George Foreman GR100VC, Use And Care Book Manual

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7 6
10. Allow liquid in drip tray to cool before removing it from under grill. Wash and dry drip tray
after each use.
Note:
Be sure the liquid in drip tray has cooled before attempting to move it.
SUGGeSTed GRIll SeTTINGS
MIN:
Use to reheat fully cooked foods
MIN – Mid: Sandwiches and wraps
Mid: Fish
Mid – MAX: Fish, poultry, fruits and vegetables
MAX: Meat
SUGGeSTed GRIllING ChART
The following are meant to be used as a guideline only. The times reflect a full grill of food.
Cooking times will depend upon thickness and cut being used. Use a cooking thermometer as
a test for doneness. If the food needs longer cooking, check periodically to avoid overcooking
the food
Food CooKING TIMe SeTTING CoMMeNTS
MeAT
Hamburger (5 oz.) 4 – 6 minutes MAX ¾-inch thick
Cooked to medium 160ºF
(71ºC)
Frozen Hamburgers (5 oz.) 5 – 6 minutes MAX Cooked to medium 160ºF
(71ºC)
Flank steak (¾ lb.) 6 – 8 minutes MAX ¾-inch thick
Cooked to medium rare 145ºF
(63°C)
Skirt steak (½ lb.) 4 – 6 minutes MAX Cooked to medium 160ºF
(71ºC)
NY Strip Steak (Shell Steak)
6 oz.
6 – 8 minutes MAX ¾-inch thick
Cooked to medium rare 145ºF
(63ºC)
Beef Tenderloin (5 oz.) 4 - 6 minutes MAX ¾-inch thick
Cooked to medium rare 145ºF
(63ºC)
Beef Kabobs 5 – 7 minutes MAX Cooked to medium 160ºF
(71ºC)
Pork loin chops, boneless 4 – 6 minutes Mid-MAX ¾-inch thick
Cooked to 160ºF (71ºC)
Pork loin chops, bone in 4 – 6 minutes Mid-MAX ½ -inch thick
Cooked to 160ºF (71ºC)
Sausage, link or patty 4 - 6 minutes Mid-MAX Cooked to 160ºF / 71ºC
Hot dogs 4 – 5 minutes Mid-MAX Cooked to 168ºF (76ºC)
Bacon 6 – 8 minutes Mid-MAX Cooked until just crisp
Food CooKING TIMe SeTTING CoMMeNTS
Smoked pork loin chops,
boneless
4 – 6 minutes Mid-MAX Cooked to 160ºF (71ºC)
Lamb chops, loin 5 – 7 minutes MAX ¾-inch thick
Cooked to medium 160ºF
(71ºC)
PoUlTRY
Chicken breast, boneless
and skinless (8 oz.)
11 – 13 minutes Mid-MAX Cooked to 170º F (77ºC)
Chicken tenderloins (4 to 6
pieces)
4 – 6 minutes Mid-MAX Cooked to 170ºF (77ºC)
Turkey tenderloin (¾ lb.) 9 – 11 minutes Mid-MAX Cooked to 170ºF (77ºC)
Turkey burgers (5 oz.) 4 – 6 minutes Mid-MAX Cooked to 170ºF (77ºC)
FISh
Tilapia fillets (6 oz., ea.) 5 – 7 minutes Mid Cooked to 145ºF (63ºC)
Trout fillet (6 oz.) 4 – 6 minutes Mid Cooked to 145ºF (63ºC)
Salmon fillet (8 oz. piece) 5 – 7 minutes Mid Cooked to 145ºF (63ºC)
Salmon steak (6 – 8 oz.) 7 – 9 minutes Mid-MAX Cooked to 145ºF (63ºC)
Tuna steak (6 oz.) 4 – 6 minutes Mid-MAX Cooked to 145ºF (63ºC)
Shrimp 3 – 4 minutes Mid-MAX Cooked to 145ºF (63ºC)
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 MedIUM Well doNe oR
FUllY CooKed
Chicken Breast 170ºF 77ºC
Chicken Thigh 180ºF 82ºC
Beef / Lamb/Veal 160ºF 71ºC 170ºF 77ºC
Pork 160ºF 71ºC
Reheated cooked meats and poultry 165ºF 74ºC