George Foreman GV5 Suggested Cooking Chart, Food, Quantity, Weight, Time, Poultry, Beef, Pork

Suggested Cooking Chart

Preheat the Contact Roaster before using to roast the following foods. The fol- lowing times are meant to be used as guidelines only. Times will vary due to the cut or thickness of the meat or poultry being cooked. To be sure that the food is truly done, use a cooking thermometer. If the food does need more time to cook, reset the timer and check periodically so you do not over cook.

FOOD &			COOKING	INTERNAL FOOD
QUANTITY	WEIGHT		TIME	TEMPERATURE
POULTRY
Chicken, whole	2	1/2 - 3 lb.	45-75 min.	170˚-180˚F
Chicken, whole	4	-5 lb.	60-75 min.	170˚-180˚F
Rock Cornish
Game Hens (2)	20 oz each		60-75 min.	180˚F
Turkey Breast,
boneless	3 lb.		75-90 min.	170˚F
BEEF
Tenderloin	2 - 3 lb.		60-90 min.	145˚-170˚F
Rib Roast	2	- 3 lb.	60-90 min.	145˚-170˚F
Sirloin Roast	4	- 5 lb.	75-105 min.	145˚-170˚F
PORK
Center Loin Roast	3	1/2 lb.	75-105 min.	160˚-170˚F
LAMB
Leg	4	- 5 lb.	105-120 min.	145˚-170˚F
MISCELLANEOUS
Baked Potatoes (2-4)	10 oz.		75-105 min.	Cook until soft

PLEASE NOTE: The USDA recommends that meats such as beef and lamb, etc. should be cooked to an internal temperature of 145˚-170˚F. Pork should be cooked to an internal temperature of 160˚-170˚F and poultry products should be cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful bacte- ria has been killed. When reheating meat/poultry products, they should also be cooked to an internal temperature of at least 165˚F.

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