Bedienungsanleitung George Foreman 25051 (Seite 4 von 16) (Englisch)

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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 o the plates during

cooking.

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

2. The grill plates will now start heating up.

3. When the thermostat light comes on your grill is at the correct cooking temperature.

4. The light will cycle on and o as the thermostat operates to maintain the temperature.

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

6. Close the grill.

7. When you have nished 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 neccessary, 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

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

2. Wipe all surfaces with a damp cloth or sponge. Use a paper towel with a dab of cooking oil

to remove stubborn stains.

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

• 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 aect the operation of the grill.

COOKING TIMES AND FOOD SAFETY

The following times should be used purely as a guide. They are for fresh or fully defrosted food.

• 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 meat, poultry and any derivatives (mince, burgers, etc.) till the juices run clear. Cook

sh till the esh is opaque throughout.

• When cooking pre-packed foods, follow any guidelines on the package or label.

BEEF MIN SANDWICHES MIN

llet 5-7 cheese 2-3

loin steak 7-8 ham (cooked) 5-6

burger, 50g 5-6 roast beef (cooked) 6-7

burger, 100g 7-8 sausage (cooked) 6-7

kebabs, 25mm cube 7-8 turkey (cooked) 6-7

round steak 5-7 SNACKS

sausages (thin) 5-6 hot dogs 2-3

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George Foreman 25051 Seite 4

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