George Foreman 22460 Manual de usuario

I www.georgeforemangrills.com

22460

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Read the instructions, keep them safe, pass them on if you pass the grill on.

Remove all packaging before use.

IMPORTANT SAFEGUARDS

Follow basic safety precautions, including:

This appliance can be used by children aged from 8 years and above

and persons with reduced physical, sensory or mental capabilities or

lack of experience and knowledge if they have been given

supervision or instruction concerning use of the appliance in a safe

way and understand the hazards involved. Children shall not play

with the appliance. Cleaning and user maintenance shall not be

made by children unless they are older than 8 and supervised.

Keep the appliance and cable out of reach of children under 8.

Don’t connect the appliance via a timer or remote control system.

¬The surfaces of the appliance will get hot during use.

If the power supply cord is damaged, it must be replaced by the

manufacturer or its service agent or a similar qualied person in order to

avoid a hazard.

Don’t connect the appliance via a timer or remote control system.

b Do not use this appliance near bathtubs, showers, basins or other vessels containing water.

• Always use the assembled grill on a stable, level, surface (patio rather than grass).

• Leave a space of at least 50mm all round the appliance.

• Don’t let people play near to or around the grill.

• Keep it well away from swimming/paddling pools, sprinklers and hoses.

• Food can burn. Don’t use the appliance near or below curtains or other combustible

materials and watch it while in use.

• Your grill is not a barbecue. Never try to use it with charcoal or similar materials.

• Don’t try to use the grill plate on its own. It must only be used with the assembled grill base.

• Don’t use the grill with any connector other than the one supplied.

Electrical Safety

• Route the cable (and extension cord if used) so it doesn’t overhang, can’t touch any hot

surfaces or can’t be tripped over or caught.

• Unwind the extension cord fully before use to prevent it overheating.

• If you use it outdoors, the extension cord must be suitable for outdoor use, and must be

kept dry.

• If you use the grill outdoors, you must connect to the supply socket via an RCD (residual

current device) with a rated residual operating current not exceeding 30mA. The RCD must

be connected directly to the supply socket (not at the end of the extension cord).

• The appliance must only be connected to a supply socket that has an earth connection.

• Check the cable and the extension cable for signs of damage before each use. If you nd

any damage, do not use the appliance.

HOUSEHOLD USE ONLY

PARTS (FIG 1)

1. Handle

2. Lid

3. Temperature indicator

4. Grill plate

5. Grill base

6. Drip tray

7. Connector

8. Temperature control

9. Light

10. Short tube

11. Clip

12. Long tube

13. Feet

14. Collar

ASSEMBLY

Assemble the grill according to gure 2. At step D, make sure the two notches in the short tube

engage with the two lugs inside the grill base otherwise you will not be able to fasten the clip.

BEFORE USING FOR THE FIRST TIME

• Wipe the grill plates with a damp cloth.

• Your grill may smoke a little the rst time you use it. This is normal and will soon disappear.

USING YOUR GRILL

1. Place the lid on the grill plate.

2. Set the temperature control fully anticlockwise.

3. Plug the temperature control into the grill and then into the power socket or extension cord.

4. Turn the temperature control to the desired setting.

5. When the grill reaches the required temperature, the light will go out and will then cycle on

and o as the thermostat operates to regulate the temperature.

6. When nished, set temperature control fully anticlockwise and unplug your grill.

• Check it’s cooked. If you’re in doubt, cook it a bit more.

• Cook meat, poultry, and any derivatives (mince, burgers, etc.) till the juices run clear. Cook

sh till the esh is opaque throughout.

• Remove the cooked food with wooden or plastic tools.

• You can grill with the lid on or o. With the lid o you can see what’s happening and have

full control over the grilling process. With the lid in on you waste less heat and steam

building up inside will help cook the food faster.

• Take care when you remove the lid from escaping steam and moisture falling onto the grill

plate and spitting. Use oven gloves or similar protection.

• When necessary, use an oven glove and empty the drip tray into a heatproof bowl. Wipe it

with kitchen paper then replace it.

COOKING TIMES AND FOOD SAFETY

Use these times purely as a guide. They’re for contact grilling fresh or fully defrosted food and

have been selected based on temperature setting 5. For more delicate foods, or if you prefer

food less crispy or more rare, select one of the lower settings. When cooking frozen foods, add

2-3 minutes for seafood, and 3-6 minutes for meat and poultry, depending on the thickness and

density of the food. If you prefer well-done/ crispy food or quicker cooking times select

temperature setting 4/5. When cooking pre-packed foods, follow any guidelines on the package

or label.

BEEF MIN SANDWICHES MIN

llet 5-7 cheese 2-3

loin steak 7-8 ham (cooked) 5-6

burger, 50g 5-6 roast beef (cooked) 6-7

burger, 100g 7-8 sausage (cooked) 6-7

kebabs, 25mm cube 7-8 turkey (cooked) 6-7

round steak 5-7 SNACKS

sausages (thin) 5-6 hot dogs 2-3

sausages (thick) 7-8 quesadillas 2-3

sirloin 7-9 tacos, meat lling 6-8

T-Bone 8-9 CHICKEN/TURKEY

LAMB chicken breast pieces 5-7

kebabs, 25mm cube 7-8 burger, 50g, fresh/frozen 4/5

minced 6-7 burger, 100g, fresh/frozen 5/6

loin chops 4-6 kebabs, 25mm cube 7-8

SEAFOOD thighs (chicken) 5-7

halibut steak, 12-25mm 6-8 minced 7-8

kebabs, 25mm cube 4-6 turkey breast, thin sliced 3-4

prawn 1-2 VEGETABLES

red snapper llet 3-5 asparagus 3-4

salmon llet 3-4 carrots, sliced 5-7

salmon steak, 12-25mm 6-8 aubergine, slice/cube 8-9

scallops 4-6 onions, thin slice 5-6

sea bass llet 3-5 peppers, thin slice 6-8

swordsh steak, 12-25mm 6-9 peppers, grill then skin 2-3

tuna steak, 12-25mm 6-8 whole peppers brushed with oil 8

PORK potatoes, slice/cube 7-9

chops, 12mm 5-6 squash, slice/cube 6-8

gammon steak 5-6 FRUIT

kebabs, 25mm cube 7-8 apple, halve/slice 6-8

minced 7-8 bananas, slice lengthwise 3-4

sausages (thin) 5-6 nectarines, halve/slice 3-5

sausages (thick) 7-8 peaches, halve/slice 3-5

tenderloin, 12mm 4-6 pineapple, slice 3-7

CARE AND MAINTENANCE

• Don’t put the grill plate in a dishwasher

• Don’t let the temperature control get wet

• Don’t use harsh or abrasive cleaning agents or solvents.

• Don’t use scourers, wire wool, or soap pads.

1. Unplug the grill and let it cool before cleaning and storing away.

2. Wipe all surfaces with a clean damp cloth. Use a paper towel moistened with a little

cooking oil to remove stubborn stains.

3. Wash the drip tray in warm soapy water, or in the top rack of the dishwasher.

4. Take extra care with the non-stick cooking surfaces.

With use, the edges of the grill plate and the slots will lose their non-stick coatings. This is purely

cosmetic, and will not aect the operation of the grill.

A FEW SIMPLE RECIPES TO GET YOU STARTED

MEXICAN BEEF AND BEAN WRAPS WITH CREAMY CORIANDER

CRÈME FRAÎCHE

2 oured tortilla wraps 25g grated cheddar cheese (optional)

lling

50-75g minced beef (or soya mince) 1 small chilli

2 tsp tomato purée 1 clove garlic

½ onion small tin (150g drained) mixed beans

1 tsp chilli powder 1 tsp ground cumin

1 tsp coriander

coriander crème fraîche

2-3 tbsp crème fraîche squeeze lemon juice

large handful fresh coriander freshly ground black pepper

Drain the beans, crush the garlic, deseed the chilli, nely chop the chilli and onion. Chop the

fresh coriander separately.

Mix the lling ingredients together in a bowl, then spread the mixture on the preheated grill and

cook for 6-8 minutes, till the meat is fully browned. Half way through, break the meat up with a

wooden or plastic spatula.

Mix the crème fraîche ingredients in a serving bowl.

Spread half the cooked meat mixture on each tortillas, top with cheese (optional), roll them up,

and grill for 1-2 minutes.

SOLE WITH TOMATOES

2 tsp olive oil or red wine (optional) 2 small onion, diced

2 cloves garlic, crushed 2 small tomatoes, chopped

1 tbsp fresh parsley, chopped 2 tbsp fresh chopped basil (2 tsp dried)

1 tbsp ground pepper 1 tbsp lemon juice

250g llet of sole (or any white sh)

Sauté the onion and garlic in the oil or wine in a frying pan for 2 minutes.

Add the tomato, half of the herbs and a few grinds of pepper, then stir.

Spoon on to the preheated grill, lay the sh on top, add the lemon juice and remaining herbs,

and cook for 2-3 minutes.

Put the sh and vegetables on a plate, pour the drip tray juices over the sh.

Serve with fresh bread or rice.

CHICKEN STUFFED WITH SWEET BALSAMIC RED ONION

MARMALADE

2 chicken breasts 1 clove garlic (crushed)

1 large red onion 1 tsp butter

1-2 tbsp olive oil 4 tbsp balsamic vinegar

small handful at leaf parsley small pinch brown sugar

pinch sea salt freshly ground white pepper

Slice the onion paper thin, chop the parsley ne, put them into a medium bowl with the garlic,

balsamic vinegar, butter, oil, sugar, salt and pepper, mix, then leave this marmalade till the

avours develop (in the fridge overnight).

Cook the marmalade on a preheated grill for 4-6 minutes (to soften and caramelise the onion.

Half way through, move the marmalade with a plastic or wooden spatula.

Return the marmalade to the bowl, and leave to cool fully.

Flatten the chicken breasts (10-15mm thick) with a mallet or rolling pin, brush with a little olive

oil, put a tablespoon of the marmalade on each attened breast, roll up, and secure with a

wooden cocktail stick.

Cook the chicken parcels on the preheated grill for 7-9 minutes till cooked through.

Serve with grilled asparagus or green salad.

GRILLED PEPPER STUFFED WITH CREAMY RED PESTO RICE

1 medium red/yellow pepper 1 tsp olive oil

75g risotto rice 400ml boiling water

1 tsp vegetable bouillon granules ½ small onion

2 mushrooms 1 large tbsp cream cheese

2 tsp red pesto ground black pepper

a few spring onions

Cook the rice in the boiling water with a teaspoon of bouillon granules/stock cube.

Wash and dry the pepper, halve and deseed it, coat the outer skin in olive oil, and cook for 6-8

minutes on the preheated grill, till the skin softens.

Finely chop the half onion and mushrooms. Chop the spring onions separately.

Mix the cooked rice, chopped half onion, mushrooms, cream cheese, pesto and black pepper,

spoon the mixture into the grilled pepper halves, top with the spring onion.

Return to the grill and cook for 2 minutes, till the tops are golden brown.

GEORGE FOREMAN’S POWERBURGER

375g lean minced beef

4 tbsp seasoned breadcrumbs

4 tbsp chopped vegetables – onions, courgettes, parsley, etc. (may be sautéed)

Mix the vegetables and breadcrumbs in a bowl, add the minced beef and mix well.

Shape the mixture into 10cm (4”) wide burgers.

Preheat the grill and cook for 5-6 minutes or till the meat is no longer pink and the juices run

clear, turning once.

Top your burger in healthful style with dark, leafy, green lettuce, shredded cabbage, fresh

cilantro, basil or spinach.

This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie Calbom.

GRILLED TUNA STEAK WITH A BLACK PEPPER CRUST AND LEMON

TAHINI

2 fresh tuna steaks 25g our with a pinch of salt

1 beaten egg breadcrumbs from 1 slice of bread

1 tsp coarsely ground black pepper

lemon tahini

2 tbsp tahini paste 2 tbsp greek yoghurt or crème fraîche

2 tbsp lemon juice zest of ½ lemon

1 tbsp capers (nely chopped) salt and pepper to taste

Mix the lemon tahini ingredients and refrigerate, then serve with the sh as a dip.

Put the our, egg, breadcrumbs and black pepper in separate plates. Dip the tuna steaks into the

our, beaten egg, breadcrumbs and pepper, to coat both sides. Pat the sh rmly in the pepper

plate, to secure the crust.

Cook the coated tuna steaks on the preheated grill for 2-3 minutes (1-2 minutes rare).

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