George Foreman GR82 - Manual (Page 18)

18
Cooking Chart (Cont.)
FOOD &
QUANTITY
BEEF
KC/NY Strip
Steak (4)
T-bone Steak (2)
Hamburgers (4)
PORK
Pork Loin Center
Roast, trimmed and
tied
Boneless Pork
Chops (2)
Boneless Pork
Chops (4)
Baby Back Ribs
(par-boil for 15 min.)
Tenderloin
LAMB
Leg, semi-
boneless
Kabobs
SEAFOOD
Swordfish
Steak (4)
Salmon Steak
(4)
Whitefish Fillet
(4)
Jumbo Shrimp,
split shell
MISCELLANEOUS
Hot Dogs (24)
Italian Sausage (12)
Smoked Bratwurst,
cured & cooked (12)
Vegetables
(Zucchini, Bell
Peppers, mush-
rooms)
COOKING
METHOD
Adjustable Flat
Basket
Adjustable Flat
Basket
Adjustable Flat
Basket
Rotisserie Bar
Assembly
Adjustable Flat
Basket
Adjustable Flat
Basket
Skewers
Adjustable Flat
Basket
Rotisserie Bar
Assembly
Skewers
Adjustable Flat
Basket
Adjustable Flat
Basket
Adjustable Flat
Basket
Air Bake
Round Basket
Skewers
Skewers
Skewers
Air Bake
Round Basket
WEIGHT/
SIZE
1
¹ ₄" thick
4 oz.
each
¹ ₂" thick
8 oz.
each
4 oz. each
1" thick
4 lbs.
1" thick
6 oz. each
¹ ₂" thick
4 oz. each
2 slabs
1
¹ ₂-2 lbs.
7 lbs.
1" pieces
1" thick
6 oz. each
1" thick
6 oz. each
¹ ₂" thick
6 oz. each
1 lb.
3 lbs.
4 oz. each
2
¹ ₂ lbs.
2 oz. each
1" cubes
8 cups
total
COOKING
TIME
15-19 min.
25-29 min.
35-39 min.
14-18 min.
19-23 min.
24-28 min.
25-30 min..
2
¹ ₄-2³ ₄ hrs.
2
¹ ₂-3 hrs.
33-37 min.
43-47 min.
18-22 min.
28-32 min.
45-60 min.
1-1
¹⁄₄ hrs.
2
¹ ₂ hrs.
25-35 min.
23-27 min.
23-27 min.
25-29 min.
30-33 min.
18-22 min.
30-40 min.
10-15 min.
45-60 min.
INTERNAL
TEMPERATURE
145º F med/rare
160º F medium
170º F well done
145º F med/rare
160º F medium
170º F well done
160º F medium
160º F medium
170º F well done
160º F medium
170º F well done
160º F medium
170º F well done
160º F medium
160º F medium
160º F medium
170º F
Cook until flaky
Cook until flaky
Cook until flaky
Cook until opaque
165º F
165º F
165º F
Cook until tender