Cooking Time; Setting Comments - George Foreman GR0080S Use And Care Book Manual

6. After selected time, the food should be done. If you would prefer longer cooking,
simply follow the steps beginning at step 4.
7. Once cooking is complete, carefully open the grill cover using a pot holder.
8. Remove cooked food using plastic spatula provided.
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.
9. When finished cooking, turn the temperature control knob to the MIN setting, turn the
On/Off (I/O) switch OFF (O) and unplug the appliance.
Important: heat will continue to be ON until the On/Off (I/O) switch is pressed or the
appliance is unplugged.
10. Allow liquid in drip tray to cool before removing it from under grill. Wash and dry drip
tray after each use.
SUGGESTED GRILL SETTINGS
MIN: Use to reheat fully cooked foods
MIN – Mid: Sandwiches and wraps
Mid: Fish
Mid – MAX: Fish, poultry, fruits and vegetables
MAX: Meat
SUGGESTED GRILLING ChART
The following are meant to be used as a guideline only. The times reflect a full grill of
food. Cooking times will depend upon thickness and cut being used. Use a cooking
thermometer as a test for doneness. If the food needs longer cooking, check periodically
to avoid overcooking the food.
FOOD COOKING
TIME
MEAT
Hamburger (5 oz.) 6 – 8 minutes
Frozen hamburgers 7 – 9 minutes
(5 oz.)
Flank steak (¾ lb.) 7 – 9 minutes
Skirt steak (½ lb.) 6 – 8 minutes
NY strip steak / 6 – 8 minutes
shell steak (6 oz.)
Beef tenderloin ( 5 - 7 minutes
5 oz.)
SETTING COMMENTS
MAX ¾-inch thick
Cooked to medium (160ºF / 71ºC)
MAX ¾-inch thick
Cooked to medium (160ºF / 71ºC)
MAX ¾-inch thick
Cooked to medium rare
(145ºF / 63°C)
MAX ¾-inch thick
Cooked to medium (160ºF /
71ºC)
MAX ¾-inch thick
Cooked to medium rare
(145ºF / 63ºC)
MAX ¾-inch thick
Cooked to medium rare
(145ºF / 63ºC)
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FOOD COOKING
TIME
MEAT
Beef kabobs 6 – 8 minutes
Pork loin chops, 4 – 6 minutes
boneless
Pork loin chops, 10 – 12 minutes
bone in
Sausage, link 5 - 7 minutes
or patty
Hot dogs 5 – 7 minutes
Bacon 6 – 8 minutes
Smoked pork loin 6 – 8 minutes
chops, boneless
Lamb chops, loin 7 – 9 minutes
POULTRY
Chicken breast, 11 – 13 minutes
boneless and
skinless (8 oz.)
Chicken 4 – 6 minutes
tenderloins
(4 to 6 pieces)
Turkey tenderloin 9 – 11 minutes
(¾ lb.)
Turkey burgers 6 – 8 minutes
(5 oz.)
FISh
Tilapia fillets 3 – 6 minutes
(6 oz., ea.)
Trout fillet (6 oz.) 3 – 6 minutes
Salmon fillet 5 – 7 minutes
(8 oz. piece)
Salmon steak 7 – 9 minutes
(6 – 8 oz.)
Tuna steak (6 oz.) 7 – 9 minutes
Shrimp 4 – 6 minutes
SETTING COMMENTS
MAX Cooked to medium (160ºF / 71ºC)
Mid-MAX ¾-inch thick
Cooked to 160ºF (71ºC)
Mid-MAX ½ -inch thick
Cooked to 160ºF (71ºC)
Mid-MAX Cooked to 160ºF (71ºC)
Mid-MAX Cooked to 168ºF (76ºC)
Mid-MAX Cooked until just crisp
Mid-MAX Cooked to 160ºF (71ºC)
MAX ¾-inch thick
Cooked to medium (160ºF / 71ºC)
Mid-MAX Cooked to 170º F (77ºC)
Mid-MAX Cooked to 170ºF (77ºC)
Mid-MAX Cooked to 170ºF (77ºC)
Mid-MAX Cooked to 170ºF (77ºC)
Mid Cooked to 145ºF (63ºC)
Mid-MAX Cooked to 145ºF (63ºC)
Mid-MAX Cooked to 145ºF (63ºC)
MAX Cooked to 145ºF (63ºC)
Mid-MAX Cooked to 145ºF (63ºC)
Mid-MAX Cooked to 145ºF (63ºC)
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