George Foreman 24001-56, Manual

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7
Food Time
(mins)
Probe
Temp. Grill
Temp.
Notes
Steak: well done - 72ºC 220ºC We recommend using the simple steak function
Venison: rare 57ºC 220ºC
Venison: medium rare 63ºC 220ºC
Veal - - - Use the same settings as for steak
Pork chops/steaks - 75ºC 220ºC
Lamb leg steak: medium - 69ºC 220ºC
Lamb leg steak: well done - 78ºC 220ºC
Lamb chop: medium - 63ºC 220ºC
Lamb chop: well done - 78ºC 220ºC
Duck breast: medium - 66ºC 220ºC
Duck breast: well done - 72ºC 220ºC
Chicken breast - 75ºC 220ºC
Sausages - 75ºC 220ºC Insert probe lengthways down the centre of the sausage
Burgers - 75ºC 220ºC
Bacon 3-5 - 220ºC
FISH
Salmon 3-5 - 200ºC
Prawns 1-2 - 200ºC
Flat fish 2-6 - 200ºC Plaice, Sole, etc.
Round fish 3-8 - 200ºC Haddock, Cod, etc.
Tuna / swordfish 5-10 - 200ºC
VEGETABLES
Peppers 4-6 - 220ºC
Aubergine 6-8 - 220ºC Sliced
Asparagus 3-4 - 220ºC
Carrots 5-7 - 220ºC Sliced
Courgette 1-3 - 220ºC Sliced
Tomatoes 2-3 - 220ºC Halved
Onions 5-6 - 220ºC Cut into wedges
Mushrooms 3-6 - 220ºC Whole, flat mushrooms
Corn on the cob 4-6 - 220ºC
OTHER
Haloumi 2-4 - 200ºC
• 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).
• Cook fish till the flesh is opaque throughout.
• If you aren’t using the temperature probe, cook poultry, pork, burgers, etc., until the juices run clear.
• When cooking pre-packed foods, follow any guidelines on the package or label.
CARE AND MAINTENANCE
1. Unplug the appliance and let it cool down before cleaning or storing away.
2. Wipe all surfaces with a clean damp cloth.
3. Use a paper towel moistened with a little cooking oil to remove stubborn stains.
4. Wash the drip tray in warm soapy water, or in the top rack of the dishwasher.
• Don’t use scourers, wire wool, or soap pads.
• At the places 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.
RECIPES
CHILLI AND LIME BUTTERFLY CHICKEN Serves 4
• 4 butterflied chicken breasts
• 3 tbsp chilli powder
• 2 tbsp olive oil
• juice and zest of 1 lime
• 4 garlic cloves, finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
5. Mix together all of the ingredients (except the chicken) to make a marinade. Pour the marinade over the chicken making sure it is covered. Cover with
cling film and leave to marinate in the fridge for at least 2 hours.
6. Pre-heat your grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of the largest piece of chicken and cook until the probe alarm
goes off.
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