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Manual George Foreman GIPOD200 Barbecue

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Manual

112

IMPORTANT SAFETY INSTRUCTIONS

When using electrical appliance, basic safety precautions should always

be followed, including the following:

1. Read all instructions.

2. Keep these instructions.

3. Heed all warnings.

4. Follow all instructions.

5. Clean Audio Stand only with dry cloth (item 2, pg.6).

6. Do not block any ventilation openings of the Audio Stand. Install in

accordance with the manufacturer’s instructions.

7. Do not install near any heat sources such as radiators, heat registers,

stoves or other apparatus (including amplifiers) that produce heat.

8. Do not defeat the safety purpose of the polarized plug. A polarized plug

has two blades with one wider than the other. If the provided plug does

not fit into your outlet, consult an electrician for replacement of the

obsolete outlet.

9. Protect the power cord from being walked on or pinched particularly at

plugs, convenience receptacles, and the point where they exit from the

Audio Stand. Use the cord Storage Provided.

10. Only use attachments/ accessories specified by the manufacturer.

Suggested Cooking Chart

The following times are meant to be used as guidelines only. Times will vary

due to the cut or thickness of the meat being cooked. To be sure that the

food is truly done, use a cooking thermometer. If the meat does need more

time to cook, simply place the meat back on the grill for 5 minutes incre-

ments and check periodically so you don’t over cook.

Grill Chart

1. Preheat INDOOR/OUTDOOR BARBEQUE GRILL

2. Grill food according to the recommended time or until desired

doneness. Turn halfway through cooking time, or more often if necessary.

3. Boneless cuts of meat will grill more evenly and not scratch the

non-stick surface.

4. Leave the lid on during cooking to decrease cooking time and keep food

moist and juicy.

5. Let thick cuts of meat rest 5 minutes before serving.

CAUTION

RISK ELECTRIC

SHOCK; DO NOT OPEN

CAUTION:

TO REDUCE THE RISK OF ELECTRIC SHOCK, DO NOT

REMOVE COVER. NO USER-SERVICEABLE PARTS INSIDE.

REFER SERVICING TO QUALIFIED SERVICE PERSONNEL.

CAUTION

This symbol is intended to tell the user

that important operating and servicing

instructions are described here.

WARNING

This symbol is intended to tell the user

that parts inside the product pose a

risk of electric shock to persons.

Food

Temperature Time

Chicken Breast halves 4 20-30 minutes

Fish steak 1 inch thick 4 20 minutes

Hamburgers (4 oz each) 4 5-15 minutes

Pork chops, 1 inch thick 5 20-35 minutes

Sausage, fresh(do not preheat) 4 20-30 minutes

Steak, 1/2 inch thick 5 5-12 minutes

Shrimp, 26 to 30 5 10-15 minutes

Food Amount

Temperature Time

Beef pot roast 2-4 lbs. 4 2-3 hours

Whole chicken fryer 2.5-4 lbs 5 1-1.5 hours

Fresh ham 5-7 lbs. 5 1.5-2.5 hours

Pork Roast 2-4 lbs. 5 1.25-2.25 hours

Baked Potato wrapped in foil 1-8 4 1.25-1.5 hours

Roasting / Baking Chart

Place meat or Poultry in a baking container, cover baking container

with aluminum foil or glass lid. Using oven mitts, carefully place baking

container on Grill, cover Grill with Lid to keep in moisture.

NOTE: The United States Department of Agriculture recommends that meat and poultry be

cooked to the following internal temperatures to be sure any harmful bacteria has been

killed. Ground turkey and chicken should be cooked to an internal temperature of 165˚F

and ground beef, veal lamb and pork be cooked to an internal temperature of 160˚F.

Chicken and turkey should be cooked to an internal temperature of170˚F for white meat

and 180˚F for dark meat. Goose and duck should be cooked to an internal temperature

of180˚F. Fresh beef, veal and lamb, ect. should be cooked to an internal temperature of

145˚F. Fresh pork should be cooked to an internal temperature of at least 160˚F. When

re-heating meat and poultry products, they should also be cooked to an internal

temperature of 165˚F.

GR_GIPOD200_IB_5-12-06 12/7/06 2:14 PM Page 3

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Specifications

Brand	George Foreman
Model	GIPOD200
Category	Barbecues
File type	PDF
File size	0.61 MB

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What is the difference between charcoal and briquettes? Verified

Briquettes are made of leftover bits from charcoal production, giving it different properties. Charcoal burns faster and can reach higher temperatures. Briquettes burn longer and maintain a more consistent temperature.

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