Instructions for Use

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Grill cooking recommendations
IMPORTANT:
• GRILL SHOULD NOT BE OPERATED WITHOUT PROPER VENTILATION.
• Foods with excessive fat or grease should not be prepared on an indoor grill. Grilling foods with high fat content
(certain types of ground beef, sausage, etc.) increases the chances of smoke and flames.
Food* Setting**
Cook time
(minutes)
Notes
Beef
Hamburgers, ¾'' (2 cm) (medium) High 12 – 14 Ready to turn once juices appear on the
surface.
T-Bone steak, 1½'' (4 cm) (medium) High 20 – 22 Remove excess fat.
Ribeye or sirloin, 1'' (3 cm) (medium) High 10 – 12 Remove excess fat.
Kebabs, steak (medium) High 24 – 28 Turn occasionally.
Pork
Pork chops, ¾'' (2 cm) High 16 – 20 Remove excess fat.
Sausages or bratwurst Med high 16 – 20 Pierce before grilling.
Hot dogs High 6 – 8 Place on grill horizontally.
Poultry
Legs and thighs Med high 34 – 38 Turn occasionally, remove excess skin.
Chicken wings, whole Med high 18 – 22 Turn occasionally.
Chicken breasts, ½'' (1 cm), boneless Med high 20 – 24 Pound to an even thickness before cooking.
Kebabs, chicken High 30 – 33 Turn occasionally.
Seafood
Fish steak, 2'' (6 cm) Med high 18 – 20 Brush with oil before grilling.
Fish fillet, ¾'' (2 cm) Med high 16 – 20 Brush with oil before grilling.
Shrimp skewers Med high 10 – 14 Turn occasionally.
Produce
Portobello mushrooms High 8 – 10 Brush with oil.
Bell peppers, quartered High 8 – 10 Turn occasionally.
Eggplant, sliced, ½'' (1 cm) High 8 – 10 Brush lightly with oil.
Tomatoes, halves High 8 – 10 Brush with oil.
Pineapple, sliced High 4 – 6 —
Peaches, halves High 4 – 6 —
Other
Hamburger or hot dog buns Med high 4 – 6 Brush with butter.
Tofu, extra firm, sliced Med high 8 – 12 Skewer for easier grilling.
* Level foods to a uniform thickness to ensure even cooking.
** The values in the settings table should only be regarded as guidelines, since more or less heat may be required
depending on the type and condition of the food.