, bone in
– 6 minutes
Sausage, link or patty
– 6 minutes
Hot dogs
– minutes
Bacon
6 – 8 minutes
Smoked pork loin chops,
– 6 minutes
boneless
Lamb chops, loin
– 7 minutes
COMMENTS
¾-inch thick
Cooked to medium (60ºF)
¾-inch thick
Cooked to medium rare (ºF)
Cooked to medium (60ºF)
¾-inch thick
Cooked to medium rare (ºF)
¾-inch thick
Cooked to medium rare (ºF)
Cooked to medium (60ºF)
¾-inch thick
Cooked to 60ºF
½ -inch thick
Cooked to 60ºF
Cooked to 60°F
Cooked to 68°F
Cooked to 60ºF
¾-inch thick
Cooked to medium (60ºF)
6
FOOD
COOKING TIME
POULTRY
Chicken breast, boneless and
– minutes
skinless (8 oz.)
Chicken tenderloins to 6
– 6 minutes
pieces
Turkey tenderloin (½ lb.)
9 – minutes
Turkey burgers ( oz.)
– 6 minutes
FISh
Tilapia fillets (6 oz., ea.)
– 7 minutes
Trout fillet 6 oz.
– 6 minutes
Salmon fillet (8 oz. piece)
– 7 minutes
Salmon steak (6 – 8 oz.)
7 – 9 minutes
Tuna steak (6 oz.)
– 6 minutes
Shrimp
– minutes
Please note: To be sure your food is fully cooked the USDA recommends the following
guidelines. Use a kitchen timer. Using a meat thermometer cook 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 or grill plates.
FOOD TO BE COOKED
Chicken Breast
Chicken Thigh
Beef / Lamb/Veal
Pork
Reheated cooked meats and poultry
COMMENTS
Cooked to 70ºF
Cooked to 70ºF
Cooked to 70ºF
Cooked to 70ºF
Cooked to ºF
Cooked to ºF
Cooked to ºF
Cooked to ºF
Cooked to ºF
Cooked to ºF
MEDIUM
WELL DONE OR
FULLY COOKED
70ºF
77ºC
80ºF
8ºC
60ºF
7ºC
70ºF
77ºC
60ºF
7ºC
6ºF
7°C
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