George Foreman Grill Cooking Times
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George Foreman Grill Cooking Times


For meat: Trim fat from meat. Rinse fish or seafood; pat dry with paper towels. If grilling poultry, fish, or seafood, lightly grease the rack of a gas grill or lightly coat with cooking spray. Preheat grill. Place meat, poultry, fish, or seafood on the grill rack. For fish fillets, tuck under any thin edges. Grill for the time given below or until done. All timings are based on a medium coal temperature (350 degrees F to 375 degrees F). Specific george foreman grill cooking times are shown below.

For vegetables: Rinse, trim, cut up, and precook vegetables as directed below.To precook vegetables, in a saucepanbring a small amount of water to boiling; add desired vegetable and simmer, covered, for the timespecified in the chart. Drain well. Generously brush vegetables with olive oil or melted margarine orbutter to add extra flavor and to prevent vegetables from sticking to the grill rack. Or lightly grease therack of a gas grill or lightly coat with cooking spray. Preheat grill. Place vegetables on the grill rack.Grill for the time given below or until tender.





Cut or Type Thickness, Weight, or Size Doneness Covered Grilling. Time (min) Uncovered Grilling. Time (min)
BEEF
Boneless rib eye, tenderloin, or top loin steak 1 inch Medium rare
Medium		 4 to 6
6 to 8		 8 to 12
12 to 15
Boneless sirloin steak 1 inch Medium rare
Medium		 5 to 7
7 to 9		 12 to 15
15 to 18
Flank steak Medium 7 to 9 12 to 14
T-bone or porterhouse steak 1 inch Medium rare
Medium		 Not recommended 8 to 12
12 to 15
Ground meat patties 1/2 to 3/4 inch No longer pink 5 to 7 14 to 18
Hotdogs or Smoked. Bratwurst 6 per pound Heated through 2-1/2 to 3 5 to 6


LAMB
Rib or loin chop 1 inch Medium 6 to 8 12 to 15


PORK
Boneless loin chop 3/4 inch Medium 6 to 8 12 to 15


VEAL
Boneless loin chop 3/4 inch Medium 4 to 5 7 to 9


POULTRY
Chicken breast half or thigh . (skinless and boneless) 4 ounces each Tender and no longer pink 4 to 6 12 to 15
Turkey breast tenderloin steak 1/2 inch (4 ounces each) Tender and no longer pink 4 to 6 8 to 12


FISH & SEAFOOD
Fillet or steaks 1/2 to 1 inch Flakes 2 to 3 per. 1/2-inch thickness 4 to 6 per 1/2-inch thickness
Sea scallops 15 to 20 per pound Opaque 2-1/2 to 4 6 to 8
Shrimp Medium to large. (20 per pound) Pink 2-1/2 to 4 6 to 8
Vegetable Preparation Precooking Time (min) Covered Grilling. Time (min) Uncovered Grilling. Time (min)
Asparagus Snap off and discard woody bases of stems. 3 2 to 4 3 to 5
Eggplant Cut off ends. Cut crosswise into 1-inch slices. Do not precook 4 to 5 8 to 10
Fennel Snip off feathery leaves.Cut off stems. 10 minutes, then cut into6 to 8 wedges 4 8
Fresh baby carrots Cut off carrot tops.Peel carrots. 3 to 5 3 3 to 5
Leeks Cut off green tops;trim bulb roots and remove 1 or 2 layers of white skin. 10 minutes or until almost tender, then halve lengthwise 2-1/2 to 3 5
Mushrooms Button Portobello Remove stems. Do not precook 2-1/2 to 3 5
New potatoes Halve potatoes. 10 minutes or until almost tender 5 to 6 10 to 12
Plum tomatoes Halve lengthwise. Do not precook 1 to 2 3 to 4
Sweet peppers Halve peppers lengthwise.Remove stems, seeds, and membranes. Cut into 1-inch strips. Do not precook 4 to 5 8 to 10
Zucchini or yellow summer squash Cut off ends. Quarter lengthwise. Do not precook 3 5 to 6

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