George Foreman GR120V Instructivo Antes De Usar El Producto página 4

Note: Always use nylon, heatproof plastic or wood utensils to avoid scratching nonstick
surface of grill plates. Never use metal skewers, tongs, forks or knives.
9. When finished cooking, slide the temperature control to the MIN setting and unplug
the appliance.
Important: heat continues to be ON until grill is unplugged.
0. Allow drip tray to cool before removing it from under grill. Wash and dry drip tray
after each use.
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 (5 oz.) 4 – 6 minutes
Frozen Hamburgers (5 oz.) 5 – 6 minutes
Flank steak (¾ lb.) 6 – 8 minutes
Skirt steak (½ lb.) 4 – 6 minutes
NY Strip Steak (Shell 6 – 8 minutes
Steak) 6 oz.
Beef Tenderloin (5 oz.) 4 - 6 minutes
Beef Kabobs 5 – 7 minutes
SETTING COMMENTS
MAX ¾-inch thick
Cooked to medium
(60ºF / 7ºC)
MAX ¾-inch thick
Cooked to medium
(60ºF / 7ºC)
MAX ¾-inch thick
Cooked to medium
rare (45ºF / 63°C)
MAX ¾-inch thick
Cooked to medium
(60ºF / 7ºC)
MAX ¾-inch thick
Cooked to medium
rare (45ºF / 63ºC)
MAX ¾-inch thick
Cooked to medium
rare (45ºF / 63ºC)
MAX Cooked to medium
(60ºF / 7ºC)
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FOOD COOKING TIME
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  – 3 minutes
and skinless (8 oz.)
Chicken tenderloins (4 to 6 4 – 6 minutes
pieces)
Turkey tenderloin (¾ lb.) 9 –  minutes
Turkey burgers (5 oz.) 4 – 6 minutes
FISh
Tilapia fillets (6 oz., ea.) 5 – 7 minutes
Trout fillet (6 oz.) 4 – 6 minutes
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
SETTING COMMENTS
Mid-MAX ¾-inch thick
Cooked to 60ºF
(7ºC)
Mid-MAX ½ -inch thick
Cooked to 60ºF
(7ºC)
Mid-MAX Cooked to 60ºF
(7ºC)
Mid-MAX Cooked to 68ºF
(76ºC)
Mid-MAX Cooked until just
crisp
Mid-MAX Cooked to 60ºF
(7ºC)
MAX ¾-inch thick
Cooked to medium
(60ºF / 7ºC)
Mid-MAX Cooked to 70º F
(77ºC)
Mid-MAX Cooked to 70ºF
(77ºC)
Mid-MAX Cooked to 70ºF
(77ºC)
Mid-MAX Cooked to 70ºF
(77ºC)
Mid Cooked to 45ºF
(63ºC)
Mid Cooked to 45ºF
(63ºC)
Mid Cooked to 45ºF
(63ºC)
Mid-MAX Cooked to 45ºF
(63ºC)
Mid-MAX Cooked to 45ºF
(63ºC)
Mid-MAX Cooked to 45ºF
(63ºC)
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