Suggested Cooking Chart - George Foreman GR10ABW Owner's Manual

Suggested Cooking Chart

Salmon Filet
Salmon Steak
Sword Fish
Tuna Steak
White Fish
Shrimp
4 oz. Turkey Burgers
8 oz. Turkey Burgers
Pork Loin
4 oz. Burgers
8 oz. burgers
Chicken Breast
(boneless/skinless)
4 oz. Frozen Turkey Burgers
8 oz. Frozen Turkey Burgers
Link sausage
Sliced Sausage ( 3
Fajita Beef ( 1 / " thick slices)
2
T-Bone
NY Strip
Flank Steak
Onions and Peppers (brush with olive oil)
NOTE: Most meats were 1" thick. Poultry was cooked to 165˚, well-done. These are recommend-
ed guidelines only. Personal taste and thickness of cut may vary cooking times. Always check
for doneness and always use fresh, refrigerated foods.
PLEASE NOTE: The USDA recommends that meats such as beef, pork,
lamb, etc. should be cooked to an internal temperature of 160˚F and
poultry products should be cooked to an internal temperature of 170˚F -
180˚F to be sure any harmful bacteria, Listeria and Ecoli, has been
killed. When reheating meat/poultry products, they should also be
cooked to an internal temperature of 165˚F.
/ " thick)
4
Rare (140˚F) Medium (150˚F)
2 1 / min.
2
4 min.
7 min.
6 min.
4 min.
1 1 / min.
2
2 min.
3 1 / min.
2
4 min.
7 min.
8 min.
5 min.
4 min.
7 min.
3 min.
5 min.
1 1 / min.
2
8 min.
4 min.
7 min.
7
3 min.
6 min.
9 min.
8 min.
5 1 / min.
2
2 1 / min.
2
4 min.
4 1 / min.
2
5 min.
8 min.
9 min.
7 min.
5 min.
9 min.
4 min.
6 min.
2 min.
9 min.
7 min.
8 min.
8 1 / min.
2
Well (165˚F)
4 1 / min.
2
10 min.
10 min.
10 min.
7 min.
3 1 / min.
2
5 min.
6 min.
6 min.
9 min.
10 min.
9 min.
6 min.
11 min.
5 min.
7 min.
2 1 / min.
2
10 min.
10 min.
10 min.