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9
Grilling Chart
Always preheat Grill before cooking.
All foods listed below are appropriate for
Sear
mode grilling.
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.
• Always follow package directions.
• Visit foodsafety.gov for more information on safe internal
cooking 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.
NOTE: Do not let paper towel steam until dry or food will
become more difficult to remove.
FOOD GRILL TEMPERATURE APPROXIMATE COOKING TIME INTERNAL TEMP/DONENESS
Chicken breast (boneless, skinless, frozen) 350ºF (180ºC) 11-12 minutes 165ºF (73ºC)
Chicken breast (boneless, skinless, fresh) 350ºF (180ºC) 8-10 minutes 165ºF (73ºC)
Beef steak, ribeye (1 inch (25 cm) thick) 425ºF (220ºC) 6-7 minutes 160ºF (71ºC) for medium
Beef burgers (4 oz/115 g) 350ºF (180ºC) 7-8 minutes 165ºF (73ºC)
Fish fillet squares (frozen) 425ºF (220ºC) 6-8 minutes 145ºF (63ºC) or opaque and flakes easily with a fork
Fish (fresh) 425ºF (220ºC) Depends on thickness of fish 145ºF (63ºC) or opaque and flakes easily with a fork
Aparagus (fresh) 425ºF (220ºC) 3-4 minutes or until tender crisp Tender crisp
Green or red bell pepper (strips, fresh) 425ºF (220ºC) 3-4 minutes or until tender crisp Tender crisp
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