George Foreman 28300-56 Mode D'emploi page 6

COOKING TIMES AND FOOD SAFETY
• Use these times purely as a guide.
• When cooking frozen foods, add 2-3 minutes for seafood and 3-6 minutes for meat and poultry,
depending on the thickness and density of the food.
• Check food is cooked through before serving. If in doubt, cook it a bit more.
• Cook meat, poultry, and any derivatives (mince, burgers, etc.) till the juices run clear.
• Cook fish till the flesh is opaque throughout.
• When cooking pre-packed foods, follow any guidelines on the package or label.
MEAT
Steak
Chicken breast
Lamb chops
Pork chops
Sausages
Burgers
Bacon
FISH
Salmon
Prawns
Flat fish
Round fish
Tuna / swordfish
VEGETABLES
Peppers
Aubergine
Asparagus
Carrots
Courgette
Tomatoes
Onions
Mushrooms
Corn on the cob
OTHER
Haloumi
RECYCLING
W
To avoid environmental and health problems due to hazardous substances, appliances
and rechargeable and non-rechargeable batteries marked with one of these symbols
must not be disposed of with unsorted municipal waste. Always dispose of electrical
and electronic products and, where applicable, rechargeable and non-rechargeable
batteries, at an appropriate official recycling/collection point.
NOTES
For best results, cook steaks when they are at room
temperature.
Rest for 3-6 mins after cooking.
Cook until juices run clear.
Cook until juices run clear. Approx. 1-2 cm thick.
Turn occasionally
Turn occasionally
Plaice, Sole, etc.
Haddock, Cod, etc.
Sliced
Sliced
Sliced
Halved
Cut into wedges
Whole, flat mushrooms
6
TIME (MIN)
Medium rare 2
Medium 3
Well done 5 +
8-10
Medium 4-6
Well done 8
5-8
6-10
6-10
3-5
3-5
1-2
2-6
3-8
5-10
4-6
6-8
3-4
5-7
1-3
2-3
5-6
3-6
4-6
2-4