Cooking Time - George Foreman GRP4842 Use And Care Manual

drip tray after each use.
Note: Be sure liquid in drip tray has cooled.
Caution: Do not remove grill plates while grill is hot. Always allow them to cool
to room temperature before removing or cleaning.
SEARING GUIDELINES CHART
FOOD
Boneless Steak
(¾-1-inch thick) (5 oz.)
Boneless Chicken Breast (5 oz.)
Salmon Fillet (5 oz.)
Fresh Hamburger (5 oz.)
¾-inch thick
Please note: To be sure your food is fully cooked the USDA recommends the
following guidelines: Use a meat thermometer to 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.

COOKING TIME

(after searing)
Med Rare - Sear + 1 min.
Med - Sear + 2 min.
Med well - Sear + 3 min.
Sear + 3 – 4 minutes
Sear + 2 – 4 minutes
Sear + 2 – 3 minutes
8
RECOMMENDED FINISHED
INTERNAL TEMPERATURE
140ºF
150ºF
160ºF
170ºF at thickest point
140-150°F. Note: Salmon
will continue cooking after
it is removed from grill
160ºF