George Foreman SmartTemp Grill, Инструкции и гарантия, Страница: 9 / 16

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COOKING TIMES AND FOOD SAFETY
The following times should be used purely as a guide. They are for fresh or fully
defrosted food.
Food Time
(mins)
Probe
Temp. Grill
Temp.
Notes
MEAT
Steak: rare - 51ºC 220ºC
Steak: medium rare - 57ºC 220ºC
Steak: medium - 63ºC 220ºC
Steak: medium well - 69ºC 220ºC
Steak: well done - 72ºC 220ºC
Venison: rare 57ºC 220ºC
Venison: medium rare 63ºC 220ºC
Veal - - - Use the same settings as for steak
Pork chops/steaks - 75ºC 220ºC
Lamb leg steak: medium - 69ºC 220ºC
Lamb leg steak: well
done
- 78ºC 220ºC
Lamb chop: medium - 63ºC 220ºC
Lamb chop: well done - 78ºC 220ºC
Duck breast: medium - 66ºC 220ºC
Duck breast: well done - 72ºC 220ºC
Chicken breast - 75ºC 220ºC
Sausages - 75ºC 220ºC
Insert probe lengthways down the centre of the
sausage
Burgers - 75ºC 220ºC
Bacon 3-5 - 220ºC