Cooking Guide - Cuisinart GR4CU Manual

Cooking Guide

Meat
Lamb medallions, boneless, ¾-inch thick
Boneless pork loin chops
Chicken, boneless, skinless breast halves
Chicken, boneless, skinless thighs
Pork tenderloin
Scallops
Prawns
Fish steaks (sword, tuna, salmon/boned)
Portobello mushrooms
Beef, boneless steak, ¾ to 1-inch thick
Beef, fillets, 1-inch thick
Beef, hamburgers
Cooked sausages
Sausages, uncooked
12
Preparation
Season to taste or marinate.
½ to 1-inch thick. All chops grilled at
one time should be same thickness. Pale
pink interior. Grilling too long will result
in dried meat.
Pound to an even thickness of ½ to ¾
inches (all to be grilled should be the
same).
Spread to even thickness, remove all
visible fat.
Cut into ¾-inch thick medallions. may
be pounded. Season to taste.
Dry well. Season to taste and/or rub with
extra virgin olive oil.
Dry well. Season to taste and/or rub with
extra virgin olive oil.
About ¾-inch thick to 1-inch thick.
Cut into ½-inch thick slices.
Season to taste. Drain off marinade well
if marinated before grilling.
Season to taste
Shape meat into burgers of even weight
and thickness.
Splitting your sausages gives them a
deeper grilled flavour.
Prick links with tines of fork or tip of
paring knife.
Suggested Grilling
Temperatures and Times
Sear, closed position, 3 to 5 minutes
High, closed position, for 4 to 9 minutes,
depending on the thickness of the chops.
Internal temperature of 71°C.
High, in the closed position, for 7 to 9
minutes. If grilling in the flat position,
cook on high for 8 to 10 minutes per
side. (internal temperature of 74°C –
juices will run clear with no signs of
pink).
High, in the closed position, for 8 to 10
minutes. If grilling in the flat position,
cook on high for 8 to 10 minutes per
side. (internal temperature of 74°C –
juices will run clear with no signs of
pink).
Sear, closed position, about 4 minutes,
should be slightly pink in appearance or
meat will be dry.
Sear, in the closed position, 2 to 2½
minutes. If grilling in the flat position,
sear for 2 to 3 minutes per side. Do not
overcook.
Sear, in the closed position, 2 to 2½
minutes. If grilling in the flat position,
sear for 1 to 2 minutes per side.
High, 6 to 7½ minutes when grilling in
the closed position. If using the flat po-
sition, cook on High for 7 to 8 minutes
per side.
High, closed position, 6 to 8 minutes,
until nicely brown and tender.
Sear, in the closed position, 3 to 10
minutes. Sear, in the fully open position,
for 3 to 5 minutes per side.
Sear, closed position, 4 to 5 minutes.
Sear, closed position, 5 to 8 minutes to
degree of desired cooking.
High, in the closed position, 3 to 4
minutes if grilling split sausages. Whole
sausages take 6 to 10 minutes in the
closed position.
High. Grill for 14 to 18 minutes in the
closed position, depending on thickness
of sausage.