George Foreman GP200 Use And Care Manual page 18

ON THE GRILL
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
MEATS
Hamburger,
Fresh (5 oz.)
Ground Turkey
Burgers (5 oz.)
Steak
(NY Strip,
T-Bone)
Boneless Pork
Chops
Boneless
Skinless Chicken
Breast (6-8 oz.)
Chicken
Drumsticks
(3-4 oz. each)
Precooked
Barbeque Ribs,
reheated
FISH AND SEAFOOD
Salmon
Shrimp
Thin Fish Fillets
(Pan fish,
Tilapia, etc.)
18
TEMP COOKING TIME
SETTING
HIGH 10-12 min. or until
160°F
HIGH Medium Rare- 3-4 min.
per side to 130-140°F
Medium- 4-6 min. per
side to 140-150°F
Medium Well- 6-8 min.
per side to 155-160°F
MEDIUM- 8-10 min. or until a
HIGH minimum of 145°F
MEDIUM- 10-12 min. or until
HIGH 165°F at the thickest
part
MEDIUM- 30-40 min. or until
HIGH 165°F. Brush with
sauce during the last
5-10 min. if desired.
MEDIUM 15-20 min. or until
165°F
MEDIUM- 12-14 min. or until a
HIGH minimum of 145°F and
fish flakes
MEDIUM- 4-5 min. or until shrimp is
HIGH pink and a min. of 145°F
MEDIUM- 6-8 min. or until a min.
HIGH of 145°F
**
TIPS/COMMENTS
Shape into ¾-inch patties
Cooking time is for 3/4"
thickness. Adjust timing for
thicker steaks.
Let rest 3 min. before
serving.
Pound or cut chicken to an
even thickness for more
even cooking.
Turn meat occasionally for
more even browning.
Brush fish with oil and
season before grilling.
Place on skewers with
assorted vegetables
If breaded, use the griddle
plate side for more even
cooking.