George Foreman GR80B Food, Cook, Temp, BEEF, Amount, POULTRY, Internal, Temp. ˚F, Suggested, Cook Time

Cooking Chart

The following times are meant to be used as guidelines only. Times will vary due to the thickness of the meat being cooked. To be sure that a meat is truly done, use a meat thermometer. If the food does need more time to cook, reset the timer in 5-10 minute increments and check periodically so you do not over cook.

Food	Amount	Cook			Suggested	Internal
		Temp. ˚F			Cook Time	Temp.
POULTRY			•
Chicken,	3-4 lbs.	350			1 hr. 10 min. to	180
			•
whole			•		1 hr. 45 min.
Chicken,	1" pieces	425	•	•	30-40 min.	175
kebab			•	•
			•
Chicken breast,			•	•
boneless	4 oz.	425			10-15 mn.	175
			•	•
			•
Rock Cornish			•	•
Game hen,	1-1-1/4 lbs.	400			20-25 min.	170
			•
whole			•
			••	•
Duck, whole	3-4-1/2 lbs.	400			1 hr. 20 min.	180
			•
Turkey, whole*	up to 16 lbs.	350	•		up to 4-1/2 hrs.	180
			•
			•
Turkey, breast			••
with carcass	4-5 lbs.	350			1 hr. 20-25 min.	170
			•
BEEF
Roast, trimmed			•
and tied	3-4 lbs.	350	••		45 min.	145
		Rare**:
		Medium:			1 hr.	160
		Well-done:			1 hr. 15 min.	170
			•	•
Sirloin Steak	3/4" thick	450	•	•
			•	•
		Rare**:			15 min.	145
		Medium:			20-25 mn.	160
		Well-done:			30-35 min.	170

*See instructions listed on poultry for cooking times per pound as they may differ from those listed here.

**Please see USDA recommendations at the end of Cooking Chart.

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