George Foreman Evolve GRP4EP, Инструкция по использованию и уходу, Страница: 10 / 32

10
GRILLING CHART
The following are meant to be used as a guideline only. Times reflect full grill
of food. Cooking time will depend upon thickness and cut being used. Use
cooking thermometer as test for doneness. If food needs longer cooking, check
periodically to avoid overcooking food.
FOOD COOKING TIME COMMENTS
MEAT
Hamburger (5 oz.) 4 – 6 minutes ¾-inch thick
Cooked to medium (160ºF)
Frozen hamburgers (5 oz.) 5 – 6 minutes ¾-inch thick
Cooked to medium (160ºF)
Mini-burgers / sliders 4 minutes ½-inch thick
(2 oz.) Cooked to 145°F
Flank steak (¾ lb.) 6 – 8 minutes ¾-inch thick
Cooked to medium rare
(145ºF)
Skirt steak (½ lb.) 4 – 6 minutes ¾-inch thick
Cooked to medium (160ºF)
NY strip steak 6 – 8 minutes ¾-inch thick
(shell steak) (6 oz.) Cooked to medium rare
(145ºF)
Beef tenderloin (5 oz.) 4 – 6 minutes ¾-inch thick
Cooked to medium rare
(145ºF)
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 4 – 6 minutes Cooked to 160ºF
Hot dogs 4 – 5 minutes Cooked to 168ºF
Bacon 6 – 8 minutes Cook until just crisp