George Foreman GR144 - Manual (Page 4)

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Note: Always use heatproof plastic, nylon or wood utensils to avoid scratching nonstick
surface of grill plates. Never use metal skewers, tongs, forks or knives.
0. Press On/Off switch to turn grill off.
Important: heating elements will continue to be ON until the On/Off switch is pressed or
the appliance is unplugged.
. Allow 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 GRILLING ChART
The following are 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.
FOOD COOKING TIME COMMENTS
MEAT
Hamburger ( oz.) Fresh
Frozen – 6 minutes
– 6 minutes
¾-inch thick
Cooked to medium (60ºF)
Flank steak (¾ lb.)
Skirt steak (½ lb.)
6 – 8 minutes
– 6 minutes
¾-inch thick
Cooked to medium rare (ºF)
Cooked to medium (60ºF)
NY strip steak (shell steak)
(6 oz.)
6 – 8 minutes ¾-inch thick
Cooked to medium rare (ºF)
Beef tenderloin ( oz.) – 6 minutes ¾-inch thick
Cooked to medium rare (ºF)
Beef kabobs – 7 minutes Cooked to medium (60ºF)
Pork loin chops, boneless – 6 minutes ¾-inch thick
Cooked to 60ºF
Pork loin chops, bone in – 6 minutes ½ -inch thick
Cooked to 60ºF
Sausage, link or patty – 6 minutes Cooked to 60°F
Hot dogs – minutes Cooked to 68°F
Bacon 6 – 8 minutes
Smoked pork loin chops,
boneless
– 6 minutes Cooked to 60ºF
Lamb chops, loin – 7 minutes ¾-inch thick
Cooked to medium (60ºF)
FOOD COOKING TIME COMMENTS
POULTRY
Chicken breast, boneless and
skinless (8 oz.)
– minutes Cooked to 70ºF
Chicken tenderloins to 6
pieces
– 6 minutes Cooked to 70ºF
Turkey tenderloin (½ lb.) 9 – minutes Cooked to 70ºF
Turkey burgers ( oz.) – 6 minutes Cooked to 70ºF
FISh
Tilapia fillets (6 oz., ea.)
– 7 minutes Cooked to ºF
Trout fillet 6 oz. – 6 minutes Cooked to ºF
Salmon fillet (8 oz. piece) – 7 minutes Cooked to ºF
Salmon steak (6 – 8 oz.) 7 – 9 minutes Cooked to ºF
Tuna steak (6 oz.) – 6 minutes Cooked to ºF
Shrimp – minutes Cooked to ºF
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 MEDIUM WELL DONE OR
FULLY COOKED
Chicken Breast 70ºF 77ºC
Chicken Thigh 80ºF 8ºC
Beef / Lamb/Veal 60ºF 7ºC 70ºF 77ºC
Pork 60ºF 7ºC
Reheated cooked meats and poultry 6ºF 7°C