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Фрагмент инструкции
If cooking foods from the BURST Cooking Chart (fresh meats poultry or fish), press the BURST button. The BURST temperature of 525 will flash in the display. If not proceed to step 4. Note: If the temperature reaches the displayed temperature before 5 minutes, the temperature display will stop flashing and the timer will continue to count down to 0 before beeping. At the end of the preheat time the Timer Display will show “on” as a reminder that the power is still on. 4. Slide the grease catching Drip Tray under the front of the unit. 5. Use a pot holder to carefully open the lid and place the items to be cooked on the bottom grilling plate. 6 Note: If cooking with the BURST button, to receive the maximum benefit the food must be placed on the grill right away as the thermostat will automatically adjust to the preset temperature after 90 seconds. We do not recommend using the BURST button any other time during the cooking process. 6. Close the Lid and press the timer buttons to set the desired cooking time. The “+” button will increase the cooking time in 1 minute increments up to 20 minutes and the “-” button will decrease the cooking time by 1 minute increments. The Timer Display will show the selected time. 7. Allow the food to cook for the desired time. During grilling, the Timer Display will begin counting down. When the set time has elapsed, the unit will beep 4 times. Check the food and continue cooking if necessary. Note: The unit will continue to heat until the appliance is turned off. If the unit is not turned off, it will automatically shut off after one hour. Do not leave the appliance unattended. 8. Turn the Temperature Control Knob to the OFF position to turn the appliance off. The Time and Temperature Displays will show dashes. Disconnect the plug from the wall outlet. CAUTION: To avoid any sparks at the outlet while disconnecting plug, make sure the power is off (Timer and Temperature Displays show dashes) before disconnecting the plug from the outlet. 9. Use a pot holder to carefully open the lid. 10. When cool, the Drip Tray may be removed and emptied. Be sure the liquid has cooled before removing Drip Tray. 7 Burst Cooking Chart The following times are meant to be used as guidelines only. The times reflect a full grill of food and pressing the BURST button at the beginning of the preheat time. Times may vary due to the cut or thickness of the meat being cooked. To be sure that the food is done, use a cooking thermometer. If the food does need more time to cook, reset the timer and check periodically so you do not over cook. Med/Rare Medium Well Well Food (145°F)* (160°F)* (170°F)* When cooking the following items, set the temperature to 300°F. Salmon Filet, 1" thick, 6 oz each 7-8 min. 9-10 min. N/R Salmon Steak, 1" thick, 10 oz each 6-8 min. 8-10 min. N/R Sea Scallops, 1" thick, 1 oz each 3-4 min. 4-5 min. N/R Shrimp, Split Shell, Med. Size 8 oz total 1 1/2-2 min. 2-3 min. N/R Sword Fish, 1” thick, 5 oz each 6-8 min. 8-10 min. N/R Tuna Steak, 3/4” thick, 6 oz each 4-5 min. 5-6 min. N/R White Fish 1/2” thick, 6 oz each 7-8 min. 8-10 min. N/R When cooking the following items, set the temperature to 350°F. Chicken Breast (boneless/skinless) 1 1/2" thick, 6-8 oz each N/R N/R 8-9 min. Ham Steak, 3/4" thick 4 oz each N/R 3-4 min. 5-6 min. Hot Dogs (Jumbo) 1 lb. total N/R N/R 6-8 min. Pork Chops (center cut), 1/2” thick, 6 oz each N/R 6-7 min. 8-9 min. Pork Tenderloin, 1/2” thick 2 oz each N/R 3-4 min. 5-6 min. Sausage Patties, 1/2” thick N/R N/R 5-7 min. Turkey Burger, 3/4” thick 4 oz each N/R N/R 7-9 min. Turkey Burger, 1” thick 8 oz each N/R N/R 10-12 min. *Internal Food Temperatures N/R - Not Recommended 8 Burst Cooking Chart (Cont.) Med/Rare Med Well Well Food (145°F)* (160°F)* (170°F)* When cooking the following items, set the temperature to 400°F. Hamburgers, 3/4” thick, 4 oz each N/R 6-7 min. 8-9 min. Hamburgers, 1” thick, 8 oz each N/R 9-10 min. 11-12 min. Sausage Links N/R N/R 6-7 min. When cooking the following items, set the temperature to 425°F. Filet Mignon, 2” thick 8 oz each 17-18 min. 2-21 min. 23-24 min. NY/KC Strip, 3/4” thick 8 oz each 4-6 min. 6-8 min. 8-10 min. NY/KC Strip, 1 1/4” thick 12 oz each 12-13 min. 13-14 min. 14-15 min. Rib eye Steak, 3/4” thick 8 oz each 4-6 min. 6-8 min. 8-10 min. Rib eye Steak, 1 1/4” thick 12 oz each 12-13 min. 13-14 min. 14-15 min. T-bone Steak, 1” thick 12 oz each 6-8 min. 8-10 min. 10-12 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 harmful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to an internal temperature of 165°F. *Internal Food Temperatures N/R - Not Recommended 9 Cooking Chart The following times are meant to be used as guidelines only. The times refl...