Suggested Cooking Chart - George Foreman GV5 Owner's Manual

Lean mean contact roasting machine

Hide thumbs Also See for GV5:

Owner's manual (21 pages)

Table Of Contents

Table of Contents

Preheat the Contact Roaster before using to roast the following foods. The fol-

lowing times are meant to be used as guidelines only. Times will vary due to the

cut or thickness of the meat or poultry being cooked. To be sure that the food is

truly done, use a cooking thermometer. If the food does need more time to cook,

reset the timer and check periodically so you do not over cook.

FOOD &

QUANTITY

POULTRY

Chicken, whole

Rock Cornish

Game Hens (2)

Turkey Breast,

boneless

BEEF

Tenderloin

Rib Roast

Sirloin Roast

PORK

Center Loin Roast

LAMB

Leg

MISCELLANEOUS

Baked Potatoes (2-4)

PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc.

should be cooked to an internal temperature of 145˚-170˚F. Pork should be

cooked to an internal temperature of 160˚-170˚F and poultry products should be

cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful bacte-

ria has been killed. When reheating meat/poultry products, they should also be

cooked to an internal temperature of at least 165˚F.