Suggested Grilling Chart - George Foreman Temp to Taste GLP80V Use And Care Book Manual

Note: Always use silicone, heatproof plastic or wood utensils to avoid scratching
nonstick surface of grill plates. Never use metal spatulas, skewers, tongs, forks or knives.
9. When finished cooking, slide the temperature control to the MIN setting, turn the On/
Off (I/O) switch OFF (O) and unplug the appliance.
Important: heat 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 GRILL SETTINGS
MIN: Use to reheat fully cooked foods.
MIN – Mid: Sandwiches and wraps.
Mid: Fish
Mid – MAX: Fruits, vegetables, meat and poultry

SUGGESTED GRILLING ChART

The following are meant to be used as a guideline only. The times reflect a full grill of
food. Cooking times 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
Hamburger (5 oz.) 4 – 6 minutes
Frozen hamburgers 5 – 6 minutes
(5 oz.)
Flank steak (¾ lb.) 6 – 8 minutes
Skirt steak (½ lb.) 4 – 6 minutes
NY strip steak (shell 6 – 8 minutes
steak) 6 oz.
Beef tenderloin (5 oz.) 4 - 6 minutes
Beef kabobs 5 – 7 minutes
SETTING COMMENTS
MAX ¾-inch thick
Cooked to medium
(60ºF)
MAX ¾-inch thick
Cooked to medium
(60ºF / 7ºC)
MAX ¾-inch thick
Cooked to medium rare
(45ºF / 63ºC)
MAX ¾-inch thick
Cooked to medium
(60ºF / 7ºC)
MAX ¾-inch thick
Cooked to medium rare
(45ºF / 63ºC)
Cooked to ¾-inch thick
medium Cooked to medium rare
(60ºF) (45ºF / 63ºC)
MAX Cooked to medium
(60ºF / 7ºC)
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FOOD COOKING TIME
Pork loin chops, bone- 4 – 6 minutes
less
Sausage, link or patty 4 – 6 minutes
Hot dogs 4 – 5 minutes
Bacon 6 – 8 minutes
Smoked pork loin chops, 4 – 6 minutes
boneless
Lamb chops, loin 5 – 7 minutes
POULTRY
Chicken breast, bone-  – 3 minutes
less and skinless
(8 oz.)
Chicken tenderloins 4 – 6 minutes
(4 to 6 pieces)
Turkey tenderloin 9 –  minutes
(¾ lb.)
Turkey burgers (5 oz.) 4 – 6 minutes
FISh
Tilapia fillets (6 oz., ea.) 5 – 7 minutes
Trout fillet 6 oz. 4 – 6 minutes
Salmon fillet (8 oz. piece) 5 – 7 minutes
Salmon steak (6 – 8 oz.) 7 – 9 minutes
Tuna steak (6 oz.) 4 – 6 minutes
Shrimp 3 – 4 minutes
SETTING COMMENTS
Mid-MAX ¾-inch thick
Cooked to 60ºF (7ºC)
Mid-MAX Cooked to 60ºF
(7ºC)
Mid-MAX Cooked to 68ºF
(76ºC)
Mid-MAX Cooked until just crisp
Mid-MAX Cooked to 60ºF
(7ºC)
MAX ¾-inch thick
Cooked to medium
(60ºF / 7ºC)
Mid-MAX Cooked to 70º F (77ºC)
Mid-MAX Cooked to 70ºF (77ºC)
Mid-MAX Cooked to 70ºF (77ºC)
Mid-MAX Cooked to 70ºF (77ºC)
Mid Cooked to 45ºF (63ºC)
Mid Cooked to 45ºF (63ºC)
Mid Cooked to 45ºF (63ºC)
Mid-MAX Cooked to 45ºF (63ºC)
Mid-MAX Cooked to 45ºF (63ºC)
Mid-MAX Cooked to 45ºF (63ºC)
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