George Foreman GV6SQVC - Manual (Page 5)

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GRILL & ROAST ™ TIPS
• To prevent heat loss and for even cooking, do not open lid frequently.
• Do not overfill your roaster.
• When first cooking a particular food, check for doneness several minutes
before suggested time; if necessary, adjust the timer.
• Watch carefully to avoid overcooking.
• For added flavor, add dry seasonings before grilling or marinate foods before
cooking.
SUGGESTED COOKING ChART
The following are meant to be used as guidelines only. Cooking time will depend
upon thickness and cut being used. Use a cooking thermometer to test for
doneness. If food needs longer cooking, check periodically to avoid overcooking.
FOOD COOKING TIME INTERNAL TEMPERATURE
OF FOOD
MEAT
Beef tenderloin (2 to 3 lbs.) 60 – 90 minutes Cooked to medium rare
(145ºF)
Cooked to medium (160ºF)
Eye roast or bottom round
roast (2½ to 3½ lbs.)
1¼ – 1¾ hours Cooked to medium (160ºF)
Pork loin roast, boneless
(3 to 3½ lbs.)
60 – 90 minutes ¾-inch thick
Cooked to 160ºF
Smoked pork loin
(2½ to 3 lbs.)
50 – 75 minutes Cooked to 160ºF
Pork tenderloin (1 lb.) 30 minutes Cooked to 160ºF
Leg or lamb (4 to 4½ lbs.) 90 – 120
minutes
Cooked to medium (160ºF)
Cooked to well done (170ºF)
POULTRY
Whole chicken (3½ lbs.) 60 minutes 170ºF breast
180ºF thigh
Whole chicken (5 lbs.) 90 minutes 170ºF breast
180ºF thigh
Turkey breast, boneless
(3 lb.)
75 – 90 minutes 170ºF breast
Cornish game hens (2)
(18 oz, ea.)
60 – 75 minutes 170ºF breast
180ºF thigh
POTATOES
Baking potatoes (4)
(1¾ lbs total weight)
95 – 120
minutes
Soft when pierced with a
sharp knife
Please note: To be sure your food is fully cooked the USDA recommends the
following guidelines. Using a meat thermometer, 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 heating plates.
FOOD TO BE COOKED MEDIUM WELL DONE OR
FULLY COOKED
Roast chicken Breast temperature
170ºF 77ºC
Thigh temperature
180ºF 82ºC
Beef / Lamb / Veal 160ºF 71ºC 170ºF 77ºC
Pork 160ºF 71ºC
Reheated cooked
meats and poultry
165ºF 74°C