George Foreman The Next Grilleration Super Champ GRP3CAN Guide D'utilisation page 5

Suggested Cooking Chart
The following times are meant to be used as guidelines only. Times will vary due to the
cut or thickness of the meat being cooked. To be sure that the food is truly done, use a
cooking thermometer. If the meat does need more time to cook, simply place the meat
back on the grill and check periodically so you don't over cook.
Make sure grill is preheated before grilling.
145˚F (62˚C)*
Salmon Filet
Salmon Steak
Sword Fish
Tuna Steak
White Fish
Shrimp
4 oz. Turkey Burgers
8 oz. Turkey Burgers
Pork Loin
4 oz. Burgers
8 oz. Burgers
Chicken Breast
(boneless/skinless)
Link Sausage
Sliced Sausage (¾" thick)
Fajita Beef (½" thick slices) 1½ min.
T-Bone
NY Strip
Flank Steak
Onions and Peppers
(brush with olive oil)
Rare Medium
160˚F (71˚C)* 170˚F (76˚C)*
2½ min. 3 min.
4 min. 6 min.
7 min. 9 min.
6 min. 8 min.
4 min. 5½ min.
1½ min. 2½ min.
5 min.
7 min. 8 min.
8 min. 9 min.
4 min.
6 min.
2 min.
8 min. 9 min.
4 min. 7 min.
7 min. 8 min.
8½ min.
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NOTE: Most meats were 1" thick. These are recommended guidelines only. Personal taste
and thickness of cut may vary cooking times. Always check for doneness and always use
fresh, refrigerated foods.
NOTE: The United States Department of Agriculture recommends that meat and poultry
be cooked to the following internal temperatures to be sure any harmful bacteria has
been killed. Ground turkey and chicken should be cooked to an internal temperature
of 165°F and ground beef, veal lamb and pork be cooked to an internal temperature
of 160°F. Chicken and turkey should be cooked to an internal temperature of 170°F for
white meat and 180°F for dark meat. Goose and duck should be cooked to an internal
Well
temperature of 180°F. Fresh beef, veal and lamb, etc. should be cooked to an internal
temperature of 145°F. Fresh pork should be cooked to an internal temperature of at least
160°F. When re-heating meat and poultry products, they should also be cooked to an
4½ min.
internal temperature of 165°F.
10 min.
* Internal Food Temperature
10 min.
10 min.
7 min.
3½ min.
5 min.
6 min.
6 min.
9 min.
10 min.
9 min.
5 min.
7 min.
2½ min.
10 min.
10 min.
10 min.
8