George Foreman GRBV5130CUX Guide D'utilisation Et D'entretien page 7

2. To remove the plates, press the grill plate push-button release on the right side of
the plates and remove from grill. The plates can be washed in the dishwasher or by
hand with warm, soapy water. Always dry plates thoroughly before reattaching.
3. Wipe outside of unit with a warm, damp sponge. Dry with soft, dry cloth.
4. DO NOT use steel wool, scouring pads or abrasive cleaners on any part of the grill,
including the upper housing reflector.
5. DO NOT immerse the grill in water or any other liquid.
6. Make sure to hold the lid open by hand while cleaning to prevent accidental
closing and injury.
7. Any servicing requiring disassembly other than the above cleaning must be
performed by qualified service personnel.
8. After the grill has been cleaned, stand the grill vertically on its back end for space-
saving vertical storage.
CONTACT GRILLING COOKING GUIDE
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
Lean boneless
steak (NY Strip, Top
Sirloin, Tenderloin)
Hamburgers (5 oz.)
Frozen
Hamburgers (5 oz.)
Boneless pork
chops
Bacon (raw)
Hot Dogs
POULTRY
Boneless, skinless
chicken breast
Turkey Burgers
(5 oz.)
GRILL TEMP
400°F
425°F
425°F
400°F
400°F
425°F
400°F
400°F
COOK TIME
Med. Rare 6-8 min.
Medium 8-10 min.
Med. Well 10-12 min.
4-6 min.
5-7 min.
5-6 min.
6-8 min.
2-3 min.
10-12 min.
5-7 min.
7
COMMENTS
Based on a ¾ to
1-inch thick steak
Cooked to a min.
165°F
Cooked to a min.
165°F
Cooked to a min.
150°F
To desired
crispness
Cooked to 160°F
Cooked to 170°F
Cooked to 170°F