15
14
7. To clean the grill cover, wipe with a warm, wet sponge and dry with a soft,
dry cloth.
Important: Do not immerse body of grill in water or any other liquid.
8. Any servicing requiring disassembly other than the above cleaning must be
preformed by a qualified electrician.
Caution: Make sure to hold grill cover by the handle while cleaning to
prevent accidental closing and injury.
STORAGE
Always make sure grill is clean and dry before storing.
TROUBLEShOOTING
PROBLEM
POSSIBLE CAUSE
SOLUTION
Finish on grill plates has
Metal utensils have
Always use heatproof
cut marks.
been used.
plastic, nylon or wood
utensils to avoid scratching
nonstick surface of grill
plates. Never use metal
skewers, tongs, forks
or knives.
Grill marks on food are
Grill was not fully
Always preheat grill at least
very light.
preheated before use.
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
GRILLING 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 into working
outlet and
POWER
( )
is on.
The grill plates have
The water from cleaning
Dry grill plates immediately
white spots.
has dried on the surface
after washing.
of the grill plates.
RECIPES
Find additional recipes for healthy, gourmet meals at
www.georgeforemancooking.com
EASY FOCCACCIA
1 pkg. (8 oz.) refrigerated garlic breadsticks
½ cup shredded Asiago cheese
½ cup chopped parsley
2 tbsp. chopped fresh rosemary
1 tbsp. olive oil
Unroll breadsticks (do not separate) and lay out in greased deep-dish bake pan
of grill. Sprinkle evenly with cheese. Top with parsley and rosemary. Drizzle oil
over all. Attach top grill plate to grill.
Attach deep-dish bake pan on bottom of grill. Close cover. Set baking time for
20 minutes and temperature at 400ºF. Bake until bread is golden and fully
baked.
Using pot holders, remove bake pan from grill and place on heat-resistant
surface. Use nylon spatula to remove bread from baking pan. Serve warm.
Makes 6 to 8 servings.
POTATO AND LEEK FRITTATA
6 oz. red skin potatoes, thinly sliced
1 tbsp. olive oil
1 leek (white and light green part) thinly sliced
4 eggs, lightly beaten
2 tbsp. half & half
½ tsp. herbs de Provence
½ tsp. salt
¼ tsp. garlic pepper
½ cup shredded Gruyère cheese
Chopped parsley
Attach top grill plate to grill.
Place deep-dish bake pan on bottom of grill. Set baking time at 10 minutes
and temperature at 400ºF.
Add potatoes, oil and leeks. Close cover and cook, turning potatoes
occasionally.
In bowl, combine eggs, half & half, herbs de Provence, salt and garlic pepper;
whisk until well blended. Stir in cheese.
