Cooking Chart - Wolfgang Puck BISTRO BCGL0020 User Manual

Panini Maker Grill Cooking Chart
Ingredients
Fajita steak – thin strips
Flank/ skirt steak 1 lb, 1" thick medium cooked
Hamburgers – 1" thick medium
Hot dogs – Jumbo
NY strip steak boneless – 3/4" thick medium
Bacon strips medium thickness
Breakfast sausage 1" thick slices
Brown and serve sausage frozen links
Ham & brie – 1" thick
Hot dogs – Jumbo
Keilbasa/smoked 1" thick
Pork chops 1" bone in
Pork chops 1" boneless
Pork chops(stuffed) 1" thick
POULTRY
Boneless butterflied chicken (max 2.5 lbs)
Chicken breast boneless (4 oz each)
Cornish game hen butterflied 1lb
Frozen chicken breast 4 oz.
Turkey burgers – 1" thick
SEAFOOD
Perch fillet – 3/4" thick – skin-on
Salmon steak – 1.5" thick medium rare
Salmon steak – 1.5" thick well done
Sea scallops (jumbo) 1 lb 1" thick
Shrimp – peeled deveined (16 -20)
Swordfish 1" thick steak for well
VEGETABLES
Asparagus spears 1 lb medium spears
Eggplant – sliced rounds – 1" thick
Onions sliced 1/2" slices
Peppers julienned 3" strips
Portabello mushroom 1/2 " slices
Red bell peppers – halved –
top & bottom sliced off, seeded
Spanish onions – sliced – 1/2" thick
Zucchini – sliced lengthwise – 1/2" thick
Setting Minutes
BEEF
Grill 2
Grill 5 – 7
Grill 4 – 5
Grill 5
Grill 4 – 5
PORK
Grill 3
Grill 5
Grill 4 – 5
Grill 2 – 3
Grill 5
Grill 4
Grill 15 – 18
Grill 8 – 10
Grill 5
Grill 15 – 18
Grill 4 – 6
Grill 8 – 10
Grill 8
Grill 6 – 8
Grill 3 – 4
Grill 5
Grill 7
Grill 2
Grill 2 – 3
Grill 6
Grill 3 – 4
Grill 4 – 6
Grill 3
Grill 2
Grill 2
Grill 4 – 6
Grill 2 – 3
Grill 3 – 4
40
Recipe Notes
41