George Foreman 22160 Guide rapide

instructions and

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jig

Read the instructions, keep them safe, pass them on if you pass the grill on. Remove all

packaging before use.

IMPORTANT SAFEGUARDS

Follow basic safety precautions, including:

This appliance can be used by children aged from 8 years and above and persons

with reduced physical, sensory or mental capabilities or lack of experience and

knowledge if they have been supervised/instructed and understand the hazards

involved. Children shall not play with the appliance. Cleaning and user

maintenance shall not be done by children unless they are older than 8 and

supervised. Keep the appliance and cable out of reach of children under 8 years.

Don’t connect the appliance via a timer or remote control system.

The surfaces of the appliance will get hot.

If the cable is damaged, return the appliance, to avoid hazard.

• Don’t put the grill in liquid, don’t use it in a bathroom, near water, or outdoors.

• Don’t use the appliance near or below combustible materials (e.g. curtains).

• Sit the grill on a stable, level, heat-resistant surface, near a power socket.

• Don’t wrap food in plastic ﬁlm, polythene bags, or metal foil. You’ll damage the grill and

you may cause a ﬁre hazard.

• Don’t use the grill for any purpose other than cooking food.

• Don’t use the grill if it’s damaged or malfunctions.

• Don’t remove the plates while cooking. Don’t touch the plates/plate release buttons/plate

handles when cooking and let the appliance cool down before removing the plates.

HOUSEHOLD USE ONLY

DIAGRAM

1. Temperature control

2. Melt button

3. Power light (red)

4. Melt light (blue)

5. Ready to cook light (green)

6. Drip tray

7. Tilt stand

8. Plate release buttons

9. Power switch

10. Melt element

11. Removable grill plates

` dishwasher safe

BEFORE USING FOR THE FIRST TIME

Wipe the grill plates with a damp cloth.

FLAT OR TILTED?

• You can raise the tilt stand, to tilt the grill, and speed the ﬂow of fat into the drip tray, or

leave it ﬂat, to prevent food drifting towards the front of the grill.

• Grill meat, burgers, anything that exudes fat, on the tilt.

• Grill sandwiches, panini, foods with ﬂuid ingredients like molten cheese, on the ﬂat.

PREPARATION / PREHEAT

1. Centre the drip tray under the front of the grill, so it catches any run-oﬀ.

2. Put the plug into the power socket.

3. Set the temperature control to the required temperature (1-4).

4. Move the power switch to I. The power light will glow as long as the appliance is connected

to the electricity supply.

5. The thermostat light will glow when the appliance reaches working temperature.

6. It will then cycle on and oﬀ as the thermostat operates to maintain the temperature.

FILL THE GRILL

1. Use an oven glove to open the grill.

2. Lay the food on the bottom cooking plate with a spatula or tongs, not ﬁngers.

3. Don’t use tools that might damage the non-stick surfaces.

CONTACT GRILL SETTING

1. Simply close the grill onto the food.

2. The hinge adjusts to cope with thick or oddly shaped foods.

3. The cooking plates should be roughly parallel, to avoid uneven cooking.

4. Contact grilling is faster, as both grill plates are in contact with the food.

5. When done, open the grill (use the oven gloves), and remove the food with a spatula/tongs

6. Switch oﬀ and unplug the grill.

MELT SETTING

1. Remove the top plate after it has cooled down by pressing and releasing the button and

lifting the plate away from the element. Once the top plate has been removed do not force

the grill shut, the hinge is designed to ﬂoat in this mode.

2. The melt light (blue) will come on.

3. Choose the melt mode by pressing the melt button (O for gentle top heat P for more

intense heat). The top element will glow.

4. The upper cooking plate is raised clear of the food and it melts without squashing (for

cheese on toast, panini , tuna melts or delicate food such as ﬁsh).

5. When done, open the grill (use the oven gloves), and remove the food with a spatula/tongs.

6. Switch oﬀ and unplug the grill.

CHECK THAT THE FOOD IS COOKED

• Whichever cooking mode you use, check that the food is cooked through before serving –

if you’re in any doubt, cook it a bit more.

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

ﬁsh till the ﬂesh is opaque throughout.

CARE AND MAINTENANCE

1. Switch oﬀ (0)

2. Unplug the grill and let it cool down before cleaning or storing away.

3. Remove one plate at a time.

4. Press the release button and lift the plate away from the element.

5. Wipe all surfaces with a clean damp cloth.

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

7. Don’t use scourers, wire wool, or soap pads.

FITTING THE PLATES

1. Fit one plate at a time.

2. The bottom grill plate has two small tabs , one at either end on one side of the grill plate.

The top grill plate has one large tab in the centre.

3. For the top plate, put the tab into the slot on the hinge side of the appliance.

4. For the bottom grill plate, put the tabs into the slots on the rear side of the appliance.

5. Press the other edge of the plate into the handle side, to lock it in place.

6. At the places 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.

`You may wash these parts in a dishwasher.

¬ You may wash these parts in the top rack of a dishwasher.

COOKING TIMES AND FOOD SAFETY

Use these times purely as a guide. They’re for contact grilling fresh or fully defrosted food and

have been selected based on temperature setting 3. For more delicate foods, or if you prefer

food less crispy or more rare, select one of the lower settings. 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. If you prefer well-done/ crispy food or quicker cooking times select

temperature setting 4. When cooking pre-packed foods, follow any guidelines on the package

or label.

BEEF MIN SANDWICHES MIN

ﬁllet 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

sausages (thick) 7-8 quesadillas 2-3

sirloin 7-9 tacos, meat ﬁlling 6-8

T-Bone 8-9 CHICKEN/TURKEY

LAMB chicken breast pieces 5-7

kebabs, 25mm cube 7-8 burger, 50g, fresh/frozen 4/5

minced 6-7 burger, 100g, fresh/frozen 5/6

loin chops 4-6 kebabs, 25mm cube 7-8

SEAFOOD thighs (chicken) 5-7

halibut steak, 12-25mm 6-8 minced 7-8

kebabs, 25mm cube 4-6 turkey breast, thin sliced 3-4

prawn 1-2 VEGETABLES

red snapper ﬁllet 3-5 asparagus 3-4

salmon ﬁllet 3-4 carrots, sliced 5-7

salmon steak, 12-25mm 6-8 aubergine, slice/cube 8-9

scallops 4-6 onions, thin slice 5-6

sea bass ﬁllet 3-5 peppers, thin slice 6-8

swordﬁsh steak, 12-25mm 6-9 peppers, grill then skin 2-3

tuna steak, 12-25mm 6-8 whole peppers brushed with oil 8

PORK potatoes, slice/cube 7-9

chops, 12mm 5-6 squash, slice/cube 6-8

gammon steak 5-6 FRUIT

kebabs, 25mm cube 7-8 apple, halve/slice 6-8

minced 7-8 bananas, slice lengthwise 3-4

sausages (thin) 5-6 nectarines, halve/slice 3-5

sausages (thick) 7-8 peaches, halve/slice 3-5

tenderloin, 12mm 4-6 pineapple, slice 3-7

A FEW RECIPES TO GET YOU STARTED

Recipes are available on our website: www.georgeforeman.co.uk

CONTACT GRILL SETTING

Grilled Peppers stuﬀed with Creamy Red Pesto Rice

1 Medium sized Red or Yellow Pepper (halved and de seeded)

5ml Olive Oil

75g Risotto rice

400ml Boiling Water

5g Vegetable bouillon

½ Small Onion (ﬁnely chopped)

2 Mushrooms (ﬁnely chopped)

15g Cream Cheese

30g Red Pesto

Ground Black pepper

Few spring onion (ﬁnely chopped)

Cook the rice in the boiling water with a teaspoon of vegetable bouillon to add ﬂavour.

Wash and dry the pepper and coat the outer skin in olive oil. Place on the pre heated grill and

leave to cook for around 6 - 8 minutes until the skins soften.

In a bowl, combine the cooked risotto rice with the chopped onion, mushrooms, cream

cheese, pesto and black pepper. Spoon the mixture into the grilled pepper halves and top with

chopped spring onion. Place back on the grill and cook for another 2 minutes until the tops are

golden brown.

Chicken Stuﬀed with Sweet Balsamic Red Onion Marmalade

2 Chicken Breasts

1 clove Garlic (crushed)

1 Large Red Onion (sliced into thin slivers)

5g Butter

15-30ml Olive Oil

60ml Balsamic Vinegar

Small Pinch brown sugar

Pinch Sea Salt

Freshly Ground White Pepper

1 Small handful ﬂat leaf parsley (ﬁnely chopped)

In a bowl combine the onion slivers with the garlic, balsamic vinegar, butter, oil, sugar, salt and

pepper and leave for the ﬂavours to develop for a little while or in the refrigerator overnight.

Place the marinaded onions onto a pre-heated grill and cook for around 4 - 6 minutes until

the onions have softened and caramelised. Lightly stir the onions half way through cooking

to avoid over browning. Once cooked, remove the onions, place in a bowl and allow to cool

completely.

Next, ﬂatten the chicken breasts until they’re about 10 - 15mm thick. Brush with a little olive

oil. Place a spoonful of the red onion marmalade onto the ﬂattened chicken and roll up (use a

wooden cocktail stick to secure if desired). Place the stuﬀed chicken parcels on the pre-heated

grill and cook for around 7 - 9 minutes until fully cooked through. Serve with grilled asparagus

or a green salad.

Grilled Tuna Steak with a Black Pepper Crust

2 Fresh Tuna Steaks

15g Freshly ground coarse Black Pepper

25g Flour with a pinch of salt

1 egg (beaten)

Breadcrumbs (from 1 slice of fresh white or wholemeal bread)

Place ﬂour, egg, breadcrumbs and black pepper in separate dishes. Dip the tuna steaks ﬁrstly

into the ﬂour, then the beaten egg then the breadcrumbs and ﬁnally the coarse black pepper.

Pat the ﬁsh ﬁrmly to secure the crust.

Place the coated tuna steaks onto the hot grill and cook for 2 - 3 minutes or 1 - 2 minutes if you

prefer the tuna rare.

Spicy Mexican Beef and Bean Wraps with Creamy Coriander Crème Fraiche

50 - 75g Minced Beef (or use Soya Mince for vegetarians)

1 small chilli (deseeded and ﬁnely chopped)

30ml Tomato Puree

1 Clove Garlic (crushed)

½ Onion (ﬁnely chopped)

1 Small Tin Mixed Beans (approximately 150g when drained)

5g Chilli powder

5g Ground Cumin

5g Coriander

2 Floured Tortilla Wraps

25g Grated Cheddar Cheese (optional)

Coriander Crème Fraiche:

2 - 3 Tbsp Crème Fraiche

Squeeze lemon Juice

Large handful Fresh Coriander (ﬁnely chopped)

Freshly ground black pepper

In a bowl combine the minced beef with the onion, tomato puree, garlic, beans and spices.

Place the mixture onto the pre-heated grill and cook for between 6 - 8 minutes until meat is fully

browned (use a plastic/wooden spatula to break the meat up half way through cooking).

Meanwhile combine the crème fraiche with the chopped coriander and the lemon juice and

place in a serving bowl.

Divide the cooked meat mixture between the 2 ﬂour tortillas, top with cheese if desired and roll

up. Place back on the hot grill and cook for 1 - 2 minutes.

MELT SETTING

Triple Cheese and Garlic Mushroom Melt

1 Mini French Baguette, Crusty Sub Roll or Ciabatta

1 drizzle Olive oil (use a ﬂavoured oil such as basil or chilli if preferred)

25g Grated Mature Cheddar Cheese

25g Grated Mozzarella Cheese

25g Grated Gruyere or Emmental Cheese

3 - 4 Button Mushrooms (thinly sliced)

1 clove garlic (crushed)

Small handful fresh ﬂat leaf parsley (chopped)

Cut the bread in half lengthways. Drizzle each half with the oil and rub with the crushed garlic.

Top both halves with the three cheeses, then the parsley and lastly the mushrooms. Cook on a

pre heated grill in melt mode for 3-4 minutes or until all the cheese has melted.

Granary Bread Panini with Smokey Bacon, Stilton Cheese and Toasted Walnuts

2 Thick Slices of Granary Bread (or use walnut bread or wholemeal bread)

5ml Olive oil or Butter

50g Stilton Cheese

2 rashers Smokey bacon

2 - 4 Walnuts

Small handful Fresh rocket Leaves to serve

Toast the walnuts on the hot grill for 1 - 2 minutes, allow to cool slightly and roughly chop. Next,

cook the rashers of bacon on the grill for around 2 - 4 minutes to the desired level of crispness.

Remove and place on kitchen paper.

Drizzle each of the bread slices with olive oil or if preferred spread with butter. Top with

crumbled Stilton cheese, then bacon and walnuts. Cook on the grill in melt mode for 3 minutes.

Serve with rocket leaves or a salad of your choice.

Grilled Steak Sandwich with Horseradish, Baby Plum tomatoes and Watercress

2 Thick Slices Crusty Bread (such as sourdough or ciabatta)

1 Sirloin Steak

2 tsp Horseradish Sauce

2 - 3 Sliced Baby Plum Tomatoes

Small handful Watercress

Black Pepper

Cook the sirloin steak to your preference on the hot grill for 2 - 3 minutes. Remove and leave to

rest for 5 minutes.

Meanwhile, spread both sides of the crusty bread with the horseradish sauce, top with the steak,

tomatoes, watercress and season top with black pepper. Place other half of bread on top, return

to grill and toast for 2 minutes until bread is warmed through and slightly crispy.

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