George Foreman GRP1001, Use And Care Manual

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5
USING ADJUSTABLE COOKING HEIGHT
This grill has a unique hinge that allows the grill cover to adjust to the thickness
of food. For even browning and cooking, when grilling more than one sandwich or
piece of meat, it is important that the thickness of each be about the same.
COOKING GUIDE
**
The following chart is meant to be used as a guideline only. Cooking time will depend
on the thickness of the food. To be sure your food is cooked, USDA recommends
using a meat thermometer to test for doneness. Insert the meat thermometer into the
thickest part of the meat until the temperature stabilizes.
Food Grill
Temperature
Cook Time ** Food Temp Comments
Lean steak
(NY strip,
top sirloin
MAX
Rare 2-3 min.
Med. Rare 3-4 min.
Medium 4-5 min.
Well Done 6+ min.
130
°
-135
°
F
140
°
-145
°
F
150
°
-155
°
F
160
°
F-165
°
F
Based on a 6 oz.
boneless steak
¾
–1 inch thick
Fresh,
ground
beef patty
MED-MAX 4-6 min. Min of 165
°
F
Based on a 4 oz.
patty 3-inches in
diameter,
¾
inch
thick
Boneless
pork chop
MED-MAX 4-5 min. Min of 145
°
F
Based on a 6 oz.
boneless chop,
¾ -1 inch thick
Boneless,
skinless
chicken
breast
MED-MAX 6-8 min. Min of 170
°
F
Based on a 6 oz.
Breast, pounded
to even thickness
~1 inch thick
Shrimp MAX
2-4 min. or until
pink
Min of 145
°
F
Raw, large, 16-20
count
Salmon
fillet
MAX 6-8 min. Min of 145
°
F
Based on 5 oz.
fillet ¾ inch at
thickest part
Thin fish
fillets
MED 3-4 min. Min of 145
°
F
Pan fish, tilapia,
sole, etc.