Cuisinart Griddler GR-4N Instruction Booklet page 11
Cuisinart griddle owner's manual
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- Instruction booklet (9 pages)
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brown
nicely
until
minutes,
side.
per
minutes
High
on
cook
position,
flat
position.
in
grilling
when
minutes
7½
side.
per
minutes
for
sear
position,
flat
the
2½
to
2
position,
closed
not
Do
side.
per
minutes
for
sear
position,
flat
the
2½
to
2
position,
closed
minutes.
4
will
meat
or
appearance
in
be
should
minutes,
of
signs
no
with
clear
run
–
180°F
of
temperature
(internal
per
minutes
10
to
8
for
position,
flat
the
in
grilling
10
to
8
for
position,
closed
of
signs
no
with
clear
run
–
170°F
of
temperature
(internal
per
minutes
10
to
8
for
position,
flat
the
in
grilling
9
to
7
for
position,
closed
160°F.
of
temperature
Internal
the
of
thickness
the
on
minutes,
9
to
4
for
minutes
Times
and
Temperatures
Grilling
Suggested
17
tender.
and
slices.
8
to
6
High,
8
to
7
for
the
using
If
closed
the
1-inch
to
6
High,
2
to
1
in
grilling
If
with
rub
and/or
minutes.
well.
the
in
Sear,
overcook.
3
to
2
extra
with
in
grilling
If
Season
minutes.
(muscle)
the
in
Sear,
marinated.
to
3½
High,
marinate.
dry.
be
pink
slightly
pounded.
4
about
Sear,
pink).
will
juices
side.
high
on
cook
thickness,
If
minutes.
the
in
High,
pink).
will
juices
side.
grilled
be
high
on
cook
of
thickness
If
minutes.
the
in
High,
chops.
will
long
depending
pink
Grill
High,
be
should
chops
5
to
3
Sear,
marinate.
thick
½-inch
into
Cut
thick.
to
thick
¾-inch
About
oil.
olive
virgin
extra
taste
to
Season
Dry
devein.
and
Shell
oil.
olive
virgin
rub
and/or
taste
to
well.
Dry
discard.
and
"foot"
tough
Remove
if
well
Drain
or
taste
to
Season
taste.
to
Season
be
may
medallions.
thick
¾-inch
into
Cut
fat.
visible
all
remove
even
to
Spread
same).
the
be
should
to
(all
inches
¾
to
½
even
an
to
Pound
meat.
dried
in
result
too
Grilling
interior.
Pale
thickness.
same
time
one
at
grilled
All
thick.
1-inch
to
½
¾-inch
or
taste
to
Season
Preparation
mushrooms
Portobello
salmon/boned)
tuna,
(sword,
steaks
Fish
Shrimp
sea
Scallops,
thick
½-inch
cutlets,
Turkey
tenderloin
Pork
thighs
skinless
boneless,
Chicken,
halves
breast
skinless
boneless,
Chicken,
chops
loin
pork
Boneless
thick
boneless,
medallions,
Lamb
Meat
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