Idiomas disponibles
Idiomas disponibles
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
Fresh hamburger (5 oz.)
4 – 6 minutes
Frozen hamburger (5 oz.)
5 – 6 minutes
Flank steak (¾ lb.)
6 – 8 minutes
Skirt steak (½ lb.)
4 – 6 minutes
NY strip steak / shell steak
6 – 8 minutes
(6 oz.)
Beef tenderloin (5 oz.)
4 – 6 minutes
Beef kabobs
5 – 7 minutes
Pork loin chops, boneless
4 – 6 minutes
Pork loin chops, bone in
4 – 6 minutes
Sausage, link or patty
4 – 6 minutes
Hot dogs
4 – 5 minutes
Bacon
6 – 8 minutes
Smoked pork loin chops,
4 – 6 minutes
boneless
Lamb chops, loin
5 – 7 minutes
POULTRY
Chicken breast, boneless and
11 – 13 minutes
skinless (8 oz.)
Chicken tenderloins 4 to 6
4 – 6 minutes
pieces
Turkey tenderloin (½ lb.)
9 – 11 minutes
Turkey burgers (5 oz.)
4 – 6 minutes
FISh
Tilapia fillets (6 oz., ea.)
5 – 7 minutes
Trout fillet 6 oz.
4 – 6 minutes
Salmon fillet (8 oz. piece)
5 – 7 minutes
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COMMENTS
¾-inch thick
Cooked to medium ( 60ºF)
¾-inch thick
Cooked to medium ( 60ºF)
¾-inch thick
Cooked to medium rare ( 45ºF)
¾-inch thick
Cooked to medium ( 60ºF)
¾-inch thick
Cooked to medium rare (145ºF)
¾-inch thick
Cooked to medium rare (145ºF)
Cooked to medium (160ºF)
¾-inch thick
Cooked to 160ºF
½ -inch thick
Cooked to 160ºF
Cooked to 160°F
Cooked to 168°F
Cook until just crisp.
Cooked to 160ºF
¾-inch thick
Cooked to medium (160ºF)
Cooked to 170ºF
Cooked to 170ºF
Cooked to 170ºF
Cooked to 170ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
FOOD
COOKING TIME
FISh
Salmon steak (6 – 8 oz.)
7 – 9 minutes
Tuna steak (6 oz.)
4 – 6 minutes
Shrimp
3 – 4 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, 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
Care and Cleaning
This product contains no user serviceable parts. Refer service to qualified service personnel
CLEANING
Caution: To avoid accidental burns, allow grill to cool thoroughly before cleaning.
1. Before cleaning, unplug grill from wall outlet and allow to cool.
Important: heat continues to be ON until grill is unplugged.
2. Place drip tray under front of grill. Use plastic spatula to scrape off any excess fat and food
particles left on the grill plates; runoff will drip into the drip tray.
3. Use a warm, soapy sponge to wipe plates clean, then rinse sponge and wipe again to remove
any soapy residue. Dry thoroughly with an absorbent paper towel.
4. To remove stubborn buildup, use a nylon or nonmetallic scrubbing pad to clean the grill
plates.
Important: Do not use metallic scrubbing pads, steel wool or any abrasive cleaners to clean
any part of your grill; use only nylon or nonmetallic scrubbing pads.
5. Empty drip tray and wash in warm, soapy water; dry thoroughly with a paper towel.
6. To clean the grill cover, wipe with a warm, wet sponge and dry with a soft,
dry cloth.
Important: Do not immerse body of grill in water or any other liquid.
7. Any servicing requiring disassembly other than the above cleaning must be preformed by a
qualified electrician.
Caution: Make sure to hold grill cover by the handle while cleaning to prevent accidental
closing and injury.
STORAGE
Always make sure grill is clean and dry before storing.
COMMENTS
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
MEDIUM
WELL DONE OR
FULLY COOKED
170ºF
180ºF
160ºF
170ºF
160ºF
165ºF
7
