George Foreman GRP72CTTSCAN - Manuel (Page 5)

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FOOD COOKING TIME COMMENTS
MEAT
Hamburger (5 oz.)
Frozen hamburgers (5 oz.)
4 – 6 minutes
5 – 6 minutes
¾-inch thick
Cooked to medium (160ºF)
Cooked to medium (160ºF)
Flank steak (¾ lb.)
Skirt steak (½ lb.)
6 – 8 minutes
4 – 6 minutes
¾-inch thick
Cooked to medium rare (145ºF)
Cooked to medium (160ºF)
NY strip steak (shell
steak) (6 oz.)
6 – 8 minutes ¾-inch thick
Cooked to medium rare (145ºF)
Beef tenderloin (5 oz.) 4 – 6 minutes ¾-inch thick
Cooked to medium rare (145ºF)
Important: Do not leave the appliance unattended during use.
9. Light pressure can be used on the handle to press and heat food to your liking. This
feature is especially handy when preparing grilled sandwiches and grilling thick
pieces of meat and poultry.
Important: Do not exert excessive pressure when using handle to press; use only light
pressure to avoid putting extreme stress on float & lock hinge.
10. During cooking, digital display will count down your selected time. When selected
time has elapsed, the grill will give an audible signal.
11. After selected time, the food should be done. If you would prefer longer cooking,
simply follow the steps in this section beginning at step 4.
12. Using a pot holder, carefully open the grill cover.
13. Remove cooked food using plastic spatula provided.
Note: Always use heatproof plastic, nylon or wood utensils to avoid scratching nonstick
surface of grill plates. Never use metal skewers, tongs, forks or knives.
14. Press On/Off switch to turn grill off.
Caution: To avoid sparks at outlet while disconnecting plug, make sure power is off
before disconnecting plug from outlet.
Important: heating elements will continue to be ON until the On/Off switch is pressed or
the appliance is unplugged.
15. Allow the drip tray to cool before removing it from under the grill. Wash and dry the
drip tray after each use.
Caution: Do not remove grill plates while appliance is hot. Always allow them to cool
to room temperature before removing or cleaning.
SUGGESTED GRILLING ChART FOR MEATS, POULTRY, FISh AND SANDWIChES
The following are meant to be used as a guideline only. Times reflect a full grill of
food. Cooking time will depend upon thickness and cut being used. Use a cooking
thermometer as a test for doneness. If food needs longer cooking, check periodically to
avoid overcooking food.
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
Hot dogs
4 – 6 minutes
4 – 5 minutes
Cooked to 160ºF
Cooked to 168ºF
Bacon 6 – 8 minutes
Smoked pork loin chops,
boneless
4 – 6 minutes Cooked to 160ºF
Lamb chops, loin 5 – 7 minutes ¾-inch thick
Cooked to medium (160ºF)
POULTRY
Chicken breast, boneless
and skinless (8 oz.)
11 – 13 minutes Cooked to 170ºF
Chicken tenderloins (4 to
6 pieces)
4 – 6 minutes Cooked to 170ºF
Turkey tenderloin (¾ lb.) 9 – 11 minutes Cooked to 170ºF
Turkey burgers (5 oz.) 4 – 6 minutes Cooked to 170ºF
FISh
Tilapia fillets (6 oz., ea.)
5 – 7 minutes Cooked to 145ºF
Trout fillet (6 oz.) 4 – 6 minutes Cooked to 145ºF
Salmon fillet (8 oz. piece) 5 – 7 minutes Cooked to 145ºF
Salmon steak (8 oz.) 7 – 9 minutes Cooked to 145ºF
Tuna steak (6 oz.) 4 – 6 minutes Cooked to 145ºF
Shrimp 3 – 4 minutes Cooked to 145ºF
SANDWIChES
Grilled cheese
2 – 3 minutes Cook until cheese is melted and
sandwich is golden
Grilled cheese with toma-
to tuna, ham or bacon
3 – 4 minutes Cook until cheese is melted and
sandwich is golden
Quesadillas 2 – 3 minutes Cook until cheese is melted and
tortilla is lightly browned