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Cooking Guide
and Food Temperature Chart
Food Preparation
Plate and
Position
Suggested Grilling
Temperatures and Times
Bacon Place in a single layer.
Grill or Griddle; Flat or
Open
Place bacon on cold plates. Turn to 450°F. Cook until desired
doneness. Should take about 20 to 25 minutes for 1 pound of
bacon (if using the Flat position).
Beef, boneless
steak (refer to the
Steak Chart for specific
times and temperatures)
Up to 2 inches thick.
Season to taste. Drain off marinade
completely if marinated before grilling.
Allow to come to room temperature
for best results.
Grill; Closed, Open or Flat
When cooking in the Closed position, preheat to SEAR (with
450°F as the default). Put the steak(s) on the preheated lower
grill plate. Using the cover height adjuster, set the upper plate
so it is just sitting on top of the steak, but not pressing it.
Sear for 2 minutes, then the grill will revert to 450°F.
Cook for 2 to 5 minutes, depending on thickness and desired
doneness. Rest for 5 minutes before serving.
When cooking in the Open or Flat positions, preheat to
450°F. Put the steaks on the preheated grill plates. Cook for
about 4 to 6 minutes per side, depending on the thickness
of the steaks and desired doneness. Rest for 5 minutes
before serving.
Chicken Breasts
(boneless)
Pound to an even thickness of no
more than 1 inch.
Grill; Closed
Preheat to 400°F. Cook for 7 to 9 minutes. (Internal
temperature should be 165˚F - juices will run clear with no
signs of pink.)
Chicken Thighs
(boneless)
Spread to even thickness. Grill; Closed
Preheat to 400°F. Cook for 8 to 10 minutes. (Internal
temperature should be 170˚F - juices will run clear with no
signs of pink.)
Fish Steaks (sword,
tuna, salmon/boned)
No more than 1
to 2 inches thick.
Grill; Closed, Open or Flat
Preheat to 400˚F. Cook for 6½ to 7 minutes when grilling in
the Closed position. 7 to 12 minutes in the Flat position,
flipping halfway through. Timing depends on the firmness of
the fish.
Beef, hamburgers
Shape meat into burgers of even
weight and thickness.
Grill; Closed (with cover
height adjuster)
Preheat to 450°F. Put the burgers on the preheated lower
grill plate. Using the cover height adjuster, set the upper plate
so it is just sitting on top of the burgers, but not pressing
them. Grill burgers for about 4 to 8 minutes, depending on
thickness and desired doneness.
Beef,
cheeseburgers
Shape meat into burgers of even
weight and thickness.
Grill; Closed (with cover
height adjuster)
Same as above, but once burger is nearly cooked, with
about 1½ minutes remaining (it is helpful to use the timer
with this recipe), carefully open upper plate, place piece of
cheese on top of burgers, and then using the cover height
adjuster, close upper plate so that it is sitting right above the
top of the cheeseburger, not touching it. Cook until cheese is
just melted.
Sausages, fresh
Prick links with tines of fork
or tip of paring knife.
Grill or Griddle; Closed
Preheat to 450°F. Put the links on the preheated grill/griddle
plates - the grill ribs are perfect for holding the links in
place, and allow for easy turning for even cooking. Close the
top. Grill for about 12 minutes (turning halfway through)
depending on the thickness of the sausages.
Panini
(see Sandwich Chart for
delicious fillings)
Brush tops and bottoms of bread
with oil before grilling.
Grill or Griddle; Closed
Preheat both plates to 400°F. Put the prepared sandwiches on
the preheated lower grill/griddle plate. Close the top. Allow
sandwiches to cook for about 4 to 6 minutes, depending on
thickness of sandwiches.
Open-Faced
Sandwiches
(see Sandwich Chart for
some great recipes)
Prepare desired sandwiches
to a height of 1½ inches.
Grill or Griddle; Closed
(with cover height
adjuster)
Preheat lower plate to 350°F; upper plate to 450°F. Put the
prepared sandwiches on the preheated lower grill/griddle plate.
Using the cover height adjuster, close upper plate until it is
sitting right above the top of the sandwich, not touching it.
Cook sandwich until cheese on top is fully melted and lightly
browned, about 5 to 7 minutes, depending on the type of
sandwich.