Publicidad
Idiomas disponibles
Idiomas disponibles
CONTACT GRILLING COOKING GUIDE
The following chart is meant to be used as a guideline only. Cooking time will
depend on the thickness of the food. To be sure your food is cooked, USDA
recommends using a meat thermometer to test for doneness. Insert the
thermometer into the thickest part of the meat until temperature stabilizes.
FOOD
MEAT
Lean boneless
steak (NY Strip, Top
Sirloin, Tenderloin)
Hamburgers (5 oz.)
Frozen
Hamburgers (5 oz.)
Boneless pork
chops
Bacon (raw)
Hot Dogs
POULTRY
Boneless, skinless
chicken breast
Turkey Burgers
(5 oz.)
FISH/SEAFOOD
Fresh tuna steak
Salmon Fillets
(5 oz.)
VEGETABLES / FRUIT
Summer Squash
(zucchini, yellow)
Onions (1/2-inch
slices
Bell peppers
Asparagus spears
Fresh pineapple
rings (3/8-inch
thick)
All manuals and user guides at all-guides.com
GRILL TEMP
400°F
Med. Rare 6-8 min.
Medium 8-10 min.
Med. Well 10-12 min.
425°F
425°F
400°F
400°F
425°F
400°F
400°F
425°F
425°F
400°F
400°F
400°F
425°F
425°F
9
COOK TIME
Based on a ¾ to
1-inch thick steak
4-6 min.
Cooked to a min.
165°F
5-7 min.
Cooked to a min.
165°F
5-6 min.
Cooked to a min.
150°F
6-8 min.
To desired
crispness
2-3 min.
Cooked to 160°F
10-12 min.
Cooked to 170°F
5-7 min.
Cooked to 170°F
1-2 min.
Rare
5-7 min.
Cooked to a
min.145°F
3-5 min.
Until hot and tender
5-6 min.
Until soft and
tender
5-6 min.
Until tender crisp
3-5 min.
Until tender crisp
4-5 min.
For extra
caramelization
sprinkle with sugar
COMMENTS
Publicidad
