Cooking Chart - George Foreman GV12 Owner's Manual

Preheat the Contact Roaster before using to roast the following foods. The fol-
lowing times are meant to be used as guidelines only. Times will vary due to the
cut or thickness of the meat or poultry being cooked. To be sure that the food is
truly done, use a cooking thermometer. If the food does need more time to cook,
reset the timer and check periodically so you do not over cook.
FOOD &
QUANTITY
POULTRY
Chicken, whole
Chicken, whole
Rock Cornish
Game Hens (6)
Turkey
BEEF
Tenderloin
Ribeye Roast
Sirloin Roast
PORK
Tenderloin
Center Loin Roast
LAMB
Leg, semi boneless
MISCELLANEOUS
Baked Potatoes,
6-8, wrapped in foil Wire Rack
Baked Potatoes,
8, wrapped in foil
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc.
should be cooked to an internal temperature of 145˚-170˚F. Pork should be
cooked to an internal temperature of 160˚-170˚F and poultry products should be
cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful bacte-
ria has been killed. When reheating meat/poultry products, they should also be
cooked to an internal temperature of at least 165˚F.

Cooking Chart

FOOD
PLACEMENT WEIGHT
Heating Plate 2
Heating Plate 4 - 5 lb.
Inverted 20 oz each 60-90 min.
Wire Rack
Inverted 12 lb.
Wire Rack
Inverted 2 - 3 lb.
Wire Rack
Inverted 5 - 6 lb.
Wire Rack
Wire Rack 4 - 5 lb.
Wire Rack 2 lb.
Inverted 4 - 5 lb.
Wire Rack
Wire Rack 4 - 5 lb.
Inverted 10 - 12 oz.
each
Inverted 6 - 8 oz.
Wire Rack each
COOKING
TIME
1 / - 3 lb. 45-75 min.
2
60-75 min.
115-130 min. 180˚F
60-90 min.
150-170 min. 145˚-170˚F
110-150 min. 145˚-170˚F
60-75 min.
160-180 min. 160˚-170˚F
130-175 min. 145˚-170˚F
130-160 min. Cook until fork
80-100 min. Cook until fork
7
INTERNAL FOOD
TEMPERATURE
180˚F
180˚F
180˚F
145˚-170˚F
160˚-170˚F
tender
tender