George Foreman POWER GRILL Manual De Instrucciónes

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This appliance contains no user-serviceable parts. Refer service to qualified service personnel.

1. Place drip tray under front of grill. Use plastic spatula to scrape off any excess fat and food 

particles left on the grill plates; runoff will drip into the drip tray.

2. Wipe plates with damp sponge. Wipe dry with cloth or paper towel.
3. Empty drip tray, clean with warm soapy water. Wipe dry. 
4. Reinstall grill plates making sure they are securely attached to grill body.
Note: Removable grill plates are also dishwasher safe. If washing grill plates in a dishwasher, 

wipe uncoated side with a dry towel to prevent discoloration. 
5. Do not use steel wool, scouring pads or abrasive cleaners on any part of the grill.
6. Wipe outside of unit with warm, damp sponge. Dry with soft, dry cloth.
7. Do not immerse in water or any other liquid.
8. Any servicing requiring disassembly other than the above cleaning must be preformed by a 

qualified electrician.

Important: heat continues to be ON until grill is unplugged.
8.  Allow drip tray to cool before removing it from under grill. Wash and dry drip tray after  

each use.

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.

MEAT
Hamburger (5 oz.) Fresh

Frozen

4 – 6 minutes

5 – 6 minutes

¾-inch thick 

Cooked to medium (160ºF)

Flank steak (¾ lb.)

Skirt steak (½ lb.)

6 – 8 minutes

4 – 6 minutes

¾-inch thick

Cooked to medium rare (145ºF)

Cooked to medium  (160ºF)

NY strip steak (shell steak) (6 oz.)

6 – 8 minutes

¾-inch thick

Cooked to medium rare (145ºF)

Beef tenderloin (5 oz.)

4 – 6 minutes

¾-inch thick

Cooked to medium rare (145ºF)

Beef kabobs

5 – 7 minutes

Cooked to medium (160ºF)

Pork loin chops, boneless

4 – 6 minutes

¾-inch thick

Cooked to 160ºF

Pork loin chops, bone in

4 – 6 minutes

½ -inch thick

Cooked to 160ºF

Sausage, link or patty

4 – 6 minutes

Cooked to 160°F

Hot dogs

4 – 5 minutes

Cooked to 168°F

Bacon

6 – 8 minutes

Smoked pork loin chops, 

boneless

4 – 6 minutes

Cooked to 160ºF

Lamb chops, loin

5 – 7 minutes

¾-inch thick 

Cooked to medium (160ºF)

POULTRY
Chicken breast, boneless and 

skinless (8 oz.)

11 – 13 minutes

Cooked to 170ºF

Chicken tenderloins 4 to 6 pieces

4 – 6 minutes

Cooked to 170ºF

Turkey tenderloin (½ lb.)

9 – 11 minutes

Cooked to 170ºF

Turkey burgers (5 oz.)

4 – 6 minutes

Cooked to 170ºF

FISH
Tilapia fillets (6 oz., ea.)

5 – 7 minutes

Cooked to 145ºF

Trout fillet 6 oz.

4 – 6 minutes

Cooked to 145ºF

Salmon fillet (8 oz. piece)

5 – 7 minutes

Cooked to 145ºF

Salmon steak (6 – 8 oz.)

7 – 9 minutes

Cooked to 145ºF

Tuna steak (6 oz.)

4 – 6 minutes

Cooked to 145ºF

Shrimp

3 – 4 minutes

Cooked to 145ºF

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 plates.

Chicken breast

170ºF

Chicken thigh

180ºF

Beef / Lamb / Veal

160ºF 

170ºF

Pork

160ºF

Reheated cooked meats 

and poultry

165ºF