George Foreman GRP4800 Instructivo página 11

FOOD
POULTRY
Chicken breast,
boneless and skinless (8 oz.)
Chicken tenderloins
(4 to 6 pieces)
Turkey tenderloin (¾ lb.)
Turkey burgers (5 oz.)
FISH
Tilapia fillets (6 oz., ea.)
Trout fillet (6 oz.)
Salmon fillet (8 oz. piece)
Salmon steak (8 oz.)
Tuna steak (6 oz.)
Shrimp
SANDWICHES
Grilled cheese
Grilled cheese with tomato
tuna, ham or bacon
Quesadillas
Please note: To be sure your food is fully cooked the USDA recommends the
following guidelines: Use a meat thermometer to test for doneness by inserting
the meat thermometer into the center of the food being cooked and make sure the
thermometer is not touching the bone.
COOKING TIME
11 – 13 minutes
4 – 6 minutes
9 – 11 minutes
4 – 6 minutes
5 – 7 minutes
4 – 6 minutes
5 – 7 minutes
7 – 9 minutes
4 – 6 minutes
3 – 4 minutes
2 – 3 minutes
3 – 4 minutes
2 – 3 minutes
10
COMMENTS
Cooked to 170ºF
Cooked to 170ºF
Cooked to 170ºF
Cooked to 170ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cook until cheese is melted
and sandwich is golden brown
Cook until cheese is melted
and sandwich is golden brown
Cook until cheese is melted
and tortilla is lightly browned