George Foreman 28310-56, Manual

Page: 6 / 92

6
COOKING TIMES AND FOOD SAFETY
• Use these times purely as a guide.
• When cooking frozen foods, add 2-3 minutes for seafood and 3-6 minutes for meat and poultry,
depending on the thickness and density of the food.
• 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.
• Cook fish till the flesh is opaque throughout.
• When cooking pre-packed foods, follow any guidelines on the package or label.
MEAT NOTES TIME (MIN)
Steak
For best results, cook steaks when they are at room
temperature.
Rest for 3-6 mins after cooking.
Medium rare 2
Medium 3
Well done 5 +
Chicken breast Cook until juices run clear. 8-10
Lamb chops
Medium 4-6
Well done 8
Pork chops Cook until juices run clear. Approx. 1-2 cm thick. 5-8
Sausages Turn occasionally 6-10
Burgers Turn occasionally 6-10
Bacon 3-5
FISH
Salmon 3-5
Prawns 1-2
Flat fish Plaice, Sole, etc. 2-6
Round fish Haddock, Cod, etc. 3-8
Tuna / swordfish 5-10
VEGETABLES
Peppers 4-6
Aubergine Sliced 6-8
Asparagus 3-4
Carrots Sliced 5-7
Courgette Sliced 1-3
Tomatoes Halved 2-3
Onions Cut into wedges 5-6
Mushrooms Whole, flat mushrooms 3-6
Corn on the cob 4-6
OTHER
Haloumi 2-4
RECYCLING
W
To avoid environmental and health problems due to hazardous substances, appliances
and rechargeable and non-rechargeable batteries marked with one of these symbols
must not be disposed of with unsorted municipal waste. Always dispose of electrical
and electronic products and, where applicable, rechargeable and non-rechargeable
batteries, at an appropriate official recycling/collection point.