Cuisson sur la plaque à frire grill cooking chart, Aliments température temps de cuisson – Salton, Inc G2 GRILL GF64G Manuel d'utilisation
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Aliments
Température
Temps de cuisson
Bacon
MED-MAX
5 à 15 minutes
Déposer sur la plaque froide et
retourner souvent
Oeufs
MED
2 à 6 minutes
Pain doré
MED
8 à 12 minutes
Sandwiches grillés
MED
5 à 10 minutes
Crêpes
MED-MAX
3 à 4 minutes
Toasts texans
MED-MAX
2 à 5 minutes
Pains à hamburger
MED-MAX
3 à 5 minutes
(Ne pas les retourner)
Retournez les aliments à mi-cuisson.
Cuisson sur la plaque à frire
Grill Cooking Chart
The following times are meant to be used as guidelines only. Times will vary due to the
cut or thickness of the meat being cooked. The following chart is for the maximum
amount of food on the grill. Smaller quantities may take less time. To be sure that the food
is truly done, use a cooking thermometer.
When cooking the following items, we recommend setting your Grill to MED:
Rare 145°F*
Medium 160°F*
Well 170°F*
Salmon Filet, 1" thick, 8 oz each, (3)
7 min.
8 min.
Salmon Steak, 1" thick, 10 oz each
8 min.
9 min.
Sword Fish, 1" thick, 6 oz each
8 min.
9 min.
Tuna Steak, 1" thick, 6 oz each
6 min.
8 min.
White Fish, 1/2" thick, 6 oz each
4 min.
6 min.
Turkey Burger, 3/4" thick, 4 oz each
8 min.
Turkey Burger, 3/4" thick, 8 oz each
12 min.
Sea Scallops, 1" thick, 1 oz each
3
1
/
2
min.
4
1
/
2
min.
Shrimp, Split Shell, med. size, 1/2 lb.
5 min.
Center Cut Pork Chops, 1/2" thick, 6 oz each
10 min.
11 min.
Center Cut Pork Loin, 1" thick, 8 oz each
12 min.
14 min.
Frozen Hamburger, 3/4" thick, 4 oz each
12 min.
13 min.
Frozen Hamburger, 1" thick, 8 oz each
15 min.
18 min.
Chicken Breast (boneless/skinless) 1 1/2" thick, 6-8 oz each
9 min.
Frozen Chicken Breast (boneless/skinless)
13 min.
1 1/2" thick, 6-8 oz each
Chicken Breast bone-in, up to 2 1/2" thick, 6-8 oz each
23 min.
Link Sausage
5 min.
7 min.
Sliced Sausage, 1/2" thick
6 min.
7 min.
When cooking the following items, we recommend setting your Grill to MAX:
Hamburger, 3/4" thick, 4 oz each
6 min.
7 min.
Hamburger, 3/4" thick, 8 oz each
10 min.
11 min.
Fajita Beef, 1/2" thick slices
1
1
/
2
min.
2 min.
2
1
/
2
min.
T-Bone Steak, 3/4" thick, 12 oz each
4 min.
5 min.
6 min.
Frozen T-Bone, 3/4" thick, 12 oz each
6 min.
7 min.
8 min.
NY/KC Strip Steak, 3/4" thick, 8 oz each, (3)
4 min.
5 1/2 min.
7 min.
Frozen NY/KC Strip Steak, 1" thick, 8 oz each
10 min.
11
1
/
2
min.
13 min.
Ribeye Steak, 3/4" thick, 8 oz each, (2)
4 min.
4
1
/
2
min.
5
1
/
2
min.
Frozen Ribeye Steak, 1" thick, 10 oz each
10
1
/
2
min.
11
1
/
2
min.
12
1
/
2
min.
Onions and Peppers (brush with olive oil)
8
1
/
2
min.
15 min.
Hot Dogs
6 min.
Bratwurst
10 min.
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to
an internal temperature of 145°F. Pork should be cooked to an internal temperature of 160°F and
poultry products should be cooked to an internal temperature of 170°F - 180°F to be sure any harm-
ful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to
an internal temperature of 165°F.
* Internal Food Temperatures
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