George Foreman GF64G Manual De Usuario página 6

SUGGESTED GRILLING ChART
Use these suggested cooking times purely as a guide. They're for fresh or fully defrosted
food. When cooking frozen foods, add  –  minutes for seafood, and  – 6 minutes for
meat and poultry, depending on the thickness and density of the food. Cooking time
will depend upon thickness and cut being used. Check food is cooked through before
serving. If in doubt, cook it a bit more. Cook meat, poultry, and any derivatives (mince,
burgers, etc.) till the juices run clear. Use a cooking thermometer as a test for doneness.
If the food needs longer cooking, check periodically to avoid overcooking the food. Cook
fish until the flesh is opaque throughout. When cooking prepackaged foods, follow any
guidelines on the package or label.
Please note: To be sure your food is fully cooked the USDA recommends the following
guidelines. Use a kitchen timer. Using a meat thermometer cook test for doneness by
inserting the meat thermometer into the center of the food being cooked and make sure
the thermometer is not touching the bone or grill plates.
FOOD TO BE COOKED
Chicken Breast
Chicken Thigh
Beef / Lamb/Veal
Pork
Reheated cooked meats and
poultry
When cooking the following items, we recommend setting your grill to MED:
Salmon Filet, " thick, 8 oz each, ()
Salmon Steak, " thick, 0 oz each
Sword Fish, " thick, 6 oz each
Tuna Steak, " thick, 6 oz each
White Fish, ½" thick, 6 oz each
Turkey Burger, ¾" thick,  oz each
Turkey Burger, ¾" thick, 8 oz each
Sea Scallops, " thick,  oz each
Shrimp, split shell, med size, ½ lb.
Center Cut Pork Chops, ½" thick,
6 oz each
Center Cut Pork Loin, " thick,
8 oz each
MEDIUM
70ºF
80ºF
60ºF 7ºC 70ºF
60ºF
6ºF
Rare Medium
145°F (63°C) 160°F (71°C)
7 min 8 min
8 min 9 min
8 min 9 min
6 min 8 min
 min 6 min
½ min ½ min
 min
0 min
 min
8
WELL DONE OR
FULLY COOKED
77ºC
8ºC
77ºC
7ºC
7°C
Well
170°F (77°C)
8 min
 min
 min
 min
Frozen Hamburger, /" thick,  oz
each
Frozen Hamburger, " thick, 8 oz each
Chicken Breast (boneless/skinless)
½" thick, 6 – 8 oz each
Frozen Chicken Breast
(boneless/skinless)
½" thick, 6 – 8 oz each
Chicken Breast, bone-in, up to ½"
thick,
6 – 8 oz each
Link Sausage
Sliced Sausage, ½" thick
When cooking the following items, we recom
Hamburger, ¾" thick,  oz each
Hamburger, ¾" thick, 8 oz each
Fajita Beef, ½" thick slices
T-Bone Steak, ¾" thick,  oz each
Frozen T-Bone, ¾" thick,  oz each
NY/KC Strip Steak, ¾" thick, 8 oz each,
()
Frozen NY/KC Strip Steak, " thick,
8 oz each
Ribeye Steak, ¾" thick, 8 oz each, ()
Frozen Ribeye Steak, " thick, 0 oz
each
Onions and Peppers (brush with olive
oil)
Hot Dogs
Bratwurst
1
1
9