Salton, Inc G2 GRILL GF64G - Manuel (Page 8)

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Aliments Température Temps de cuisson
Bacon MED-MAX 5 à 15 minutes
Déposer sur la plaque froide et
retourner souvent
Oeufs MED 2 à 6 minutes
Pain doré MED 8 à 12 minutes
Sandwiches grillés MED 5 à 10 minutes
Crêpes MED-MAX 3 à 4 minutes
Toasts texans MED-MAX 2 à 5 minutes
Pains à hamburger MED-MAX 3 à 5 minutes
(Ne pas les retourner)
Retournez les aliments à mi-cuisson.
Cuisson sur la plaque à frire Grill Cooking Chart
The following times are meant to be used as guidelines only. Times will vary due to the
cut or thickness of the meat being cooked. The following chart is for the maximum
amount of food on the grill. Smaller quantities may take less time. To be sure that the food
is truly done, use a cooking thermometer.
When cooking the following items, we recommend setting your Grill to MED:
Rare 145°F* Medium 160°F* Well 170°F*
Salmon Filet, 1" thick, 8 oz each, (3) 7 min. 8 min.
Salmon Steak, 1" thick, 10 oz each 8 min. 9 min.
Sword Fish, 1" thick, 6 oz each 8 min. 9 min.
Tuna Steak, 1" thick, 6 oz each 6 min. 8 min.
White Fish, 1/2" thick, 6 oz each 4 min. 6 min.
Turkey Burger, 3/4" thick, 4 oz each 8 min.
Turkey Burger, 3/4" thick, 8 oz each 12 min.
Sea Scallops, 1" thick, 1 oz each 3 1 / 2 min. 4 1 / 2 min.
Shrimp, Split Shell, med. size, 1/2 lb. 5 min.
Center Cut Pork Chops, 1/2" thick, 6 oz each 10 min. 11 min.
Center Cut Pork Loin, 1" thick, 8 oz each 12 min. 14 min.
Frozen Hamburger, 3/4" thick, 4 oz each 12 min. 13 min.
Frozen Hamburger, 1" thick, 8 oz each 15 min. 18 min.
Chicken Breast (boneless/skinless) 1 1/2" thick, 6-8 oz each 9 min.
Frozen Chicken Breast (boneless/skinless) 13 min.
1 1/2" thick, 6-8 oz each
Chicken Breast bone-in, up to 2 1/2" thick, 6-8 oz each 23 min.
Link Sausage 5 min. 7 min.
Sliced Sausage, 1/2" thick 6 min. 7 min.
When cooking the following items, we recommend setting your Grill to MAX:
Hamburger, 3/4" thick, 4 oz each 6 min. 7 min.
Hamburger, 3/4" thick, 8 oz each 10 min. 11 min.
Fajita Beef, 1/2" thick slices 1 1 / 2 min. 2 min. 2 1 / 2 min.
T-Bone Steak, 3/4" thick, 12 oz each 4 min. 5 min. 6 min.
Frozen T-Bone, 3/4" thick, 12 oz each 6 min. 7 min. 8 min.
NY/KC Strip Steak, 3/4" thick, 8 oz each, (3) 4 min. 5 1/2 min. 7 min.
Frozen NY/KC Strip Steak, 1" thick, 8 oz each 10 min. 11 1 / 2 min. 13 min.
Ribeye Steak, 3/4" thick, 8 oz each, (2) 4 min. 4 1 / 2 min. 5 1 / 2 min.
Frozen Ribeye Steak, 1" thick, 10 oz each 10 1 / 2 min. 11 1 / 2 min. 12 1 / 2 min.
Onions and Peppers (brush with olive oil) 8 1 / 2 min. 15 min.
Hot Dogs 6 min.
Bratwurst 10 min.
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to
an internal temperature of 145°F. Pork should be cooked to an internal temperature of 160°F and
poultry products should be cooked to an internal temperature of 170°F - 180°F to be sure any harm-
ful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to
an internal temperature of 165°F.
* Internal Food Temperatures
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