14
13
TROUBLEShOOTING
PROBLEM
POSSIBLE CAUSE
SOLUTION
Finish on grill plates has
Metal utensils have used. Always use heatproof plastic,
cut marks.
nylon or wood utensils to avoid
scratching the nonstick
surface of the grill plates.
never use metal skewers,
tongs, forks or knives.
The grill marks are
Grill was not fully
Always preheat grill at
very light.
preheated before use.
least 5 minutes before
cooking any foods.
There is food buildup on
Grill not properly cleaned
Use nylon scrubbing pad
grill plates.
after use.
and hot, soapy water to clean
grill plates. Do not use steel
wool scrubbing pads or
abrasive cleaners to clean
grill.
Food is dry and burnt.
Food is overcooked.
Because grill is cooking from
both sides, food is cooked
much faster than in a skillet
or under a broiler. Use
COOKInG CHART as a guide
and check food at lowest time
stated on chart.
Grill does not turn on.
Grill is not plugged in.
Check to be sure appliance is
plugged in to a working outlet.
Grill plate has white
The water from cleaning
Dry grill plates immediately
spots on it.
has dried on the surface
after washing.
of the grill plates.
RECIPES
hOT & SWEET ThAI ShRIMP WITh FRESh PAPAYA
2 medium cloves garlic, minced
¼ tsp. dried red pepper flakes
2 tbsp. Thai fish sauce
1 tbsp. lime juice
1 tbsp. orange juice
2 tsp. honey
1 tsp. peanut oil
1 lb. jumbo shrimp deveined (leave tails on)
1 ripe papaya, peeled, seeded and sliced
1 tbsp. minced green onion
1 tbsp. chopped fresh mint
Place the first 7 ingredients in a 1-quart plastic bag. Seal bag and squeeze between
your fingers to blend ingredients. Add shrimp; reseal bag and shake to coat shrimp with
marinade. Refrigerate for 1 hour.
Place grilling plates on the George Foreman® Grill and preheat on Medium High for about
6 minutes (green light will notify you that grill is ready).
Remove shrimp from the marinade and discard marinade. Grill shrimp for 3-4 minutes until
pink and cooked through. Serve shrimp on a bed of papaya; garnish with green onion and
mint. Place approximately ¾-inch apart.
Serves 4.
For each serving:
CALORIES: 83
TOTAL FAT: 1 g
SAT FAT: 1 g
CARBS: 12 g
PROTEIn: 7 g
CHOL: 43 mg
SODIUM: 737 mg
