SEARING GUIDELINES CHART
drip tray after each use.
Note: Be sure liquid in drip tray has cooled.
Caution: Do not remove grill plates while grill is hot. Always allow them to cool
to room temperature before removing or cleaning.
8
FOOD COOKING TIME
RECOMMENDED FINISHED
(after searing)
INTERNAL TEMPERATURE
Boneless Steak Med Rare - Sear + 1 min. 140ºF
(¾-1-inch thick) (5 oz.) Med - Sear + 2 min. 150ºF
Med well - Sear + 3 min. 160ºF
Boneless Chicken Breast (5 oz.)
Sear + 3 – 4 minutes 170ºF at thickest point
SalmonFillet(5oz.) Sear+2–4minutes 140-150°F.Note:Salmon
will continue cooking after
it is removed from grill
FreshHamburger(5oz.) Sear+2–3minutes 160ºF
¾-inch thick
Please note: To be sure your food is fully cooked the USDA recommends the
following guidelines: Use a meat thermometer to test for doneness by inserting
the meat thermometer into the center of the food being cooked and make sure the
thermometer is not touching the bone.
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