Troubleshooting - George Foreman Evolve GRP4EP Use And Care Book Manual

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
Finish on grill plates has Metal utensils have
cut marks. been used.
Grill marks on food are Grill was not fully
very light. preheated before use.
There is food buildup on Grill not properly cleaned
grill plates. after use.
Food is dry and burnt. Food is overcooked.
Grill does not turn on. Grill is not plugged in.
The grill plate has white The water from cleaning
spots on it. has dried on the surface
of the grill plates.
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SOLUTION
Always use heatproof
plastic, nylon 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
foods.
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
COOkING CHART as a guide
and check food at lowest
time stated on chart.
Check to be sure appliance
is plugged into working
POWER
outlet and is on.
( )
Dry grill plate immediately
after washing.
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 baking 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 plate on bottom of grill. Close lid. Set baking time for
20 minutes and temperature at 400ºF. Bake until bread is golden and fully
baked.
Using pot holders, remove baking 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 plate 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.
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