Care And Maintenance - George Foreman 24001-56 Manual

Food
Steak: well done
Venison: rare
Venison: medium rare
Veal
Pork chops/steaks
Lamb leg steak: medium
Lamb leg steak: well done
Lamb chop: medium
Lamb chop: well done
Duck breast: medium
Duck breast: well done
Chicken breast
Sausages
Burgers
Bacon
FISH
Salmon
Prawns
Flat fish
Round fish
Tuna / swordfish
VEGETABLES
Peppers
Aubergine
Asparagus
Carrots
Courgette
Tomatoes
Onions
Mushrooms
Corn on the cob
OTHER
Haloumi
• When cooking frozen foods, add 2-3 minutes for seafood and 3-6 minutes for meat and poultry (depending on the thickness and density of the
food).
• Cook fish till the flesh is opaque throughout.
• If you aren't using the temperature probe, cook poultry, pork, burgers, etc., until the juices run clear.
• When cooking pre-packed foods, follow any guidelines on the package or label.

CARE AND MAINTENANCE

1. Unplug the appliance and let it cool down before cleaning or storing away.
2. Wipe all surfaces with a clean damp cloth.
3. Use a paper towel moistened with a little cooking oil to remove stubborn stains.
4. Wash the drip tray in warm soapy water, or in the top rack of the dishwasher.
• Don't use scourers, wire wool, or soap pads.
• At the places where the top and bottom plates make contact, the non-stick surfaces may show signs of wear. This is purely cosmetic, and will not
affect the operation of the grill.
RECIPES
CHILLI AND LIME BUTTERFLY CHICKEN Serves 4
• 4 butterflied chicken breasts
• 3 tbsp chilli powder
• 2 tbsp olive oil
• juice and zest of 1 lime
5. Mix together all of the ingredients (except the chicken) to make a marinade. Pour the marinade over the chicken making sure it is covered. Cover with
cling film and leave to marinate in the fridge for at least 2 hours.
6. Pre-heat your grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of the largest piece of chicken and cook until the probe alarm
goes off.
Time Probe Grill
(mins) Temp. Temp.
- 72ºC 220ºC
57ºC 220ºC
63ºC 220ºC
- - -
- 75ºC 220ºC
- 69ºC 220ºC
- 78ºC 220ºC
- 63ºC 220ºC
- 78ºC 220ºC
- 66ºC 220ºC
- 72ºC 220ºC
- 75ºC 220ºC
- 75ºC 220ºC
- 75ºC 220ºC
3-5 - 220ºC
3-5 - 200ºC
1-2 - 200ºC
2-6 - 200ºC
3-8 - 200ºC
5-10 - 200ºC
4-6 - 220ºC
6-8 - 220ºC
3-4 - 220ºC
5-7 - 220ºC
1-3 - 220ºC
2-3 - 220ºC
5-6 - 220ºC
3-6 - 220ºC
4-6 - 220ºC
2-4 - 200ºC
Notes
We recommend using the simple steak function
Use the same settings as for steak
Insert probe lengthways down the centre of the sausage
Plaice, Sole, etc.
Haddock, Cod, etc.
Sliced
Sliced
Sliced
Halved
Cut into wedges
Whole, flat mushrooms
• 4 garlic cloves, finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
7
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