GR10 IB 1/10/02 3:45 pm Page 1 Instructions and guarantee GR10 IB 1/10/02 3:45 pm Page 2 Read these instructions before use and keep them safe. If you pass the GRILLING MACHINE on, pass on the instructions too. Remove all packaging, but keep it until you are satisfied that the GRILLING MACHINE is working. You may find a plastic label on the GRILLING MACHINE listing its features -- peel this off. IMPORTANT SAFEGUARDS 1. The GRILLING MACHINE must be used only by a responsible adult. 2. Use and store the GRILLING MACHINE out of reach of children. 3. Don't put the GRILLING MACHINE in water (or any other liquid). Don't use it in a bathroom or near any source of water, and don't use it outdoors. 4. Don't touch the GRILLING MACHINE when it's on -- some parts aren't as hot as others, but they're all hot. Use oven gloves, a wooden or plastic spatula, or plastic tongs. 5. Position the GRILLING MACHINE on a firm, level, heat-resistant surface, Electric close to a power socket and out of reach of children. 6. Bread, oil, and other foods may burn. Don't use the GRILLING MACHINE shock risk near or below curtains or other combustible materials, and watch it while in use. 7. Route the mains lead so that it doesn't overhang, and can't be caught accidentally or tripped over. 8. Don't wrap food in plastic film, polythene bags, or metal foil. This will damage the GRILLING MACHINE and may cause a fire hazard. 9. Don't try to cook anything over about 25mm (1 inch) thick -- the grill won't close, and the inside of the food may not cook fully. 10.Cook meat, poultry, and any derivatives (mince, burgers, etc.) until the juices run clear. Cook fish until the flesh is opaque throughout. 11.Don't use the bun warmer for anything other than warming buns, rolls, and other bread products. 12.Don't leave food to cool on the GRILLING MACHINE -- remove it while it's still hot. 13.Don't use metal implements, or anything sharp. This will damage the nonstick surface. Use wooden or plastic spatulas and plastic tongs. 14.Keep the GRILLING MACHINE and the mains lead away from hotplates, hobs or burners. 15.Unplug the GRILLING MACHINE when not in use, before moving and before cleaning. Let it cool down fully before moving or cleaning. 16.Don't use the GRILLING MACHINE for any purpose other than those described in these instructions. 17.Don't use the GRILLING MACHINE if it's damaged, if it malfunctions or if the mains lead or plug is damaged. It must be returned to our customer service department in order to avoid hazard. Household use only 2 GR10 IB 1/10/02 3:45 pm Page 3 BEFORE USE Before using your GRILLING MACHINE for the first time (or if it's been stored for a long time) wipe the non-stick cooking plates with a damp cloth. 3 GR10 IB 1/10/02 3:45 pm Page 4 USING YOUR GRILLING MACHINE 1. Prepare any garnish (tomato, cucumber, lettuce, cheese, etc.) and keep it handy. 2. If you're using burger buns or hot dog rolls, split them. 3. Cut the food to be grilled into slices no more than 25mm (1 inch) thick. 4. Position the GRILLING MACHINE on a firm, level, heat-resistant surface, close to a power socket, and out of the reach of children. Don't plug it in yet. 5. Centre the drip tray in front of the GRILLING MACHINE, then push it back until it touches the front feet. 6. Wipe the cooking plates lightly with a piece of kitchen towel containing a small amount of cooking oil or butter. Don't use low fat spread, as it may burn and damage the non-stick surfaces. 7. Close the lid. 8. Plug the GRILLING MACHINE into the power socket (switch the socket on, if necessary). 9. The indicator light will come on to show that the GRILLING MACHINE is heating up. It will go out when the GRILLING MACHINE reaches working temperature, then cycle on and off as the thermostat operates to maintain the working temperature. 10.Put your oven glove, wooden or plastic spatulas and plastic tongs where you can reach them. Light's out 11.When the indicator light goes out, the GRILLING MACHINE is ready for use. 12.Put on the oven glove. Warm the buns 13. Press the back and lift the front of the bun warmer handle, to release the catch, then lift it up and back. 14. Place the buns or rolls on the bun warmer. 15. Close the bun warmer and press gently to lock it. If it won't close, remove something and try again. Don't try to force it, or you'll break it. Cooking 16. Use the grill handle to lift the lid and open the GRILLING MACHINE. 17. Put the food on the bottom cooking plate. Use wooden or plastic utensils, don't use your fingers -- it really is hot. 18. Close the lid. Don't press it down -- pressure will toughen meat or poultry and crush fish. 4 GR10 IB 1/10/02 3:45 pm Page 5 19. For thicker slices of meat, the hinge between the base and the lid is loose enough to allow you to lift the lid a little bit extra before lowering it on to the food. 20. If the food is too thick to allow the lid to close properly, and the ridges round the cooking plates to overlap (or at least meet) then it isn't suitable for cooking in the GRILLING MACHINE. 21. Cooking time depends on the type, thickness, and volume of food -- see "Cooking times" for guidance. 22. When the food's ready, put the oven glove back on. Remove the buns 23. Press the back and lift the front of the bun warmer handle, to release the catch, then lift it up and back. 24. Remove the buns or rolls. 25. Close the bun warmer and press the catch gently to lock it. If you don't lock it, it'll fall open and hit the work surface when you open the GRILLING MACHINE. Remove the food 26. Use the grill handle to lift the lid and open the GRILLING MACHINE. You should still be wearing the oven glove. 27. Use a wooden or plastic spatula or plastic tongs to remove the food. Finished? 28. When you've finished, unplug the GRILLING MACHINE (switch the power socket off first, if appropriate). 29. Let the drip tray cool a bit before emptying. More? 30. If you want to use the GRILLING MACHINE immediately, put on the oven glove and empty the drip tray into a heatproof glass or metal bowl, then give it a wipe with a piece of kitchen paper and put it back under the front of the GRILLING MACHINE. Cooking times & food safety These times are given purely as a guide. They're for fresh or fully defrosted foods. When cooking frozen foods, add 2­3 minutes for seafood, and 3­6 minutes for meat and poultry, depending on the thickness of the cut, and the density of the food. Check that it's cooked through before serving. If in doubt, cook it a bit more. Cook meat, poultry, and any derivatives (mince, burgers, etc.) until the juices run clear. Cook fish until the flesh is opaque throughout. When cooking pre-packed foods, follow any guidelines printed on the packaging or labels. 5 GR10 IB 1/10/02 3:45 pm Page 6 Cooking times Food Beef Fillet Loin steak Hamburger 50g (2 oz) Hamburger 100g (4 oz) Hamburger 200g (8 oz) Kebabs Round steak Sausages (thin) Sausages (thick) Sirloin T-Bone Fruit Apple Bananas Nectarines Peaches Pineapple Sweet Chestnuts Lamb Kebabs Minced lamb Loin chops Pork Chops Gammon steak Kebabs Minced pork Sausages (thin) Sausages (thick) Tenderloin 6 Mins 5­7 7­8 5-6 7­8 8­9 7­8 5­7 5­6 7­8 7­9 8­9 Notes slice thinly to serve 25mm (1") cubes 6­8 3­4 3­5 3­5 3­7 15+ halved or sliced sliced lengthwise halved or sliced halved or sliced 12mm ( 1 2 ") thick slices cut a nick in the point of each nut 7­8 6­7 4­6 25mm (1") cubes 12 5­6 5­6 7­8 7­8 5­6 7­8 4­6 12mm ( ") thick 12mm ( 1 2 ") thick slice 25mm (1") cubes 12 12mm ( 1 2 ") thick GR10 IB 1/10/02 3:45 pm Page 7 Poultry Chicken breast pieces Chicken/turkey burger, 50g (2 oz), fresh Chicken/turkey burger, 50g (2 oz), frozen Chicken/turkey burger, 100g (4 oz), fresh Chicken/turkey burger, 100g (4 oz), frozen Chicken kebabs Chicken thighs Minced chicken Minced turkey Turkey breast, boneless/skinless thin sliced Turkey breast, boneless/skinless sliced Sandwiches Cheese Ham (cooked) Roast beef (cooked) Sausage (cooked) Turkey (cooked) Seafood Halibut steak Kebabs Prawn Red snapper fillet Salmon, fillet Salmon, steak Scallops Sea bass fillet Swordfish steak Tuna steak Snacks Calzone Hot dogs Quesadillas Tacos 5­7 4 5 5 6 7­8 5­7 7­8 7­8 3­4 5­7 boneless/skinless 12mm ( 12 ") thick 25mm (1") cubes boneless/skinless 6­12mm ( 1 4 ­ 12 ") thick 2­3 5­6 6­7 6­7 6­7 6­8 4­6 11 2 ­2 1 2 3­5 3­4 6­8 4­6 3­5 6­9 6­8 12­25mm ( 1 2 ­1") thick 25mm (1") cubes 12­25mm ( 1 2 ­1") thick 12­25mm ( 1 2 ­1") thick 12­25mm ( 1 2 ­1") thick 8­9 2­3 2­3 6­8 7 meat filling GR10 IB 1/10/02 3:45 pm Page 8 Vegetables Asparagus Brussels sprouts Carrots Aubergine Onions Peppers, thinly sliced Peppers, whole, to skin Peppers, whole, to cook Potatoes, baking Potatoes, red Potatoes, sweet Squash 3­4 8­9 5­7 8­9 5­6 6­8 2­3 81 2 7­9 7­9 7­9 6­8 fully thawed 6­12mm ( 1 4 ­ 1 2 ") slices 6­12mm ( 1 4 ­ 1 2 ") slices or cubed thinly sliced grill, then skin brush with olive oil 6­12mm ( 1 4 ­ 1 2 ") slices or cubed 6­12mm ( 1 4 ­ 1 2 ") slices or cubed 6­12mm ( 1 4 ­ 1 2 ") slices or cubed 6­12mm ( 1 4 ­ 1 2 ") slices or cubed 8 GR10 IB 1/10/02 3:45 pm Page 9 Recipes Check that it's there, check that it's empty. Also known as Mexican or Chinese parsley or leaf coriander, this is the leaf from the plant which gives us coriander seeds. Some may not like its pungent, assertive flavour. You can substitute parsley or your favourite herb, but you'll lose some of the vibrancy of the dish. Don't use coriander seeds, ground coriander, or the roots of the plant -- the tastes are entirely different and are not interchangeable. Quantities These recipes were developed for a larger machine, using supermarket ingredients and quantities. We've not been able to scale down the sausage and burger recipes (you don't get 125g/4lb portions), but they're so nice, we didn't want to leave them out. We suggest you make the quantities shown, serve half and freeze half. Wrap in polythene or foil, exclude air from the wrappings before freezing, and use within 6 to 8 weeks. The Champ's Sausage Without Guilt Start your day with a sizzling sausage patty that doesn't just taste good -- it's low in fat, low in cholesterol and high in niacin -- a healthier option than bacon and eggs. This moist, flavourful sausage, served on wholemeal toast, makes the complete breakfast. Use minced turkey breast. It's lower in fat than turkey containing dark meat and skin. Turkey, especially the light meat, is a good source of niacin, an important B vitamin needed to maintain a healthy nervous system. 1 lightly beaten egg white 1 small finely chopped onion 1 finely chopped fresh red Delicious apple 4 tbsp seasoned breadcrumbs 2 tbsp finely chopped fresh parsley 1 2 tsp sea salt 1 2 tsp dried sage 1 4 tsp ground nutmeg 1 4 tsp black pepper 1 8 tsp cayenne pepper 250g ( 1 2 lb) lean minced turkey breast · In a medium size mixing bowl, combine the egg white, onion, apple, breadcrumbs, parsley, salt, sage, nutmeg, black pepper, and cayenne pepper. Add the turkey and mix well. · Shape the mixture into eight or nine 5 cm (2") wide patties. · Preheat the GRILLING MACHINE and place the patties on the grill four at a time. Cook for 5 minutes or until the meat is no longer pink and the juices run clear, turning once or twice. · Yield: 8­9 patties This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie Calbom. 9 General Drip tray Cilantro GR10 IB 1/10/02 3:45 pm Page 10 George's Sausage Texas style A spicy sausage with true Southwestern zip! These breakfast sausages are great served with a sautéed vegetable or fresh salsa and scrambled egg. Buy lean minced beef for the least-fat sausage. 1 lightly beaten egg white 1 small finely chopped onion 4 tbsp seasoned breadcrumbs 2 diced green chilli peppers 1 clove (large) garlic, crushed 2 tbsp finely chopped fresh cilantro 1 tbsp cider vinegar 11 2 tsp chilli powder 1 4 tsp sea salt 1 8 tsp cayenne pepper 250g ( 1 2 lb) lean minced beef · In a medium-size mixing bowl, combine the egg white, onion, breadcrumbs, chilli peppers, garlic, cilantro, vinegar, chilli powder, salt and cayenne pepper. Add the ground beef and mix well. · Shape the mixture into eight 7.5cm (3") wide patties. · Preheat the GRILLING MACHINE for 3­5 minutes and place the patties on the grill four at a time. · Cook for 5 minutes or until the meat is no longer pink and the juices run clear, turning once or twice. · Yield: 8 patties This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie Calbom. 10 GR10 IB 1/10/02 3:45 pm Page 11 George Foreman's PowerBurger A flavourful hamburger that we think tastes even better than its all-meat cousin! It pays to eat meals that minimise meat. To reduce saturated fat in a typical burger, you can cut back on the amount of meat and make up for it with plant-based ingredients. In this recipe, breadcrumbs a ...