George Foreman Super Champ GRP3CAN - Manuel (Page 5)

8 7
Suggested Cooking Chart
The following times are meant to be used as guidelines only. Times will vary due to the
cut or thickness of the meat being cooked. To be sure that the food is truly done, use a
cooking thermometer. If the meat does need more time to cook, simply place the meat
back on the grill and check periodically so you don’t over cook.
Make sure grill is preheated before grilling.
Rare Medium Well
145˚F (62˚C)* 160˚F (71˚C)* 170˚F (76˚C)*
Salmon Filet 2½ min. 3 min. 4½ min.
Salmon Steak 4 min. 6 min. 10 min.
Sword Fish 7 min. 9 min. 10 min.
Tuna Steak 6 min. 8 min. 10 min.
White Fish 4 min. 5½ min. 7 min.
Shrimp 1½ min. 2½ min. 3½ min.
4 oz. Turkey Burgers 5 min.
8 oz. Turkey Burgers 6 min.
Pork Loin 5 min. 6 min.
4 oz. Burgers 7 min. 8 min. 9 min.
8 oz. Burgers 8 min. 9 min. 10 min.
Chicken Breast 9 min.
(boneless/skinless)
Link Sausage
4 min. 5 min.
Sliced Sausage (¾" thick) 6 min. 7 min.
Fajita Beef (½" thick slices) 1½ min. 2 min. 2½ min.
T-Bone 8 min. 9 min. 10 min.
NY Strip 4 min. 7 min. 10 min.
Flank Steak 7 min. 8 min. 10 min.
Onions and Peppers 8½ min.
(brush with olive oil)
NOTE: Most meats were 1" thick. These are recommended guidelines only. Personal taste
and thickness of cut may vary cooking times. Always check for doneness and always use
fresh, refrigerated foods.
NOTE: The United States Department of Agriculture recommends that meat and poultry
be cooked to the following internal temperatures to be sure any harmful bacteria has
been killed. Ground turkey and chicken should be cooked to an internal temperature
of 165°F and ground beef, veal lamb and pork be cooked to an internal temperature
of 160°F. Chicken and turkey should be cooked to an internal temperature of 170°F for
white meat and 180°F for dark meat. Goose and duck should be cooked to an internal
temperature of 180°F. Fresh beef, veal and lamb, etc. should be cooked to an internal
temperature of 145°F. Fresh pork should be cooked to an internal temperature of at least
160°F. When re-heating meat and poultry products, they should also be cooked to an
internal temperature of 165°F.
* Internal Food Temperature