Cuisinart Griddler CGR-4NC Instruction Booklet page 14

Cooking Guide and F ood T emperature Chart
Following are suggested grilling times for the Griddler
in the closed position. Times are approximate and will vary with temperature of items
being grilled. Only boneless poultry, meat and seafood should be grilled – plates will
maintain contact with bones, but will lose contact with meat as it cooks and it will
appear "steamed." Preheat Griddler with the unit closed according to instructions
TM
before grilling.
Marinades can be used, but draining is suggested before placing on the hot Griddler.
An instant-read thermometer or a probe-type thermometer is a handy tool for checking
the internal temperature of foods grilled.
Meat Preparation
Not recommended for
grilling on Griddler in
TM
Bacon closed position. Cook on
grill or griddle side of plates
in flat position only.
Beef, boneless Season to taste. Drain off
steak, ¾ to marinade well if marinated
1-inch (1.8 - before grilling.
2.5 cm) thick
Beef, filets,
1-inch (2.5 cm) Season to taste
thick
Beef, Shape meat into burgers of
hamburgers even weight and thickness.
Dry thoroughly with paper
Ham steak towels; remove bone if there
is one.
Hot dogs, Splitting your hot dogs or
cooked sausages gives them a
sausages deeper grilled flavour.

, using the grill side of the plates
TM
Suggested Grilling
Temperatures and Times
High, until desired doneness.
Sear, in the closed position, 3 to 10
minutes. Sear, in the flat position, for
3 to 5 minutes per side.
Sear, 4 to 5 minutes.
Sear, 5 to 8 minutes to degree of
desired doneness. USDA recommends
cooking ground meat to an internal
temperature of 160°F (71°C) (nearly
well done).
135° to 140°F (57°-60°C) – medium
rare
145° to 150°F (62°-70°C) – medium
150° to 155°F (70°-77°C) – medium
well
165° to 170°F (74°-77°C) – well done
High-Sear
About 4 to 5 minutes.
High, in the closed position, 3 to 4
minutes if grilling split hot dogs or
sausages.
Whole sausages take 6 to 10 minutes
in the closed position.
If grilling in the flat position, always
split the hot dogs or sausages. Flip
after 3 to 4 minutes.
continues next page
Meat Preparation
Sausages, Prick links with tines of fork
uncooked or tip of paring knife.
Lamb
medallions,
boneless, ¾- Season to taste or marinate.
inch (1.8 cm)
thick
½ to 1-inch (1.25 to 2.5 cm)
thick. All chops grilled at
Boneless pork one time should be same
loin chops thickness. Pale pink interior.
Grilling too long will result in
dried meat.
Chicken, Pound to an even thickness
boneless, of ½ to ¾ inches (1.25 to 1.8
skinless breast cm) (all to be grilled should
halves be the same).
Chicken,
Spread to even thickness,
boneless,
remove all visible fat.
skinless thighs
Cut into ¾-inch (1.8 cm)
Pork
thick medallions. may be
tenderloin
pounded. Season to taste.
Turkey cutlets,
Season to taste or marinate.
½-inch (1.25
Drain well if marinated.
cm) thick
Remove tough "foot"
(muscle) and discard. Dry
Scallops, sea
well. Season 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 (2.5 cm) thick
(sword, tuna,
to 1-inch thick.
salmon/boned)
Portobello Cut into ½-inch (1.25 cm)
mushrooms thick slices.
Suggested Grilling
Temperatures and Times
High. Grill for 14 to 18 minutes in
the closed position, depending on
thickness of sausage.
Sear, 3 to 5 minutes
High, Grill for 4 to 9 minutes,
depending on the thickness of the
chops. Internal temperature of 160°F
(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 170°F
[77°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 180°F
[83°C]– 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.