Care And Cleaning - George Foreman GR0160BQ Use And Care Book Manual

SUGGESTED GRILLING ChART
The following is meant to be used as a guideline only. The times reflect a full grill of food.
Cooking time 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.
Salmon filet
Salmon steak
Sword fish
Tuna steak
White fish
Shrimp
Turkey burgers (4 oz.)
Turkey burgers (8 oz.)
Pork loin
Hamburgers (4 oz.)
Hamburgers (8 oz.)
Chicken breasts (boneless/skinless)
Link sausage
Sliced sausage (¾" thick)
Fajita beef (½" thick slices)
T-bone steak
NY strip steak
Flank steak
Onions & peppers (brush with oil)
Please note: To be sure your food is fully cooked, the USDA recommends the following
guidelines. Using a meat thermometer to test for doneness by inserting the meat thermometer
into the center of the food being cooked, making sure the thermometer is not touching the
bone or the grill plate.
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Rare 145°F Medium 160°F Well 170°F
2½ min 3 min 4½ min
4 min 6 min 10 min
7 min 9 min 10 min
6 min 8 min 10 min
4 min 5½ min 7 min
1½ min 2½ min 3½ min
7 min 8 min 9 min
8 min 9 min 10 min
5 min 6 min
7 min 8 min 9 min
8 min 9 min 10 min
9 min
4 min 5 min
6 min 7 min
1½ min 2 min 2½ min
8 min 9 min 10 min
4 min 7 min 10 min
7 min 8 min 10 min
8½ min
FOOD TO BE COOKED
Chicken breast
Chicken thigh
Beef / Lamb / Veal 160ºF
Pork
Reheated cooked meats
and poultry

Care and Cleaning

This appliance contains no user-serviceable parts. Refer service to qualified service personnel.
CLEANING
Caution: To avoid accidental burns, allow grill to cool thoroughly before cleaning.
1. Before cleaning, unplug grill from wall outlet and allow to cool.
Important: heat continues to be ON until grill is unplugged.
2. Place drip tray under front of grill. Use plastic spatula to scrape off any excess fat and food
particles left on the grill plates; runoff will drip into the drip tray.
3. Use a warm, soapy sponge to wipe plates clean, then rinse sponge and wipe again to remove
any soapy residue. Dry thoroughly with an absorbent paper towel.
4. Empty drip tray and wash in warm, soapy water; dry thoroughly with a paper towel.
5. To remove stubborn buildup, use a nylon or nonmetallic scrubbing pad to clean the grill
plates.
Important: Do not use metallic scrubbing pads, steel wool or any abrasive cleaners to clean
any part of your grill; use only nylon or nonmetallic scrubbing pads.
6. To clean the grill cover, wipe with a warm, wet sponge and dry with a soft, dry cloth.
Important: Do not immerse body of grill in water or any other liquid.
7. Any servicing requiring disassembly other than the above cleaning must be preformed by a
qualified electrician.
Caution: Make sure to hold grill cover by the handle while cleaning to prevent accidental
closing and injury.
STORAGE
Always make sure grill is clean and dry before storing.
MEDIUM WELL DONE OR
FULLY COOKED
170ºF
180ºF
71ºC 170ºF
160ºF
165ºF
77ºC
82ºC
77ºC
71ºC
74ºC
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