George Foreman GRP3180 Use And Care Manual page 5

G R ILL IN G
( IN T HE F ULL O P EN GRILL P OS ITIO N)
• To open, grasp the large handle on top of the grill; lift upward to release hinge and rest the
upper grill handle securely on the counter top, as shown.
• Plug in grill and preheat on MAX/SEAR
Note: MAX/SEAR setting is recommended for the open position
• Place the drip tray under the front edge of the
lower grill plate and the drip cup under the drain
spout of the griddle plate. (see diagram)
• Once preheated, carefully place foods onto
the grill or griddle cooking surface (See
TEMPERATURE GUIDE FOR OPEN GRILL and
GRIDDLE COOKING)
Note: Always use heat proof plastic, nylon, or wood
utensils to avoid scratching the ceramic plates. DO
NOT USE metal utensils, skewers tongs knives/
forks.
• When finished cooking, unplug the appliance.
• Allow grill and plate to cool before removing to clean, to avoid accidental burns.
TEMPERATURE GUIDE FOR CLOSED GRILL COOKING
The following chart is meant to be used as a guideline only. Cooking time will depend
**
on the thickness of the food. To be sure your food is cooked, USDA recommends
using a meat thermometer to test for doneness. Insert the meat thermometer into the
thickest part of the meat until the temperature stabilizes.
Food Grill
Temperature
Lean steak
(NY strip, MAX/SEAR
top sirloin
Fresh,
ground
beef patty
Boneless
pork chop
Boneless,
skinless
chicken
breast
Shrimp
Salmon
fillet
Thin fish
fillets
Cook Time
Rare 2 min.
Med.Rare 3-4 min.
Medium 4-5 min.
Well Done 6+ min.
MED 4-6 min.
MED 4-5 min.
MED 6-8 min.
2-3 min. or until
MED
MIN 3-4 min.
MIN 4-5 min.
Food Temp
**
123°-130°F
135°-145°F
150°-160°F
160°F +
Min of 165°F
Min of 145°F
Min of 165°F
Min of 145°F
pink
Min of 145°F
Min of 145°F
5
Comments
Based on a 6 oz.
boneless steak
¾–1 inch thick
Based on a 5 oz.
patty, ¾-1 inch
thick
Based on a 6 oz.
chop, ¾-1 inch
thick
Based on a 6 oz.
Breast, pounded
to even thickness
~1 inch thick
Raw, large, 16-20
count
Based on 5 oz.
fillet ¾ inch at
thickest part
Pan fish, tilapia,
sole, etc.