George Foreman GR100V Manual De Instrucciones página 4

6. After selected time, the food should be done. If you would prefer longer cooking,
simply following the steps, beginning at step .
7. Using a pot holder, carefully open the grill cover.
8. Remove cooked food using plastic spatula provided.
Note: Always use heatproof plastic or wood utensils to avoid scratching nonstick
surface of grill plates. Never use metal skewers, tongs, forks or knives.
9. Press On/Off switch to turn grill off.
Important: heating elements will continue to be ON until the On/Off switch is pressed
or the appliance is unplugged.
0. Allow drip tray to cool before removing it from under grill. Wash and dry drip tray
after each use.
Note: Be sure the liquid in drip tray has cooled before attempting to move it.
SUGGESTED GRILL SETTINGS
MIN: Use to reheat fully cooked foods.
MIN – Mid: Sandwiches and wraps.
Mid: Fish
Mid – MAX: Fruits, vegetables, meat and poultry
SUGGESTED GRILLING ChART
The following are meant to be used as a guideline only. The times reflect a full grill
of food. Cooking time 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 ( oz.)  – 6 minutes
Frozen Hamburgers (  – 6 minutes
oz.)
Flank steak (¾ lb.) 6 – 8 minutes
Skirt steak (½ lb.)  – 6 minutes
NY Strip Steak (Shell 6 – 8 minutes
Steak) 6 oz.
Beef Tenderloin ( oz.)  - 6 minutes
SETTING COMMENTS
MAX ¾-inch thick
Cooked to medium 60ºF
(7ºC)
MAX Cooked to medium 60ºF
(7ºC)
MAX ¾-inch thick
Cooked to medium rare
ºF (6°C)
MAX Cooked to medium 60ºF
(7ºC)
MAX ¾-inch thick
Cooked to medium rare
ºF (6ºC)
MAX ¾-inch thick
Cooked to medium rare
ºF (6ºC)
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FOOD COOKING
TIME
Beef Kabobs  – 7 minutes
Pork loin chops, boneless  – 6 minutes
Pork loin chops, bone in  – 6 minutes
Sausage, link or patty  - 6 minutes
Hot dogs  –  minutes
Bacon 6 – 8 minutes
Smoked pork loin chops,  – 6 minutes
boneless
Lamb chops, loin  – 7 minutes
POULTRY
Chicken breast, boneless  –  min-
and skinless (8 oz.) utes
Chicken tenderloins ( to  – 6 minutes
6 pieces)
Turkey tenderloin (¾ lb.) 9 –  minutes
Turkey burgers ( oz.)  – 6 minutes
FISh
Tilapia fillets (6 oz., ea.)  – 7 minutes
Trout fillet (6 oz.)  – 6 minutes
Salmon fillet (8 oz. piece)  – 7 minutes
Salmon steak (6 – 8 oz.) 7 – 9 minutes
Tuna steak (6 oz.)  – 6 minutes
Shrimp  –  minutes
SETTING COMMENTS
MAX Cooked to medium 60ºF
(7ºC)
Mid- ¾-inch thick
MAX Cooked to 60ºF (7ºC)
Mid- ½ -inch thick
MAX Cooked to 60ºF (7ºC)
Mid- Cooked to 60ºF / 7ºC
MAX
Mid- Cooked to 68ºF (76ºC)
MAX
Mid- Cooked until just crisp
MAX
Mid- Cooked to 60ºF (7ºC)
MAX
MAX ¾-inch thick
Cooked to medium 60ºF
(7ºC)
Mid- Cooked to 70º F (77ºC)
MAX
Mid- Cooked to 70ºF (77ºC)
MAX
Mid- Cooked to 70ºF (77ºC)
MAX
Mid- Cooked to 70ºF (77ºC)
MAX
Mid Cooked to ºF (6ºC)
Mid Cooked to ºF (6ºC)
Mid Cooked to ºF (6ºC)
Mid- Cooked to ºF (6ºC)
MAX
Mid- Cooked to ºF (6ºC)
MAX
Mid- Cooked to ºF (6ºC)
MAX
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