George Foreman GR0060W Super Champ Power Press Use And Care Manual page 4

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 On/Off (I/O) switch OFF (O) and unplug the appliance.
Important: heat will continue to be ON until the appliance is unplugged.
0. Allow liquid in 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
Fresh 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 (shell steak) 6 – 8 minutes
(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
COMMENTS
¾-inch thick
Cooked to medium (60ºF)
¾-inch thick
Cooked to medium (60ºF)
¾-inch thick
Cooked to medium rare
(45ºF)
¾-inch thick
Cooked to medium (60°F)
¾-inch thick
Cooked to medium rare
(45ºF)
¾-inch thick
Cooked to medium rare
(45ºF)
Cooked to medium (60ºF)
¾-inch thick
Cooked to 60ºF
½ -inch thick
Cooked to 60ºF
Cooked to 60°F
Cooked to 68°F
Cooked until just crips
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FOOD COOKING TIME
Smoked pork loin chops, 4 – 6 minutes
boneless
Lamb chops, loin 5 – 7 minutes
POULTRY
Chicken breast, boneless  – 3 minutes
and skinless (8 oz.)
Chicken tenderloins 4 to 6 4 – 6 minutes
pieces
Turkey tenderloin (½ lb.) 9 –  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 (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 following
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 60ºF
Pork
Reheated cooked meats and
poultry
COMMENTS
Cooked to 60ºF
¾-inch thick
Cooked to medium (60ºF)
Cooked to 70ºF
Cooked to 70ºF
Cooked to 70ºF
Cooked to 70ºF
Cooked to 45ºF
Cooked to 45ºF
Cooked to 45ºF
Cooked to 45ºF
Cooked to 45ºF
Cooked to 45ºF
MEDIUM WELL DONE OR
FULLY COOKED
70ºF 77ºC
80ºF 82ºC
7ºC 70ºF 77ºC
60ºF 7ºC
65ºF 74°C
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