George Foreman GRP6E Use And Care Book Manual page 11

FOOD
Smoked pork loin chops,
boneless
Lamb chops, loin
POULTRY
Chicken breast,
boneless and skinless (8 oz.)
Chicken tenderloins
(4 to 6 pieces)
Turkey tenderloin (¾ lb.)
Turkey burgers (5 oz.)
FISH
Tilapia fillets (6 oz., ea.)
Trout fillet (6 oz.)
Salmon fillet (8 oz. piece)
Salmon steak (8 oz.)
Tuna steak (6 oz.)
Shrimp
SANDWICHES
Grilled cheese
and sandwich is golden
Grilled cheese with tomato
tuna, ham or bacon
Quesadillas
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 or grill plates.
COOKING TIME
4 – 6 minutes
5 – 7 minutes
11 – 13 minutes
4 – 6 minutes
9 – 11 minutes
4 – 6 minutes
5 – 7 minutes
4 – 6 minutes
5 – 7 minutes
7 – 9 minutes
4 – 6 minutes
3 – 4 minutes
2 – 3 minutes
3 – 4 minutes
2 – 3 minutes
COMMENTS
Cooked to 160ºF
¾-inch thick
Cooked to medium (160ºF)
Cooked to 170ºF
Cooked to 170ºF
Cooked to 170ºF
Cooked to 170ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cook until cheese is melted
Cook until cheese is melted
and sandwich is golden
Cook until cheese is melted
and tortilla is lightly browned
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