George Foreman GRP4800 Instructivo página 10

SUGGESTED GRILLING CHART FOR MEATS,
POULTRY, FISH AND SANDWICHES
The following are meant to be used as a guideline only. Times reflect full grill of
food. Cooking time will depend upon thickness and cut being used. Use cooking
thermometer as test for doneness. If food needs longer cooking, check periodically
to avoid overcooking food. Suggested cooking temperatures are printed under the
grill handle surface for reference.
FOOD
MEAT
Hamburger (5 oz.)
Frozen hamburgers (5 oz.)
Flank steak (¾ lb.)
Skirt steak (½ lb.)
NY strip steak
(shell steak) (6 oz.)
Beef tenderloin (5 oz.)
Beef kabobs
Pork loin chops, boneless
Pork loin chops, bone in
Sausage, link or patty
Hot dogs
Bacon
Smoked pork loin chops,
boneless
Lamb chops, loin
COOKING TIME
4 – 6 minutes
5 – 6 minutes
6 – 8 minutes
4 – 6 minutes
6 – 8 minutes
4 – 6 minutes
5 – 7 minutes
4 – 6 minutes
4 – 6 minutes
4 – 6 minutes
4 – 5 minutes
6 – 8 minutes
4 – 6 minutes
5 – 7 minutes
9
COMMENTS
¾-inch thick
Cooked to medium (160ºF)
Cooked to medium (160ºF)
¾-inch thick
Cooked to medium rare (145ºF)
Cooked to medium (160ºF)
¾-inch thick
Cooked to medium rare (145ºF)
¾-inch thick
Cooked to medium rare (145ºF)
Cooked to medium (160ºF)
¾-inch thick
Cooked to 160ºF
½ -inch thick
Cooked to 160ºF
Cooked to 160ºF
Cooked to 168ºF
Cooked to 160ºF
¾-inch thick
Cooked to medium (160ºF)