Suggested cooking chart – George Foreman GR38SIL User Manual

Page 7

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7

Suggested Cooking Chart

The following times are meant to be used as guidelines only. Times will vary due to the cut or thick-
ness of the meat being cooked. To be sure that the food is truly done, use a cooking thermometer. If
the food does need more time to cook, reset the timer and check periodically so you do not overcook.

When cooking the following items, we recommend setting your Grilling Machine to LOW (L):

Rare 145°F*

Medium 160°F*

Well 170°F*

Salmon Filet, 1" thick, 4 oz each

6 min.

7 min.

Salmon Steak, 1" thick, 10 oz each

8 min.

9 min.

Sword Fish, 1" thick, 6 oz each

8 min.

9 min.

Tuna Steak, 1" thick, 6 oz each

7 min.

9 min.

White Fish, 1/2" thick, 6 oz each

5 min.

6 min.

Turkey Burger, 3/4" thick, 4 oz each

8 min.

Turkey Burger, 3/4" thick, 8 oz each

12 min.

Frozen Turkey Burgers, 1" thick, 4 oz each

12 min.

Frozen Turkey Burgers, 1" thick, 8 oz each

15 min.

Sea Scallops, 1" thick, 1 oz each

3

1

/

2

min.

4

1

/

2

min.

Shrimp, Split Shell, med. size, 1/2 lb.

4 min.

When cooking the following items, we recommend setting your Grilling Machine to MED (M):

Center Cut Pork Chops, 1/2" thick, 6 oz each

10 min.

11 min.

Pork Tenderloin, 1/2" thick, 2 oz each

5 min.

6 min.

Hamburger, 3/4" thick, 4 oz each

8 min.

9 min.

Hamburger, 3/4" thick, 8 oz each

9 min.

10 min.

Frozen Hamburger, 3/4" thick, 4 oz each

12 min.

13 min.

Frozen Hamburger, 1" thick, 8 oz each

15 min.

16 min.

Chicken Breast (boneless/skinless)1

1

/

2

" thick, 6-8 oz each

9 min.

Frozen Chicken Breast (boneless/skinless)

13 min.

1

1

/

2

" thick, 6-8 oz each

Chicken Breast bone-in (up to 2

1

/

2

" thick)

23 min.

Link Sausage

5 min.

7 min.

Sliced Sausage (1/2" thick)

6 min.

7 min.

When cooking the following items, we recommend setting your Grilling Machine to HIGH (H):

Fajita Beef (

1

/

2

" thick slices)

1

1

/

2

min.

2 min.

2

1

/

2

min.

T-Bone Steak, 3/4" thick, 12 oz each

4 min.

5 min.

6 min.

Frozen T-Bone, 3/4" thick, 12 oz each

6 min.

7 min.

8 min.

NY/KC Strip Steak, 1" thick, 8 oz each

5 min.

6 min.

7 min.

Frozen NY/KC Strip Steak, 1" thick, 8 oz each

10 min.

11

1

/

2

min.

13 min.

Ribeye Steak, 1" thick, 12 oz each

6 min.

7

1

/

2

min.

9 min.

Frozen Ribeye Steak, 1" thick, 10 oz each

10

1

/

2

min.

11

1

/

2

min.

12

1

/

2

min.

Onions and Peppers (brush with olive oil)

8

1

/

2

min.

15 min.

PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to
an internal temperature of 145°F. Pork should be cooked to an internal temperature of 160°F and
poultry products should be cooked to an internal temperature of 170°F - 180°F to be sure any harm-
ful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to
an internal temperature of 165°F.

* Internal Food Temperatures

GR38WHT_ENG_IB_22-5-02 22/5/02 13:29 Page 7

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