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Manafacture: George Foreman File size: 752.28 kb File name: Language of manual:

2. Before first use, lightly oil grill plates, if desired. Note: Aerosol cooking spray should not be used on nonstick surface. Chemicals that allow spray to come out of can build up on surface of grill plates and reduce their efficiency. 3. Carefully place foods to be cooked on lower grill plate. This grill accommodates up to 5 servings. Note: Do not overload grill. 4. Close the cover and allow food to cook for the selected time. If desired, use a kitchen timer. Note: Use suggested cooking times found in the GRILLING CHART on pages 6, 7 and 8. Important: Do not leave the appliance unattended during use. 5. Light pressure can be used on the handle to press and heat food to your liking. Important: Do not use heavy pressure on the lid of the grill at any time. 6. After selected time, the food should be done. If you would prefer longer cooking, simply follow the steps beginning at step 4. 7. Once cooking is complete, carefully open the grill cover using a pot holder. 8. Remove cooked food using plastic spatula provided. Note: Always use silicone, heatproof plastic or wood utensils to avoid scratching nonstick surface of grill plates. Never use metal spatulas, skewers, tongs, forks or knives. 9. When finished cooking, slide the temperature control to the MIN setting, turn the On/ Off (I/O) switch OFF (O) and unplug the appliance. Important: Heat will continue to be ON until the On/Off (I/O) switch is pressed or the appliance is unplugged. 10. Allow liquid in 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 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 SETTING COMMENTS MEAT Hamburger (5 oz.) 4 – 6 minutes MAX .-inch thick Cooked to medium (160.F) Frozen hamburgers (5 oz.) 5 – 6 minutes MAX .-inch thick Cooked to medium (160.F / 71.C) Flank steak (. lb.) 6 – 8 minutes MAX .-inch thick Cooked to medium rare (145.F / 63.C) Skirt steak (. lb.) 4 – 6 minutes MAX .-inch thick Cooked to medium (160.F / 71.C) NY strip steak (shell steak) 6 oz. 6 – 8 minutes MAX .-inch thick Cooked to medium rare (145.F / 63.C) Beef tenderloin (5 oz.) 4 - 6 minutes Cooked to medium (160.F) .-inch thick Cooked to medium rare (145.F / 63.C) Beef kabobs 5 – 7 minutes MAX Cooked to medium (160.F / 71.C) FOOD COOKING TIME SETTING COMMENTS Pork loin chops, boneless 4 – 6 minutes Mid-MAX .-inch thick Cooked to 160.F (71.C) Sausage, link or patty 4 – 6 minutes Mid-MAX Cooked to 160.F (71.C) Hot dogs 4 – 5 minutes Mid-MAX Cooked to 168.F (76.C) Bacon 6 – 8 minutes Mid-MAX Cooked until just crisp Smoked pork loin chops, boneless 4 – 6 minutes Mid-MAX Cooked to 160.F (71.C) Lamb chops, loin 5 – 7 minutes MAX .-inch thick Cooked to medium (160.F / 71.C) POULTRY Chicken breast, boneless and skinless (8 oz.) 11 – 13 minutes Mid-MAX Cooked to 170. F (77.C) Chicken tenderloins (4 to 6 pieces) 4 – 6 minutes Mid-MAX Cooked to 170.F (77.C) Turkey tenderloin (. lb.) 9 – 11 minutes Mid-MAX Cooked to 170.F (77.C) Turkey burgers (5 oz.) 4 – 6 minutes Mid-MAX Cooked to 170.F (77.C) FISH Tilapia fillets (6 oz., ea.) 5 – 7 minutes Mid Cooked to 145.F (63.C) Trout fillet 6 oz. 4 – 6 minutes Mid Cooked to 145.F (63.C) Salmon fillet (8 oz. piece) 5 – 7 minutes Mid Cooked to 145.F (63.C) Salmon steak (6 – 8 oz.) 7 – 9 minutes Mid-MAX Cooked to 145.F (63.C) Tuna steak (6 oz.) 4 – 6 minutes Mid-MAX Cooked to 145.F (63.C) Shrimp 3 – 4 minutes Mid-MAX Cooked to 145.F (63.C) 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 plat es. FOOD TO BE COOKED MEDIUM WELL DONE OR FULLY COOKED Chicken Breast 170.F 77.C Chicken Thigh 180.F 82.C Beef / Lamb/Veal 160.F 71.C 170.F 77.C Pork 160.F 71.C Reheated cooked meats and poultry 165.F 74.C GRILLING FRUITS AND VEGETABLES 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 of food. Use a fork inserted into the center of the food to test for doneness. (Be careful not to touch the grill plate.) If the food needs longer cooking, check periodically to avoid overcooking the food. FOOD SETTING GRILLING TIME Asparagus spears Mid-MAX 4 – 6 minutes Bell peppers, assorted colors cut into .-inch rings Mid-MAX 5 – 7 minutes Mushrooms, thickly sliced Mid-MAX 4 – 5 minutes Onion slices, .-inch Mid-MAX 5 – 7 minutes Potato slices, .-inch Mid-...

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