George Foreman GR0097B Manual De Usuario página 7

FOOD
POULTRy
Chicken breast, boneless
and skinless (8 oz.)
Chicken tenderloins (4 to
6 pieces)
Turkey tenderloin (¾ 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
SANDwIChES
Grilled cheese
Grilled cheese with
tomato tuna, ham
or bacon
10
COOKING TIME SETTING
11 – 13 minutes M-H
4 – 6 minutes M-H
9 – 11 minutes M-H
4 – 6 minutes M-H
5 – 7 minutes M
4 – 6 minutes M
5 – 7 minutes M
7 – 9 minutes M-H
4 – 6 minutes M-H
3 – 4 minutes M-H
2 – 3 minutes L-M
3 – 4 minutes L-M
COMMENTS
Cooked to 170ºF
Cooked to 170ºF
Cooked to 170ºF
Cooked to 170ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cook until cheese is
melted and sandwich
is golden
Cook until cheese is
melted and sandwich
is golden
Please note: To be sure your food is fully coo
guidelines. Use a kitchen timer. Using a mea
inserting the thermometer into the center o
the thermometer is not touching the bone o
FOOD TO BE COOKED
Chicken breast
Chicken thigh
Beef / Lamb / Veal
Pork
Reheated cooked meats and
poultry
GRILLING FRUITS AND vEGETABLES
The following are meant to be used as a gui
food. Cooking time will depend upon thickn
center of the food to test for doneness. (Be c
food needs longer cooking, check periodica
FOOD
Asparagus spears
Bell peppers, assorted colors cut into
½-inch rings
Mushrooms, thickly sliced
Onion slices, ½-inch
Potato slices, ½-inch
Portabella mushrooms, 3-inch
diameter
Zucchini slices, ½-inch
Fresh pineapple slices, ½-inch
M