George Foreman GRP180P Use And Care Manual page 5

• Place the drip tray under the front edge of the lower
grill plate and the drip cup under the drain spout of
the upper grill plate. (See diagram.)
• Once grill is preheated, carefully place foods onto
the grill plates. (See TEMPERATURE GUIDE FOR
OPEN GRILL 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, etc.
• When finished cooking, unplug the appliance.
• Allow grill plates 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
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
GRP180P_IB_15377-00_update.indd 5
Grill 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
pink
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
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.
6/20/16 3:48 PM