George Foreman GR20B manual Suggested Cooking Chart, Recipes, Champ’s Sausage without Guilt

Suggested Cooking Chart

	Rare	Medium	Well
	145˚F (63˚C)*	160˚F (71˚C)*	170˚F (77˚C)*
Salmon Filet	2½ 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.	5½ min.	7 min.
Shrimp	1½ min.	2½ min.	3½ min.
4 oz. Turkey Burgers			5 min.
8 oz. Turkey Burgers			6 min.
Pork Loin		5 min.	6 min.
4 oz. Burgers	7 min.	8 min.	9 min.
8 oz. burgers	8 min.	9 min.	10 min.
Chicken Breast			9 min.
(boneless/skinless)
Link sausage		4 min.	5 min.
Sliced Sausage (3/4" thick)		6 min.	7 min.
Fajita Beef (1/2" thick slices)	1½ min.	2 min.	2½ 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		8½ min.
(brush with olive oil)

Note: Most meats were 1" thick. 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 and lamb, etc. should be cooked to an internal temperature of 145˚F (63˚C). Pork should be cooked to an internal temperature of 160˚F (71˚C) and poultry products should be cooked to an internal temperature of 170˚F (77˚C) - 180˚F (82˚C) to be sure any harmful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to an internal temperature of 165˚F (73˚C).

*Internal Food Temperatures

Recipes

Note: For all recipes, please remember to place drip tray in front of the grill to catch drippings from the cooking process.

The Champ’s Sausage without Guilt

You can start your day with a sizzling sausage patty that not only tastes good, but is also good for you. This moist, flavorful sausage, served with a country-style biscuit, makes the complete breakfast. Choose ground turkey breast, which is lower in fat than ground turkey containing dark meat and skin. Turkey, especially the light meat, is a good source of niacin, which is an important B vitamin needed to maintain a healthy nervous system.

1 slightly beaten egg white 1/3 cup finely chopped onion

1/4 cup finely snipped dried apples or

1/2 cup finely chopped fresh red Delicious apple 1/4 cup seasoned bread crumbs

2 tbsp. snipped fresh parsley 1/2 tsp. sea salt

1/2 tsp. ground sage 1/4 tsp. ground nutmeg 1/4 tsp. black pepper 1/8 tsp. cayenne pepper

1/2 lb. lean ground turkey breast

•In a medium-sized mixing bowl, combine the egg white, onion, dried or fresh apples, bread crumbs, parsley, salt, sage, nutmeg, black pepper and cayenne pepper. Add the ground turkey and mix well.

•Shape the mixture into eight or nine 2-inch wide patties.

•Preheat the grill and place the patties two at a time. Close the lid. Cook for

5 minutes or until the meat is no longer pink and the juices run clear, turning once or twice.

Yield: 8 - 9 patties

This recipe is from "The Healthy Gourmet" (Clarkson Potter) by Cherie Calbom.

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