Contact Grill Product Cooking Chart
Previous Page For the George Foreman Lean Mean Fat Grilling Machine© Salton Maxim Housewares, Inc.

This chart is provided as a service to Omaha Steaks customers. This does not constitute an endorsement by Omaha Steaks International.
MEATS PORTION WEIGHT THICKNESS (INCHES) COOKING TIME

BEEF
Burgers, Gourmet 5 oz. 1/2" to 3/4" 5 min.*
Burgers Homestyle 4 oz. 1/2" to 3/4" 4 min.*
Filet Mignon 5 oz. 1" 5 min.
Filet Mignon 6 oz. 1 1/4" 5 min.
Filet Mignon 8 oz. 1 3/4" 8 min.
Filet Mignon, Bacon Wrapped 5 oz. 1 1/4" 5 min.
Ribeye Steak Boneless 10 oz. 1 1/8" 5 min.
Strip Sirloin, Boneless 7 oz. 3/4" 3 to 4 min.
Strip Sirloin, Boneless 10 oz. 1" 5 min.
Tenderloin Kabobs 8 oz. 4 to 5 min.
Tenderloin Tips 4 to 5 min.
Top Sirloin Steak 4 oz. 3/4" 4 min.
Top Sirloin Steak 7 oz. 1" 5 min.

LAMB
Double Loin Lamb Chops   3/4" to 1" 3 min.

PORK#
Boneless Pork Chop 3 oz. 3/4" 4 min.
Boneless Pork Chop 4 oz. 1" 4 to 5 min.
Boneless Pork Chop 5 oz. 1 1/8" 5 to 6 min.
Boneless Pork Chop 6 oz. 1 1/4" 6 to 7 min.
Pork Chops, Smoked 8 oz. 3/4" 3 to 3 1/2 min.
MEATS PORTION WEIGHT THICKNESS (INCHES) COOKING TIME

POULTRY
Chicken Breasts, Marinated (Boneless Skinless) 3 1/2 oz.   3 min.
Chicken Breasts (Boneless, Skinless) 4 oz. 1/2" thick 3 to 3 1/2 min.
Chicken Breast (Marinated Italian; Marinated Oriental, Imperial Sesame) 3 oz.   2 1/2 min.
Chicken, Lemon Tarragon 4 oz.   3 1/2 min.
Chicken Kabobs 6 oz.   3 to 4 min.

SEAFOOD**
Orange Roughy Fillet 4 oz. 1/2" 4 min.
Salmon Fillet 8 oz. 1/2" 4 to 5 min.
Salmon Steak 6 oz. 7/8" to 1" 3 1/2 to 4 min.
Sea Bass 6 oz. 1" 3 1/2 min.

MISC
Franks, Gourmet 3 oz.   5 min.


+ All steak times indicate cooking to medium rare.

* The United States Department of Agriculture recommends that ground beef be cooked to an internal temperature of 160°F measured with a kitchen thermometer designed to measure thin foods.

** Lightly brush with melted butter or olive oil.

# For best results, cook pork to 160°F internal temperature. Meat will be slightly pink in the center. This results in a tender, juicy cooked product.

CONTACT GRILL GENERAL GUIDELINES
- Completely thaw products in the refrigerator prior to cooking.
- Cook ground beef to 160°F internal temperature measured with a kitchen thermometer.
- Times are approximate. Since cooking conditions may vary, adjustments in cooking times may be necessary.
- Products with a "bone in" are more difficult to cook. The grill surfaces make contact with the bone, not the meat continually through the cooking time. Turning the meat may be necessary for best results.
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