George Foreman 14525-56 Manual page 5

COOKING TIMES AND FOOD SAFETY
The following times should be used purely as a guide. They are for fresh or fully defrosted food.
When cooking frozen foods, add 2-3 minutes for seafood and 3-6 minutes for meat and poultry
(depending on the thickness and density of the food).
When cooking pre-packed foods, follow any guidelines on the package or label.
BEEF
fillet
loin steak
burger, 50g
burger, 100g
kebabs, 25mm cube
round steak
sausages (thin)
sausages (thick)
sirloin
T-Bone
LAMB
kebabs, 25mm cube
minced
loin chops
SEAFOOD
halibut steak, 12-25mm
kebabs, 25mm cube
prawn
red snapper fillet
salmon fillet
salmon steak, 12-25mm
scallops
sea bass fillet
swordfish steak, 12-25mm
tuna steak, 12-25mm
PORK
chops, 12mm
gammon steak
kebabs, 25mm cube
minced
sausages (thin)
sausages (thick)
tenderloin, 12mm
MIN SANDWICHES
5-7 cheese
7-8 ham (cooked)
5-6 roast beef (cooked)
7-8 sausage (cooked)
7-8 turkey (cooked)
SNACKS
5-7
5-6 hot dogs
7-8 quesadillas
7-9 tacos, meat filling
8-9 CHICKEN/TURKEY
chicken breast pieces
7-8 burger, 50g, fresh/frozen
6-7 burger, 100g, fresh/frozen
4-6 kebabs, 25mm cube
thighs (chicken)
6-8 minced
4-6 turkey breast, thin sliced
1-2 VEGETABLES
3-5 asparagus
3-4 carrots, sliced
6-8 aubergine, slice/cube
4-6 onions, thin slice
3-5 peppers, thin slice
6-9 peppers, grill then skin
6-8 whole peppers brushed with oil
potatoes, slice/cube
5-6 squash, slice/cube
5-6 FRUIT
7-8 apple, halve/slice
7-8 bananas, slice lengthwise
5-6 nectarines, halve/slice
7-8 peaches, halve/slice
4-6 pineapple, slice
5
GB
DE
FR
MIN
2-3
NL
5-6
6-7
IT
6-7
ES
6-7
PT
2-3
2-3
DK
6-8
SE
5-7
4/5
NO
5/6
7-8
FI
5-7
RU
7-8
3-4
CZ
3-4
SK
5-7
8-9
PL
5-6
6-8
HR
2-3
8 SI
7-9
GR
6-8
HU
6-8
3-4
TR
3-5
3-5
RO
3-7
BG
AE