George Foreman GRP3842 Use and Care Manual download pdf (Page 10)

SUGGESTED GRILLING CHART FOR MEATS,

POULTRY, FISH AND SANDWICHES

The following are meant to be used as a guideline only. Times reﬂect full grill of

food. Cooking time will depend upon thickness and cut being used. Use cooking

thermometer as test for doneness. If food needs longer cooking, check periodically

to avoid overcooking food. Suggested cooking temperatures are printed under the

grill handle surface for reference.

FOOD COOKING TIME COMMENTS

MEAT

Hamburger(5oz.) 4–6minutes ¾-inchthick

Cooked to medium (160ºF)

Frozen hamburgers (5 oz.) 5 – 6 minutes Cooked to medium (160ºF)

Flank steak (¾ lb.) 6 – 8 minutes ¾-inch thick

Cooked to medium rare (145ºF)

Skirt steak (½ lb.) 4 – 6 minutes Cooked to medium (160ºF)

NYstripsteak 6–8minutes ¾-inchthick

(shell steak) (6 oz.) Cooked to medium rare (145ºF)

Beef tenderloin (5 oz.) 4 – 6 minutes ¾-inch thick

Cooked to medium rare (145ºF)

Beef kabobs 5 – 7 minutes Cooked to medium (160ºF)

Pork loin chops, boneless 4 – 6 minutes ¾-inch thick

Cooked to 160ºF

Pork loin chops, bone in 4 – 6 minutes ½ -inch thick

Cooked to 160ºF

Sausage, link or patty 4 – 6 minutes Cooked to 160ºF

Hotdogs 4–5minutes Cookedto168ºF

Bacon 6 – 8 minutes

Smoked pork loin chops, 4 – 6 minutes Cooked to 160ºF

boneless

Lamb chops, loin 5 – 7 minutes ¾-inch thick

Cooked to medium (160ºF)

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George Foreman GRP3842 Use and Care Manual Page 10