George Foreman GF64G - Manual (Page 5)

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SUGGESTED GRILLING ChART
Use these suggested cooking times purely as a guide. They’re for fresh or fully defrosted
food. When cooking frozen foods, add  –  minutes for seafood, and  – 6 minutes for
meat and poultry, depending on the thickness and density of the food. Cooking time
will depend upon thickness and cut being used. Check food is cooked through before
serving. If in doubt, cook it a bit more. Cook meat, poultry, and any derivatives (mince,
burgers, etc.) till the juices run clear. Use a cooking thermometer as a test for doneness.
If the food needs longer cooking, check periodically to avoid overcooking the food. Cook
fish until the flesh is opaque throughout. When cooking prepackaged foods, follow any
guidelines on the package or label.
Please note: To be sure your food is fully cooked the USDA recommends the following
guidelines. Use a kitchen timer. Using a meat thermometer cook test for doneness by
inserting the meat thermometer into the center of the food being cooked and make sure
the thermometer is not touching the bone or grill plates.
FOOD TO BE COOKED MEDIUM WELL DONE OR
FULLY COOKED
Chicken Breast 70ºF 77ºC
Chicken Thigh 80ºF 8ºC
Beef / Lamb/Veal 60ºF 7ºC 70ºF 77ºC
Pork 60ºF 7ºC
Reheated cooked meats and
poultry
6ºF 7°C
When cooking the following items, we recommend setting your grill to MED:
Rare
145°F (63°C)
Medium
160°F (71°C)
Well
170°F (77°C)
Salmon Filet, ” thick, 8 oz each, () 7 min 8 min
Salmon Steak, ” thick, 0 oz each 8 min 9 min
Sword Fish, ” thick, 6 oz each 8 min 9 min
Tuna Steak, ” thick, 6 oz each 6 min 8 min
White Fish, ½” thick, 6 oz each  min 6 min
Turkey Burger, ¾” thick,  oz each 8 min
Turkey Burger, ¾” thick, 8 oz each  min
Sea Scallops, ” thick,  oz each ½ min ½ min
Shrimp, split shell, med size, ½ lb.  min
Center Cut Pork Chops, ½” thick,
6 oz each
0 min  min
Center Cut Pork Loin, ” thick,
8 oz each
 min  min
Rare
145°F (63°C)
Medium
160°F (71°C)
Well
170°F (77°C)
Frozen Hamburger, /” thick,  oz
each
 min  min
Frozen Hamburger, ” thick, 8 oz each  min 8 min
Chicken Breast (boneless/skinless)
½” thick, 6 – 8 oz each
9 min
Frozen Chicken Breast
(boneless/skinless)
½” thick, 6 – 8 oz each
 min
Chicken Breast, bone-in, up to ½”
thick,
6 – 8 oz each
 min
Link Sausage  min 7 min
Sliced Sausage, ½” thick 6 min 7 min
When cooking the following items, we recommend setting your grill to MAX:
Rare
145°F (63°C)
Medium
160°F (71°C)
Well
170°F (77°C)
Hamburger, ¾” thick,  oz each 6 min 7min
Hamburger, ¾” thick, 8 oz each 0 min  min
Fajita Beef, ½” thick slices ½ min  min ½ min
T-Bone Steak, ¾” thick,  oz each  min  min 6 min
Frozen T-Bone, ¾” thick,  oz each 6 min 7 min 8 min
NY/KC Strip Steak, ¾” thick, 8 oz each,
()
 min ½ min 7 min
Frozen NY/KC Strip Steak, ” thick,
8 oz each
0 min ½ min  min
Ribeye Steak, ¾” thick, 8 oz each, ()  min ½ min ½ min
Frozen Ribeye Steak, ” thick, 0 oz
each
0½ min ½ min ½ min
Onions and Peppers (brush with olive
oil)
8½ min  min
Hot Dogs 6 min
Bratwurst 0 min