George Foreman Evolve GRP4EP - Internal Temperature Guidelines; Grilling Fruits and Vegetables; Grilling Tips and Cleaning; General Grilling Advice

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FOOD TO BE COOKED MEDIUM WELL DONE OR
FULLY COOKED
Chicken Breast 170ºF 77ºC
Chicken Thigh 180ºF 82ºC
Beef / Lamb / Veal 160ºF 71ºC 170ºF 77ºC
Pork 160ºF 71ºC
Reheated cooked meats and poultry 165ºF 74ºC
GRILLING FRUITS AND VEGETABLES
The following are meant to be used as a guideline only. The times reect a
full grill of food. Cooking time will depend upon thickness of food. Use a fork
inserted into the center of the food to test for doneness. (Be careful not to touch
the grill plate.) If the food needs longer cooking, check periodically to avoid
overcooking the food.
FOOD GRILLING TIME
 
 
 
 
 
 
 
 
GRILLING TIPS
 
frequently while cooking.
 
 
before suggested time; if necessary, adjust timer using control button.
 
thickness.
 
typically be shorter than expected. Watch carefully to avoid overcooking.
 
before cooking.
Care and Cleaning
CLEANING
Caution: To avoid accidental burns, allow grill to cool thoroughly before
cleaning.
1. Before cleaning, unplug grill from wall outlet and allow to cool.
Important: Heating elements will continue to be ON until grill is unplugged.
2. Place drip tray under front of grill. Use plastic spatula to scrape o any
excess fat and food particles left on the grill plates; runo will drip into the
drip tray. Wipe plates dry with a paper towel or sponge to avoid grease
dripping onto your counter when plates are removed.
3. Remove plates as instructed in HOW TO USE (see illustrations B and C).
To clean grill plates, wash in warm, soapy water; dry thoroughly with
a paper towel.
4. Empty drip tray and wash in warm, soapy water; dry thoroughly with a
paper towel.
5. Reinstall grill plates (see illustrations B and C), making sure they are securely
attached to grill body.
Note: Removable grill plates are also dishwasher-safe. If washing grill plates in
a dishwasher, wipe uncoated side with a dry towel to prevent discoloration.
Dishwasher detergent may cause oxidation on uncoated side of grill plate.
This is not harmful and can be wiped o with a damp towel.
6. To remove stubborn buildup, use a nylon or nonmetallic scrubbing pad
to clean the grill plates.
Important: Do not use metallic scrubbing pads, steel wool or any abrasive
cleaners to clean any part of your grill; use only nylon or nonmetallic
scrubbing pads.
7. To clean the grill cover, wipe with a warm, wet sponge and dry with a soft,
dry cloth.