32
Recipe Notes
31
Panini Maker Grill Cooking Chart
Ingredients
Setting
Minutes
BEEF
Fajita steak – thin strips
9 - 10
2
Flank/ skirt steak 1 lb, 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 2.5 lbs)
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) 1 lb 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 1 lb 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
