Grilling Chart; Cooking Time - George Foreman Gr1Sb Manual De Usuario

Note: Always use silicone, heatproof plastic or wood utensils to avoid scratching
nonstick surface of grill plates. Never use metal spatulas, skewers, tongs, forks or
knives.
8. When finished cooking, unplug the appliance.
Important: Heat will continue to be ON until the appliance is unplugged.
9. Allow liquid in drip tray to cool before removing it from under grill. Wash and dry
drip tray after each use.

GRILLING CHART

The following times are meant to be used as a guideline only. The times reflect a full
grill of food. Cooking time will depend upon thickness and cut being used. Use a
meat thermometer as a test for doneness. If the food needs longer cooking, check
periodically to avoid overcooking the food.
FOOD
MEAT
Fresh hamburger (5 oz.)
Frozen hamburger (5 oz.)
Flank steak (¾ lb.)
Skirt steak (½ lb.)
NY strip steak / Shell steak
(6 oz.)
Beef tenderloin (5 oz.)
Beef kabobs
Pork loin chops, boneless
Pork loin chops, bone in
Sausage, link or patty
Hot dogs
Bacon
Smoked pork loin chops,
boneless
Lamb chops, loin
20

COOkING TIME

4 – 6 minutes ¾-inch thick
Cooked to medium (160ºF)
5 – 6 minutes ¾-inch thick
Cooked to medium (160ºF)
6 – 8 minutes ¾-inch thick
Cooked to medium rare
(145ºF)
4 – 6 minutes ¾-inch thick
Cooked to medium (160°F)
6 – 8 minutes ¾-inch thick
Cooked to medium rare
(145ºF)
4 – 6 minutes ¾-inch thick
Cooked to medium rare
(145ºF)
5 – 7 minutes Cooked to medium (160ºF)
4 – 6 minutes ¾-inch thick
Cooked to 160ºF
4 – 6 minutes ½-inch thick
Cooked to 160ºF
4 – 6 minutes Cooked to 160°F
4 – 5 minutes Cooked to 168°F
6 – 8 minutes Cook until crisp
4 – 6 minutes Cooked to 160ºF
5 – 7 minutes ¾-inch thick
Cooked to medium (160ºF)
COMMENTS
FOOD
POULTRY
Chicken breast, boneless and
skinless (8 oz.)
Chicken tenderloins (4 to 6
pieces)
Turkey tenderloin (½ lb.)
Turkey burgers (5 oz.)
FISH
Tilapia fillets (6 oz., ea.)
Trout fillet (6 oz.)
Salmon fillet (8 oz. piece)
Salmon steak (6 – 8 oz.)
Tuna steak (6 oz.)
Shrimp
Please Note: To be sure your food is fully co
following guidelines. Use a kitchen timer. Us
doneness by inserting the thermometer into
make sure the thermometer is not touching
FOOD TO BE COOkED
Chicken breast
Chicken thigh
Beef / Lamb / Veal
Pork
Reheated cooked meats and poultry
COOkIN
11 – 13 m
4 – 6 m
9 – 11 m
4 – 6 m
5 – 7 m
4 – 6 m
5 – 7 m
7 – 9 m
4 – 6 m
3 – 4 m