Emptying The Drip Tray - George Foreman GBZ20G Owner's Manual

Note: If using the grill, use an oven glove to carefully close the lid.
Important Tips:
• Always use heatproof plastic, nylon or wood utensils to avoid scratching
nonstick surface of grilling plate. Never use metal skewers, tongs, forks or
knives.
• Don't wrap food in plastic film or polythene bags. Use cooking foil which will
stand the heat without burning or melting.
• Do not overload grill.
2. Allow the food to cook for the desired time.
3. Use cooking times found in the SUGGESTED GRILLING CHART. If
desired, use a kitchen timer.
Important: Do not leave the appliance unattended during use.
4. After selected time, the food should be done.
Important: Don't leave food to cool on the grill – remove it while
it's still hot. The nonstick surfaces will only remain nonstick if it is
treated and cleaned properly.
5. If using the grill, use an oven glove to carefully open the lid.
6. Remove cooked food with a plastic spatula or tongs.
Note: Always use heatproof plastic, nylon or wood utensils to avoid
scratching nonstick surface of grilling plate. Never use metal skewers,
tongs, forks or knives.
7. When you've finished, turn the temperature control to 0FF, unplug the
temperature control from the power outlet or extension cord.
Caution: To avoid any sparks at the outlet while disconnecting plug, make
sure the "indicator lights" are off (not illuminated) before disconnecting the
plug from the outlet.
Important: Heat continues to be ON until grill is unplugged.
8. Let the grill and griddle cool completely.
9. Allow drip tray to cool. Use oven globes to remove it from under the
grill.
Important: Be sure the liquid in drip tray has cooled before
attempting to remove it.
10. Wash and dry the drip tray after each use.

EMPTYING THE DRIP TRAY

Put on oven gloves, remove the drip tray, and empty it into a heatproof
bowl, then wipe it with a kitchen paper, and replace it under the grill. Use
caution as the drip tray may be hot.
Grilling Tips
• Marinate tougher cuts of meat to tenderize them before grilling.
• To avoid drying out meat and fish, do not pierce with a utensil.
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• Adjust heat setting gradually and only as necessary. Cooking foods at too high a
temperature can cause them to dry out.
• Better cooking results will be achieved with boneless cuts of meat, chicken and
fish.
• Cut the edge of the meat in several places to prevent curling of the meat.
• If grilling more than one item, select foods of even thickness. This will promote
consistent doneness and appearance.
• For grilling small portions, make sure meat is centered on Grill. When grilling
larger portions, distribute evenly and allow one inch space between foods to
promote uniform cooking.
• When grilling fish or chicken breast fillets, tuck extremely thin parts under to
prevent overcooking.
• If food is under-cooked when removed from Grill, simply return to Grill for
additional cooking time.
Important: Use only silicone, plastic and wooden utensils when
cooking on the grill. Silicone utensils are especially good because
they do not discolor or melt with the high temperature.
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