Table of Contents
Advertisement
Advertisement
Table of Contents
Related Manuals for George Foreman Grill
Summary of Contents for George Foreman Grill
- Page 1 instructions and recipes...
-
Page 2: Important Safeguards
Follow basic safety precautions, including: 1 The grill must only be used by or under the supervision of a responsible adult. Use and store the grill out of reach of children. 2 Don’t put the grill in liquid, don’t use it in a bathroom, near water, or outdoors. -
Page 3: Care And Maintenance
27 Don’t use harsh or abrasive cleaning agents or solvents. 28 Don’t use scourers, wire wool, or soap pads. 29 If you close the grill, and push the latches into the slots, it can be stored upright, to save space. - Page 4 12-25mm peppers, thin slice tuna steak, 12-25mm peppers, grill then skin pork whole peppers brushed with oil chops, 12mm potatoes, slice/cube gammon steak squash, slice/cube kebabs, 25mm cube...
- Page 5 Stuff the pockets with the mixture, and fasten the edges with cocktail sticks. Grill till the pork and stuffing are cooked through (6-8 minutes). chicken tandoori with yogurt-based marinade...
- Page 6 Slit open each pitta bread to form pockets, and spread the tomato purée inside each pocket. Cut the ham/turkey into strips, turn them in a bowl with the other ingredients, rest for half an hour to rehydrate the herbs, then fill the pitta pockets and grill for 3-5 minutes.
- Page 7 Cut the fish into goujons (fingers), and dip the fish goujons into the seasoned flour, then into the egg white, then the breadcrumbs. When the wedges and sticks have cooked for 4 minutes, add the goujons to the grill, and cook for another 3-4 minutes, or till the breadcrumbs turn golden.
- Page 8 Mix the marinade ingredients in a shallow bow, add the chicken fillets, turning to coat each fillet. Cover, then chill for at least an hour, turning every half hour or so. Preheat the grill, lay the chicken fillets on the cooking plate, and cook till the chicken is cooked through (8-10 minutes).
- Page 9 Mix the cream cheese and spinach in a bowl, fold in the chicken strips, then spoon the mixture into the centre of each tortilla wrap, fold one end over, and roll it up. Grill the filled wraps for 2-3 minutes to warm. Santa Fé veggie-burger...
- Page 10 Wrap in foil and set aside to keep warm. Wipe the grill plates, lightly grill the bread, then rub the top side of each slice with the cut garlic. Open the grill, spoon the vegetables on top of the bread, drizzle over the remaining oil, garnish with slivered olives and basil leaves, then warm up the bruschetta on the grill in raclette mode.
- Page 11 Split the rolls, spread each surface generously with pizza sauce. Arrange salami slices on one half of each roll, top with sliced tomato, cheese, slivered olives and chopped onion. Put the tops on the rolls and grill till golden brown. Serve on shredded lettuce, garnished with tomato wedges, olives and a herb sprig.
- Page 12 (optional), then sprinkle lightly with the spices. Lay the remaining bread slices on top, and grill till the outsides are crisp and golden. To serve, cut each sandwich in two crosswise, top each of the four half-sandwiches with a half strawberry, and drizzle with maple syrup.