Cooking Mode - George Foreman GV6S Guide D'utilisation Et D'entretien

SUGGESTED COOKING CHART
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
thermometer into the thickest part of the meat until temperature stabilizes.
FOOD
MEAT
Pork Tenderloin
(1 – 1 ½ lbs)
Bacon
Steak (Ribeye)
¾" Thick
Fully Cooked
Sausage (6 per lb)
Pork Chops
(1" Thick)
Rack of Lamb
POULTRY
Whole Chicken
(4 lbs)
Boneless,
Skinless Chicken
Breast
Chicken Wings
(Large)
Duck Breast
(Boneless)
Cornish Hens
(cut in half)
Note: When cooking in contact mode, turn food half way through cooking to
evenly brown.

COOKING MODE

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COOKING TIME
30 min
10 min
Med. Rare – 10 min
Med. – 12 min
Med. Well – 15 min
10 - 15 min
30 min
40 min
60 min (let stand
10-15 min)
20 min
25 min
15 – 20 min
30 min
6
INTERNAL TEMP
145°F - 160°F
Until desired
crispness
130°F - 135°F
135°F - 140°F
140°F - 150°F
150°F
150°F
140°F - 145°F
165°F
165°F
165°F
165°F
165°F