George Foreman GBZ6BW127V Owner's Manual page 10

6. Using a pot holder, carefully open the grill cover. Remove cooked food using plastic
spatula provided.
Important: Heat continues to be ON until grill is unplugged.
Note: Always use heatproof plastic, nylon or wood utensils to avoid scratching
nonstick surface of grill plates. Never use metal skewers, tongs, forks or knives.
7. Allow drip tray to cool before removing it from under grill. Wash and dry drip tray
after each use.
SUGGESTED GRILLING CHART
The following 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
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.)
Frozen hamburger (5 oz.)
Flank steak
Skirt steak (½ lb.)
NY strip steak (shell steak)
(6 oz.)
Beef tenderloin (5 oz.)
Beef kabobs
Pork loin chops, boneless
Pork loin chops, bone in
Sausage, link or patty 4 – 6 minutes
Smoked pork loin chops, 4 – 6 minutes
boneless
Lamb chops, loin 5 – 7 minutes
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COMMENTS
4 – 6 minutes ¾-inch thick
Cooked to medium (160ºF)
5 – 7 minutes ¾-inch thick
Cooked to medium (160ºF)
6 – 8 minutes ¾-inch thick
Cooked to medium rare
(145ºF)
4 – 6 minutes ¾-inch thick
Cooked to medium (160ºF)
6 – 8 minutes ¾-inch thick
Cooked to medium rare
(145ºF)
4 – 6 minutes ¾-inch thick
Cooked to medium rare
(145ºF)
5 – 7 minutes Cooked to medium (160ºF)
5 – 7 minutes ¾-inch thick
Cooked to 160ºF
7 – 9 minutes ½ -inch thick
Cooked to 160ºF
Cooked to 160°F
Cooked to 160ºF
¾-inch thick
Cooked to medium (160ºF)
FOOD COOKING TIME
POULTRY
Chicken breast, boneless 11 – 13 minutes
and skinless (8 oz.)
Chicken tenderloins 4 to
6 pieces
Turkey burgers (5 oz.)
FISH
Tilapia fillets (6 oz., ea.)
Trout fillet 6 oz.
Salmon fillet (8 oz. piece)
Salmon steak (8 oz.)
Tuna steak (6 oz.)
Shrimp
Please note: To be sure your food is fully cooked the USDA recommends the
following guidelines. Using a meat thermometer, 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
COMMENTS
Cooked to 170ºF
4 – 6 minutes Cooked to 170ºF
4 – 6 minutes Cooked to 170ºF
5 – 7 minutes Cooked to 145ºF
4 – 6 minutes Cooked to 145ºF
5 – 7 minutes Cooked to 145ºF
7 – 9 minutes Cooked to 145ºF
4 – 6 minutes Cooked to 145ºF
3 – 4 minutes Cooked to 145ºF
MEDIUM WELL DONE OR
FULLY COOKED
170ºF
180ºF
160ºF 71ºC 170ºF
160ºF
165ºF
77ºC
82ºC
77ºC
71ºC
74ºC
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