George Foreman GR80 - Manual (Page 23)

Cooking Chart
The following times are meant to be used as guidelines only. Times
will vary due to the thickness of the meat being cooked. To be
sure that a meat is truly done, use a meat thermometer. If the food
does need more time to cook, reset the timer in 5-10 minute incre-
ments and check periodically so you do not over cook.
Food Amount Cook Suggested Internal
Temp. ˚F Cook Time Temp.
POULTRY
Chicken,
3-4 lbs. 350 1 hr. 10 min. to 175-180
whole 1 hr. 45 min.
Chicken, 1" pieces 425 10-15 min. 175
kebab
Chicken breast,
boneless
4 oz. 425 10-15 mn. 175
Rock Cornish
Game hen,
1-1-1/4 lbs. 400 20-25 min. 160-165
whole
Duck, whole
3-4-1/2 lbs. 400 1 hr. 20 min. 175-180
Turkey, whole* up to 16 lbs. 350 up to 4-1/2 hrs. 180
Turkey, breast
with carcass
4-5 lbs. 350 1 hr. 20-25 min. 170
BEEF
Roast, trimmed
and tied
3-4 lbs. 350
Rare:
45 min. 140
Medium: 1 hr. 160
Well-done: 1 hr. 15 min. 170
Sirloin Steak 3/4" thick 450
Rare:
15 min. 140
Medium: 20-25 mn. 160
Well-done: 30-35 min. 170
* See instructions listed on poultry for cooking times per pound as they may differ
from those listed here.
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