George Foreman Cooking Times

Know The Cooking Times For Your Favorite Foods

Welcome to the George Foreman cooking times page. On this page you will find cooking times for various types of meat and other meat products.

One of the great things about your George Foreman grill is that it cuts cooking time drastically by cooking food from both sides. Traditionally, grilling has a longer cooking process because it involves flipping food halfway through the cooking time to evenly mark and cook the food correctly. However, indoor contact grills (starting with the original Champ grill that launched the technology as a whole) to cook foods from both sides at once with a top and bottom grill plate press system.

How Long Do I Cook Foods?

When cooking on your George Foreman grill, you want to take into account the thickness of the meat you are cooking and you may have to adjust the time so you don’t overcook or burn your food. As a general rule of thumb, anything besides poultry will cook in less than ten minutes. If you have your manual, always check it first to see if the cooking chart lists the cooking time for that particular food or cut. If it is not included or you’ve lost your manual, you can use the following ranges to serve as a guide.

Highly specific cooking times to the type of produce being cooked; start at 3 – 4 minutes for most items and then increase as needed (some go up to 7 minutes); potato slices take much longer – sometimes up to 18 minutes for 1/2-inch slices.

The nice thing about grilling is that you can check the food without affecting the results too much. In many types of cooking – slow cooking and pan searing, for example – you will actually affect your final results by checking and poking too often. Even in baking, you do not want to keep the door open for too long, if at all (using your window to check progress is better). However, grilling allows you to check periodically without drastically impacting your final taste. This way, you can have fun experimenting with new foods you’ve never grilled before and still avoid overcooking.

The links below will take you to other pages of interest including buying grills, buying accessories, list of accessories, price comparisons, customer reviews and product features. Check them out now!

Cooking & Grilling Times For Various Cuts of Meat

Meats

  • Boneless Steak: 1/2-inch – 1″ thick cuts 4-7 medium rare, 6-9 min. for medium. Add 2-4 minutes for thicker cuts larger than 1 inch.
  • NY Strip: 3/4″ thick 6 oz. 6-8 minutes. Med Rare 145ºF. Cook longer for medium and well-done.
  • Chicken Breasts: Use boneless products. Chicken breasts can be cooked as is or pounded for quicker cooking time. Grill until thoroughly done, about 4-6 minutes. If frozen, add 2-4 minutes.
  • Fish Fillets: Cook until fillets flake easily when tested with a fork. Grill 2-3 minutes per 1/2-inch of thickness.
  • Shrimp: Cook for 3-4 minutes. Internal temperature of 145ºF.
  • Burgers: 1/2-inch – 3/4-inch thickness. Grill for 5-8 minutes. Add 1 – 2 minutes if frozen.
  • Fish Steaks: Tuna, salmon, halibut, swordfish steaks should be 1/2-inch to 1-inch thick. Marinate before cooking if desired. Grill for 4 – 6 minutes and 145ºF.
  • Ham Steaks: Precooked ham steaks should be grilled until heated through, 3 – 5 minutes.
  • Hot Dogs: 4 – 5 minutes. Add 1 – 2 minutes if frozen.
  • Sausage: 4 – 6 minutes, depending upon thickness of link or patty.
  • Bacon: 6 – 8 minutes.
  • Lamb Chops: Chops should be boneless, 1/2-inch-1-inch thick. Grill for 6-8 minutes.
  • Pork Chops: Use boneless, 1/2-inch to 3/4-inch thick. Grill until slightly pink in center, about 6-8 minutes.
  • Pork Tenderloin: Cut boneless tenderloin in half lengthwise. Cook for 6-9 minutes.
  • Shrimp: Grill until shrimp turns pink and are springy to the touch. Cook for 2-1/2 – 4 minutes.
  • Chicken: 10-13 minutes depending upon thickness and parts being grilled.
  • Turkey: 9 – 11 minutes, depending upon thickness and parts being grilled.
  • Grilled Cheese: 2-3 minutes or until cheese is melted and bread golden brown.

Fruits and Vegetables

  • Asparagus Spears: 4-6 minutes
  • Bell Peppers 1/2″ rings: 5-7 minutes
  • Mushrooms, thickly sliced: 4-5 minutes
  • Onion Slices, 1/2″ thick: 5-7 minutes
  • Potato Slices, 1/2″ thick: 15-18 minutes
  • Portabella Muchrooms, 3″ in diameter: 4-6 minutes
  • Zucchini Slices, 1/2″ thick: 3-4 minutes
  • Fresh Pineapple slices, 1/2″ thick: 2-4 minutes

Searing Foods

For owners of the Evolve Grill, below are the searing times for specific cuts of meat.

  • Boneless Steak 3/4″ – 1″ thick (5 oz.) Med Rare – Sear + 1 min. 140ºF
  • Boneless Steak 3/4″ – 1″ thick (5 oz.) Medium – Sear + 2 min. 150ºF
  • Boneless Steak 3/4″ – 1″ thick (5 oz.) Medium Well – Sear + 3 min. 160ºF
  • Boneless Chicken Breast (5 oz.) Sear + 3-4 Minutes 170ºF at thickest point
  • Salmon Fillet (5 oz.) Sear + 2-4 Minutes 140-150°F. Note: Salmon will continue cooking after
    it is removed from grill
  • Fresh Hamburger (5 oz.) 3/4″ Thick Sear + 2-3 Minutes 160ºF

Note: The temperatures listed above are for the recommended internal temperature.

Conclusion

Remember, when you remove the food from the grill is will be hot. If you are cooking steaks, allow the meat to rest for five minutes before serving. The food will taste great because the fat was being removed during the cooking process.

The George Foreman Grill is very affordable and you should find one that is best for you and your family. The prices range of these grills varies from under $20 to over $100.
Happy Grilling!

Cooking Time Links

1. Accessory List
2. Customer Reviews
3. George Foreman Grill Store

Go back to the Find Out More Quickly home page.