George Foreman GP300 Owner's Manual page 13

Food &
Quantity
Chicken
Whole Chicken,
3 1/2 - 5 lbs.
Whole Chicken,
cut into pieces
Chicken Breast,
boneless-skinless,
6 oz. each
Chicken Wings
Leg Quarters
Chicken Kabobs
Seafood
Tuna Steak,
1" thick
Salmon Steak,
1" thick
Orange Roughy Fillet,
1" thick
Large Black Tail Shrimp, Medium Low
deveined-split shell
Miscellaneous
Corn on the Cob
Baked Potatoes
Pineapple Slices,
1/2" thick
Grilling Guide
Temperature
Setting
Low
Medium High
Medium High
Medium High
Medium High
Medium
Medium
Medium
Medium Low
Low
High
Medium
14
(Cont.)
Approximate
Cooking Time
1 - 1 3/4 hrs.
Well 17-35 min.
Well 15-18 min.
Well 15-18 min.
Well 25-35 min.
Well 15-20 min.
6-9 min.
7-9 min.
10-13 min.
4-6 min.
40-50 min.
1 - 1 1/4 hrs.
10-15 min.
Special
Instructions
Brush with oil,
Kitchen Bouquet ®
and seasonings.
Place in a large size
Reynolds ® Hot
Bag ™ . Follow direc-
tions for whole roast
chicken on the grill.
Turn halfway through
cooking time.
Turn as necessary
during cooking time.
Turn halfway
through cooking time.
Turn as necessary
during cooking time.
Turn halfway
through cooking time.
Marinate in oil and
seasoning. Turn often
during cooking time.
Turn halfway
through cooking time.
Turn halfway
through cooking time.
Tuck under thin parts.
Turn halfway through
cooking time.
Turn halfway
through cooking time.
Soak in husk for 20
min. and wrap in foil.
Turn halfway through
cooking time.
Pierce potatoes, oil
and season skins.
Wrap in foil. Turn
halfway through
cooking time.
Turn halfway through
cooking time.