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1 George Foreman Grilling Chart

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A George Foreman Grilling Chart:

MEAT
DUAL CONTACT GRILLING TIMES

BONELESS STEAK
Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 4 - 7 minutes for medium rare, 6 - 9 minutes for medium.

CHICKEN BREASTS
Use only boneless products. Chicken breasts can be cooked as is, or pounded for quicker cooking time. Grill until thoroughly done, about 4 - 6 minutes.

FISH FILLETS
Cook until fillets flake easily when tested with a fork. Grill for 2 - 3 minutes per 1/2" of thickness.

FISH STEAKS
Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1" thick. Marinate before cooking if desired. Grill for 2 - 3 minutes for each 1/2" thickness.

GROUND BEEF PATTIES
Patties should be 1/2 - 3/4" thick. Grill until thoroughly cooked. Cook for 5 - 8 minutes.

HAM STEAK
Precooked ham steaks should be grilled until heated through, 3 - 5 minutes.

HOTDOGS AND SAUSAGES
For precooked products, cook until heated through, 2 - 3 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 4 - 6 minutes until thoroughly cooked.

LAMB CHOPS
Chops should be boneless, 1/2 - 1" thick. Grill for 6 - 8 minutes.

PORK CHOPS
Use only boneless products, 1/2 - 3/4" thick. Grill until only slightly pink in center, about 6 - 8 minutes.

PORK TENDERLOIN
Cut boneless tenderloin in half lengthwise. Cook for 6 - 9 minutes.

SHRIMP
Grill until shrimp turn pink and are springy to the touch. Cook for 2-1/2 - 4 minutes.

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Ingredients

  • A George Foreman Grilling Chart:
  • MEAT
  • DUAL CONTACT GRILLING TIMES
  • BONELESS STEAK
  • Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 4 - 7 minutes for medium rare, 6 - 9 minutes for medium.
  • CHICKEN BREASTS
  • Use only boneless products. Chicken breasts can be cooked as is, or pounded for quicker cooking time. Grill until thoroughly done, about 4 - 6 minutes.
  • FISH FILLETS
  • Cook until fillets flake easily when tested with a fork. Grill for 2 - 3 minutes per 1/2" of thickness.
  • FISH STEAKS
  • Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1" thick. Marinate before cooking if desired. Grill for 2 - 3 minutes for each 1/2" thickness.
  • GROUND BEEF PATTIES
  • Patties should be 1/2 - 3/4" thick. Grill until thoroughly cooked. Cook for 5 - 8 minutes.
  • HAM STEAK
  • Precooked ham steaks should be grilled until heated through, 3 - 5 minutes.
  • HOTDOGS AND SAUSAGES
  • For precooked products, cook until heated through, 2 - 3 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 4 - 6 minutes until thoroughly cooked.
  • LAMB CHOPS
  • Chops should be boneless, 1/2 - 1" thick. Grill for 6 - 8 minutes.
  • PORK CHOPS
  • Use only boneless products, 1/2 - 3/4" thick. Grill until only slightly pink in center, about 6 - 8 minutes.
  • PORK TENDERLOIN
  • Cut boneless tenderloin in half lengthwise. Cook for 6 - 9 minutes.
  • SHRIMP
  • Grill until shrimp turn pink and are springy to the touch. Cook for 2-1/2 - 4 minutes.

Details

Servings 2
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

A George Foreman Grilling Chart:

MEAT
DUAL CONTACT GRILLING TIMES

BONELESS STEAK
Marinate if desired. Steak should be 1/2 - 1" thick. Grill for 4 - 7 minutes for medium rare, 6 - 9 minutes for medium.

CHICKEN BREASTS
Use only boneless products. Chicken breasts can be cooked as is, or pounded for quicker cooking time. Grill until thoroughly done, about 4 - 6 minutes.

FISH FILLETS
Cook until fillets flake easily when tested with a fork. Grill for 2 - 3 minutes per 1/2" of thickness.

FISH STEAKS
Tuna, salmon, halibut, swordfish steaks should be 1/2 - 1" thick. Marinate before cooking if desired. Grill for 2 - 3 minutes for each 1/2" thickness.

GROUND BEEF PATTIES
Patties should be 1/2 - 3/4" thick. Grill until thoroughly cooked. Cook for 5 - 8 minutes.

HAM STEAK
Precooked ham steaks should be grilled until heated through, 3 - 5 minutes.

HOTDOGS AND SAUSAGES
For precooked products, cook until heated through, 2 - 3 minutes. For raw products, first precook in skillet until almost done, then finish cooking on grill 4 - 6 minutes until thoroughly cooked.

LAMB CHOPS
Chops should be boneless, 1/2 - 1" thick. Grill for 6 - 8 minutes.

PORK CHOPS
Use only boneless products, 1/2 - 3/4" thick. Grill until only slightly pink in center, about 6 - 8 minutes.

PORK TENDERLOIN
Cut boneless tenderloin in half lengthwise. Cook for 6 - 9 minutes.

SHRIMP
Grill until shrimp turn pink and are springy to the touch. Cook for 2-1/2 - 4 minutes.

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