George Foreman GP160A Owner's Manual page 17

Food
Vegetables
Zucchini, peppers,
onions, 1/2" thick,
toss with olive oil
Whole Portabello
Mushroom Caps
PLEASE NOTE: The United States Department of Agriculture recom-
mends that meat and poultry be cooked to the following internal tempera-
tures to be sure any harmful bacteria has been killed. Ground turkey and
chicken should be cooked to an internal temperature of 165˚ F and
ground beef, veal, lamb and pork should be cooked to an internal temper-
ature of 160˚ F. Chicken and turkey should be cooked to an internal tem-
perature of 170˚ F for white meat and 180˚ F for dark meat. Goose and
duck should be cooked to an internal temperature of 180˚ F. Fresh beef,
veal and lamb, etc. should be cooked to an internal temperature of at
least 145˚ F. Fresh pork should be cooked to an internal temperature of at
least 160˚ F. When reheating meat and poultry products, they should also
be cooked to an internal temperature of 165˚ F.
Grilling Guide
Med Rare
Temp 145˚ F
Setting Cook Time
High
High
17
(Cont.)
Med Well
160˚ F
Cook Time
6-8 min.
tender crisp
10-14 min.
tender crisp
Well
170˚ F
Cook Time
10-12 min.
tender
12-16 min.
tender