George Foreman GRP5 - Food Safety Temperatures; Grilling Fruits and Vegetables; Deep Dish Baking Pan Cooking Times

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NOTE: To be certain your food is fully cooked to Australian & New Zealand Food Safety
Standards, we recommend the following guidelines. Use a meat thermometer to test the
food is cooked properly by inserting the meat thermometer into the centre of the food.
Ensure the thermometer is not touching the bone.
FOOD SAFETY - INTERNAL MEAT, POULTRY & SEAFOOD TEMPERATURES
FOOD TO BE COOKED MEDIUM FULLY COOKED / WELL DONE
Chicken Breast N/A 75°C
Chicken Thigh N/A 77°C
Beef / Lamb / Veal 71°C 77°C
Pork N/A 77°C
Fish 63°C 68°C
GRILLING FRUITS AND VEGETABLES
FOOD TEMPERATURE COOKING TIME
Asparagus spears 175-190°C 4-6 minutes
Capsicum, assorted colours cut into
2cm slices
175-190°C 4-6 minutes
Mushrooms, thickly sliced 175-190°C 4-5 minutes
Onion slices, 1cm 175-190°C 5-7 minutes
Potato slices, 1cm 175-190°C 15-18 minutes
Field mushrooms, 6cm diameter 160-175°C 4-6 minutes
Zucchini slices, 1cm 160-175°C 3-4 minutes
Fresh pineapple slices, 1 cm 175-190°C 2-4 minutes
DEEP DISH BAKING PAN
FOOD TEMPERATURE COOKING TIME
Pasta bake
(cooked pasta with sauce)
190°C 20-35 minutes
Lasagne with fresh pasta sheets 190°C 30-50 minutes
Brownie, cake slice 160-175°C 20-40 minutes
Frittata or egg based savoury dish 160-190°C 20-40 minutes
Vegetable layer bake in sauce ,
Moussaka
175-190°C 40-50 minutes