George Foreman GFF2022 User manual

FIT GRILL - LARGE

GFF2022

Instructions & Warranty

GFF2022_IB_FA_120620 Part No. T22-9001975

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

socket. Never pull by the cord.

8. 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.

9. 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.

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

11. Do not move the appliance when in use.

12. Do not cover the appliance when in use.

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

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

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

16. 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.

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

18. Always clean the appliance after use.

19. Follow the instructions when cleaning this appliance.

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

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

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

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

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

control system.

25. 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.

26. 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.

hHOT 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. Power light (red)

2. Thermostat light (green)

3. Grill plates

4. Drip tray

5. Foot (underneath)

6. Cord storage hooks (underneath)

ij k

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.

TILTING/LEVELLING THE GRILL

You can tilt your grill so that fat and juices run into the drip tray when cooking things like

burgers, meat, etc. Alternatively, you can use your grill level for cooking things like panini,

sandwiches, etc.

To tilt your grill, extend the foot upwards below your grill (Fig. A). Fold the foot flat again to

level your grill.

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 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

General Cleaning

• Wipe the outside surfaces of the appliance with a clean damp cloth.

• Wash the drip tray in warm soapy water or in the top rack of the dishwasher.

Grill Plates

• 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.

There are two ways you can clean the grill plates:

While The Plates Are Still Hot

• Wear appropriate protection such as a oven gloves or similar, and use extreme care

while wiping the hot plates (note that oven gloves are not shown in figure B for clarity).

• Unplug your grill.

• Using a piece of folded kitchen paper or damp cloth, wipe the plates in one continuous

motion from the back to the front. Always support the top plate when wiping either the

top or the bottom plate (Fig. B) to avoid the unit tipping over.

When The Plates Are Cold

• Unplug your grill and let it cool completely.

• Wipe the plates with a damp cloth or sponge. Use a paper towel with a dab of cooking

oil to remove stubborn stains.

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.

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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