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FLOATING HINGE
•
Hinge adjusts backwards and forwards, left and right
to make full contact for uneven thicknesses and thicker
cuts of meat.
Tips
•
To avoid damaging the nonstick surface, do not use aerosol nonstick spray,
sharp utensils or cut food on the cooking surface of the unit. Use silicone, heat-
resistant rubber or wooden utensils.
Caution
•
Because some countertop finishes are more affected by heat than others, use
care not to place grill on surfaces where heat may cause a problem.
•
Grill surface is hot during use.
•
Do not use the grill without the drip tray or base.
The GRV6090B smokeless grill produces up to 85% less smoke than the George
Foreman indoor/outdoor grill (GFO201) when grilling 1/4 lb. beef burgers (20% fat,
80% lean) with clean grill plates and drip trays.
C O O K IN G G U I D E
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.
BEEF HAMBURGER (4 OZ)
Temp: 425 ° F
Grill time: 4-8 min.
Cooked to 145 ° F
CHICKEN BREAST (4 OZ)
Temp: 425 ° F
Grill time: 4-8 min.
Cooked to 165 ° F
STEAK (12 OZ)
Temp: 425 ° F
Grill time: 6-10 min.
Cooked to 145 ° F
PORK CHOP (8 OZ)
Temp: 425 ° F
Grill time: 8-12 min.
Cooked to 145°F
BRATWURSTS
Temp: 425 ° F
Grill time: 13-16 min.
Cooked to 160°F
SALMON (6 OZ)
Temp: 400 ° F
Grill time: 6-8 min.
Cooked to 145 ° F
BACON
Temp: 375 ° F
Grill time: 8-15 min.
Cook to desired crispness
VEGETABLES
Temp: 375 ° F
Grill time: 5-8 min.
Cook to desired doneness
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