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GRILLING
Important: The floating hinge position allows for grilling extra thick foods. In this
position the grilling plate rests on top of the food.
1. Using a pot holder, carefully open the preheated grill.
2. Before first use, if desired, lightly oil the cooking plates.
Note: Aerosol cooking spray should not be used on the nonstick surface. The chemicals
that allow the spray to come out of the can build up on the surface of the grill plates and
reduce their efficiency.
3. Carefully place the foods to be cooked on the bottom grilling plate of the preheated grill.
This grill usually accommodates up to 4 servings.
Note: Do not overload the cooking plate.
4. Close the lid in the floating hinge position (G) with the lid
closing directly onto the food.
5. Allow the food to cook for the desired time (use of a kitchen
timer may be helpful). The chart below may be helpful in
determining proper cooking times.
G
Important: Do not leave the appliance unattended during
use.
6. Light pressure on the handle can be used to press and heat the food to your liking.
Caution: Do not use heavy pressure on the lid of the grill at any time.
7. This feature is especially handy when preparing grilled sandwiches and grilling thick
pieces of meat and poultry.
8. After cooking for the suggested time the food should be done. If you would prefer longer
cooking, simply follow the steps beginning at step 4.
9. Using a pot holder, carefully open the lid.
10. Remove the cooked food using the plastic spatula provided or a nylon heat resistant
spatula.
Note: Always use heatproof plastic, nylon or wood utensils to avoid scratching the non-stick
surface of the grill plates. never use metal skewers, tongs, forks or knives.
11. Unplug the grill to turn the appliance off.
Important: The heat continues to be ON until the appliance is unplugged.
12. Allow the drip tray to cool before removing it from under the grill. Wash and dry the drip
tray after each use.
Caution: Do not remove the grill plates while the appliance is hot. Always allow them to
cool to room temperature before removing or cleaning.
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SUGGESTED GRILLING ChART FOR MEATS,
POULTRY, FISh AND SANDWIChES
The following are meant to be used as a guideline only. Times reflect a full grill of
food. Cooking time will depend upon thickness and cut being used. Use cooking
thermometer as test for doneness. If food needs longer cooking, check periodically
to avoid overcooking food.
Important: Refer to illustration A5 on page 4 for setting indications.
FOOD
COOKING TIME
MEAT
Hamburger (5 oz.)
4 - 6 minutes
Frozen Hamburgers (5 oz.)
5 - 6 minutes
Flank steak (2 lb.)
7 - 9 minutes
Skirt steak (½ lb.)
5 - 7 minutes
nY Strip Steak
5 - 7 minutes
(Shell Steak) (6 oz.)
Beef Tenderloin (5 oz.)
4 - 6 minutes
Beef Kabobs
5 - 7 minutes
Pork loin chops, boneless
6 - 8 minutes
Pork loin chops, bone in
10 - 12 minutes
Sausage, link or patty
4 - 6 minutes
Hot dogs
4 - 5 minutes
Smoked pork loin chops,
4 - 6 minutes
boneless
Lamb chops, loin
5 - 7 minutes
SETTING
COMMENTS
High
¾-inch thick
Cooked to medium (160ºF)
High
¾-inch thick
Cooked to medium (160ºF)
High
1-inch thick
Cooked to medium rare
(145ºF)
High
¾-inch thick
Cooked to medium (160ºF)
High
¾-inch thick
Cooked to medium rare
(145ºF)
High
¾-inch thick
Cooked to medium rare
(145ºF)
High
Cooked to medium (160ºF)
Medium
¾-inch thick
High
Cooked to 160ºF
Medium
¾ -inch thick
High
Cooked to 160ºF
Medium
Cooked to 160ºF
High
Medium
Cooked to 168ºF
High
Medium
Cooked to 160ºF
High
Medium
¾-inch thick
High
Cooked to medium (160ºF)
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