Setting Comments - George Foreman GR0080SC Use And Care Book Manual

Important: heat will continue to be oN until the on/off (I/o) switch is pressed or the
appliance is unplugged.
10. 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: Fish, poultry, fruits and vegetables
MAX: Meat
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.) 6 – 8 minutes
Frozen hamburgers 7 – 9 minutes
(5 oz.)
Flank steak (¾ lb.) 7 – 9 minutes
Skirt steak (½ lb.) 6 – 8 minutes
NY strip steak / shell 6 – 8 minutes
steak (6 oz.)
Beef tenderloin ( 5 - 7 minutes
5 oz.)
Beef kabobs 6 – 8 minutes
Pork loin chops, 4 – 6 minutes
boneless
Pork loin chops, 10 – 12 minutes
bone in
Sausage, link 5 - 7 minutes
or patty
Hot dogs 5 – 7 minutes
Bacon 6 – 8 minutes
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SeTTING CoMMeNTS
MAX ¾-inch thick
Cooked to medium (160ºF / 71ºC)
MAX ¾-inch thick
Cooked to medium (160ºF / 71ºC)
MAX ¾-inch thick
Cooked to medium rare
(145ºF / 63°C)
MAX ¾-inch thick
Cooked to medium (160ºF / 71ºC)
MAX ¾-inch thick
Cooked to medium rare
(145ºF / 63ºC)
MAX ¾-inch thick
Cooked to medium rare
(145ºF / 63ºC)
MAX Cooked to medium (160ºF / 71ºC)
Mid-MAX ¾-inch thick
Cooked to 160ºF (71ºC)
Mid-MAX ½ -inch thick
Cooked to 160ºF (71ºC)
Mid-MAX Cooked to 160ºF (71ºC)
Mid-MAX Cooked to 168ºF (76ºC)
Mid-MAX Cooked until just crisp
Food CooKING TIMe
Smoked pork loin 6 – 8 minutes
chops, boneless
Lamb chops, loin 7 – 9 minutes
PoUlTRY
Chicken breast, 11 – 13 minutes
boneless and
skinless (8 oz.)
Chicken tenderloins 4 – 6 minutes
(4 to 6 pieces)
Turkey tenderloin 9 – 11 minutes
(¾ lb.)
Turkey burgers 6 – 8 minutes
(5 oz.)
FISh
Tilapia fillets 3 – 6 minutes
(6 oz., ea.)
Trout fillet (6 oz.) 3 – 6 minutes
Salmon fillet 5 – 7 minutes
(8 oz. piece)
Salmon steak 7 – 9 minutes
(6 – 8 oz.)
Tuna steak (6 oz.) 7 – 9 minutes
Shrimp 4 – 6 minutes
Please note: To be sure your food is fully cooked, the USDA recommends the following
guidelines. Use a kitchen timer. Using a meat thermometer, test for doneness by inserting the
meat thermometer into the center of the food being cooked and make sure the thermometer is
not touching the bone or grill plates.
Food To Be CooKed
Chicken breast
Chicken thigh
Beef / Lamb / Veal
Pork
Reheated cooked meats and poultry
SeTTING CoMMeNTS
Mid-MAX Cooked to 160ºF (71ºC)
MAX ¾-inch thick
Cooked to medium (160ºF / 71ºC)
Mid-MAX Cooked to 170º F (77ºC)
Mid-MAX Cooked to 170ºF (77ºC)
Mid-MAX Cooked to 170ºF (77ºC)
Mid-MAX Cooked to 170ºF (77ºC)
Mid Cooked to 145ºF (63ºC)
Mid-MAX Cooked to 145ºF (63ºC)
Mid-MAX Cooked to 145ºF (63ºC)
MAX Cooked to 145ºF (63ºC)
Mid-MAX Cooked to 145ºF (63ºC)
Mid-MAX Cooked to 145ºF (63ºC)
MedIUM Well doNe oR
FUllY CooKed
170ºF
180ºF
160ºF 71ºC 170ºF
160ºF
165ºF
77ºC
82ºC
77ºC
71ºC
74ºC
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