Cuisinart GR-4N GR-4N Manual - Page 11

Meat Preparation Lamb medallions, boneless, ¾-inch thick Season to taste or marinate. Boneless pork loin chops ½ to 1-inch thick. All chops grilled at one time should be same thickness. Pale pink interior. Grilling too long will result in dried meat. Chicken, boneless, skinless breast halves Pound to an even thickness of ½ to ¾ inches (all to be grilled should be the same). Chicken, boneless, skinless thighs Spread to even thickness, remove all visible fat. Pork tenderloin Cut into ¾-inch thick medallions. may be pounded. Season to taste. Suggested Grilling Temperatures and Times Sear, 3 to 5 minutes High, Grill for 4 to 9 minutes, depending on the thickness of the chops. Internal temperature of 160°F. 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 - 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 - juices will run clear with no signs of pink). Sear, about 4 minutes, should be slightly pink in appearance or meat will be dry. Turkey cutlets, ½-inch thick Scallops, sea Shrimp Fish steaks (sword, tuna, salmon/boned) Por tobello mushrooms Season to taste or marinate. Drain well if marinated. High, 3½ to 4 minutes. Remove tough "foot" (muscle) and discard. Dry well. Season to taste and/or rub with extra virgin olive oil. Shell and devein. Dry well. Season to taste and/or rub with extra virgin olive oil. About ¾-inch thick to 1-inch thick. 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. Cut into ½-inch thick slices. High, 6 to 8 minutes, until nicely brown and tender. 17