George Foreman GGR57 owner manual Roasting/Baking Chart

Roasting/Baking Chart

1.Preheat the Electric Grill at the desired temperature setting for a mini- mum of 15 minutes.

2.Place meat or poultry in a baking container and add 1 cup water or broth.

3.Cover baking container with aluminum foil or glass cover. Using oven mitts, carefully place baking container on the Grill, cover Grill with Lid to keep in moisture.

NOTE: A cooking bag may be used inside a baking container. Follow man- ufacturer's instructions. Food wrapped in aluminum foil may be placed directly on Grill.

					INTERNAL
FOOD	AMT.	TEMP	TIME		TEMP
Beef Roast	2-4 lbs.	5	1	1/2-2 1/2 hrs	Medium to Well
					160˚-170˚F (71˚-77˚C)
Chicken, whole	2-1/2-4 lbs.	5	1	1/4-2 hrs	Well 180˚˚F (82˚C)
fryer
Fresh Ham	5-7 lbs.	5	1	1/2-2 1/2 hrs	Well 180˚˚F (82˚C)
Pork Roast	2-4 lbs.	5	1	1/2-3 hrs	Medium to Well
					160˚-170˚F (71˚-77˚C)
Baking Potato,	1-10	5	1	1/4-1 1/2 hrs	Until done, turn half way
(wrap in foil)					through cooking time

PLEASE NOTE: The USDA recommends that meats such as beef, pork and lamb should be cooked to an internal temperature of at least 145˚F and pork should be cooked to an internal temperature of at least 160˚F to be sure any harmful bacteria has been killed. When reheating meats/poultry products, they should also be cooked to an internal tem- perature of 165˚F.

10