Suggested cooking chart, Les éléments de la machine à grillades grp6pbwvtt – George Foreman GRP6PBWVTT Manuel d'utilisation
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Suggested Cooking Chart
The following times are meant to be used as guidelines only. Times will vary due to the cut or thick-
ness of the meat being cooked. To be sure that the food is truly done, use a cooking thermometer. If
the food does need more time to cook, reset the timer and check periodically so you do not overcook.
When cooking the following items, we recommend setting your Grilling Machine to 300˚F:
Medium Rare 145˚F*
Medium 160˚F*
Well 170˚F*
Salmon Filet, 1" thick, 4 oz each
7-8 min.
9-10 min.
Salmon Steak, 1" thick, 10 oz each
8-9 min.
11-12 min.
Sword Fish, 1" thick, 6 oz each
8-9 min.
10-11 min.
Tuna Steak, 1" thick, 6 oz each
6-7 min.
8-9 min.
White Fish, 1/2" thick, 6 oz each
2-3 min.
4-5 min.
Turkey Burger, 3/4" thick, 4 oz each
8-10 min.
Turkey Burger, 1" thick, 8 oz each
11-13 min.
Frozen Turkey Burgers, 3/4" thick, 4 oz each
11-13 min.
Frozen Turkey Burgers, 1" thick, 8 oz each
14-16 min.
Sea Scallops, 1" thick, 1 oz each
3-4 min.
4-5 min.
Shrimp, Split Shell, med. size, 1/2 lb.
2-3 min.
When cooking the following items, we recommend setting your Grilling Machine to 350˚F:
Center Cut Pork Chops, 1/2" thick, 6 oz each
8-9 min.
10-11 min.
Pork Tenderloin, 1/2" thick, 2 oz each
3 min.
5-6 min.
Hamburger, 3/4" thick, 4 oz each
7-8 min.
9-10 min.
Hamburger, 1" thick, 8 oz each
9-10 min.
11-12 min.
Frozen Hamburger, 3/4" thick, 4 oz each
9-10 min.
11-12 min.
Frozen Hamburger, 1" thick, 8 oz each
15-16 min.
17-18 min.
Chicken Breast (boneless/skinless)1
1
/
2
" thick, 6-8 oz each
9-10 min.
Frozen Chicken Breast (boneless/skinless) 1
1
/
2
" thick, 6-8 oz each
12-13 min.
Link Sausage
4-5 min.
5-6 min.
Sliced Sausage (1/2" thick)
4-5 min.
5-6 min.
Brats
5-6 min.
6-7 min.
Hot Dogs
5-6 min.
Ham Steak, 3/4" thick, 4 oz each
4-5 min.
5-6 min.
When cooking the following items, we recommend setting your Grilling Machine to 400˚F:
Fajita Beef (
1
/
2
" thick slices)
1-2 min.
2-2
1
/
2
min.
2
1
/
2
-3min.
T-Bone Steak, 3/4" thick, 12 oz each
3-4 min.
4-5 min.
5-6 min.
Frozen T-Bone, 3/4" thick, 16 oz each
8-9 min.
11-12 min.
13-14 min.
NY/KC Strip Steak, 3/4" thick, 8 oz each
7-8 min.
8-9 min.
9-10 min.
Frozen NY/KC Strip Steak, 3/4" thick, 8 oz each
7-8 min.
8-9 min.
9-10 min.
Ribeye Steak, 3/4" thick, 12 oz each
5-6 min.
6
1
/
2
-7
1
/
2
min.
8-9 min.
Frozen Ribeye Steak, 3/4" thick, 10 oz each
9-10
1
/
2
min.
10-11
1
/
2
min.
11-12
1
/
2
min.
Onions and Peppers (brush with olive oil)
7-8 min.
9-10 min.
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to
an internal temperature of 145˚F. Pork should be cooked to an internal temperature of 160˚F and
poultry products should be cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful
bacteria has been killed. When reheating meat/poultry products, they should also be cooked to an
internal temperature of 165˚F.
* Internal Food Temperatures
Les éléments de la machine à grillades
GRP6PBWVTT
1.
Corps de l’appareil
2.
Poignée de dégagement inférieure
de plaque de cuisson
3.
Plaques de cuisson
Plaque supérieure
(Article N° 22673U)
Plaque inférieure
(Article N° 22673L)
4.
Poignée de dégagement supérieure
de plaque de cuisson
5.
Emplacement du couvercle du
réchaud à pain
6.
Cordon électrique
7.
Bac d’égouttement (N° 22674)
8.
Éponge pour gril (GFSP1)
9.
Spatule en plastique (N° 22545)
10. Bouton marche/arrêt
11. Bouton de MODE
12. Fenêtre d’affichage à DEL
13. Bouton « DOWN »
14. Bouton « UP »
1
3
8
2
4
6
4
2
5
9
7
13
11
12
10
Commandes
14
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