George Foreman Power Grill GRP101CTG Use And Care Book Manual page 4

. Close cover and allow food to cook for selected time. If desired, use a kitchen timer.
Note: Use suggested cooking times found in the GRILLING CHART on pages 6, 7 and 8.
Important: Do not leave the appliance unattended during use.
. Light pressure can be used on the handle to press and heat food to your liking.
Important: Do not use heavy pressure on the lid of the grill at any time.
6. After selected time, the food should be done. If you would prefer longer cooking,
simply follow the steps, beginning at step .
7. Using a pot holder, carefully open the grill cover.
8. Remove cooked food using plastic spatula provided.
Note: Always use heatproof plastic or wood utensils to avoid scratching nonstick surface
of grill plates. Never use metal skewers, tongs, forks or knives.
9. Press On/Off (I/O) switch to turn grill off.
Important: heating elements will continue to be ON until the On/Off (I/O) switch is
pressed or the appliance is unplugged.
0. Allow liquid in drip tray to cool before removing it from under grill. Wash and dry drip
tray after each use.
SUGGESTED GRILLING ChART
The following are meant to be used as a guideline only. The times reflect a full grill
of food. Cooking time will depend upon thickness and cut being used. Use a cooking
thermometer as a test for doneness. If the food needs longer cooking, check periodically
to avoid overcooking the food.
FOOD COOKING TIME
MEAT
Fresh hamburger ( oz.)  – 6 minutes
Frozen hamburger ( oz.)  – 6 minutes
Flank steak (¾ lb.) 6 – 8 minutes
Skirt steak (½ lb.)  – 6 minutes
NY strip steak (shell steak) 6 – 8 minutes
(6 oz.)
Beef tenderloin ( oz.)  – 6 minutes
Beef kabobs  – 7 minutes
COMMENTS
¾-inch thick
Cooked to medium (60ºF)
¾-inch thick
Cooked to medium (60ºF)
¾-inch thick
Cooked to medium rare
(ºF)
¾-inch thick
Cooked to medium (60ºF)
¾-inch thick
Cooked to medium rare
(ºF)
¾-inch thick
Cooked to medium rare
(ºF)
Cooked to medium (60ºF)
6
FOOD COOKING TIME
Pork loin chops, boneless  – 6 minutes
Pork loin chops, bone in  – 6 minutes
Sausage, link or patty  – 6 minutes
Hot dogs  –  minutes
Bacon 6 – 8 minutes
Smoked pork loin chops,  – 6 minutes
boneless
Lamb chops, loin  – 7 minutes
POULTRY
Chicken breast, boneless  –  minutes
and skinless (8 oz.)
Chicken tenderloins  to 6  – 6 minutes
pieces
Turkey tenderloin (½ lb.) 9 –  minutes
Turkey burgers ( oz.)  – 6 minutes
FISh
Tilapia fillets (6 oz., ea.)  – 7 minutes
Trout fillet 6 oz.  – 6 minutes
Salmon fillet (8 oz. piece)  – 7 minutes
Salmon steak (6 – 8 oz.) 7 – 9 minutes
Tuna steak (6 oz.)  – 6 minutes
Shrimp  –  minutes
COMMENTS
¾-inch thick
Cooked to 60ºF
½ -inch thick
Cooked to 60ºF
Cooked to 60°F
Cooked to 68°F
Cooked until crisp
Cooked to 60ºF
¾-inch thick
Cooked to medium (60ºF)
Cooked to 70ºF
Cooked to 70ºF
Cooked to 70ºF
Cooked to 70ºF
Cooked to ºF
Cooked to ºF
Cooked to ºF
Cooked to ºF
Cooked to ºF
Cooked to ºF
7