These cooking times are only for the two sided, or dual contact, or George
Foreman type of indoor grill. Do NOT use these times for any other type of
grilling method. All meats must be boneless for best results. Make sure that chicken, hamburgers, and seafood are fully
cooked before serving. Steaks can be cooked to any desired doneness. Pork and
lamb products should be cooked until the interior is pink.
MEAT
DUAL CONTACT GRILLING TIMES
BONELESS STEAK
Marinate if desired. Steak should be 1/2 - 1" thick.
Grill for 4 - 7 minutes for medium rare, 6 - 9 minutes for medium.
CHICKEN BREASTS
Use only boneless products. Chicken breasts can be
cooked as is, or pounded for quicker cooking time. Grill until thoroughly
done, about 4 - 6 minutes.
FISH FILLETS
Cook until fillets flake easily when tested with a fork.
Grill for 2 - 3 minutes per 1/2" of thickness.
FISH STEAKS
Tuna, salmon, halibut, swordfish steaks should be 1/2 -
1" thick. Marinate before cooking if desired. Grill for 2 - 3 minutes for
each 1/2" thickness.
GROUND BEEF PATTIES
Patties should be 1/2 - 3/4" thick. Grill until
thoroughly cooked. Cook for 5 - 8 minutes.
HAM STEAK
Precooked ham steaks should be grilled until heated
through, 3 - 5 minutes.
HOTDOGS AND SAUSAGES
For precooked products, cook until heated through, 2 - 3
minutes. For raw products, first precook in skillet until almost done,
then finish cooking on grill 4 - 6 minutes until thoroughly cooked.
LAMB CHOPS
Chops should be boneless, 1/2 - 1" thick. Grill for 6 -
8 minutes.
PORK CHOPS
Use only boneless products, 1/2 - 3/4" thick. Grill
until only slightly pink in center, about 6 - 8 minutes.
PORK TENDERLOIN
Cut boneless tenderloin in half lengthwise. Cook for 6 -
9 minutes.
SHRIMP
Grill until shrimp turn pink and are springy to the
touch. Cook for 2-1/2 - 4 minutes.