George Foreman GR80B - Cooking Chart Overview (Cont.); Pork, Lamb, and Seafood Guidelines

Food Amount Cook Suggested Internal
Temp. ˚F Cook Time Temp.
Kabobs 1" pieces 450 30-40 min. 160
PORK
Boneless, trimmed 1 hr. 15 min. to
and tied 3-4 lbs. 350 1 hr. 45 min. 160
Tenderloin 1-1/2-2 lbs. 425 20 min. 160
LAMB
Leg, boneless
and tied 3-4 lbs. 350 1 hr. 160
Kabobs 1" pieces 450 20-40 min. 160
SEAFOOD
Swordfish steak 3/4" thick 450 12-18 min.
Swordfish
kabobs 1" pieces 450 15-25 min.
Salmon steak 3/4" thick 450 12-15 min.
Shrimp, peeled Extra Large 450 15-20 min.
PLEASE NOTE: The USDA recommends that meats such as beef, pork,
lamb, etc. should be cooked to an internal temperature of 160˚F and poultry
products should be cooked to an internal temperature of 170-180˚F to be
sure any harmful bacteria has been killed.
When re-heating meat/poultry products, they should also be cooked to an
internal temperature of 165˚F.
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Cooking Chart (Cont.)
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