User manual GEORGE FOREMAN GFSG80

[. . . ] GFSG80 GEORGE FOREMAN ® SUPER SEARING GRILL IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. To protect against electric shock, do not immerse cord, plugs, or appliance in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Unplug from outlet when not in use and before cleaning. [. . . ] When the set time has elapsed, the unit will beep 4 times. Check the food and continue cooking if necessary. Note: The unit will continue to heat until the appliance is turned off. If the unit is not turned off, it will automatically shut off after one hour. Turn the Temperature Control Knob to the OFF position to turn the appliance off. The Time and Temperature Displays will show dashes. Disconnect the plug from the wall outlet. CAUTION: To avoid any sparks at the outlet while disconnecting plug, make sure the power is off (Timer and Temperature Displays show dashes) before disconnecting the plug from the outlet. Use a pot holder to carefully open the lid. When cool, the Drip Tray may be removed and emptied. Be sure the liquid has cooled before removing Drip Tray. 7 Burst Cooking Chart The following times are meant to be used as guidelines only. The times reflect a full grill of food and pressing the BURST button at the beginning of the preheat time. Times may vary due to the cut or thickness of the meat being cooked. To be sure that the food is 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 Med/Rare (145°F)* Medium Well (160°F)* Well (170°F)* When cooking the following items, set the temperature to 300°F. Salmon Filet, 1" thick, 6 oz each Salmon Steak, 1" thick, 10 oz each Sea Scallops, 1" thick, 1 oz each Shrimp, Split Shell, Med. Size 8 oz total Sword Fish, 1" thick, 5 oz each Tuna Steak, 3/4" thick, 6 oz each White Fish 1/2" thick, 6 oz each Chicken Breast (boneless/skinless) 1 1/2" thick, 6-8 oz each Ham Steak, 3/4" thick 4 oz each Hot Dogs (Jumbo) 1 lb. total Pork Chops (center cut), 1/2" thick, 6 oz each Pork Tenderloin, 1/2" thick 2 oz each Sausage Patties, 1/2" thick Turkey Burger, 3/4" thick 4 oz each Turkey Burger, 1" thick 8 oz each *Internal Food Temperatures 7-8 min. N/R N/R N/R N/R N/R N/R N/R When cooking the following items, set the temperature to 350°F. N/R N/R N/R N/R N/R N/R N/R N/R N/R 3-4 min. 10-12 min. N/R - Not Recommended 8 Burst Cooking Chart (Cont. ) Food Hamburgers, 3/4" thick, 4 oz each Hamburgers, 1" thick, 8 oz each Sausage Links Filet Mignon, 2" thick 8 oz each NY/KC Strip, 3/4" thick 8 oz each NY/KC Strip, 1 1/4" thick 12 oz each Rib eye Steak, 3/4" thick 8 oz each Rib eye Steak, 1 1/4" thick 12 oz each T-bone Steak, 1" thick 12 oz each Med/Rare (145°F)* Med Well (160°F)* Well (170°F)* When cooking the following items, set the temperature to 400°F. [. . . ] Close the Lid and cook for 2-1/2 minutes or until desired browning is achieved. Yes, self-browning hash browns can be prepared by preheating the Grill for 5 minutes. Add hash browns onto the Grill surface, close the Lid, and cook for approximately half the time stated on the package for oven preparation. Fresh peppers can be grilled for 5-7 minutes for skinning purposes. [. . . ]