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Recipe Notes
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Panini Maker Grill Cooking Chart
Ingredients Setting Minutes
BEEF
Fajita steak – thin strips 9 - 10 2
Flank/ skirt steak 1lb, 1” thick medium cooked 9 - 10 5 – 7
Hamburgers – 1” thick medium 9 - 10 4 – 5
Hot dogs – Jumbo 9 - 10 5
NY strip steak boneless – 3/4” thick medium 9 - 10 4 – 5
PORK
Bacon strips medium thickness 9 - 10 3
Breakfast sausage 1” thick slices 9 - 10 5
Brown and serve sausage frozen links 9 - 10 4 – 5
Ham & brie – 1” thick 9 - 10 2 – 3
Hot dogs – Jumbo 9 - 10 5
Keilbasa/smoked 1” thick 9 - 10 4
Pork chops 1” bone in 9 - 10 15 – 18
Pork chops 1” boneless 9 - 10 8 – 10
Pork chops(stuffed) 1” thick 9 - 10 5
POULTRY
Boneless butterflied chicken (max 2.5lbs) 9 - 10 15 – 18
Chicken breast boneless (4 oz each) 9 - 10 4 – 6
Cornish game hen butterflied 1lb 9 - 10 8 – 10
Frozen chicken breast 4 oz. 9 - 10 8
Turkey burgers – 1” thick 9 - 10 6 – 8
SEAFOOD
Perch fillet – 3/4” thick – skin-on 9 - 10 3 – 4
Salmon steak – 1.5” thick medium rare 9 - 10 5
Salmon steak – 1.5” thick well done 9 - 10 7
Sea scallops (jumbo) 1lb 1” thick 9 - 10 2
Shrimp – peeled deveined (16 -20) 9 - 10 2 – 3
Swordfish 1” thick steak for well 9 - 10 6
VEGETABLES
Asparagus spears 1lb medium spears 9 - 10 3 – 4
Eggplant – sliced rounds – 1” thick 9 - 10 4 – 6
Onions sliced 1/2” slices 9 - 10 3
Peppers julienned 3” strips 9 - 10 2
Portabello mushroom 1/2” slices 9 - 10 2
Red bell peppers – halved –
top & bottom sliced off, seeded 9 - 10 4 – 6
Spanish onions – sliced – 1/2” thick 9 - 10 2 – 3
Zucchini – sliced lengthwise – 1/2” thick 9 - 10 3 – 4
HSN_PaniniManual 3/20/07 10:12 PM Page 31