George Foreman GRS040 Series Use And Care Manual page 5

SUGGESTED COOKING CHART
The cooking times and temperatures in the below chart are meant to be used
as a guideline only. Cooking time will depend upon the food thickness and
cut being used. Use a meat thermometer to test for doneness by inserting the
thermometer into the thickest portion of the meat. For reasons of personal
preference, you may choose to cook food to a higher temperature.
FOOD/GRILL
POSITION
Vegetables
Level grill position
Burgers
(4 oz. ½ inch thick)
2 burgers fit
Tilted grill position
Boneless, skinless
Chicken Breast (6 oz.)
½-inch thick
2 fit on the grill
Tilted grill position
Bratwurst
3 fit on the grill
Level grill position
Salmon Steaks or
Fillets (6 oz.)
2 fit on the grill
Level grill position
Lean, boneless steak
(NY Strip, Sirloin,
Tenderloin, up to 1
lb.)
Tilted grill position
Bacon
3 half slices fit
Tilted grill position
Pork Sausage
Patties:
4 fit on the grill
Tilted grill position
SETTING/ MINIMUM
COOK TIME FOOD TEMP
3–5 min. To desired
doneness
6–8 min. Beef 160°F
Poultry 165°F
13–16 min. 165°F
15-18 min. 160°F
7–9 min. 145°F
2–4 min. Medium rare
(130–140°F)
3–5 min.
Medium
(140–150°F)
5–7 min.
Medium well
(155–160°F)
4–7 min. To desired
crispness
4–6 min. 160°F
TIPS/COMMENTS
Brush or toss with a
little oil before grilling
to keep veggies from
drying out.
Ground beef with an
80% lean/20% fat is
best for a juicy burger.
Cut or pound chicken
to an even thickness
for more even grilling.
Rotate for even
cooking.
Salmon will be opaque
in color and easily
flake when done.
Based on ¾-inch
thickness. For a juicier
steak, let rest 2–3 min.
before serving.
Cooking times may
vary depending on
bacon slice thickness.
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