George Foreman GR260P Guide D'utilisation Et D'entretien page 5

SUGGESTED COOKING CHART
The cooking times and temperatures in the below chart are meant to be used
as a guideline only. Cooking time will depend upon the food thickness and
cut being used. Use a meat thermometer to test for doneness by inserting the
thermometer into the thickest portion of the meat. For reasons of personal
preference, you may choose to cook food to a higher temperature.
FOOD/GRILL
POSITION
Burgers
(5 oz. ½ inch thick)
Tilted grill position
Boneless, skinless
Chicken Breast (6 oz.)
½-inch thick
Tilted grill position
Hot Dogs
Level grill position
Salmon Steaks or
Fillets
Level grill position
Lean, boneless steak
(NY Strip, Sirloin,
Tenderloin)
Tilted grill position
Vegetables
Level grill position
COOK TIME
FOOD TEMP
4–6 min. Beef 160°F
Poultry 165°F
5–8 min. 165°F
2–4 min. 150°F
3–5 min. 145°F
2–4 min. Medium rare
(130–140°F)
4–6 min. Medium
(140–150°F)
6–8 min. Medium well
(155–160°F)
3–6 min. To desired
doneness
5
MINIMUM
Ground beef with an
80% lean/ 20% fat is
best for a juicy burger.
Cut or pound chicken
to an even thickness
for more even grilling.
Place hot dogs diago-
nally across grill plates
to create grill marks.
Salmon will be opaque
in color and easily
flake when done.
Based on ¾-inch
thickness. For a juicier
steak, let rest 2–3 min.
before serving.
Brush or toss with a
little oil before grilling
to keep veggies from
drying out. The oil also
helps keep seasonings
on the vegetables.
TIPS/COMMENTS