George Foreman GGR62 Kitchen Grill User Manual


 
George’s Sausage Texas Style
A spicy sausage with true Southwestern zip! These breakfast sausages
are great served with a sautéed vegetable or fresh salsa and scrambled
eggs. Buy 90% lean ground beef for the least-fat sausage. Ninety per-
cent lean beef has 9 grams of fat with 4 of those grams being saturated
fat; whereas 73% lean beef has 18 grams of fat with 7 of the grams being
saturated.
1 slightly beaten egg white
1/3 cup finely chopped onion
1/4 cup seasoned bread crumbs
1/4 cup diced green chili peppers
1 clove (large) garlic, finely minced
2 Tbsp. snipped fresh cilantro
1 Tbsp. apple cider vinegar
1-1/2 tsp. chili powder
1/4 tsp. sea salt
1/8 tsp. cayenne pepper
1/2 lb. lean ground beef
In a medium-size mixing bowl, combine the egg white, onion, bread
crumbs, green chili peppers, garlic, cilantro, vinegar, chili powder,
salt and cayenne pepper. Add the ground beef and mix well.
Shape the mixture into six 3-inch wide patties.
Preheat the Grill on High for 5 - 10 minutes. Place the patties on the
grill. Close the Lid.
Cook on Medium for 3 - 4 minutes or until the meat is no longer pink
and the juices run clear.
Yield: 6 patties
This recipe is from "The Healthy Gourmet" (Clarkson Potter) by Cherie
Calbom.
10
7
Suggested Cooking Chart
For best results, preheat your Grilling Machine on High then turn to the suggested temperature set-
ting listed below for cooking. These are recommended guidelines only, cooking times may vary.
TEMPERATURE: Rare 145˚F Medium 160˚ Well 170˚
LOW TEMPERATURE: Keep cooked foods warm, reheat pre-cooked foods
MEDIUM (M) TEMPERATURE SETTING
Salmon Fillet 9-10 min. 11-12min.
Salmon Steak (1/2 inch thick) 12-16 min. 15-18 min.
Swordfish (3/4 inch thick) 8-11 min. 12-13 min.
Tuna Steak 9-10 min. 10-11 min.
Whitefish Fillet 5-6 min. 6-7min.
Scallops 3-5 min.
4 oz. Fresh Turkey Burgers 5-7 min.
4 oz. Frozen Turkey Burgers 15-17min.
8 oz. Fresh Turkey Burgers 10-14 min.
8 oz. Frozen Turkey Burgers 20-24 min.
Chicken Breast, boneless/skinless 9-12 min. 13-15min.
Link Sausage 9-12 min. 13-15 min.
Sliced Sausage (3/4 inch thick) 6-7 min. 7-9 min.
Pork Chops, boneless (1/2 inch thick) 8-9 min. 9-10 min.
Pork Chops, boneless (1 inch thick) 13-16 min. 15-20 min.
Pork Loin Chop (1/2 inch thick) 7-8 min. 8-9 min.
4 oz. Fresh Hamburgers 6-9min. 7-10min.
4 oz. Frozen Hamburgers 13-16 min. 19-22 min.
8 oz. Fresh Hamburgers 10-13 min. 12-14 min.
8 oz. Frozen Hamburgers 18-21 min. 22-25 min.
Hot Dogs 9-15 min.
Vegetables (1/2 inch thick; toss with olive oil) 11-13 min.
HIGH (H) TEMPERATURE SETTING
Fajita Beef (1/2 inch thick slices) 1-1 1/2min. 1 1/2-2 min. 2-2 1/2min.
T-bone (1/2 inch thick) 5-6 min. 6-7 min. 7-8 min.
T-bone (1 inch thick) 10-12 min. 16-19 min. 21-24 min.
NY/KC Strip Steaks (1 1/4 inch thick) 6-7 min. 7-8 min. 8-9 min.
Ribeye Steak, boneless (1/2 inch thick) 5-6 min. 6-7 min. 7-8 min.
Onions Pieces and Peppers (toss with olive oil) 5-6min. 7-8 min.
NOTE: Foods are properly cooked when they are heated for a long enough time and at a high enough
temperature to kill harmful bacteria. Use a meat or food thermometer to measure the internal tem-
perature of cooked meat and poultry. Cook meat and poultry according to the following chart:
BEEF AND LAMB TEMPERATURE
Medium Rare 145˚F
Medium 160˚F
Well Done 170˚F
Ground Patties 160˚F
PORK
Medium 160˚F
Well Done 170˚F
Pork Patties 160˚F
Ham, raw 160˚F
Ham, precooked 140˚F
POULTRY
Breast 170˚F
Thighs, Wings 180˚F
Ground Patties 165˚F