George Foreman COMPACT 2 18840 Guía rápida

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

Remove all packaging before use.

AIMPORTANT SAFEGUARDS

Follow basic safety precautions, including:

1 The grill must only be used by or under the supervision of a responsible adult. Use

and store the grill out of reach of children.

2 Don’t put the grill in liquid, don’t use it in a bathroom, near water, or

outdoors.

3 Some parts aren’t as hot as others, but they’re all hot. Don’t touch – use

oven gloves or a folded towel.

4 Bread, oil, and other foods may burn. Don’t use the appliance near or below

curtains or other combustible materials, and watch it while in use.

5 Sit the grill on a stable, level, heat-resistant surface, near a power socket.

6 Route the cable so it doesn’t overhang, and can’t be tripped over or caught.

7 This appliance must not be operated by an external timer or remote control system.

8 Don’t wrap food in plastic ﬁlm, polythene bags, or metal foil. You’ll damage the grill

and you may cause a ﬁre hazard.

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

Cook ﬁsh till the ﬂesh is opaque throughout.

10 Don’t use tools that might damage the non-stick surfaces.

11 Keep the grill and the cable away from hotplates, hobs or burners.

12 Unplug the grill after use, before moving and before cleaning.

13 Don’t use the grill for any purpose other than cooking food.

14 Don’t use the grill if it’s damaged or malfunctions.

15 If the cable is damaged, you must return the grill, in order to avoid hazard.

household use only

UBEFORE USING FOR THE FIRST TIME

Wipe the grill plates with a damp cloth.

CPREPARATION

1 Prepare any garnish (cheese, tomato, etc.), and split your buns or rolls.

2 Centre the drip tray under the front of the grill, to catch run-oﬀ.

CPREHEAT

3 Put the plug into the power socket.

4 The light will come on, then cycle on and oﬀ as the thermostat operates to maintain

the temperature. When the light goes oﬀ, the grill is ready for use.

CFILL THE GRILL

5 When the light goes oﬀ, use an oven glove to open the grill.

6 Lay the food on the bottom grill plate with a spatula or tongs, not ﬁngers.

7 Close the grill. The hinge is articulated to cope with thick or oddly shaped foods.

8 The grill plates should be roughly parallel, to avoid uneven cooking.

9 Wait while the food cooks.

CREMOVE THE FOOD

10 Check that the food is cooked. If you’re in any doubt, cook it a bit more.

11 Use the oven glove to open the grill.

12 Use wooden or plastic tools to remove the food.

CFINISHED?

13 Unplug the grill.

CMORE?

14 Put on the oven glove, empty the drip tray into a heatproof bowl, give it a wipe with

kitchen paper, and replace it under the front of the grill.

CCARE AND MAINTENANCE

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

2 Wipe all surfaces with a damp cloth or sponge. Use a paper towel with a dab of

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.

5 Don’t put the grill in water or any other liquid.

6 Don’t use harsh or abrasive cleaners, solvents, scourers, wire wool, or soap pads.

,Where the top and bottom plates make contact, the non-stick surfaces may show

signs of wear. This is purely cosmetic, and will not aﬀect the operation of the grill.

cooking times & food safety

Use these times purely as a guide – they’re for fresh or fully defrosted food.

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.

Check food is cooked through before serving. If in doubt, cook it a bit more.

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

Cook ﬁsh till the ﬂesh is opaque throughout.

When cooking pre-packed foods, follow any guidelines on the package or label.

beef min

ﬁllet 5-7

loin steak 7-8

burger, 50g 5-6

burger, 100g 7-8

burger, 200g 8-9

kebabs, 25mm cube 7-8

round steak 5-7

sausages (thin) 5-6

sausages (thick) 7-8

sirloin 7-9

T-Bone 8-9

fruit

apple, halve/slice 6-8

bananas, slice lengthwise 3-4

nectarines, halve/slice 3-5

peaches, halve/slice 3-5

pineapple, slice 3-7

pork

chops, 12mm 5-6

gammon steak 5-6

kebabs, 25mm cube 7-8

minced 7-8

sausages (thin) 5-6

sausages (thick) 7-8

tenderloin, 12mm 4-6

chicken/turkey

chicken breast pieces 5-7

burger, 50g, fresh 4

burger, 50g, frozen 5

burger, 100g, fresh 5

burger, 100g, frozen 6

kebabs, 25mm cube 7-8

thighs (chicken) 5-7

minced 7-8

turkey breast, thin sliced 3-4

lamb min

kebabs, 25mm cube 7-8

minced 6-7

loin chops 4-6

sandwiches

cheese 2-3

ham (cooked) 5-6

roast beef (cooked) 6-7

sausage (cooked) 6-7

turkey (cooked) 6-7

seafood

halibut steak, 12-25mm 6-8

kebabs, 25mm cube 4-6

prawn 1-2

red snapper ﬁllet 3-5

salmon ﬁllet 3-4

salmon steak, 12-25mm 6-8

scallops 4-6

sea bass ﬁllet 3-5

swordﬁsh steak, 12-25mm 6-9

tuna steak, 12-25mm 6-8

snacks

calzone 8-9

hot dogs 2-3

quesadillas 2-3

tacos, meat ﬁlling 6-8

vegetables

asparagus 3-4

carrots, sliced 5-7

aubergine, slice/cube 8-9

onions, thin slice 5-6

peppers, thin slice 6-8

peppers, grill then skin 2-3

whole peppers brushed with oil 8

potatoes, slice/cube 7-9

squash, slice/cube 6-8

a few recipes to get you started

•Preheat the grill before cooking.

•When times are shown as a range (e.g. 5-7 minutes), we suggest you cook for the minimum

time, then start checking the food for readiness.

sausage and herb stuﬀed pork serves 2

125g low-fat sausage, uncooked

4 tbsp fresh breadcrumbs

1 tbsp fresh parsley

¼ tsp thyme

¼ tsp marjoram

½ tsp fresh ground black pepper

1 whole pork tenderloin (ﬁllet)

4 cocktail sticks, soaked in water then patted dry

Remove the sausage skins. Mix the sausagemeat, marjoram,

thyme, parsley, and pepper in a bowl. Cut each tenderloin in

two, then cut a slit sideways into each piece to make a

pocket. Stuﬀ the pockets with the mixture, and fasten the

edges with cocktail sticks. Grill till the pork and stuﬃng are cooked through (6-8 minutes).

chicken tandoori with yogurt-based marinade serves 2

1 boneless, skinless chicken breast

100-125g (small carton) plain low-fat yogurt

1 tsp lemon juice

1 tsp paprika

1 garlic clove, minced

¼ tsp ground ginger

¼ tsp cumin

¼ tsp cayenne pepper

¼ tsp cinnamon

Use a lidded casserole dish big enough to hold the chicken and

the marinade. Mix the yogurt, lemon juice, paprika, garlic,

ginger, cumin, cayenne and cinnamon in the dish. Cut each chicken breast into two, add them to

the dish, and turn till they’re well coated. Cover and refrigerate for 1-8 hours, turning at least

every hour. Grill the chicken till it’s cooked through (5-7 minutes). Discard the marinade.

smoked mackerel panini with tomatoes and crème fraiche serves 1

2 small cooked smoked mackerel ﬁllets

2 thick slices wholegrain/wholewheat

4 cherry tomatoes, halved

1 large handful watercress

dressing

2 tbsp reduced fat crème fraiche

½ tsp lemon zest, grated

squeeze lemon juice

1 tsp black pepper

Mix the dressing ingredients and refrigerate.

Flake the mackerel on a slice of bread, top with

tomatoes and watercress, then the other slice, cook

for 2-3 minutes, add the dressing, and serve.

Mediterranean beef and vegetable grill serves 2

250g hindquarter ﬂank steak

1 small/baby courgette, cut into 4 pieces

1 small tomato, cut into 4 pieces

1 small onion, cut into 4 pieces

½ green pepper, cut into 4 pieces

1 tsp balsamic vinegar

½ tsp fresh ground black pepper

½ tsp garlic granules

4 wooden skewers, soaked in water then patted dry

Mix the vinegar, pepper and garlic granules in a bowl.

Freeze the steak for 30 minutes, then cut it into thin

strips, across the grain. Discard any fat. Thread the

steak on 2 skewers, and the tomato and vegetables on

the other 2. Grill the steak skewers for 4 minutes, then

add the vegetable skewers to the grill. Sprinkle the

skewers with the vinegar, pepper and garlic mixture, and grill for 3-4 minutes more.

herbed chicken and mushroom kebabs serves 2

1 boneless, skinless chicken breast

250g fresh whole mushrooms

½ tsp dried rosemary

1 tsp dried parsley

¼ tsp dried thyme

2 tbsp lemon juice

1 tbsp white vinegar

2 tbsp nonfat chicken broth

½ tsp black pepper

4 wooden skewers, soaked in water then patted dry

Use a lidded casserole dish big enough to hold the chicken,

mushrooms and marinade. Mix the rosemary, parsley, thyme,

juice, vinegar, broth, salt and pepper in the dish. Cut the chicken

into 25mm cubes, add to the dish, and turn till they’re well coated. Add the mushrooms, and

turn gently. Cover and refrigerate for 4-12 hours, turning occasionally. Thread the chicken and

mushrooms on the skewers, and grill till cooked through (5-7 minutes). Discard the marinade.

healthy pizza pitta pockets serves 2

1 slice lean ham or turkey (cooked)

25g reduced fat mozzarella

1 wholemeal pitta bread

1 tomato, thinly sliced

1 mushroom, thinly sliced

¼ small onion, thinly sliced

1 tbsp sweetcorn

¼ green pepper, diced

1 tsp tomato purée

½ tsp olive oil

½ tsp dried mixed herbs

Slit the pita bread open bread to form a pocket, and spread the tomato purée inside.

Cut the ham/turkey into strips, turn them in a bowl with the other ingredients, rest for half an

hour to rehydrate the herbs, then ﬁll the pitta pocket and grill for 3-5 minutes.

goujons of ﬁsh with carrot sticks and sweet potato wedges serves 2

1 tuna, cod or salmon steak

1 small carrot

1 small sweet potato

25g wholemeal ﬂour

1 egg white

breadcrumbs from 1 slice wholemeal bread

1 tsp white pepper

½ tsp medium curry powder (optional)

1 tsp clear honey

1 tsp olive oil

1 tsp paprika

Put the olive oil in a bowl. Cut the sweet potato into thin wedges. Toss the wedges in the bowl

to coat them with oil, then put them on a plate.

Stir the paprika and honey into the bowl. Cut the carrot into sticks about the same width as the

thick ends of the potato wedges, and toss them in the bowl to coat them. Put the wedges and

sticks on the grill, and cook for 4 minutes.

Mix the ﬂour, curry powder and pepper on a plate. Put the egg white on another plate, and mix

with a fork. Put the breadcrumbs on a third plate.

Cut the ﬁsh into goujons (ﬁngers), and dip the ﬁsh goujons into the seasoned ﬂour, then into the

egg white, then the breadcrumbs.

When the wedges and sticks have cooked for 4 minutes, add the goujons to the grill, and cook

for another 3-4 minutes, or till the breadcrumbs turn golden.

warm Asian-style noodle and tofu salad serves 2

60g buckwheat or soba noodles

250g pre-cooked tofu, drained and cubed

1 carrot, peeled and grated into long strips

1 head pak choi, shredded

½ courgette, cut into long strips

½ red onion, cut into strips

small handful fresh coriander leaves, torn

marinade

1 garlic clove, crushed

1 red chilli, de-seeded and ﬁnely chopped

2 tbsp reduced sodium soy sauce

1 tsp sweet chilli dipping sauce

1 tsp sesame oil

juice of ½ lime

Combine the marinade ingredients in a bowl, add the tofu, and refrigerate overnight.

Boil two litres of water in a large pan, add the noodles, bring back to the boil, and boil for 10

minutes, drain, transfer to a serving dish, and keep warm.

Grill the marinated tofu till golden brown (2-3 minutes), then remove and set aside.

Grill the carrot, courgette, pak choi and onion for 30-60 seconds to wilt them.

Lay the wilted vegetables on the noodles, top with the grilled tofu, and garnish with the

coriander and a squeeze of lime juice.

creamy cheesy chicken parcels with hidden green stuﬀ serves 2

1 lean skinless chicken breast

2 ﬂour tortilla wraps

75-100g reduced fat cream cheese

100g fresh baby spinach leaves

1 tsp mustard powder

1 tsp grated nutmeg

1 tsp pepper

Grill the chicken till it’s cooked through (6-8 minutes).

Remove it from the grill, let it cool, and cut it into strips.

Wash and dry the spinach, wilt the leaves on the grill for

20-30 seconds, remove, and dry with kitchen paper.

Mix the cream cheese and spinach in a bowl, then fold in

the chicken strips.

Spoon the mixture into the centre of the tortilla wraps, fold one end of each wrap over, roll the

wraps up, and warm the ﬁlled wraps on the grill for 2-3 minutes.

wholegrain panini with feta, red onions and red pepper serves 1

2 thick slices wholegrain or wholewheat bread

50g reduced fat feta cheese

½ red onion, cut into thin strips

½ red pepper, cut into strips

2 tbsp balsamic vinegar

½ tsp fresh ground black pepper

Mix the onion, red pepper, balsamic vinegar and black

pepper in a bowl. Spoon the mixture on to the grill, cook

till softened (1-2 minutes), and lay it on a slice of bread.

Tear the feta, sprinkle over the mixture, and top with the

other slice of bread. Clean the grill, then grill the panini

for 2-3 minutes. Serve with a watercress and tomato salad.

quick and easy grilled bananas serves 2

2 bananas, peeled

2 tbsp walnuts, ﬁnely chopped

2 tbsp sugar

½ tsp cinnamon

Mix the walnuts, sugar and cinnamon in a bowl. Split the

bananas lengthwise, then across their width. Lay the

bananas on the grill, ﬂat sides uppermost, and spoon the

mixture on top of them. Grill till the bananas are warm and

the cinnamon and walnuts are slightly glazed (3-4 minutes).

grilled strawberry maple shortcake serves 2-4

1 piece low-fat shortcake, cut to ﬁt the grill

2 tbsp maple syrup

½ cup fresh strawberries, cleaned and sliced

½ cup non-fat whipped cream topping

Lay the shortcake pieces on the grill, brush with maple syrup,

and grill for 3-5 minutes. Remove, top with strawberry slices

and whipped cream topping.

vanilla fruit kebabs with a quick creamy dip serves 2

small tin of pineapple chunks

1 small orange

1 banana

1 peaches or nectarines

½ tsp brown sugar

2 tbsp orange juice

1 small tub fruit fromage frais

½ tsp vanilla extract

4 wooden skewers, soaked in water then patted dry

Cut the fruit into chunks and marinade for 10 minutes in

the orange juice, brown sugar, and half the vanilla extract.

Thread the marinaded fruit chunks on the skewers, and grill for 4-6 minutes.

Mix the fromage frais with the other half of the vanilla extract as a dip for the kebabs.

the original burger serves 2

250g lean minced beef

1-1½ tsp Worcestershire sauce (to your taste)

½ tsp black pepper

½ red onion

2 wholegrain burger buns

tomato, lettuce, dill pickles, etc. to garnish

Combine the mince, Worcestershire sauce and pepper,

and shape into 2 burgers.

Slice the onion into 12mm thick slices.

Grill the burgers for 4 minutes, top each with an onion

slice, then grill for 3-4 minutes more.

Serve the burgers on the buns with your choice of

garnish (tomato, lettuce, dill pickles, etc.).

Santa Fé veggie-burger serves 2

½ cup steamed white rice

4 tbsp canned corn kernels

½ green pepper, seeded

½ small white onion

½ tsp fresh ground black pepper

½ tsp lemon juice

½ tsp chilli powder

2 wholegrain hamburger buns

non-fat cooking spray

Use a blender or food processor to process the rice,

corn, green pepper, onion, pepper, juice and chilli

powder to a coarse, mealy texture.

Shape the mixture into 2 burgers and refrigerate for 2 hours.

Spray the grill lightly with non-fat cooking spray, grill the burgers till well browned (6-7 minutes),

then serve in the buns.

chicken ﬁllets with a Thai curry sauce serves 2

2 large chicken ﬁllets, trimmed of fat and skin

100g Thai curry sauce

4 tbsp coconut milk

1 spring onion, ﬁnely chopped

a few torn coriander leaves

steamed jasmine rice or noodles mixed with

grated lemon or lime peel

additional torn coriander leaves to garnish

Lightly ﬂatten the chicken ﬁllets to an even thickness.

Preheat the grill, and lightly spray the cooking plates

with cooking oil.

Lay the chicken ﬁllets on the cooking plate, and grill

till the chicken is cooked through (5-7 minutes).

Meantime, heat the sauce in a pan, stir in the coconut

milk, spring onions and coriander leaves, and heat through, stirring occasionally, till cooked (but

don’t let it boil).

To serve, spoon a portion of the curry sauce on a plate, lay a chicken ﬁllet on the sauce, then

pour a little more sauce over the chicken. Spoon rice or noodles and additional torn coriander

leaves on to the plate.

Accompany this dish with crisp green vegetables.

ﬁllet steak with tomato concasse serves 2

2 ﬁllet steaks

½ clove garlic – to wipe on the steaks

tomato concasse

1 medium onion, ﬁnely chopped

2 tsp olive oil

100g tinned tomatoes, drained and chopped

1 bay leaf

pinch thyme

grated zest of ¼ orange

pinch of saﬀron (optional)

½ clove garlic, crushed

salt and pepper

Heat the oil in a pan over a moderate heat, and sauté

the onions till they’re just translucent. Add the

tomatoes, then the other concasse ingredients, and simmer, stirring occasionally, till the

concasse is thick and rich. DIscard the bay leaf.

Preheat the grill.

Trim the ﬁllets, ﬂatten gently, then rub them on both sides with the cut side of the garlic clove.

Lay the ﬁllets on the grill, and cook for 2-5 minutes, depending on how rare you want them.

,Remember – it’s ﬁllet steak – it doesn’t take a lot of cooking!

To serve, spoon a portion of the concasse on a plate, lay a steak on the concasse, then pour a

little more concasse over the steak.

Accompany with creamy mashed potatoes, boiled baby new potatoes in butter, carrot sticks

and a green vegetable.

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