George Foreman GRBV5130CUX Guide D'utilisation Et D'entretien page 8

FOOD
FISH/SEAFOOD
Fresh tuna steak
Salmon Fillets
(5 oz.)
VEGETABLES / FRUIT
Summer Squash
(zucchini, yellow)
Onions (1/2-inch
slices
Bell peppers
Asparagus spears
Fresh pineapple
rings (3/8-inch
thick)
BROILING COOKING GUIDE
FOOD
Lean boneless
steak (NY Strip, Top
Sirloin, Tenderloin)
Boneless,
skinless chicken
breast (5 oz.)
Bacon
Salmon Fillet
Shrimp (16-20 ct.)
Tomatoes (halves)
Grapefruit (halves)
Open Face
Sandwiches
GRILL TEMP
425°F
425°F
400°F
400°F
400°F
425°F
425°F
BROIL SETTING
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH/LOW
COOK TIME
1-2 min.
5-7 min.
3-5 min.
5-6 min.
5-6 min.
3-5 min.
4-5 min.
COOK TIME
Med. Rare 8-9 min.
Medium 9-10 min.
Med. Well 10-12 min.
8-10 min.
7-9 min.
7-9 min.
3-4 min.
3-4 min.
10-12 min.
4-5 min. on HIGH to
broil sandwich plus
2-3 min. on LOW for
cheese melt
8
COMMENTS
Rare
Cooked to a
min.145°F
Until hot and tender
Until soft and
tender
Until tender crisp
Until tender crisp
For extra
caramelization
sprinkle with sugar
COMMENTS
Based on a ¾ to
1-inch thick steak.
Cooked to minimum
170°F
Or to desired
crispness
Based on a 6-8
oz. fillet, cooked
to 145°F
Until pink (150°F)
Sprinkle cut sur-
faces with salt,
pepper, and grated
Parmesan cheese
Sprinkle cut
surface with sugar
Build sandwich
on cold grill then
broil