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George Foreman 24002 Manual

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Food Time
(mins)
Probe
Temp.
Grill
Temp.
Notes
VEGETABLES
Peppers 4-6 - 220ºC
Aubergine 6-8 - 220ºC Sliced
Asparagus 3-4 - 220ºC
Carrots 5-7 - 220ºC Sliced
Courgette 1-3 - 220ºC Sliced
Tomatoes 2-3 - 220ºC Halved
Onions 5-6 - 220ºC Cut into wedges
Mushrooms 3-6 - 220ºC Whole, at mushrooms
Corn on the cob 4-6 - 220ºC
OTHER
Haloumi 2-4 - 200ºC
• 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 sh, prawns, etc., until the esh is opaque throughout.
• If you aren’t using the temperature probe, cook poultry, pork, burgers, etc., until the juices run clear.
• Check food is cooked through before serving. If in doubt, cook it a bit more.
• When cooking pre-packed foods, follow any guidelines on the package or label.
CARE AND MAINTENANCE
1. Press 2, then unplug the grill and let it cool.
2. Wipe all surfaces with a damp cloth or sponge.
3. Use a paper towel with a dab of cooking oil to remove stubborn stains.
4. Wash the grill plates in warm soapy water, or in a dishwasher.
5. Wash the drip tray in warm soapy water, or in the top rack of the dishwasher.
6. 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.
RECIPES
CHILLI AND LIME BUTTERFLY CHICKEN Serves 4
Preparation time: 5-10 minutes plus 2 hours marinating time. Cooking time: approx. 8-10 minutes
• 4 butteried chicken breasts
• 3 tbsp chilli powder
• 2 tbsp olive oil
• juice and zest of 1 lime
• 4 garlic cloves, nely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
1. 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 lm and leave to marinate in the fridge for at least 2 hours.
2. 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 o.
SAUSAGE AND HERB STUFFED PORK Serves: 4
Preparation time: 10-15 minutes. Cooking time: approx. 8-12 minutes
• 250g sausage meat
• 30g fresh breadcrumbs
• 2 tbsp fresh parsley
• ½ tsp dried thyme
• ½ tsp dried marjoram
• 1 tsp black pepper
• 2 whole pork llets
1. Mix the sausage meat, marjoram, thyme, parsley, and pepper together.
2. Cut each pork llet into two then cut a slit into each piece to make a pocket. Stu the pockets with the sausage mixture
and fasten the edges together with the cocktail sticks.
3. Pre-heat your grill to 220ºC, and set the probe to 75ºC. Insert the probe into the middle of the largest piece of pork and
cook until the probe alarm goes o.
… 8 …


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