Grilling Chart; Cooking Time - George Foreman GRP6E Use And Care Book Manual

GRILLING CHART

The following are meant to be used as a guideline only. Times reflect full grill
of food. Cooking time will depend upon thickness and cut being used. Use
cooking thermometer as test for doneness. If food needs longer cooking, check
periodically to avoid overcooking food.
FOOD
MEAT
Hamburger (5 oz.)
Frozen hamburgers (5 oz.)
Mini-burgers / sliders
(2 oz.)
Flank steak (¾ lb.)
Skirt steak (½ lb.)
NY strip steak
(shell steak) (6 oz.)
Beef tenderloin (5 oz.)
Beef kabobs
Pork loin chops, boneless
Pork loin chops, bone in
Sausage, link or patty
Hot dogs
Bacon
10

COOKING TIME

4 – 6 minutes
5 – 6 minutes
4 minutes
6 – 8 minutes
4 – 6 minutes
6 – 8 minutes
4 – 6 minutes
5 – 7 minutes
4 – 6 minutes
4 – 6 minutes
4 – 6 minutes
4 – 5 minutes
6 – 8 minutes
COMMENTS
¾-inch thick
Cooked to medium (160ºF)
¾-inch thick
Cooked to medium (160ºF)
½-inch thick
Cooked to 145°F
¾-inch thick
Cooked to medium rare
(145ºF)
¾-inch thick
Cooked to medium (160ºF)
¾-inch thick
Cooked to medium rare
(145ºF)
¾-inch thick
Cooked to medium rare
(145ºF)
Cooked to medium (160ºF)
¾-inch thick
Cooked to 160ºF
½ -inch thick
Cooked to 160ºF
Cooked to 160ºF
Cooked to 168ºF
Cook until just crisp