George Foreman 24002, Manual

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8
Food Time
(mins)
Probe
Temp.
Grill
Temp.
Notes
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, prawns, etc., until the flesh is opaque throughout.
• If you aren’t using the temperature probe, cook poultry, pork, burgers, etc., until the juices run clear.
• Check food is cooked through before serving. If in doubt, cook it a bit more.
• When cooking pre-packed foods, follow any guidelines on the package or label.
CARE AND MAINTENANCE
1. Press
2
, then unplug the grill and let it cool.
2. Wipe all surfaces with a damp cloth or sponge.
3. Use a paper towel with a dab of cooking oil to remove stubborn stains.
4. Wash the grill plates in warm soapy water, or in a dishwasher.
5. Wash the drip tray in warm soapy water, or in the top rack of the dishwasher.
6. Take extra care with the non-stick cooking surfaces.
• 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.
RECIPES
CHILLI AND LIME BUTTERFLY CHICKEN Serves 4
Preparation time: 5-10 minutes plus 2 hours marinating time. Cooking time: approx. 8-10 minutes
• 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
1. 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.
2. 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.
SAUSAGE AND HERB STUFFED PORK Serves: 4
Preparation time: 10-15 minutes. Cooking time: approx. 8-12 minutes
• 250g sausage meat
• 30g fresh breadcrumbs
• 2 tbsp fresh parsley
• ½ tsp dried thyme
• ½ tsp dried marjoram
• 1 tsp black pepper
• 2 whole pork fillets
1. Mix the sausage meat, marjoram, thyme, parsley, and pepper together.
2. Cut each pork fillet into two then cut a slit into each piece to make a pocket. Stuff the pockets with the sausage mixture
and fasten the edges together with the cocktail sticks.
3. Pre-heat your grill to 220ºC, and set the probe to 75ºC. Insert the probe into the middle of the largest piece of pork and
cook until the probe alarm goes off.