George Foreman GR0060W - Manual (Page 4)

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8. Remove cooked food using plastic spatula provided.
Note: Always use silicone, heatproof plastic or wood utensils to avoid scratching nonstick
surface of grill plates. Never use metal spatulas, skewers, tongs, forks or knives.
9. When finished cooking, turn the On/Off (I/O) switch OFF (O) and unplug the appliance.
Important: heat will continue to be ON until the appliance is unplugged.
0. Allow liquid in drip tray to cool before removing it from under grill. Wash and dry drip
tray after each use.
SUGGESTED GRILLING ChART
The following are meant to be used as a guideline only. The times reflect a full grill of food.
Cooking time will depend upon thickness and cut being used. Use a cooking thermometer
as a test for doneness. If the food needs longer cooking, check periodically to avoid
overcooking the food.
FOOD COOKING TIME COMMENTS
MEAT
Fresh hamburger (5 oz.)
4 – 6 minutes ¾-inch thick
Cooked to medium (60ºF)
Frozen hamburger (5 oz.) 5 – 6 minutes ¾-inch thick
Cooked to medium (60ºF)
Flank steak (¾ lb.) 6 – 8 minutes ¾-inch thick
Cooked to medium rare
(45ºF)
Skirt steak (½ lb.) 4 – 6 minutes ¾-inch thick
Cooked to medium (60°F)
NY strip steak (shell steak)
(6 oz.)
6 – 8 minutes ¾-inch thick
Cooked to medium rare
(45ºF)
Beef tenderloin (5 oz.) 4 – 6 minutes ¾-inch thick
Cooked to medium rare
(45ºF)
Beef kabobs 5 – 7 minutes Cooked to medium (60ºF)
Pork loin chops, boneless 4 – 6 minutes ¾-inch thick
Cooked to 60ºF
Pork loin chops, bone in 4 – 6 minutes ½ -inch thick
Cooked to 60ºF
Sausage, link or patty 4 – 6 minutes Cooked to 60°F
Hot dogs 4 – 5 minutes Cooked to 68°F
Bacon 6 – 8 minutes Cooked until just crips
FOOD COOKING TIME COMMENTS
Smoked pork loin chops,
boneless
4 – 6 minutes Cooked to 60ºF
Lamb chops, loin 5 – 7 minutes ¾-inch thick
Cooked to medium (60ºF)
POULTRY
Chicken breast, boneless
and skinless (8 oz.)
 – 3 minutes Cooked to 70ºF
Chicken tenderloins 4 to 6
pieces
4 – 6 minutes Cooked to 70ºF
Turkey tenderloin (½ lb.) 9 –  minutes Cooked to 70ºF
Turkey burgers (5 oz.) 4 – 6 minutes Cooked to 70ºF
FISh
Tilapia fillets (6 oz., ea.)
5 – 7 minutes Cooked to 45ºF
Trout fillet 6 oz. 4 – 6 minutes Cooked to 45ºF
Salmon fillet (8 oz. piece) 5 – 7 minutes Cooked to 45ºF
Salmon steak (6 – 8 oz.) 7 – 9 minutes Cooked to 45ºF
Tuna steak (6 oz.) 4 – 6 minutes Cooked to 45ºF
Shrimp 3 – 4 minutes Cooked to 45ºF
Please note: To be sure your food is fully cooked the USDA recommends the following
guidelines. Use a kitchen timer. Using a meat thermometer, test for doneness by inserting
the thermometer into the center of the food being cooked; 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 82ºC
Beef / Lamb / Veal 60ºF 7ºC 70ºF 77ºC
Pork 60ºF 7ºC
Reheated cooked meats and
poultry
65ºF 74°C