George Foreman GR82 George Jr. Owner's Manual page 18

Cooking Chart (Cont.)
FOOD &
QUANTITY
BEEF
KC/NY Strip
Steak (4)
T-bone Steak (2)
Hamburgers (4)
PORK
Pork Loin Center
Roast, trimmed and
tied
Boneless Pork
Chops (2)
Boneless Pork
Chops (4)
Baby Back Ribs
(par-boil for 15 min.)
Tenderloin
LAMB
Leg, semi-
boneless
Kabobs
SEAFOOD
Swordfish
Steak (4)
Salmon Steak
(4)
Whitefish Fillet
(4)
Jumbo Shrimp,
split shell
MISCELLANEOUS
Hot Dogs (24)
Italian Sausage (12)
Smoked Bratwurst,
cured & cooked (12)
Vegetables
(Zucchini, Bell
Peppers, mush-
rooms)
COOKING WEIGHT/
METHOD SIZE
Adjustable Flat 1
Basket 4 oz.
each
Adjustable Flat
Basket
8 oz.
each
Adjustable Flat 4 oz. each
Basket
Rotisserie Bar 1" thick
Assembly
4 lbs.
Adjustable Flat 1" thick
Basket
6 oz. each
Adjustable Flat
Basket 4 oz. each
Skewers 2 slabs
Adjustable Flat 1 -2 lbs.
Basket
Rotisserie Bar 7 lbs.
Assembly
Skewers 1" pieces
Adjustable Flat 1" thick
Basket 6 oz. each
Adjustable Flat
1" thick
Basket 6 oz. each
Adjustable Flat
Basket
6 oz. each
Air Bake 1 lb.
Round Basket
Skewers 3 lbs.
Skewers 4 oz. each
Skewers 2
2 oz. each
Air Bake 1" cubes
Round Basket 8 cups
total
COOKING
TIME
" thick 15-19 min.
25-29 min.
35-39 min.
" thick 14-18 min.
19-23 min.
24-28 min.
25-30 min..
2 -2
2 -3 hrs.
33-37 min.
43-47 min.
" thick 18-22 min.
28-32 min.
45-60 min.
1-1
2 hrs.
25-35 min.
23-27 min.
23-27 min.
" thick 25-29 min.
30-33 min.
18-22 min.
30-40 min.
lbs. 10-15 min.
45-60 min.
18
INTERNAL
TEMPERATURE
145º F med/rare
160º F medium
170º F well done
145º F med/rare
160º F medium
170º F well done
160º F medium
hrs. 160º F medium
170º F well done
160º F medium
170º F well done
160º F medium
170º F well done
160º F medium
hrs. 160º F medium
160º F medium
170º F
Cook until flaky
Cook until flaky
Cook until flaky
Cook until opaque
165º F
165º F
165º F
Cook until tender