George Foreman G-broil GRP72CTTS Use And Care Book Manual page 5

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.
14. Press On/Off (I/O) switch to turn grill off.
Important: heating elements will continue to be ON until the On/Off (I/O) switch is
pressed or the appliance is unplugged.
15. Allow the drip tray to cool before removing it from under the grill. Wash and dry the
drip tray after each use.
Caution: Do not remove grill plates while appliance is hot. Always allow them to cool
to room temperature before removing or cleaning.
SUGGESTED GRILLING ChART FOR MEATS, POULTRY, FISh AND SANDWIChES
The following are meant to be used as a guideline only. 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 food needs longer cooking, check periodically to
avoid overcooking food.
FOOD COOKING TIME
MEAT
Hamburger (5 oz.) 4 – 6 minutes
Frozen hamburgers (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.)
Hamburger (5 oz.) 4 – 6 minutes
Frozen hamburgers (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
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 (160ºF)
Cooked to medium (160ºF)
¾-inch thick
Cooked to medium rare (145ºF)
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 160ºF
Cooked to 168ºF
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FOOD COOKING TIME
MEAT
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
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. piece) 5 – 7 minutes
Salmon steak (8 oz.) 7 – 9 minutes
Tuna steak (6 oz.) 4 – 6 minutes
Shrimp 3 – 4 minutes
SANDWIChES
Grilled cheese 2 – 3 minutes
Grilled cheese with tomato 3 – 4 minutes
tuna, ham or bacon
Quesadillas 2 – 3 minutes
COMMENTS
Cook until crisp
Cooked to 160ºF
¾-inch thick
Cooked to medium (160ºF)
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
Cook until cheese is melted
and sandwich is golden
Cook until cheese is melted
and sandwich is golden
Cook until cheese is melted
and tortilla is lightly browned
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