George Foreman GFD3021 User manual

IMMERSA GRILL - MEDIUM

GFD3021

Instructions & Warranty

GFD3021_IB_FA_240622 Part No. T22-9002775-B

GEORGE FOREMAN and logo are trade marks of Spectrum Brands, Inc., or one of its subsidiaries.

www.georgeforeman.com.au

www.georgeforeman.co.nz

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed.

1. To protect against electrical hazards do not immerse the power cord or plug

in water or any other liquid.

2. Do not use in the bathroom or near any source of water. Do not use outdoors.

3. Always use the appliances handles as some parts will be hot. The temperature of accessible surfaces/

parts may become very hot when the appliance is operating and will remain hot for some time after the

appliance has been switched off.

4. Do not touch the hot cooking surfaces.

5. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental

capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction

concerning use of the appliance by a person responsible for their safety.

6. Always turn off and unplug from the power outlet before cleaning the appliance.

7. Don’t use the grill with any connector other than the one supplied.

8. The connector must be removed before the appliance is cleaned and the appliance inlet must be dried

before the appliance is used again.

9. To disconnect, turn off the wall power outlet, then grasp the plug and remove from wall power socket.

Never pull by the cord.

10. Do not operate this appliance with a damaged cord or plug or after the appliance has malfunctioned,

or been dropped or damaged in any manner. Contact Customer service for replacement, examination,

repair or adjustment.

11. There are no user serviceable parts. If the power cord or appliance is damaged, it must be replaced or

repaired by the manufacturer or similarly qualified person in order to avoid a hazard.

12. Do not use on an inclined plane or unstable surface.

13. Do not move the appliance when in use.

14. Do not cover the appliance when in use.

15. Always take care when removing food after cooking as it is hot.

16. Food may burn. Always monitor when using this appliance.

17. Do not use the appliance near or below any curtains or other combustible materials.

18. Keep the appliance and the power cord away from the edge of tables or countertops and out of reach of

children and persons with disabilities.

19. Do not cook food wrapped in plastic film or polythene bags. It will cause a fire hazard.

20. Always clean the appliance after use.

21. Follow the instructions when cleaning this appliance.

22. Do not place on or near any heat sources.

23. Do not leave the appliance unattended when in use.

24. Do not use appliance for other than its intended purpose.

25. This appliance is not a toy. Children should be supervised to ensure they do not play with the appliance.

26. This appliance is not intended to be operated by means of an external timer or separate remote control

system.

27. For added safety, electrical appliances should be connected to a power outlet that is protected by a

residual current device (RCD), also often referred to as a ‘Safety Switch’. Your switchboard may already

incorporate an RCD. If unsure, call an electrician for verification and fitting if necessary.

28. This appliance is intended to be used in household and similar applications such as:

- staff kitchen areas in shops, offices and other working environments;

- by clients in hotels, motels and other residential type environments;

- bed and breakfast environments;

- farm houses.

HOT SURFACE:

This symbol indicates that surfaces of the appliance may be hot and care should

be taken to avoid possible burns.

SAVE THESE INSTRUCTIONS

THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY

Congratulations on the purchase of your George Foreman Grill. Each unit is manufactured

to ensure safety and reliability. Before using the appliance for the first time, please read

the instruction book carefully and keep it for future reference. Pass it on if you pass on the

appliance.

When using electrical appliances, basic safety precautions should always be followed.

1. Control panel

2. Power light (red)

3. Thermostat light (green)

4. Grill plates

5. Drip tray

CAUTION: Hot surfaces



BEFORE USING FOR THE FIRST TIME

Wipe the grill plates with a damp cloth.

Your grill may smoke a little the first time you use it. This is normal and will soon

disappear.

ASSEMBLY

• Align the control panel with the connections on

the base unit and push the parts together until the

control panel inserted all the way (Fig. A).

• Slide the drip tray under the front of your grill. Slide

the tray all the way in. The drip tray will collect any

fat or juices that run off the plates during cooking.

USING YOUR GRILL

• Sit your grill on a stable, level, heat-resistant surface, away from cupboards, curtains, etc.

• Slide the drip tray between the two runners underneath the front of your grill. Slide

the tray all the way in. The drip tray will collect any fat or juices that run off the plates

during cooking.

• Put the plug into the power socket. The power light will come on.

• The grill plates will now start heating up.

• When the green thermostat light comes on your grill is at the correct cooking

temperature.

• The light will cycle on and off as the thermostat operates to maintain the temperature.

• Open your grill and carefully lay the food on the bottom grill plate. Use a spatula or

tongs.

• Close the grill.

• When you have finished cooking unplug your grill.

• Check that the food is cooked. If you’re in any doubt, cook it a bit more.

• Always use an oven glove when opening or closing the grill.

• Use wooden or plastic utensils to prevent damage to the plates.

• The grill hinge is articulated to accommodate thick or oddly shaped foods.

• The grill plates should be roughly parallel to avoid uneven cooking.

• When necessary, use an oven glove and empty the drip tray into a heatproof bowl.

Wipe it with kitchen paper then replace it under the front of your grill.

CARE AND MAINTENANCE

• Unplug your grill and let it cool completely before cleaning or storing.

1. Once the grill has fully cooled, push the control

panel away from the base unit using your

thumbs as shown (Fig. B).

2. Once the control panel has been removed, the

grill top and bottom can be separated to aid in

cleaning (Fig. C).

3. Wipe the control panel with a damp cloth. DO

NOT immerse the control panel in water or any

other liquid.

4. Wipe all surfaces with a damp cloth or sponge. Use a paper towel with a dab of

cooking oil to remove stubborn stains.

5. Wash the grill top, grill bottom and drip tray in warm soapy water.

• Take extra care with the non-stick cooking surfaces. Don’t use harsh or abrasive

cleaners, solvents, scourers, wire wool, or soap pads.

• 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.

Cleaning in a Dishwasher

The grill top, grill bottom and drip tray can be washed in a dishwasher.

• Place the grill top and bottom in the lower part of the dishwasher.

• Place the drip tray in the top rack of the dishwasher.

STORING

• The unit may be stood vertically (on the hinged side) for storage.

Legislation in some localities mandates that e-waste (anything with a plug, battery or

cord) is disposed of through controlled recycling facilities and must not be disposed of in

general household waste. For more information about recycling of electrical and battery

operated appliances, please contact your local council or your local household waste

disposal service.

COOKING TIMES AND FOOD SAFETY

The following times should be used purely as a guide. You’ll need to experiment to find

the times and positions which suit your favourite foods and food combinations. They are

for fresh or fully defrosted food. Turn over half way through cooking.

MEAT NOTES TIME (MIN)

Steak

For best results, cook steaks when they are at room

temperature.

Rest for 3-6 mins after cooking.

Medium rare 2

Medium 3

Well done 5 +

Chicken breast Cook until juices run clear. 8-10

Lamb chops Medium 4-6

Well done 8

Pork chops Cook until juices run clear. Approx. 1-2 cm thick. 5-8

Sausages 6-10

Burgers 6-10

Bacon 3-5

FISH

Salmon 3-5

Prawns 1-2

Flat fish Flathead, etc. 2-6

Round fish Cod, etc. 3-8

Tuna / swordfish 5-10

VEGETABLES

Capsicums 4-6

Eggplant Sliced 6-8

Asparagus 3-4

Carrots Sliced 5-7

Zucchini Sliced 1-3

Tomatoes Halved 2-3

Onions Cut into wedges 5-6

Mushrooms Whole, flat mushrooms 3-6

Corn on the cob 4-6

OTHER

Haloumi 2-4

• 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).

• Check food is cooked through before serving. If in doubt, cook it a bit more.

• Cook poultry, pork, burgers, etc., until the juices run clear. Cook fish, prawns, etc., until

the flesh is opaque throughout.

INGREDIENTS

250g/½lb low-fat sausage,

uncooked

½ cup fresh breadcrumbs

2 tbsp fresh parsley

½ tsp thyme

½ tsp marjoram

1 tsp fresh ground black

pepper

2 whole pork tenderloins

(fillets)

8 cocktail sticks, soak in

water, pat dry

INGREDIENTS

1 large tuna, cod or salmon

steak

1 medium carrot

1 small sweet potato

25g wholemeal flour

1 egg white

breadcrumbs (1 slice of

wholemeal bread)

1 tsp white pepper

½ tsp medium curry powder

(optional)

1 tsp honey

1 tsp olive oil

1 tsp paprika

Serves 4

1. Remove the sausage skins.

2. Mix the sausagemeat, marjoram, thyme, parsley, and pepper in

a bowl.

3. Cut each tenderloin in two, then cut a slit sideways into each

piece to make a pocket.

4. Stuff the pockets with the mixture, and fasten the edges with

cocktail sticks.

5. Grill till the pork and stuffing are cooked through (6-8 minutes).

Serves 2

1. Put the olive oil in a bowl. Cut the sweet potato into thin wedges

then toss them in the olive oil.

2. Put them on a plate. Stir the paprika and honey into the bowl.

3. Cut the carrot into sticks about the same width as the thick ends

of the potato wedges, and toss them in the bowl to coat them.

4. Put the wedges and sticks on the grill, and cook for 4 minutes.

5. Mix the flour, curry powder and pepper on a plate. Put the egg

white on another plate, and mix with a fork. Put the breadcrumbs

on a third plate.

6. Cut the fish into goujons (fingers). Dip them into the seasoned

flour, then into the egg white, then the breadcrumbs.

7. 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.

SAUSAGE AND HERB STUFFED PORK

GOUJONS OF FISH WITH CARROT STICKS AND

SWEET POTATO WEDGES

INGREDIENTS

2 boneless, skinless chicken

breasts

200-250g plain low-fat

yogurt

1 tbsp lemon juice

2 tsp paprika

2 garlic cloves, minced

½ tsp ground ginger

½ tsp cumin

½ tsp cayenne pepper

½ tsp cinnamon

INGREDIENTS

2 boneless, skinless chicken

breasts

500g fresh whole

mushrooms

1 tsp dried rosemary

1 tbsp dried parsley

½ tsp dried thyme

¼ cup lemon juice

2 tbsp white vinegar

½ cup nonfat chicken broth

1 tsp black pepper

8 wooden skewers, soak in

water, pat dry

Serves 4

1. Use a lidded casserole dish big enough to hold everything. Mix

the yogurt, lemon juice, paprika, garlic, ginger, cumin, cayenne

and cinnamon in the dish.

2. Cut each chicken breast into two, add them to the dish, and turn

till they’re well coated.

3. Cover and refrigerate for 1-8 hours, turning at least every hour.

4. Grill the chicken till it’s cooked through (5-7 minutes).

5. Discard the marinade.

Serves 4

1. Use a lidded casserole dish big enough to hold the chicken,

mushrooms and marinade.

2. Mix the rosemary, parsley, thyme, juice, vinegar, broth, salt and

pepper in the dish.

3. Cut the chicken into 25mm/1” cubes, add to the dish, and turn till

they’re well coated.

4. Add the mushrooms, and turn gently.

5. Cover and refrigerate for 4-12 hours, turning occasionally.

6. Thread the chicken and mushrooms on the skewers, and grill till

cooked through (5-7 minutes).

7. Discard the marinade.

CHICKEN TANDOORI WITH YOGURT MARINADE

HERBED CHICKEN AND MUSHROOM KEBABS

INGREDIENTS

1 lean skinless chicken

breast

2 flour tortilla wraps

75-100g reduced fat cream

cheese

100g fresh baby spinach

leaves

1 tsp mustard powder

1 tsp grated nutmeg

1 tsp pepper

INGREDIENTS

2 bananas, peeled

2 tbsp walnuts, finely

chopped

2 tbsp sugar

½ tsp cinnamon

Serves 2

1. Grill the chicken till it’s cooked through (6-8 minutes).

2. Remove it from the grill, let it cool, and cut it into strips.

3. Wash and dry the spinach, wilt the leaves on the grill for 20-30

seconds, remove, and dry with kitchen paper.

4. Mix the cream cheese and spinach in a bowl, then fold in the

chicken strips.

5. Spoon the mixture into the centre of the tortilla wraps, fold one

end of each wrap over, roll the wraps up, and warm the filled

wraps on the grill for 2-3 minutes.

Serves 2

1. Mix the walnuts, sugar and cinnamon in a bowl.

2. Split the bananas lengthwise, then across their width.

3. Lay the bananas on the grill, flat sides uppermost, and spoon the

mixture on top of them.

4. Grill till the bananas are warm and the cinnamon and walnuts are

slightly glazed (3-4 minutes).

CREAMY CHEESY CHICKEN PARCELS

QUICK AND EASY GRILLED BANANAS

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