George Foreman GR82 - Manual (Page 17)

17
Cooking Chart
The following times are meant to be used as guidelines only. Times will vary
due to the cut or thickness 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 over cook.
FOOD &
QUANTITY
Poultry
Chicken, Whole (1)
Chicken, Whole (2)
Boneless Skinless
Chicken Breast (4)
Chicken Wings
Chicken Kabob
Rock Cornish
Game Hens (3)
Duck, Whole (2)
Turkey Burgers (4)
Turkey, Whole
Turkey Breast,
bone-in
BEEF
Rib Roast
Rib Eye Roast,
trimmed and tied
Top Round Rolled
Roast
Top Sirloin
Steak (1)
Rib Eye Steak (4)
KC/NY Strip
Steak (4)
COOKING
METHOD
Rotisserie Bar
Assembly
Rotisserie Bar
Assembly
Adjustable Flat
Basket
Adjustable Flat
Basket
Skewers
Rotisserie Bar
Assembly
Rotisserie Bar
Assembly
Adjustable Flat
Basket
Rotisserie Bar
Assembly
Rotisserie Bar
Assembly
Rotisserie Bar
Assembly
Rotisserie Bar
Assembly
Rotisserie Bar
Assembly
Rotisserie Bar
Assembly
Adjustable Flat
Basket
Adjustable Flat
Basket
WEIGHT/
SIZE
3
¹ ₂ lbs.
3
¹ ₂ lbs.
each
7 oz.
each
2
¹ ₄ lb.
1" pieces
1-1
¹ ₄ lb.
each
3-4 lbs.
4 oz.
each
13 lbs.
8 lbs.
8 lbs.
7 lbs.
4 lbs.
³ ₄" thick
8 oz.
each
1" thick
4 oz.
each
³ ₄" thick
4 oz.
each
COOKING
TIME
1-1¹ ₂ hrs.
1
³ ₄ - 2 hrs.
25-35 min.
35-45 min.
25-35 min.
1-1
¹ ₄ hrs.
1-1
¹ ₄ hrs.
25-30 min.
2³ ⁴-3 hrs.
2¹ ⁴-2³⁴ hrs.
2¹ ₂-2³ ⁴ hrs.
2³ ⁴-3 hrs.
2¹ ⁴-2³⁴ hrs.
2³ ⁴-3 hrs.
2 - 2¹⁄⁴ hrs.
2¹⁄⁴-2¹₂ hrs.
23 - 27 min.
33 - 37 min.
38 - 42 min.
23 - 27 min.
26 - 30 min.
33 - 37 min.
14 - 18 min.
22 - 26 min.
28 - 32 min.
INTERNAL
TEMPERATURE
180º F
180º F
170º F
180º F
170º F
180º F
180º F
160º F
180º F
170º F
145º F med/rare
160º F medium
145º F med/rare
160º F medium
145º F med/rare
160º F medium
145º F med/rare
160º F medium
170º F well done
145º F med/rare
160º F medium
170º F well done
145º F med/rare
160º F medium
170º F well done