Filter
Top Products
28
MEAT PREPARATION
SUGGESTED GRILLING
TEMPERATURES AND TIMES
Lamb
medallions,
boneless,
¾-inch thick
Season to taste or marinate. Sear, 3 to 5 minutes
Boneless pork
loin chops
½ to 1-inch thick. All chops
grilled at one time should be
same thickness. Pale pink
interior. Grilling too long will
result in dried meat.
High, Grill for 4 to 9 minutes,
depending on the thickness of the
chops. Internal temperature of
160°F.
Chicken,
boneless,
skinless breast
halves
Pound to an even thickness
of ½ to ¾ inches (all to be
grilled should be the same).
High, in the closed position, for 7
to 9 minutes. If grilling in the flat
position, cook on high for 8 to 10
minutes per side. (internal
temperature of 170°F – juices will
run clear with no signs of pink).
Chicken,
boneless,
skinless thighs
Spread to even thickness,
remove all visible fat.
High, in the closed position, for 8
to 10 minutes. If grilling in the flat
position, cook on high for 8 to 10
minutes per side. (internal
temperature of 180°F – juices will
run clear with no signs of pink).
Pork
tenderloin
Cut into ¾-inch thick
medallions. may be
pounded. Season to taste.
Sear, about 4 minutes, should be
slightly pink in appearance or meat
will be dry.
Turkey cutlets,
½-inch thick
Season to taste or marinate.
Drain well if marinated.
High, 3½ to 4 minutes.
Scallops, sea
Remove tough “foot”
(muscle) and discard. Dry
well. Season to taste and/or
rub with extra virgin olive oil.
Sear, in the closed position, 2 to
2½ minutes.
If grilling in the flat position, sear
f
or
2 to 3 minutes per side. Do not
overcook.
Shrimp
Shell and devein. Dry well.
Season to taste and/or rub
with extra virgin olive oil.
Sear, in the closed position, 2 to
2½ minutes.
If grilling in the flat position, sear
for
1 to 2 minutes per side.
Fish steaks
(sword, tuna,
salmon/boned)
About ¾-inch thick to 1-inch
thick.
High, 6 to 7½ minutes when grilling
in the closed position.
If using the flat position, cook on
High for 7 to 8 minutes per side.
Portobello
mushrooms
Cut into ½-inch thick slices.
High, 6 to 8 minutes, until nicely
brown and tender.