Cooking Guide - George Foreman GRP1001 Manual De Uso Y Cuidado

USI NG AD JUSTA BL E COOK I NG H E I G HT
This grill has a unique hinge that allows the grill cover to adjust to the thickness
of food. For even browning and cooking, when grilling more than one sandwich or
piece of meat, it is important that the thickness of each be about the same.

COOKING GUIDE

The following chart is meant to be used as a guideline only. Cooking time will depend
**
on the thickness of the food. To be sure your food is cooked, USDA recommends
using a meat thermometer to test for doneness. Insert the meat thermometer into the
thickest part of the meat until the temperature stabilizes.
Food Grill
Temperature
Lean steak
(NY strip,
top sirloin
Fresh,
ground MED-MAX
beef patty
Boneless
MED-MAX
pork chop
Boneless,
skinless
MED-MAX
chicken
breast
Shrimp
Salmon
fillet
Thin fish fillets
Cook Time
Rare
Med. Rare 3-4 min.
MAX
Medium
Well Done 6+ min.
4-6 min.
4-5 min.
6-8 min.
2-4 min. or until
MAX
MAX 6-8 min.
MED 3-4 min.
Food Temp
**
2-3 min. 130°-135°F
140°-145°F
4-5 min. 150°-155°F
160°F-165°F
Min of 165°F
Min of 145°F
Min of 170°F
Min of 145°F
pink
Min of 145°F
Min of 145°F
5
Comments
Based on a 6 oz.
boneless steak
¾–1 inch thick
Based on a 4 oz.
patty 3-inches in
diameter, ¾ inch
thick
Based on a 6 oz.
boneless chop,
¾-1 inch thick
Based on a 6 oz.
Breast, pounded
to even thickness
~1 inch thick
Raw, large, 16-20
count
Based on 5 oz.
fillet ¾ inch at
thickest part
Pan fish, tilapia,
sole, etc.