Suggested Cooking Chart

 

Rare (140˚F)

Medium (150˚F)

Well (165˚F)

Salmon Filet

21/2 min.

3 min.

41/2 min.

Salmon Steak

4 min.

6 min.

10 min.

Sword Fish

7 min.

9 min.

10 min.

Tuna Steak

6 min.

8 min.

10 min.

White Fish

4 min.

51/2 min.

7 min.

Shrimp

11/2 min.

21/2 min.

31/2 min.

4 oz. Turkey Burgers

2 min.

4 min.

5 min.

8 oz. Turkey Burgers

31/2 min.

41/2 min.

6 min.

Pork Loin

4 min.

5 min.

6 min.

4 oz. Burgers

7 min.

8 min.

9 min.

8 oz. burgers

8 min.

9 min.

10 min.

Chicken Breast

5 min.

7 min.

9 min.

(boneless/skinless)

 

 

 

4 oz. Frozen Turkey Burgers

4 min.

5 min.

6 min.

8 oz. Frozen Turkey Burgers

7 min.

9 min.

11 min.

Link sausage

3 min.

4 min.

5 min.

Sliced Sausage (3/4" thick)

5 min.

6 min.

7 min.

Fajita Beef (1/2" thick slices)

11/2 min.

2 min.

21/2 min.

T-Bone

8 min.

9 min.

10 min.

NY Strip

4 min.

7 min.

10 min.

Flank Steak

7 min.

8 min.

10 min.

Onions and Peppers (brush with olive oil)

81/2 min.

 

Note: Most meats were 1" thick. Poultry was cooked to 165˚, well-done. These are recommended guidelines only. Personal taste and thickness of cut may vary cooking times. Always check for doneness and always use fresh, refrigerated foods.

Please note: The USDA recommends that meats such as beef, pork, lamb, etc. should be cooked to an internal temperature of 160˚F and poultry products should be cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful bacteria, Listeria and Ecoli, has been killed. When reheating meat/poultry products, they should also be cooked to an internal temperature of 165˚F.

8

 

.°C) (74 °F 165 de interne température une à portée être également doit

 

réchauffée volaille la ou viande La

.coli-l’E à ou

Listeria la à due bactérienne

 

 

d’infection risque le éliminer pour °C) (74 °F 165 moins au atteindre doit

 

viande la de interne température La .etc d’agneau, porc, de bœuf, de viande

 

la et volaille la cuire bien de recommande Canada Santé : importante Note

 

 

 

 

 

 

.réfrigérés correctement et frais aliments des que n’utilisez

 

et cuits suffisamment soient aliments les que toujours vous-Assurez .viande la

 

de l’épaisseur de et goût votre de fonction en varier peuvent cuisson de temps

 

Les .seulement indicatif titre à fournies sont données Ces .°C) (74 °F 165 à cuite

 

 

 

 

 

 

bien était volaille La

.d’épaisseur cm 2,5 avait viandes des: Noteplupart La

 

 

 

 

 

 

.min

2/

1

 

 

 

 

 

 

8

 

 

 

 

 

 

 

 

 

 

 

 

 

 

d’olive) l’huile (à poivrons et Oignons

 

.min 10

 

.min 8

 

.min 7

 

 

 

flanc de Bifteck

 

.min 10

 

.min 7

 

.min 4

 

 

 

NY de Bifteck

 

.min 10

 

.min 9

 

.min 8

 

 

 

d’aloyau Bifteck

 

.min

2/

1

2

.min 2

 

.min

2/

1

1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

d’épaisseur) cm (1,3 Fajita au Boeuf

 

.min 7

 

 

 

.min 6

 

.min 5

 

 

d’épaisseur) cm (2 tranches en Saucisse

 

.min 5

 

 

 

.min 4

 

.min 3

 

 

 

saucisses Petites

 

.min 11

 

.min 9

 

.min 7

 

 

g 227 surgelée dinde de Steakette

 

.min 6

 

 

 

.min 5

 

.min 4

 

 

g 113 surgelée dinde de Steakette

 

.min 9

 

 

 

.min 7

 

.min 5 peau) sans (désossée, poulet de Poitrine

 

.min 10

 

.min 9

 

.min 8

 

 

 

g 227 Hamburger

 

.min 9

 

 

 

.min 8

 

.min 7

 

 

 

g 113 Hamburger

 

.min 6

 

 

 

.min 5

 

.min 4

 

 

 

porc de Longe

 

.min 6

 

 

 

.min

2/

1

4

.min

2/

1

 

3

 

 

 

 

 

 

 

 

 

 

 

2/

 

g 227 dinde de Steakette

 

.min 5

 

 

 

.min 4

 

.min

1

 

2

 

 

2

 

 

 

 

2

 

 

 

 

2

 

 

g 113 dinde de Steakette

 

.min

/

1

3

.min

/

1

2

.min

/

1

1

Crevettes

 

 

 

 

 

 

 

 

 

 

2

 

 

 

 

 

 

 

 

.min 7

 

 

 

.min

/15

.min 4

 

 

 

blanche chair à Poisson

 

 

 

 

 

 

 

 

 

.min 10

 

.min 8

 

.min 6

 

 

 

thon de Darne

 

.min 10

 

.min 9

 

.min 7

 

 

 

Espadon

 

.min 10

 

.min 6

 

.min 4

 

 

 

saumon de Darne

 

.min

2

/14

.min 3

 

.min

2

/1

 

saumon de Filet

2

 

 

 

 

(165˚F) cuit Bien (150˚F) Moyen (140˚F) Saignant

 

 

 

 

 

 

 

 

 

 

 

 

suggérés cuisson de Temps

 

8

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Image 8
George Foreman GR10ABWCAN manuel dutilisation Suggested Cooking Chart

GR10ABWCAN specifications

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