These cooking times are only for the George Foreman (or dual contact) type of indoor grill. Do not use these times for any other type of grilling method!
For best results, use boneless meat. Make sure that chicken, hamburgers, and seafood are fully cooked before serving. Steaks can be cooked to any desired doneness. Pork and lamb products should be cooked until the interior is pink.
|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.|
|Hot Dogs 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.|