George Foreman GRP100 Series Owner's Manual page 9

Food
Pineapple
Potatoes, baking
Potatoes, red
Squash
Frozen Snack Foods
Pizza
Taquitos
Poultry
Chicken breasts
Chicken kebabs
Chicken thighs
Turkey, ground
Turkey, breast
Turkey breast
Sandwiches & Snacks
Cheese or ham sandwich 3-4
Tuna melt, Reuben
or Roast beef
Seafood
Fish steak (firm)
Fish kebabs
Fish fillet
Scallops
Shrimp-medium
Trout
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.
Minutes Setting
2-3 Med-High
7-8 High
7-8 High
7-9 Med-High
10-12 High
7-9 High
7-9 Med-High
6-8 Med-High
7-9 Med-High
6-8 High
7-9 Med-High
12-15 Med-High
High
3-4 Med-High
4-5 Med-High
7-10 Med-High
6-8 Med-High
3-5 Med-High
4-6 Med-High
3-4 High
3-5 Med-High
Notes
1
/ -inch thick slices
2
1 1
/ - / inch thick slices
4 2
1 1
/ - / inch thick slices
4 2
1 1
/ - / inch thick slices
4 2
sauté plate
sauté plate
boneless/skinless
1-inch pieces
bite-sized pieces
whole, boneless/skinless
1
/ -1 inch thick
2
1-inch pieces
9