6
7
CLEANING
CAUTION: Always unplug from the wall power outlet and allow the grill to cool before
cleaning. Do not immerse the grill in water or in any other liquid.
• Before cleaning, switch off the power and remove the plug from the wall
power outlet.
• Place the drip tray under the front of the grill.
CAUTION: Take extra care when cleaning the cooking plates, making sure the grill lid does
not close accidently and cause injury. Hold the grill open using the handle when cleaning
the cooking plates.
• Wipe the cooking plates with paper towel to clean off any excess fat or food. Then wipe
with a cloth or soft sponge dampened in warm soapy water, allowing any run off to be
caught in the drip tray. Wipe dry with a soft cloth or paper towel.
• To remove stubborn spots, gently rub with a cloth dampened with cooking oil while the
cooking plates are still warm (NOT hot).
CAUTION: Do not use scouring pads, scrapers, or metal objects to clean the cooking plates.
They will damage the surface.
• Remove the drip tray and wash in warm soapy water using a soft sponge, nylon brush or
soft sponge. Rinse and dry thoroughly.
• To clean the grill exterior, wipe with a cloth dampened in warm soapy water. Wipe dry with
paper towel.
NOTE: To purchase a George Foreman grill sponge, please contact
customer service.
STORAGE
• Ensure that the grill is switched off and the plug is removed from the power outlet.
• Ensure all parts have been cleaned and dried thoroughly before storing.
• Once the grill has cooled wrap the cord around the guides in the base of the grill and store
in a clean, dry place.
QUICK COOKING GUIDE
Use these times purely as a guide. Cooking times are based on fresh, fully defrosted 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.) until the juices run clear. Cook fish until the flesh is opaque
throughout.
When cooking pre-packed foods, follow any guidelines on the package or label.
Food times are based on temperature level 3.
