Inspiration Guide

TIP For less smoke, use oils with a high smoke point—like canola, avocado, vegetable, or grapeseed oil—instead of olive oil.
Generic Recommendations:
Seafood 325°F for 10–20 minutes
Large cut poultry, pork, and red meat 400°F for 20–30 minutes
Chicken: 165°F | Pork and Fish: 145°F
Red Meat: 135°F–160°F
Pick a Protein
4 salmon, cod or halibut fillets
(6 ounces each)
4 sausage links or
plant-based sausages
2 packages (8 ounces each)
seitan, cut in cubes or strips
4 skin-on bone-in or boneless
chicken thighs (6–8 ounces each)
1 package (14 ounces)
firm tofu, cut in cubes
2 plant-based burgers
(4 ounces each)
2 NY strip steaks
(10 ounces each)
2 pork tenderloins
(1 pound each)
4 bone-in or boneless
pork chops (6–8 ounces each)
Pick a Seasoning
Or Marinade
325°F:
Sausage, fish,
seafood, plant-based
chicken, seitan
400°F:
Boneless and bone-in
chicken,
pork marinated meats,
tempeh, plant-based
burgers, and tofu
425°F:
Red meat and larger
cuts of pork
Toss It UpCook Time
Toss ingredients
with desired
seasoning or
marinade
Install SearPlate
into bottom rails
of unit and start
preheating.
Once SearPlate
has preheated,
evenly spread
ingredients in
one layer on
SearPlate.
When using a
sweet sauce,
add it halfway
through cooking.
Seafood:
8–20 minutes
Poultry or
plant-based
meat substitutes:
15–20 minutes
Red meat or pork:
20–30 minutes
Delicate Vegetables:
Add halfway through
cooking or keep an
eye on vegetable
and remove halfway
through cooking
(e.g. asparagus)
Hearty Vegetables:
Add protein halfway
through cooking or
keep an eye on protein
and remove halfway
through cooking
(e.g. Brussels sprouts,
carrots)
3
2
1
Internal Temperatures
Let’s Sear Crisp
Using the Sear Crisp function allows you to sear and roast at the same time
for crispy crusts on proteins and perfectly roasted vegetables.
Temp
Teriyaki
Canola oil
Vegetable oil
Italian dressing
Lemon pepper
marinade
Favorite seasoning
or marinade
4 cups
broccoli florets
4 cups
Brussel sprouts,
cut in half
1 ½ pounds
baby potatoes,
cut in half
4 cups
cauliflower florets
1 pound
asparagus,
trimmed
4 cups
carrots,
cut in 1-inch pieces
4 cups
sweet potatoes,
cut in 1-inch pieces
4
Pick a Vegetable
or Starch
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