Cuisinart GR-4BKKR Instruction Booklet page 55

Meat
Lamb
medallions,
Season to taste or marinate.
boneless, ¾-inch
thick
½ to 1-inch thick. All chops
grilled at one time should be
Boneless pork
same thickness. Pale pink
loin chops
interior. Grilling too long will
result in dried meat.
Chicken,
Pound to an even thickness of
boneless,
½ to ¾ inches (all to be grilled
skinless breast
should be the same).
halves
Chicken,
Spread to even thickness,
boneless,
remove all visible fat.
skinless thighs
Cut into ¾-inch thick
Pork tenderloin medallions. may be pounded.
Season to taste.
Turkey cutlets, Season to taste or marinate.
½-inch thick Drain well if marinated.
Remove tough "foot" (muscle)
and discard. Dry well. Season
Scallops, sea
to taste and/or rub with extra
virgin olive oil.
Shell and devein. Dry well.
Shrimp Season to taste and/or rub with
extra virgin olive oil.
Fish steaks
About ¾-inch thick to 1-inch
(sword, tuna,
thick.
salmon/boned)
Portobello
Cut into ½-inch thick slices.
mushrooms
Preparation
17
Suggested Grilling
Temperatures and Times
Sear, 3 to 5 minutes
High, Grill for 4 to 9 minutes,
depending on the thickness of the
chops. Internal temperature of 160°F.
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 170°F –
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 180°F –
juices will run clear with no signs of
pink).
Sear, about 4 minutes, should be
slightly pink in appearance or meat will
be dry.
High, 3½ to 4 minutes.
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 position, cook on High
for 7 to 8 minutes per side.
High, 6 to 8 minutes, until nicely brown
and tender.