Cooking Time - George Foreman Grand Champ GR1036P Use And Care Book Manual

Note: Always use silicone, heatproof plastic or wood utensils to avoid scratching
nonstick surface of grill plates. Never use metal spatulas, skewers, tongs, forks
or knives.
8. When finished cooking, turn the On/Off (I/0) switch OFF (O) and unplug the
appliance.
Important: heat will continue to be ON until the On/Off (I/0) switch is pressed or
the appliance is unplugged.
9. Allow liquid in drip tray to cool before removing it from under grill. Wash and dry
drip tray after each use.
GRILLING ChART
The following times are meant to be used as a guideline only. The times reflect a full
grill of food. Cooking time will depend upon thickness and cut being used. Use a
meat thermometer as a test for doneness. If the food needs longer cooking, check
periodically to avoid overcooking the food.
FOOD

COOkING TIME

MEAT
Fresh hamburger (5 oz.) 4 – 6 minutes
Frozen hamburger 5 – 6 minutes
(5 oz.)
Flank steak (¾ lb.) 6 – 8 minutes
Skirt steak (½ lb.) 4 – 6 minutes
NY strip steak / Shell 6 – 8 minutes
steak (6 oz.)
Beef tenderloin (5 oz.) 4 – 6 minutes
Beef kabobs 5 – 7 minutes
Pork loin chops, 4 – 6 minutes
boneless
Pork loin chops, bone in 4 – 6 minutes
Sausage, link or patty 4 – 6 minutes
Hot dogs 4 – 5 minutes
Bacon 6 – 8 minutes
Smoked pork loin 4 – 6 minutes
chops, boneless
Lamb chops, loin 5 – 7 minutes
6
COMMENTS
¾-inch thick
Cooked to medium (160ºF)
¾-inch thick
Cooked to medium (160ºF)
¾-inch thick
Cooked to medium rare
(145ºF)
¾-inch thick
Cooked to medium (160°F)
¾-inch thick
Cooked to medium rare
(145ºF)
¾-inch thick
Cooked to medium rare
(145ºF)
Cooked to medium (160ºF)
¾-inch thick
Cooked to 160ºF
½ -inch thick
Cooked to 160ºF
Cooked to 160°F
Cooked to 168°F
Cook until crisp
Cooked to 160ºF
¾-inch thick
Cooked to medium (160ºF)
FOOD COOkING TIME
POULTRY
Chicken breast, 11 – 13 minutes
boneless and skinless
(8 oz.)
Chicken tenderloins (4 4 – 6 minutes
to 6 pieces)
Turkey tenderloin (½ lb.) 9 – 11 minutes
Turkey burgers (5 oz.) 4 – 6 minutes
FISh
Tilapia fillets (6 oz., ea.) 5 – 7 minutes
Trout fillet (6 oz.) 4 – 6 minutes
Salmon fillet (8 oz. 5 – 7 minutes
piece)
Salmon steak (6 – 8 oz.) 7 – 9 minutes
Tuna steak (6 oz.) 4 – 6 minutes
Shrimp 3 – 4 minutes
Please Note: To be sure your food is fully cooked the USDA recommends the follow-
ing guidelines. Use a kitchen timer. Using a meat thermometer, test for doneness by
inserting the thermometer into the center of the food being cooked; make sure the
thermometer is not touching the bone or grill plates.
FOOD TO BE COOkED
Chicken breast
Chicken thigh
Beef / Lamb / Veal
Pork
Reheated cooked meats and
poultry
COMMENTS
Cooked to 170ºF
Cooked to 170ºF
Cooked to 170ºF
Cooked to 170ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
MEDIUM WELL DONE OR
FULLY COOkED
170ºF
180ºF
160ºF 170ºF
160ºF
165ºF
7