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Resumen del manual
Check for doneness. If not done grilling to your desired result, continue cooking. Periodically check the progress of cooking until it is done to your satisfaction. ?When the food is completely cooked, turn the grill off by disconnecting the plug from the socket. ?Allow the appliance to cool before moving, removing the drip tray and before cleaning. RECOMMENDED GRILLING TIMES The following times are guidelines. Times will vary according to the ingredient thickness and personal taste. ? For more rare results, check doneness at a shorter time. ? For more well done results, you may want to grill longer. ? To be sure food is truly done; use a Taylor® cooking thermometer. Type of Food Approximate Time (Min) Doneness Bacon or breakfast sausage 3 to 5 Cooked through Beef • Steak - boneless, ." thick • Hamburger, ." thick 5 to 10 5 to 7 Pink center, brown outside, medium. Cook longer for well done. Chicken • Breast -boneless, ." thick 8 to 12 No longer pink in center, medium. Juice runs clear when pierced. Fish • Fillet, ." thick 5 to 7 Cooked through, firm to the touch. Hot Dog 5 Heated throughout. Kabobs 10 to 14 Pierce meat or poultry with fork, juice will run clear for medium. Vegetables will be firm. Panini / Grilled sandwich 3 to 5 Golden brown outside, heated throughout. Pork • Chops -boneless, ." thick 8 to 12 No longer pink in center, medium. Juice runs clear when pierced. Vegetables • Fresh Broccoli • Fresh green or red bell pepper • Mushrooms, sliced • Onions, sliced • Potatoes wedges - ." thick • Squash or zucchini, sliced 4 to 6 3 to 5 4 to 6 2 to 4 5 to 7 2 to 4 Tender-crisp Tender-crisp Tender-crisp Soft Tender-crisp Tender-crisp Pre-cooked sausage - full size 10 to 12 Heated through, pierce with fork, juice will run clear for medium. Shrimp 4 to 6 Cooked through, firm to the touch. USDA RECOMMENDED MINIMUM INTERNAL COOKING TEMPERATURES Note: These are the recommended internal temperatures of the FOOD. Minimum Internal Cooking Temperatures as Recommended by the USDA* IMPORTANT! These are the minimum INTERNAL temperatures that food must reach to be considered safe to eat, no matter how you prepare them. We recommend the following guide lines but personal taste temperatures may be different from the below: *The USDA does NOT recommend RARE 140.F as a safe eating temperature. Fresh ground beef, veal, pork ................................................................... Beef, veal, Lamb - roast, steaks, chops *Rare ....................................................................................................... 140.F / 60.C Medium Rare ........................................................................................... 145.F / 63.C Medium.....................................................................................................160.F / 72.C Well Done ................................................................................................ 170.F / 77.C Fresh Pork - roast, steaks, chops Medium..................................................................................................... 160.F / 72.C Well Done ................................................................................................ 170.F / 77.C Ham Fresh (Raw).............................................................................................. 160.F / 72.C Precooked (to reheat)...............................................................................140.F / 60.C Poultry Ground Chicken, Turkey .......................................................................... 165.F / 74.C Whole Chicken, Turkey ............................................................................ 165.F / 74.C Breast, Roasts ......................................................................................... 165.F / 74.C Thighs and wings ..................................................................................... 165.F / 74.C Fish - cook until opaque and flakes easily with fork...................................... 145.F / 63.C Stuffing - cooked alone or in bird ................................................................. 165.F / 74.C Egg dishes ................................................................................................... 160.F / 72.C Leftovers, Casseroles ................................................................................ 165.F / 74.C 160.F / 72.C HELPFUL HINTS ?After they have cooled, be sure to always wash the grill plates and empty the drip tray after each use to remove any residue that may have accumulated. ?Do not use sharp objects or attempt to cut food while it is on the grill plates. This may damage the non-stick surface. ?Always preheat the grill before using. Have all of your ingredients in place and ready to cook before starting. ?Do not use metal utensils to place or remove food from the grill as this may damage the non-stick surface. Use high-temperature resistant plastic or wooden utensils. Do not lay utensils on the hot surface of the ...