Grill Chart - George Foreman GGR201RCDS Owner's Manual

The following times are meant to be used as guidelines only. Times will vary
due to the cut or thickness of the meat being cooked. To be sure that the
food is truly done, use a cooking thermometer. If the meat does need more
time to cook, simply place the meat back on the grill for 5 minutes incre-
ments and check periodically so you don't over cook.

Grill Chart

1. Preheat INDOOR/OUTDOOR BARBEQUE GRILL
2. Grill food according to the recommended time or until desired
doneness. Turn halfway through cooking time, or more often if necessary.
3. Boneless cuts of meat will grill more evenly and not scratch the
non-stick surface
4. Leave the lid on during cooking to decrease cooking time and keep food
moist and juicy.
5. Let thick cuts of meat rest 5 minutes before serving.
Food
Chicken Breast halves
Fish steak 1 inch thick
Hamburgers (4 oz each)
Pork chops, 1 inch thick
Sausage, fresh (do not preheat)
Steak, 1 inch thick
Shrimp, 26 to 30 count
Roasting / Baking Chart
Place meat or poultry in a baking container, cover baking container
with aluminum foil or glass lid. Using oven mitts, carefully place baking
container on Grill, cover Grill with Lid to keep in moisture.
Food
Beef pot roast
Whole chicken fryer
Fresh ham
Pork Roast
Baking Potato wrapped in foil
NOTE: The United States Department of Agriculture recommends that meat and poultry be
cooked to the following internal temperatures to be sure any harmful bacteria has been
killed. Ground turkey and chicken should be cooked to an internal temperature of 165˚F
and ground beef, veal lamb and pork be cooked to an internal temperature of 160˚F.
Chicken and turkey should be cooked to an internal temperature of170˚F for white meat
and 180˚F for dark meat. Goose and duck should be cooked to an internal temperature
of180˚F. Fresh beef, veal and lamb, ect. should be cooked to an internal temperature of
145˚F. Fresh pork should be cooked to an internal temperature of at least 160˚F. When
re-heating meat and poultry products, they should also be cooked to an internal
temperature of 165˚F.
Suggested Cooking Chart
Amount
2-3 lbs.
3-4 lbs
5-7 lbs.
2-4 lbs.
1-6
Temperature
4
4
4
4
3
5
4
Temperature
3
5
5
4
4
9
Time
15-25 minutes
10-20 minutes
5-10 minutes
10-20 minutes
10-15 minutes
5-15 minutes
4-5 minutes
Time
2-3 hours
1-1.5 hours
1.5-2.5 hours
1.25-2.25 hours
1-1.5 hours