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George Foreman Grill: Kitchen Cheat Sheet
Posted By Tipnut On April 30, 2009 @ 10:53 am In Cooking Tips | 4 Comments
How to convert recipes:
You can easily convert regular grilling recipes for cooking on a dual contact/double sided grill (such as the George Foreman).
If a recipe calls for a food item to be cooked 5 minutes on each side (10 minutes total), remember both sides are being cooked at the same time with a dual contact grill so you would only cook for 5 minutes total.
*The cooking times listed below are for the George Foreman Grill which is a two sided (dual contact) indoor grill, don’t use these suggestions for regular cooking.
|Boneless Steak||Marinate if desired. Steak should be 1/2″ – 1″ thick.||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.||Cook until thoroughly done, about 4 – 6 minutes.|
|Fish Fillets||Cook until fillets flake easily when tested with a fork.||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.||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.||Cook for 3 – 5 minutes.|
|Hot Dogs & 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.||6 – 8 minutes.|
|Pork Chops||Use only boneless products, 1/2 – 3/4″ thick. Grill until only slightly pink in center.||Approximately 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.|
|Asparagus||Marinate if desired.||2 – 4 minutes.|
|Bell Peppers||Halve peppers, remove seeds and membranes. Marinate if desired.||4 – 5 minutes.|
|Eggplant||Slice 1/2 to 1″ thick.||4 – 5 minutes.|
|Leeks||Rinse thoroughly and slice. Rinse again to remove any dirt or sand between layers and dry with paper towel.||2 – 3 minutes.|
|Mushrooms||Remove stems and grill whole, or slice 1/2″ thick.||2 – 4 minutes.|
|New Potatoes||Scrub well and slice in half.||You can precook these in the microwave for 3 – 4 minutes or in boiling salted water for 6 – 8 minutes. Grill for 5 – 6 minutes until browned and tender.|
|Potato Slices||Scrub well and slice 1/2″ thick.||You can precook these in the microwave for 3 – 4 minutes or in boiling salted water for 8 – 10 minutes. Grill for 7 – 10 minutes until browned and tender.|
|Summer Squash & Zucchini||Cut into 1/2 – 1″ thick slices. Marinate if desired.||3 – 4 minutes.|
|Tomatoes||Cut into 1″ thick slices.||1 – 2 minutes until tender.|
These are suggested times, make sure meats are fully cooked before serving.
Also check out this tip for easy cleaning…
*First published August 13, 2007 and moved to this page for better organization
The moisture and steam created by placing the wet towels between the hot plates loosens up the gunk and stubborn bits to make the scrubbing job a lot easier. If things are particularly stubborn and messy, finish up with a nylon scrubber or the plastic cleaning tool that came with the appliance.
When preparing dishes that you know will create a nasty mess, you can first lightly spray the metal plates with olive oil before placing the food down. This will help with the cleanup afterward as well.
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