Suggested Cooking Chart - George Foreman GRP4 Owner's Manual

Salton george foreman grill model no. grp4 & grp4p owner's manual

Hide thumbs Also See for GRP4:

Owner's manual (17 pages)

Use and care book manual (14 pages)

Use and care book manual (16 pages)

Table Of Contents

Table of Contents

Salmon Filet (1 1/2" thick)

Talapia Fish (3/4" thick)

Tuna Steak (1" thick)

White Fish (1" thick)

Shrimp, split with shell

4 oz. Turkey Burgers

8 oz. Turkey Burgers

Pork Loin (1/2" thick)

4 oz. Burgers

8 oz. Burgers

Chicken Breast

(boneless/skinless)

Link Sausage

Sliced Sausage (1/2" thick)

Fajita Beef (1/2" thick slices)

Rib Eye (1/2" thick)

NY Strip (3/4" thick)

Bratwurst

Frankfurter

Onions and Peppers

(1/2" thick, toss with olive oil)

NOTE: Most meats were 1" thick. These are recommended 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 and lamb,

etc. should be cooked to an internal temperature of 145˚F. Pork 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 has been killed. When reheating meat/poultry products, they

should also be cooked to an internal temperature of 165˚F.

*Internal Food Temperatures