George Foreman GGR50B - Manual (Page 9)

8
Roasting/Baking Chart
1. Preheat INDOOR/OUTDOOR BARBEQUE GRILL.
2. Place meat or poultry in a baking container, cover baking container with
aluminum foil or glass lid. Using oven mitts, carefully place baking
container on Grill, cover Grill with Lid to keep in moisture.
3. A cooking bag may be used inside a baking container. Follow
manufacturers instructions. Food wrapped in aluminum foil may be placed
directly on Grill.
PLEASE NOTE: The USDA recommends that meats such as beef, pork, lamb,
etc. 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 harmful bacteria, Listeria and Ecoli, has been killed. When reheating
meat/poultry products, they should also be cooked to an internal temperature
of 165°F.
Food Amount Temperature Time Internal Temperature
beef roast 2-4 lbs 5 1-1/2 to 2-1/2 hrs medium to well 160°-170°F/71°-77°C
chicken,
whole fryer
2-1/2 to 4 lbs 5 1-1/4 to 2 hrs well 180°F/82°C
fresh ham 5-7 lbs 5 1-1/2 to 2-1/2 hrs well 180°F/82°C
pork roast 2-4 lbs 5 1-1/2 to 3 hrs medium to well 160°-170°F/71°-77°C
baked potato,
wrap in foil 1-10 5 1-1/4 to 1-1/2 hrs until done