George Foreman GR390FP, Use And Care Manual

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SUGGESTED COOKING CHART
The cooking times and temperatures in the below chart are meant to be used
as a guideline only. Cooking time will depend upon the food thickness and
cut being used. Use a meat thermometer to test for doneness by inserting the
thermometer into the thickest portion of the meat. For reasons of personal
preference, you may choose to cook food to a higher temperature.
FOOD/GRILL
POSITION
SETTING/
COOK TIME
MINIMUM
FOOD TEMP
TIPS/COMMENTS
Burgers
(5 oz. ½ inch thick)
Tilted grill position
4–6 min. Beef 160°F
Poultry 165°F
Ground beef with an
80% lean/ 20% fat is
best for a juicy burger.
Boneless, skinless
Chicken Breast (6 oz.)
½-inch thick
Tilted grill position
5–8 min. 165°F Cut or pound chicken
to an even thickness
for more even grilling.
Hot Dogs
Level grill position
2–4 min. 150°F Place hot dogs diago-
nally across grill plates
to create grill marks.
Salmon Steaks or
Fillets
Level grill position
3–5 min. 145°F Salmon will be opaque
in color and easily
flake when done.
Lean, boneless steak
(NY Strip, Sirloin,
Tenderloin)
Tilted grill position
2–4 min.
4–6 min.
6–8 min.
Medium rare
(130–140°F)
Medium
(140–150°F)
Medium well
(155–160°F)
Based on ¾-inch
thickness. For a juicier
steak, let rest 2–3 min.
before serving.
Bacon
Tilted grill position
5–8 min. To desired
crispness
Cooking times may
vary depending on the
thickness of the bacon
slices.
Vegetables
Level grill position
3–6 min. To desired
doneness
Brush or toss with a
little oil before grilling
to keep veggies from
drying out. The oil also
helps keep seasonings
on the vegetables.