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9
SEARING GUIDELINES CHART
11. Allow drip tray to cool before removing from under grill. Wash and dry the
drip tray after each use.
Note: Be sure liquid in drip tray has cooled.
Caution: Do not remove grill plates while grill is hot. Always allow them to cool
to room temperature before removing or cleaning.
FOOD COOKING TIME
RECOMMENDED FINISHED
(after searing)
INTERNAL TEMPERATURE
Boneless Steak Med Rare - Sear + 1 min. 140ºF / 60ºC
(¾-1-inch thick) (5 oz.) Med - Sear + 2 min. 150ºF / 65ºC
Med well - Sear + 3 min. 160ºF / 70ºC
Boneless Chicken Breast (5 oz.)
Sear + 3 – 4 minutes 170ºF / 75ºC at thickest point
Salmon Fillet (5 oz.) Sear + 2 – 4 minutes 140-150°F (60º-60ºC).
Note: Salmon
will continue cooking after
it is removed from grill
Fresh Hamburger (5 oz.) Sear + 2 – 3 minutes 160ºF / 70ºC
¾-inch thick
Please note: To be sure your food is fully cooked the USDA recommends the
following guidelines: Use a meat thermometer to 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.
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