Cooking Time - George Foreman G-broil GR236CTR Use And Care Book Manual

3. Carefully place foods to be cooked on lower grill plate of preheated grill. This
grill model usually accommodates 2 to 4 servings.
Note: Do not overload the cooking plate.
4. Close grill cover in Floating hinge position (D)
with the cover closing directly onto the food.
5. Allow the food to cook for the desired time. If
desired, use a kitchen timer.
Note: Use suggested cooking times found in the
GRILLING CHART on pages 6 and 7.
Important: Do not leave the appliance unattended
D
during use.
6. Light pressure can be used on the handle to press and heat food to your
liking. This feature is especially handy when preparing grilled sandwiches
and grilling thick pieces of meat and poultry.
Important: Do not exert excessive pressure when using handle to press; use
only light pressure to avoid putting extreme stress on float & lock hinge.
7. After selected time, the food should be done. If you would prefer longer
cooking, simply follow the steps in this section beginning at step 4.
8. Press On/Off (I/O) switch to turn grill off (O).
Important: heating elements will continue to be ON until the On/Off (I/O) switch
is pressed or the appliance is unplugged.
9. Using a pot holder, carefully open the grill cover.
10. Remove cooked food using plastic spatula provided.
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.
11. Allow the drip tray to cool before removing it from under the grill. Wash and
dry the drip tray after each use.
5
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 meat
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.) 4 – 6 minutes
Frozen hamburger (5 oz.) 5 – 6 minutes
Flank steak (¾ lb.) 6 – 8 minutes
Skirt steak (½ lb.) 4 – 6 minutes
NY strip steak 6 – 8 minutes
(shell steak) (6 oz.)
Beef tenderloin (5 oz.) 4 – 6 minutes
Beef kabobs 5 – 7 minutes
Pork loin chops, boneless 4 – 6 minutes
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 chops, 4 – 6 minutes
boneless
Lamb chops, loin 5 – 7 minutes
POULTRY
Chicken breast, boneless 11 – 13 minutes
and skinless (8 oz.)
Chicken tenderloins 4 – 6 minutes
4 to 6 pieces
Turkey tenderloin (¾ lb.) 9 – 11 minutes
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 (160ºF)
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)
Cooked to 170ºF
Cooked to 170ºF
Cooked to 170ºF
6