George Foreman Grill Manual De Instrucciónes

10.  Allow liquid in drip tray to cool before removing it from under grill. Wash and dry drip tray 

after each use.

Note: Be sure the liquid in drip tray has cooled before attempting to move it.
SUGGeSTed GRIll SeTTINGS
MIN: Use to reheat fully cooked foods
MIN – Mid: Sandwiches and wraps
Mid: Fish
Mid – MAX: Fish, poultry, fruits and vegetables
MAX: Meat 

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

MeAT
Hamburger (5 oz.)

4 – 6 minutes

MAX

¾-inch thick 

Cooked to medium 160ºF  

(71ºC)

Frozen Hamburgers (5 oz.)

5 – 6 minutes

MAX

Cooked to medium 160ºF  

(71ºC)

Flank steak (¾ lb.)

6 – 8 minutes

MAX

¾-inch thick

Cooked to medium rare 145ºF 

(63°C)

Skirt steak (½ lb.)

4 – 6 minutes

MAX

Cooked to medium 160ºF 

(71ºC)

NY Strip Steak (Shell Steak)

6 oz.

6 – 8 minutes

MAX

¾-inch thick

Cooked to medium rare 145ºF  

(63ºC)

Beef Tenderloin (5 oz.)

4 - 6 minutes

MAX

¾-inch thick

Cooked to medium rare 145ºF 

(63ºC)

Beef Kabobs

5 – 7 minutes

MAX

Cooked to medium  160ºF 

(71ºC)

Pork loin chops, boneless

4 – 6 minutes

Mid-MAX

¾-inch thick

Cooked to 160ºF (71ºC)

Pork loin chops, bone in

4 – 6 minutes

Mid-MAX

½ -inch thick

Cooked to 160ºF (71ºC)

Sausage, link or patty

4 - 6 minutes

Mid-MAX

Cooked to 160ºF / 71ºC

Hot dogs

4 – 5 minutes

Mid-MAX

Cooked to 168ºF (76ºC)

Bacon

6 – 8 minutes

Mid-MAX

Cooked until just crisp

Smoked pork loin chops, 

boneless

4 – 6 minutes

Mid-MAX

Cooked to 160ºF (71ºC)

Lamb chops, loin

5 – 7 minutes

MAX

¾-inch thick

Cooked to medium  160ºF 

(71ºC)

PoUlTRY
Chicken breast, boneless 

and skinless (8 oz.)

11 – 13 minutes

Mid-MAX

Cooked to 170º F (77ºC)

Chicken tenderloins (4 to 6 

pieces)

4 – 6 minutes

Mid-MAX

Cooked to 170ºF  (77ºC)

Turkey tenderloin (¾  lb.)

9 – 11 minutes

Mid-MAX

Cooked to 170ºF  (77ºC)

Turkey burgers (5 oz.)

4 – 6 minutes

Mid-MAX

Cooked to 170ºF  (77ºC)

FISh
Tilapia fillets (6 oz., ea.)

5 – 7 minutes

Mid

Cooked to 145ºF  (63ºC)

Trout fillet (6 oz.)

4 – 6 minutes

Mid

Cooked to 145ºF  (63ºC)

Salmon fillet (8 oz. piece)

5 – 7 minutes

Mid

Cooked to 145ºF  (63ºC)

Salmon steak (6 – 8 oz.)

7 – 9 minutes

Mid-MAX

Cooked to 145ºF  (63ºC)

Tuna steak (6 oz.)

4 – 6 minutes

Mid-MAX

Cooked to 145ºF  (63ºC)  

Shrimp

3 – 4 minutes

Mid-MAX

Cooked to 145ºF  (63ºC)

Please note: To be sure your food is fully cooked, the USDA recommends the following 

guidelines. Use a kitchen timer. Using a meat thermometer cook 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             77ºC

Chicken Thigh

180ºF             82ºC

Beef / Lamb/Veal

160ºF               71ºC

170ºF             77ºC

Pork

160ºF             71ºC

Reheated cooked meats and poultry

165ºF             74ºC