Suggested Cooking Chart - George Foreman GR2B Owner's Manual

Salmon Filet (1" thick)
Rainbow Trout Filet (
Tuna Steak
White Fish Filet (
Shrimp (26-30 count)
4 oz. Turkey Burgers
Pork Loin ( 1 / " thick)
2
4 oz. Burgers
Chicken Breast
(boneless/skinless)
Sliced Sausage (
Fajita Beef ( 1 / " thick slices)
4
NY, KC, Top Loin Strip Steak
( / " thick)
1
2
Onions and Peppers (brush with olive oil)
NOTE: Most meats were 1" thick. These are recommended guidelines
only. Personal taste and thickness of cut may vary cooking times.
Always check for doneness and always use fresh, refrigerated foods.
PLEASE NOTE: The USDA recommends that meats such as beef and lamb,
etc. should be cooked to an internal temperature of 145˚F. Pork should be
cooked to an internal temperature of 160˚F and poultry products should be
cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful
bacteria has been killed. When reheating meat/poultry products, they
should also be cooked to an internal temperature of 165˚F.

Suggested Cooking Chart

3 / " thick)
4
3 / " thick)
4
/ " thick)
1
2
Rare Medium
(145˚F)* (160˚F)*
5 min. 8 min.
5 min. 6 min.
5 min. 9 min.
2 1 / min. 3 1 /
2
3 min.
2 1 /
7 min. 8 min.
3 min.
1 1 / min. 2 min.
2
4 min. 7 min.
8 min.
7
Well
(170˚F)*
min.
2
6 min.
min. 3 1 /
2 2
9 min.
7 min.
4 min.
2 1 /
2
10 min.
min.
min.