George Foreman GBZ4G Owner's Manual page 26

USDA recommends the following guidelines
Please note: To be sure your food is fully cooked the USDA
recommends the following guidelines. Using a meat thermometer cook
test for doneness by inserting the meat thermometer into the center of
the food being cooked and make sure the thermometer is not touching
the bone.
FOOD TO BE COOKED
Chicken breast
Chicken thigh
Beef / Lamb/Veal
Pork
Reheated cooked meats
and poultry
Salmon filet
Salmon steak
Sword fish
Tuna steak
White fish
Shrimp
Turkey burgers (4 oz.)
Turkey burgers (8 oz.)
Pork loin
Hamburgers (4 oz.)
Hamburgers (8 oz.)
Chicken breasts (boneless/skinless)
Link sausage
MEDIUM
160ºF 71ºC
Rare
145°F
(63°C)
2½ min
4 min
7 min
6 min
4 min
1½ min
7 min
8 min
WELL DONE OR
FULLY COOKED
170ºF
180ºF
170ºF
160ºF
165ºF
Medium
160°F (71°C)
3 min
6 min
9 min
8 min
5½ min
2½ min
5 min
8 min
9 min
4 min
77ºC
82ºC
77ºC
71ºC
74ºC
Well
170°F (77°C)
4½ min
10 min
10 min
10 min
7 min
3½ min
9 min
10 min
6 min
9 min
10 min
9 min
5 min