Cooking Charts



Proteins

  1. Choose your desired doneness from the guide.
  2. Adjust for thickness. The top plate should just touch the food and not press too firmly on the meat. You can unhinge the top plate and use the height lever to adjust.
  3. General cooking time:
    • Proteins can be cooked on either the Probe setting or the recommended preset in the corresponding charts.
    • When using the probe, set it 5°F (2°C) lower than your target doneness. After cooking, remove the meat from the grill and let it rest for at least 5 minutes before serving. The internal temperature will continue to rise while the meat is resting.
    • Beef, pork, and lamb will take 3–8 minutes to cook depending on the doneness you choose.
    • Chicken should be cooked to 165°F (74°C) and will take 4–9 minutes depending on the size.
    • Fish and seafood should be cooked to at least 140°F (60°C) and will take 1–6 minutes depending on the size.

Protein Doneness Guide

Chicken/Turkey
165 ℉ (74 ℃)
Beef/Lamb
Medium-rare: 135 ℉ (57 ℃)
Medium-well: 155 ℉ (68 ℃)
Fish
Medium-rare: 140 ℉ (60 ℃)
Medium-well: 160 ℉ (71 ℃)
Pork
Medium: 145 ℉ (63 ℃)
Well-done: 160 ℉ (71 ℃)


Beef/Pork

Beef/Pork Plates Preset Probe Position
Ribeye Steak
1" (2.5-cm) thick		 2 Grill Sear Yes Closed
New York Strip Steak
1–1½" (2.5–4-cm) thick		 2 Grill Sear Yes Closed
Flank Steak
½" (1-cm) thick		 2 Grill Sear Yes Closed
Filet
2" (5-cm) thick		 2 Grill Sear Yes Closed
Hamburgers
½" (1-cm) patties		 2 Grill
or 2 Griddle		 Grill Yes Closed
Boneless Pork Chops
¾" (2-cm) thick		 2 Grill Grill Yes Closed
Pork Tenderloin
¾" (2-cm) medallions, trimmed of fat and silver skin		 2 Griddle Grill Yes Closed


Poultry

Poultry Plates Preset Probe Position
Boneless, Skinless Chicken Breasts
about ¾" (2-cm) thick		 2 Grill
or
2 Griddle		 Grill Yes Closed
Chicken or Turkey Burgers ½" (1-cm) patties, brushed with oil 2 Grill
or
2 Griddle		 Grill Yes Closed
Boneless, Skinless Chicken Thighs even thickness, brushed with oil 2 Grill
or
2 Griddle		 Grill Yes Closed
Chicken Tenderloins brushed with oil 2 Grill
or
2 Griddle		 Grill 2—3 minutes No Closed


Fish/Seafood

Fish/Seafood Plates Preset Time Position
Cod Fillets brushed with oil 2 Griddle Sear 3—5 minutes Closed
Salmon Fillets brushed with oil 2 Griddle Sear 4—6 minutes Closed
Sea Scallops brushed with oil 2 Griddle Sear 2—3 minutes Closed
Shrimp peeled, deveined, tails removed; brushed with oil 2 Griddle Sear 1—2 minutes until pink and slightly firm Closed
Tilapia brushed with oil 2 Griddle Sear 3—5 minutes Closed


More Favorites


More Favorites Plates Preset/Time Position
Bacon 2 Grill or 2 Griddle Griddle, 7–8 minutes, turned once Flat
Breakfast Sausage Links arranged between ridges 2 Grill Griddle, 3–5 minutes, turned once Flat
Breakfast Sausage Patties 2 Grill Griddle, 8–9 minutes, turned once Flat
Hot Dogs 2 Grill or 2 Griddle Griddle, 8–10 minutes, turned several times Flat