George Foreman 180 Grill System Manual De Instrucciónes

5

•  Place the drip tray under the front edge of the lower 

grill plate and the drip cup under the drain spout of 
the upper grill plate. (See diagram.) 

•  Once grill is preheated, carefully place foods onto 

the grill plates. (See TEMPERATURE GUIDE FOR 
OPEN GRILL COOKING)

Note: Always use heat proof plastic, nylon, or wood 
utensils to avoid scratching the ceramic plates. DO NOT 
USE metal utensils: skewers, tongs, knives, forks, etc.

•  When finished cooking, unplug the appliance.
•  Allow grill plates to cool before removing to clean, to avoid accidental burns.

TEMPERATURE GUIDE FOR CLOSED GRILL COOKING

**

The following chart is meant to be used as a guideline only.  Cooking time will depend 

on the thickness of the food.  To be sure your food is cooked, USDA recommends 
using a meat thermometer to test for doneness.  Insert the meat thermometer into the 
thickest part of the meat until the temperature stabilizes.

Lean steak  

(NY strip, 

top sirloin

MAX/SEAR

Rare: 2 min. 

Med.Rare: 3-4 min. 

Medium: 4-5 min. 

Well Done: 6+ min.

123°-130°F 

135°-145°F 

150°-160°F 

160°F +

Based on a 6 oz. 

boneless steak 

¾–1 inch thick

Fresh, 

ground 

beef patty

MED

4-6 min.

Min of 165°F

Based on a 5 oz. 

patty, ¾-1 inch 

thick

Boneless 

pork chop

MED

4-5 min.

Min of 145°F

Based on a 6 oz. 

chop, ¾-1 inch 

thick

Boneless, 

skinless 

chicken 

breast

MED

6-8 min.

Min of 165°F

Based on a 6 oz. 

Breast, pounded 

to even thickness 

~1 inch thick

Shrimp

MED

2-3 min. or until 

pink

Min of 145°F

Raw, large, 16-20 

count

Salmon 

fillet

MIN

3-4 min.

Min of 145°F

Based on 5 oz. 

fillet ¾ inch at 

thickest part

Thin fish 

fillets

MIN

4-5 min.

Min of 145°F

Pan fish, tilapia, 

sole, etc.