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Panini Maker Grill Cooking Chart
Ingredients Minutes
BEEF
Fajita steak – thin strips 2
Flank/skirt steak– 1 lb., 1” thick, medium 5 – 7
Hamburgers – 1” thick, medium 4 – 5
Hot dogs – Jumbo 5
NY strip steak boneless – 3/4” thick medium 4 – 5
PORK
Bacon strips– medium thickness 3
Breakfast sausage – 1” thick slices 5
Brown and serve sausage frozen links 4 – 5
Ham & brie – 1” thick 2 – 3
Hot dogs – Jumbo 5
Keilbasa, smoked 1” thick 4
Pork chops, bone in – 1” thick 15 – 18
Pork chops, boneless – 1” thick 8 – 10
Pork chops (stuffed) – 1” thick 5
POULTRY
Boneless butterflied chicken (max 2.5 lbs) 15 – 18
Chicken breast, boneless (4 oz. each) 4 – 6
Cornish game hen, butterflied – 1lb. 8 – 10
Frozen chicken breast – 4 oz. 8
Turkey burgers – 1” thick 6 – 8
SEAFOOD
Perch fillet – 3/4” thick (skin-on) 3 – 4
Salmon steak – 1.5” thick, medium rare 5
Salmon steak – 1.5” thick, well done 7
Sea scallops (jumbo) – 1 lb., 1” thick 2
Shrimp, peeled deveined (16 -20) 2 – 3
Swordfish – 1” thick steak, well done 6
VEGETABLES
Asparagus spears, 1lb. medium 3 – 4
Eggplant, sliced rounds – 1” thick 4 – 6
Onions, sliced 1/2” slices 3
Peppers, julienned 3” strips 2
Portabello mushroom, 1/2 ” slices 2
Red bell peppers, halved,
top & bottom sliced off, seeded 4 – 6
Spanish onions, sliced – 1/2” thick 2 – 3
Zucchini, sliced lengthwise – 1/2” thick 3 – 4
Recipe Notes
All items below should be grilled on highest setting.
TSCDIST_JumboPanini 7/9/07 2:45 PM Page 39