Salton George Foreman GRB72P Owner's Manual page 9

Floating Hinge Grilling Chart
Food
Pork Top Loin, 1/2" thick
4 oz each
Pork Chop, 1 1/4" thick
7 oz each
Rib Eye Steak, 3/4" thick
6 oz each
Rib Eye Steak (frozen), 3/4" thick
6 oz each
Rib Eye Steak, 1 1/4" thick
14 oz each
Rib Eye Steak (frozen), 1 1/4" thick
14 oz each
Salmon Filet, 1" thick
6 oz. each
Sausage Links
Sausage Patties, 1/2" thick
Sea Scallops, 10-20 count/pound
Shrimp, deveined, 26-30 count/pound
Shrimp, deveined, 16-20 count/pound
Swordfish, 1" thick
11 oz. each
Tuna Steak, 3/4" thick
6 oz. each
Turkey Burger, 3/4" thick
4 oz. each
Turkey Burger (frozen), 3/4" thick
4 oz. each
PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc.
should be cooked to an internal temperature of 145˚F. Pork should be cooked to
an internal temperature of 160˚F and poultry products should be cooked to an
internal temperature of 170˚F - 180˚F to be sure any harmful bacteria has been
killed. When reheating meat/poultry products, they should also be cooked to
an internal temperature of 165˚F.
*Internal Food Temperatures
Fish, Meat and Poultry
Med/Rare Med/Med Well
12-14 min.
14-16 min.
(145˚F)*
N/R
N/R 9-11 min.
5-6 min.
9-10 min. 11-12 min.
15-16 min.
16-19 min.
8-10 min. 11-13 min.
N/R
N/R
N/R
N/R
9-10 min. 11-12 min.
3-5 min.
N/R
N/R
N/R - Not Recommended
9
(Cont.)
Well
(160˚F)* (170˚F)*
4-5 min. 6-7 min.
12-14 min.
6-7 min. 7-8 min.
13-14 min.
17-18 min.
N/R
N/R
5-6 min. 6-7 min.
4-5 min. 6-7 min.
3-5 min. N/R
3-4 min. N/R
4-5 min. N/R
N/R
5-6 min. N/R
N/R 6-9 min.
N/R 8-10 min.