Cooking Chart - George Foreman GR80 Owner's Manual

The following times are meant to be used as guidelines only. Times
will vary due to the thickness of the meat being cooked. To be
sure that a meat is truly done, use a meat thermometer. If the food
does need more time to cook, reset the timer in 5-10 minute incre-
ments and check periodically so you do not over cook.
Food
POULTRY
Chicken,
whole
Chicken,
kebab
Chicken breast,
boneless
Rock Cornish
Game hen,
whole
Duck, whole
Turkey, whole*
Turkey, breast
with carcass
BEEF
Roast, trimmed
and tied
Sirloin Steak
* See instructions listed on poultry for cooking times per pound as they may differ
from those listed here.

Cooking Chart

Amount
3-4 lbs.
1" pieces
4 oz.
1-1-1/4 lbs.
3-4-1/2 lbs.
up to 16 lbs. 350
4-5 lbs.
3-4 lbs.
3/4" thick
Cook Suggested
Temp. ˚F Cook Time
350 1 hr. 10 min. to 175-180
•
•
•
1 hr. 45 min.
425 10-15 min.
• •
• •
•
• •
• •
425 10-15 mn.
•
• •
400 20-25 min.
•
•
• •
400 1 hr. 20 min.
•
•
•
up to 4-1/2 hrs.
•
•
•
•
350 1 hr. 20-25 min.
•
•
350
•
•
Rare: 45 min.
Medium: 1 hr.
Well-done: 1 hr. 15 min.
• •
450
• •
• •
Rare: 15 min.
Medium: 20-25 mn.
Well-done: 30-35 min.
23
Internal
Temp.
175
175
160-165
175-180
180
170
140
160
170
140
160
170