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Using the Bun Warmer
(except Model GR10AWHT)
The grills come equipped with a bun warmer. You can use this feature to warm
various kinds of bread products (hamburger buns, breakfast biscuits, English
muffins, tortillas, pita bread, sliced bagels and mini croissants). For example, if
you are cooking hamburgers, you can place your hamburger buns inside the bun
warmer to warm them while you cook the hamburgers! REMEMBER: The Bun
Warmer should be used to warm bread products only. It will not cook or grill
any item. It is not intended for defrosting. The bun warmer cannot hold very thick
bread products. If a bread product is too thick, you may have to cut it (butterfly)
to fit.
To use the bun warmer:
1. Bun warmer cover
2. Lid latch
1. Lift up the lid latch (where it says "LIFT TO OPEN").
2. Place the bread product inside the bun warmer.
3. When bread is in place, close the lid by lifting up on the latch, lowering the lid,
and latching it into place. NEVER FORCE THE LID CLOSED. Press gently
to close lid.
4. Allow 2-3 minutes after the grill has warmed up to complete heating. If you are
placing bread products in the bun warmer that have been refrigerated, they
will take longer to warm up.
CAUTION: The bun warmer does not have a separate operation switch. If you
want to warm some bread, but do not want to cook anything on the grill, please
be aware that the grill will be on and will become very hot.
WARNING: Do not keep cooked food (such as meat, vegetables, potatoes, etc.)
warm in the bun warmer!
THE BUN WARMER IS FOR BREAD PRODUCTS ONLy!
23
Suggested Cooking Chart
Salmon Filet
Salmon Steak
Sword Fish
Tuna Steak
White Fish
Shrimp
4 oz. Turkey Burgers
8 oz. Turkey Burgers
Pork Loin
4 oz. Burgers
8 oz. Burgers
Chicken Breast
(boneless/skinless)
4 oz. Frozen Turkey Burgers
8 oz. Frozen Turkey Burgers
Link Sausage
Sliced Sausage (
3
" thick)
/
4
Fajita Beef (
1
" thick slices)
/
2
T-Bone
NY Strip
Flank Steak
Onions and Peppers (brush with olive oil)
NOTE: Most meats were 1" thick. Poultry was cooked to 170˚F (76˚C,) well-done. These
are recommended guidelines only. Personal taste and thickness of cut may vary cooking
times. Always check for doneness and always use fresh, refrigerated foods.
PLEASE NOTE: The USDA recommends that meats such as beef, pork, lamb,
etc. should be cooked to an internal temperature of 160˚F (71˚C) and poultry
products should be cooked to an internal temperature of 170˚F (76˚C) - 180˚F
(82˚C) to be sure any harmful bacteria, Listeria and Ecoli, has been killed. When
reheating meat/poultry products, they should also be cooked to an internal
temperature of 165˚F (73˚C).
Rare
Medium
145˚F (63˚C)
160˚F (71˚C)
170˚F (76˚C)
2
1
min.
3 min.
4
1
/
2
4 min.
6 min.
10 min.
7 min.
9 min.
10 min.
6 min.
8 min.
10 min.
4 min.
5
1
min.
/
2
1
1
min.
2
1
min.
3
1
/
/
2
2
4 min.
5 min.
7 min.
8 min.
8 min.
9 min.
10 min.
11 min.
3 min.
4 min.
5 min.
6 min.
1
1
min.
2 min.
2
1
/
2
8 min.
9 min.
10 min.
4 min.
7 min.
10 min.
7 min.
8 min.
10 min.
8
1
min.
/
2
24
Well
min.
/
2
7 min.
min.
/
2
5 min.
6 min.
6 min.
9 min.
9 min.
6 min.
5 min.
7 min.
min.
/
2
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