Setting Comments - George Foreman GR100VC Use And Care Book Manual

10. Allow liquid in drip tray to cool before removing it from under grill. Wash and dry drip tray
after each use.
Note: Be sure the liquid in drip tray has cooled before attempting to move it.
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.) 4 – 6 minutes
Frozen Hamburgers (5 oz.) 5 – 6 minutes
Flank steak (¾ lb.) 6 – 8 minutes
Skirt steak (½ lb.) 4 – 6 minutes
NY Strip Steak (Shell Steak) 6 – 8 minutes
6 oz.
Beef Tenderloin (5 oz.) 4 - 6 minutes
Beef Kabobs 5 – 7 minutes
Pork loin chops, boneless 4 – 6 minutes
Pork loin chops, bone in 4 – 6 minutes
Sausage, link or patty 4 - 6 minutes
Hot dogs 4 – 5 minutes
Bacon 6 – 8 minutes
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SeTTING CoMMeNTS
MAX ¾-inch thick
Cooked to medium 160ºF
(71ºC)
MAX Cooked to medium 160ºF
(71ºC)
MAX ¾-inch thick
Cooked to medium rare 145ºF
(63°C)
MAX 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 chops, 4 – 6 minutes
boneless
Lamb chops, loin 5 – 7 minutes
PoUlTRY
Chicken breast, boneless 11 – 13 minutes
and skinless (8 oz.)
Chicken tenderloins (4 to 6 4 – 6 minutes
pieces)
Turkey tenderloin (¾ lb.) 9 – 11 minutes
Turkey burgers (5 oz.) 4 – 6 minutes
FISh
Tilapia fillets (6 oz., ea.) 5 – 7 minutes
Trout fillet (6 oz.) 4 – 6 minutes
Salmon fillet (8 oz. piece) 5 – 7 minutes
Salmon steak (6 – 8 oz.) 7 – 9 minutes
Tuna steak (6 oz.) 4 – 6 minutes
Shrimp 3 – 4 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 cook 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 Cooked to 145ºF (63ºC)
Mid Cooked to 145ºF (63ºC)
Mid-MAX Cooked to 145ºF (63ºC)
Mid-MAX Cooked to 145ºF (63ºC)
Mid-MAX Cooked to 145ºF (63ºC)
MedIUM Well doNe oR
FUllY CooKed
170ºF 77ºC
180ºF 82ºC
160ºF 71ºC 170ºF 77ºC
160ºF 71ºC
165ºF 74ºC
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