George Foreman GR0036W - Manual (Page 5)

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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 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 82ºC
Beef / Lamb/Veal 60ºF 7ºC 70ºF 77ºC
Pork 60ºF 7ºC
Reheated cooked meats and
poultry
65ºF 74°C
GRILLING FRUITS AND vEGETABLES
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 of food. Use a fork inserted into
the center of the food to test for doneness. (Be careful not to touch the grilling
plate.) If the food needs longer cooking, check periodically to avoid overcooking
the food.
FOOD GRILLING TIME
Asparagus spears 4 – 6 minutes
Bell peppers, assorted colors cut into
½-inch rings
5 – 7 minutes
Mushrooms , thickly sliced 4 – 5 minutes
Onion slices, ½-inch 5 – 7 minutes
Potato slices, ½-inch 5 – 8 minutes
Portabella mushrooms, 3-inch diameter 4 – 6 minutes
Zucchini slices, ½-inch 3 – 4 minutes
Fresh pineapple slices, ½-inch 2 – 4 minutes
FOOD COOKING TIME COMMENTS
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