Troubleshooting - George Foreman GRP72CTTS Use And Care Book Manual

TROUBLEShOOTING

PROBLEM POSSIBLE CAUSE
Finish on grill plates Metal utensils have
is scratched or has been used.
cut marks.
Grill marks on food are Grill was not fully
very light. preheated before use.
There is food buildup Grill not properly
on grill plates. cleaned after use.
Food is dry and burnt. Food is overcooked.
Grill does not turn on. Grill is not plugged in.
Grill plates have The water from
white spots. cleaning has dried
on the surface of
the grill plates.
12
SOLUTION
Always use heatproof plastic,
silicone or wood utensils to
avoid scratching nonstick
surface of grill plates. Never use
metal skewers, tongs, forks
or knives.
Always preheat grill at least
5 minutes before cooking any
food.
Use nylon scrubbing pad and
hot, soapy water to clean grill
plates. Do not use steel wool
scrubbing pads or abrasive
cleaners to clean grill.
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.
Check to be sure appliance
is plugged into working outlet
and On/Off (I/O) switch in the
ON (O) position.
Dry grill plates immediately
after washing.
RECIPES
ASIAN FLAvORED GRILLED STEAKS
¼ cup chopped onion
1 tbsp. finely diced fresh ginger
¼ cup low sodium soy sauce
¼ cup rice wine vinegar
1 tbsp. sesame oil
2 New York strip (shell) steaks, about 6 to 8 oz., each
¼ tsp. kosher salt
¹⁄ 8 tsp. garlic pepper
¼ cup sliced green onion
2 tbsp. minced red pepper
Preheat grill at highest setting for at least 5 minutes.
In small bowl, combine first 5 ingredients; stir to blend. Cover and set aside.
Season steaks with kosher salt and garlic pepper. Place on preheated grill.
Close grill and cook to desired doneness.
Remove steaks to serving platter. Sprinkle green onion and red pepper. Drizzle with
reserved ginger sauce.
Makes 2 servings.
GRILLED LAMB ChOPS WITh PINAPPLE MANGO SALSA
½ cup cubed fresh mango
½ cup cubed fresh pineapple
¼ cup diced shallots
¼ cup diced red pepper
2 tbsp. chopped Italian parsley
1 tsp. sugar
½ tsp. garlic pepper
¼ tsp. ground cumin
¼ cup fresh lime juice
4 lamb chops, cut 1¼ inch thick (about 1 lb.)
Olive oil
¼ tsp. kosher salt
¹⁄ 8 tsp. garlic pepper
Preheat grill at highest setting for at least 5 minutes.
In small bowl, combine first 9 ingredients; stir to blend. Cover and set aside.
Brush chops with olive oil and season with kosher salt and garlic pepper.
Place chops on preheated grill.
Close grill and cook lamb chops for 12 minutes or to desired doneness.
Remove lamb chops to serving platter. Serve with prepared salsa.
Makes 4 servings.
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