manual

7
6
6. After selected time, the food should be done. If you would prefer longer cooking,
simply follow the steps beginning at step 4.
7. Once cooking is complete, carefully open the grill cover using a pot holder.
8. Remove cooked food using plastic spatula provided.
Note: Always use silicone, heatproof plastic or wood utensils to avoid scratching
nonsticksurfaceofgrillplates.Neverusemetalspatulas,skewers,tongs,forksorknives.
9. Whenfinishedcooking,turnthetemperaturecontrolknobtotheMINsetting,turnthe
On/Off (I/O) switch OFF (O) and unplug the appliance.
Important: Heat will continue to be ON until the On/Off (I/O) switch is pressed or the
appliance is unplugged.
10. Allow liquid in drip tray to cool before removing it from under grill. Wash and dry drip
tray after each use.
SUGGESTED GRILL SETTINGS
MIN: Use to reheat fully cooked foods
MIN – Mid: Sandwiches and wraps
Mid: Fish
Mid – MAX: Fish, poultry, fruits and vegetables
MAX: Meat
SUGGESTED GRILLING CHART
The following are meant to be used as a guideline only. The times reflect a full grill of
food. Cooking times 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
SETTING COMMENTS
MEAT
Hamburger(5oz.) 6 – 8 minutes MAX ¾-inch thick
Cooked to medium (160ºF / 71ºC)
Frozen hamburgers
(5 oz.)
7 – 9 minutes MAX ¾-inch thick
Cooked to medium (160ºF / 71ºC)
Flank steak (¾ lb.) 7 – 9 minutes MAX ¾-inch thick
Cooked to medium rare
(145ºF / 63°C)
Skirt steak (½ lb.) 6 – 8 minutes MAX ¾-inch thick
Cooked to medium (160ºF /
71ºC)
NYstripsteak/
shell steak (6 oz.)
6 – 8 minutes MAX ¾-inch thick
Cooked to medium rare
(145ºF / 63ºC)
Beef tenderloin (
5 oz.)
5 - 7 minutes MAX ¾-inch thick
Cooked to medium rare
(145ºF / 63ºC)
FOOD COOKING
TIME
SETTING COMMENTS
MEAT
Beef kabobs 6 – 8 minutes MAX Cooked to medium (160ºF / 71ºC)
Porkloinchops,
boneless
4 – 6 minutes Mid-MAX ¾-inch thick
Cooked to 160ºF (71ºC)
Porkloinchops,
bone in
10 – 12 minutes Mid-MAX ½ -inch thick
Cooked to 160ºF (71ºC)
Sausage, link
or patty
5 - 7 minutes Mid-MAX Cooked to 160ºF (71ºC)
Hotdogs 5 – 7 minutes Mid-MAX Cooked to 168ºF (76ºC)
Bacon 6 – 8 minutes Mid-MAX Cooked until just crisp
Smoked pork loin
chops, boneless
6 – 8 minutes Mid-MAX Cooked to 160ºF (71ºC)
Lamb chops, loin 7 – 9 minutes MAX ¾-inch thick
Cooked to medium (160ºF / 71ºC)
POULTRY
Chicken breast,
boneless and
skinless (8 oz.)
11 – 13 minutes Mid-MAX Cooked to 170º F (77ºC)
Chicken
tenderloins
(4 to 6 pieces)
4 – 6 minutes Mid-MAX Cooked to 170ºF (77ºC)
Turkey tenderloin
(¾ lb.)
9 – 11 minutes Mid-MAX Cooked to 170ºF (77ºC)
Turkey burgers
(5 oz.)
6 – 8 minutes Mid-MAX Cooked to 170ºF (77ºC)
FISH
Tilapia fillets
(6 oz., ea.)
3 – 6 minutes Mid Cooked to 145ºF (63ºC)
Trout fillet (6 oz.) 3 – 6 minutes Mid-MAX Cooked to 145ºF (63ºC)
Salmon fillet
(8 oz. piece)
5 – 7 minutes Mid-MAX Cooked to 145ºF (63ºC)
Salmon steak
(6 – 8 oz.)
7 – 9 minutes MAX Cooked to 145ºF (63ºC)
Tuna steak (6 oz.) 7 – 9 minutes Mid-MAX Cooked to 145ºF (63ºC)
Shrimp 4 – 6 minutes Mid-MAX Cooked to 145ºF (63ºC)