Care And Cleaning - George Foreman GRP101CTG Manual De Instrucciones

Important: heat continues to be ON until grill is unplugged.
8. Allow drip tray to cool before removing it from under grill. Wash and dry drip tray after
each use.
SUGGESTED GRILLING CHART
The following are meant to be used as a guideline only. The times reflect a full grill of food.
Cooking times will depend upon thickness and cut being used. Use a cooking thermometer as
a test for doneness. If the food needs longer cooking, check periodically to avoid overcooking
the food.
FOOD COOKING TIME
MEAT
Hamburger (5 oz.) Fresh 4 – 6 minutes
Frozen 5 – 6 minutes
Flank steak (¾ lb.) 6 – 8 minutes
Skirt steak (½ lb.) 4 – 6 minutes
NY strip steak (shell steak) (6 oz.) 6 – 8 minutes
Beef tenderloin (5 oz.) 4 – 6 minutes
Beef kabobs 5 – 7 minutes
Pork loin chops, boneless 4 – 6 minutes
Pork loin chops, bone in 4 – 6 minutes
Sausage, link or patty 4 – 6 minutes
Hot dogs 4 – 5 minutes
Bacon 6 – 8 minutes
Smoked pork loin chops, 4 – 6 minutes
boneless
Lamb chops, loin 5 – 7 minutes
POULTRY
Chicken breast, boneless and 11 – 13 minutes
skinless (8 oz.)
Chicken tenderloins 4 to 6 pieces 4 – 6 minutes
Turkey tenderloin (½ lb.) 9 – 11 minutes
Turkey burgers (5 oz.) 4 – 6 minutes
FISH
Tilapia fillets (6 oz., ea.) 5 – 7 minutes
Trout fillet 6 oz. 4 – 6 minutes
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COMMENTS
¾-inch thick
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 160°F
Cooked to 168°F
Cooked to 160ºF
¾-inch thick
Cooked to medium (160ºF)
Cooked to 170ºF
Cooked to 170ºF
Cooked to 170ºF
Cooked to 170ºF
Cooked to 145ºF
Cooked to 145ºF
FOOD COOKING TIME
Salmon fillet (8 oz. piece) 5 – 7 minutes
Salmon steak (6 – 8 oz.) 7 – 9 minutes
Tuna steak (6 oz.) 4 – 6 minutes
Shrimp 3 – 4 minutes
Please note: To be sure your food is fully cooked, the USDA recommends the following
guidelines. Use a kitchen timer. Using a meat thermometer, 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 or grill plates.
FOOD TO BE COOKED MEDIUM
Chicken breast
Chicken thigh
Beef / Lamb / Veal 160ºF
Pork
Reheated cooked meats
and poultry
Important: Use only silicone, heatproof plastic and wooden utensils when cooking on the
grill. Silicone utensils are especially good because they do not discolor or melt with the high
temperature.

Care and Cleaning

This appliance contains no user-serviceable parts. Refer service to qualified service personnel.
Caution: To avoid accidental burns, allow grill to cool thoroughly before cleaning.
1. Place drip tray under front of grill. Use plastic spatula to scrape off any excess fat and food
particles left on the grill plates; runoff will drip into the drip tray.
2. Wipe plates with damp sponge. Wipe dry with cloth or paper towel.
3. Empty drip tray, clean with warm soapy water. Wipe dry.
4. Reinstall grill plates making sure they are securely attached to grill body.
Note: Removable grill plates are also dishwasher safe. If washing grill plates in a dishwasher,
wipe uncoated side with a dry towel to prevent discoloration.
5. Do not use steel wool, scouring pads or abrasive cleaners on any part of the grill.
6. Wipe outside of unit with warm, damp sponge. Dry with soft, dry cloth.
7. Do not immerse in water or any other liquid.
8. Any servicing requiring disassembly other than the above cleaning must be preformed by a
qualified electrician.
Caution: Make sure to hold cover open by hand while cleaning to prevent accidental
closing and injury.
COMMENTS
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
Cooked to 145ºF
WELL DONE OR
FULLY COOKED
170ºF
180ºF
170ºF
160ºF
165ºF
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