George Foreman GGR200RDDS - Manual (Page 4)

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Grounded 3-Conductor Plug
This appliance is equipped with a grounded-type 3-wire cord
(3-prong plug) the plug will only fit into an electrical outlet made for a
3-prong plug. This is a safety feature. If the plug should fail to fit the outlet,
contact an electrician to replace the obsolete outlet. Do not attempt to
defeat this safety feature.
Short Cord Instructions
A short power supply cord is to be provided to reduce the risk resulting
from becoming entangled in or tripping over a longer cord. An extension
cords is available and may be used if care is exercised in their use. If an
extension cord is used, the marked electrical rating of the extension cord
should be at least as great as the electrical rating of the appliance. If the
appliance is of the grounded type, the extension cord should be a ground-
ing 3-wire cord. The extension cord should be arranged so that it will not
drape over the countertop or tabletop where it can be pulled on by children
or tripped over unintentionally. Outdoor extension cords should be used
with outdoor use products and are surface marked with suffix letters”W-A”
and with a tag stating” Suitable for Use with Outdoor Appliance.” The con-
nection to an extension cord should be kept dry and off the ground. Store
products indoors when not in use- out of the reach of children. Do not
clean this product with a water spray or the like.
Electric Power
Do not overload the electrical circuit with other appliances. Operate this
appliance on a separate electrical circuit.
.
Suggested 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 meat does need more
time to cook, simply place the meat back on the grill for 5 minutes incre-
ments and check periodically so you don’t over cook.
Grill Chart
1. Preheat INDOOR/OUTDOOR BARBEQUE GRILL
2. Grill food according to the recommended time or until desired
doneness. Turn halfway through cooking time, or more often if necessary.
3. Boneless cuts of meat will grill more evenly and not scratch the
non-stick surface
4. Leave the lid on during cooking to decrease cooking time and keep food
moist and juicy.
5. Let thick cuts of meat rest 5 minutes before serving.
Food Temperature Time
Chicken Breast halves 4 15-25 minutes
Fish steak 1 inch thick 4 15-25 minutes
Hamburgers (4 oz each) 4 5-10 minutes
Pork chops, 1 inch thick 4 15-30 minutes
Sausage, fresh (do not preheat) 3 10-15 minutes
Steak, 1 inch thick 5 5-15 minutes
Shrimp, 26 to 30 count 4 4-5 minutes
Food Amount Temperature Time
Beef pot roast 2-3 lbs. 4 2-3 hours
Whole chicken fryer 3-4 lbs 5 1-1.5 hours
Fresh ham 5-7 lbs. 5 1.5-2.5 hours
Pork Roast 2-4 lbs. 4 1.25-2.25 hours
Baking Potato wrapped in foil 1-6 4 1-1.5 hours
Roasting / Baking Chart
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.
NOTE: The United States Department of Agriculture recommends that meat and poultry be
cooked to the following internal temperatures to be sure any harmful bacteria has been
killed. Ground turkey and chicken should be cooked to an internal temperature of 165˚F
and ground beef, veal lamb and pork be cooked to an internal temperature of 160˚F.
Chicken and turkey should be cooked to an internal temperature of170˚F for white meat
and 180˚F for dark meat. Goose and duck should be cooked to an internal temperature
of180˚F. Fresh beef, veal and lamb, ect. should be cooked to an internal temperature of
145˚F. Fresh pork should be cooked to an internal temperature of at least 160˚F. When
re-heating meat and poultry products, they should also be cooked to an internal
temperature of 165˚F.
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