The indoor dual contact grill was a great development in kitchen appliances. First marketed under the brand name George Foreman, this grill got its origins in the Italian panini press. The grill looks like a waffle iron; it cooks both sides of any food at the same time, cutting down on cooking time. This method also lets most of the fat in meat melt and drip off into a separate container.
These cooking times are for the two-sided, dual contact, or George Foreman® type of indoor grill. All meats should be boneless for best results. Make sure that chicken, hamburgers, and seafood are fully cooked to a safe internal temperature before serving. Steaks can be cooked to 140°F. Chicken should be cooked to 160°F. Pork and lamb products should be cooked to 145°F; seafood to 140°F. All ground meat products, including sausages, should be cooked to 165°F.
|MEAT||Dual Contact Indoor Grilling Times|
|Boneless Steak||Marinate if desired. Steak should be 1/2 to 1" thick. Grill for 4 to 7 minutes for medium rare, 6 to 9 minutes for medium doneness.|
|Chicken Breasts||Only use boneless products. Chicken breasts can be cooked as-is or pounded with a mallet or rolling pin to a thickness of about 1/3" for shorter cooking time. Grill until thoroughly cooked to 160°F, about 4 to 6 minutes.|
|Fish Fillets||Cook until fish flake easily when tested with a fork. Grill for 2 to 3 minutes per 1/2" of thickness on a dual contact grill.|
|Fish Steaks||Tuna, salmon, halibut, and swordfish steaks should be 1/2 to 1" thick. Marinate before cooking if desired. Grill for 2 to 3 minutes for each 1/2" of thickness.|
|Ground meat patties||Whether pork, beef, chicken, or seafood, all burgers should be cooked to 165°F for food safety reasons. Bacteria on the surface of meat is mixed throughout ground meat when it is put through a grinder. Patties should be 1/2 to 3/4" thick. Cook for 5 to 8 minutes and test with a food thermometer.|
|Ham Steak||Precooked ham steaks should be grilled until heated through to 160°F, about 3 to 5 minutes, and grill marks appear on the product.|
|Hot Dogs and Sausages||For precooked products, cook until heated through, about 2 to 3 minutes. For raw products, first precook in a skillet with a little water until almost done, then finish cooking on the grill for 4 to 6 minutes until browned and cooked to 165°F.|
|Lamb Chops||Chops should be boneless and about 1/2 to 1" thick. Grill for 6 to 8 minutes until 145°F.|
|Pork Chops||Use only boneless products, about 1/2 to 3/4" thick. Grill until only slightly pink in the center or 145°F, about 6 to 8 minutes.|
|Pork Tenderloin||Cut boneless pork tenderloin in half lengthwise. Remove silverskin by cutting off with a sharp knife. Cook for 6 to 9 minutes.|
|Shrimp||Grill until shrimp turn pink and are springy to the touch. Cook for 2-1/2 to 4 minutes.|
Some of these grills can also be opened up and used as a griddle. Check the instruction booklet that came with your appliance to see if that's possible. When you grill meats using the dual contact grill, follow directions carefully. While it's important that you press firmly enough so that the meat has good contact with the hot surfaces, if you press too hard, the meat might become dry because the juices are pressed out.
And always use a food thermometer when you test meats before serving for food safety reasons. To use, insert the tip of the thermometer about 1/4 to 1/2" into the piece of meat. Make sure the probe isn't touching a bone, and try to get it into the middle of the piece of meat. Most thermometers register an accurate reading within a few seconds.