5
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
SETTING
(preheat)
TIME
(minutes)
NOTES
Bratwursts (brats)
High
25-30 minutes This is the cook time for raw
brats. If you first boil the
brats in water (or beer) for 12
minutes, you can reduce the
grill time to 5-10 minutes.
Hamburgers (4 oz)-
cooked to 140F
High
6-12 minutes
Time varies due to thickness
of the hamburger and your
preferred level of doneness.
Steaks (12 oz)
High
8-15 minutes
Time varies due to the
thickness of the steak and your
preferred level of doneness.
Salmon (6 oz)
High
13-20 minutes Time varies due to the
thickness of the salmon.
Pork Chops (8 oz):
Thick cut ribeye
High
10-25 minutes Time varies due to the
thickness of the pork chop.
Chicken breast
(6oz)
High
15-25 minutes Time varies due to the
thickness of the chicken
breast.
Vegetables
(zucchini, yellow
squash, red onions,
and bell peppers)
Medium or
High
6-12 minutes
Time varies due to thickness of
the vegetable slices.
Warming
hamburger or
hotdog buns
Low or
Medium
4-6 minutes
Open and flatten buns. Turn
to warm both sides halfway
through the time.
The GFS0090SB and GFS0172SB grills produce up to 80% less smoke than the
George Foreman indoor/outdoor grill (GFO201) when grilling 1/4 lb. beef burgers
(20% fat, 80% lean) with clean grill plates and drip trays.
