Grilling Chart; Cooking Time - George Foreman G-broil GRP72CTB Use And Care Book Manual

Caution: Do not remove grill plates while appliance is hot. Always allow them to cool
to room temperature before removing or cleaning.
USING ThE LOCKING hINGE POISITION
Tip: This feature keeps upper grill plate above food on lower grill plate.
1. This grill has a unique hinge that allows the grill cover to adjust to the thickness of food
being grilled. This allows for even melting of cheese on top of hot cooked hamburgers.
2. If the grill is not hot, preheat grill following directions under PREHEATING THE GRILL.
3. Lift handle of the grill cover up and forward into the locking position of float & lock
hinge.
4. Lower the grill cover into the LOCKING position above
the food (h).
5. Allow food to cook for desired time.
6. For even browning and cooking when grilling more than
one sandwich or piece of meat, it is important that the
h
thickness of each be about the same.
7

GRILLING ChART

The following are meant to be used as a guideline only. 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 food needs longer cooking, check periodically to
avoid overcooking 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
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 – 6 minutes
(4 to 6 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 (8 oz.) 7 – 9 minutes
Tuna steak (6 oz.) 4 – 6 minutes
Shrimp 3 – 4 minutes
COMMENTS
¾-inch thick
Cooked to medium (160ºF)
¾-inch thick
Cooked to medium (160ºF)
¾-inch thick
Cooked to medium rare (145ºF)
¾-inch thick
Cooked to medium (160ºF)
¾-inch thick
Cooked to medium rare (145ºF)
¾-inch thick
Cooked to medium rare (145ºF)
Cooked to medium (160ºF)
¾-inch thick
Cooked to 160ºF
½ -inch thick
Cooked to 160ºF
Cooked to 160ºF
Cooked to 168ºF
Cook until just crisp.
Cooked to 160ºF
¾-inch thick
Cooked to medium (160ºF)
Cooked to 170ºF
Cooked to 170ºF
Cooked to 170ºF
Cooked to 170ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
8