General Guidelines for Contact Grill Cooking:

• Foods tend to cook in approximately one half the time of traditional grilling methods.


• Times are based on completely thawed products. Best results are achieved when using thawed meat, seafood or poultry.


• Times are approximate. Since cooking conditions may vary, adjustments in cooking times may be necessary.


• Meats you buy with "bone-in" are more difficult to cook. The grill surface makes contact with the bone, not the meat and as meat cooks, moisture is lost.

• Thickness of meat and total cooking times are approximate.

• Cooking times my vary for different models of grill.

(1) Prepare medium rare.

(2) It's recommended that ground beef be cooked to an internal temperature of 160°F (71°C) when measured with a quick read kitchen thermometer.

(3) For best results, cook pork to an internal temperature of 160°F (71°C). Meat will be slightly pink in the centre.