George Foreman EVOLVE GRILL 21610 Guide rapide

instructions and

recipes

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

Remove all packaging before use.

AIMPORTANT SAFEGUARDS

Follow basic safety precautions, including:

1 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.

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

¬The surfaces of the appliance will get hot.

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

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

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

may cause a ﬁre hazard.

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

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

household use only

UBEFORE USING FOR THE FIRST TIME

Wipe the grill plates with a damp cloth.

CTHE GRILL PLATES

top plate this must be ﬁtted to the top element whenever the grill is used

ribbed plate to grill meat, sausages, and anything that might give oﬀ fat

deep dish non-fatty items, baking, things like eggs, omelettes, pancakes, pittas, calzone,

and batters (like Yorkshire pudding) that need a ﬂat surface

1 Fit the ribbed plate with the overhang at the front.

2 Fit the deep dish with the bowed edge at the front, and the straight edge at the rear.

3 Fit one plate at a time.

a) open the grill

b) slide the centre parts of the latches outwards (they’re marked “RELEASE”)

c) ﬁt the plate over the element, with the latches over the indents

d) release the latches, to lock the plate in place

6 Remove one plate at a time.

a) open the grill

b) slide the centre upper parts of the latches outwards (they’re marked “RELEASE”)

c) lift the plate oﬀ the grill

7 Do you want the grill tilted, so that fat and juices run down to the drip tray, or ﬂat, for eggs,

pizza, and other “runny” foods?

a) turn the tilt lever forward to tilt the grill

b) turn the tilt lever towards the rear to use the grill ﬂat

8 Close the grill

CPREPARATION

9 Sit the grill on a stable, level, heat-resistant surface, away from cupboards, curtains, etc.

10 Centre the drip tray under the front of the grill, to catch run-oﬀ.

11 Wipe the grill plates with oil or butter. Don’t use low fat spread – it may burn on to the grill.

12 Put the plug into the power socket (switch the socket on, if it’s switchable).

13 Time will show I, temperature will show H.

14 Press the 2button.

15 The grill will beep, the 2button will glow, the time display will show 5, and the temperature

display will show 140, blinking.

•The time display will start to count down – ignore it,

CSET THE TEMPERATURE/PREHEAT THE GRILL

,Don’t touch the bT button.

16 Press uto increase, dto reduce the temperature displayed.

17 The range is from 140 to 215 (that’s degrees Celsius), in 15 degree steps.

18 The temperature display will blink while the grill is heating; it’ll stop blinking when the

temperature is reached, and beep 4 times.

19 Wait till it stops blinking before ﬁlling the grill.

CFILL THE GRILL

20 Use an oven glove to open the grill.

21 Lay the food on the bottom grill plate with a spatula or tongs, not ﬁngers.

22 Close the grill. The hinge is articulated to cope with thick or oddly shaped foods.

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

24 Wait while the food cooks.

CREMOVE THE FOOD

25 Use an oven glove to open the grill.

26 Check that the food is cooked. If you’re in any doubt, cook it a bit more.

27 Use wooden or plastic tools to remove the food.

CFINISHED?

28 Press 2, to switch oﬀ the elements, then unplug the grill.

CMORE?

29 Use an oven glove. Empty the drip tray into a heatproof bowl, give it a wipe with kitchen

paper, and replace it under the front of the grill.

CUSING THE TIMER

,Using the timer is optional. It doesn’t turn the grill oﬀ, it simply beeps 4 times to tell you the

time is up.

30 Pressing bT redirects the uand ubuttons to control the time display.

31 If you press bT again, the uand ubuttons revert to controlling the temperature display.

32 Press uto increase, dto reduce the time displayed.

,After 5 seconds of inaction, the appliance will revert to temperature mode.

33 The maximum is 20 minutes – it doesn’t roll over after 20, use dto reduce it.

34 The timer will count down, beep 4 times, then show on.

,When it shows on, it means exactly that – if you leave food on the grill, it’ll keep on cooking.

Make sure you remove the food as soon as it’s ready.

lUSING THE SEAR FUNCTION

,Using the sear function gives you 90 seconds at 250°C.

35 This is best used with close-grained red muscle tissue like beef/buﬀalo/bison, lamb/sheep/

goat, venison, swordﬁsh, ostrich/emu, kangaroo, cut as steaks (across the grain of the meat).

36 The steaks should be between 5mm and 25mm (¤to 1 inch) thick.

37 You’ll need the oven glove, and non-metal tongs.

38 Press the lbutton – the button will glow, the temperature display will show 250, blinking.

39 Wait till the grill beeps 4 times (the display stops blinking).

40 Open the grill, lay the food on the bottom grill plate, then close the grill.

41 Wait till the grill beeps again (90 seconds), when it will revert to the default temperature.

42 The outside surfaces of the food will be seared to a deep brown, while the inside should still

be rare to medium rare, depending on the thickness of the food.

43 You now have the option of removing the food right away, for rare or medium, or leaving it

to cook at the default temperature for a little longer, if you want the meat more well done.

,If you want to use the sear function again, wait 10 minutes before doing so.

CCARE AND MAINTENANCE

44 Press 2, then unplug the grill and let it cool.

45 Wipe all surfaces with a damp cloth or sponge.

46 Use a paper towel with a dab of cooking oil to remove stubborn stains.

47 Wash the grill plates in warm soapy water, or in a dishwasher.

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

49 Take extra care with the non-stick cooking surfaces.

50 Don’t use harsh or abrasive cleaners, solvents, scourers, wire wool, or soap pads.

51 George Foreman sponges, designed specially for cleaning our grills, are available online.

,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.

cooking times & food safety

Use these times purely as a guide. They’re 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 ﬁsh

till the ﬂesh is opaque throughout.

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

beef min

ﬁllet 5-7

loin steak 7-8

burger, 50g 5-6

burger, 100g 7-8

burger, 200g 8-9

kebabs, 25mm cube 7-8

round steak 5-7

sausages (thin) 5-6

sausages (thick) 7-8

sirloin 7-9

T-Bone 8-9

fruit

apple, halve/slice 6-8

bananas, slice lengthwise 3-4

nectarines, halve/slice 3-5

peaches, halve/slice 3-5

pineapple, slice 3-7

pork

chops, 12mm 5-6

gammon steak 5-6

kebabs, 25mm cube 7-8

minced 7-8

sausages (thin) 5-6

sausages (thick) 7-8

tenderloin, 12mm 4-6

chicken/turkey

chicken breast pieces 5-7

burger, 50g, fresh 4

burger, 50g, frozen 5

burger, 100g, fresh 5

burger, 100g, frozen 6

kebabs, 25mm cube 7-8

thighs (chicken) 5-7

minced 7-8

turkey breast, thin sliced 3-4

lamb min

kebabs, 25mm cube 7-8

minced 6-7

loin chops 4-6

sandwiches

cheese 2-3

ham (cooked) 5-6

roast beef (cooked) 6-7

sausage (cooked) 6-7

turkey (cooked) 6-7

seafood

halibut steak, 12-25mm 6-8

kebabs, 25mm cube 4-6

prawn 1-2

red snapper ﬁllet 3-5

salmon ﬁllet 3-4

salmon steak, 12-25mm 6-8

scallops 4-6

sea bass ﬁllet 3-5

swordﬁsh steak, 12-25mm 6-9

tuna steak, 12-25mm 6-8

snacks

calzone 8-9

hot dogs 2-3

quesadillas 2-3

tacos, meat ﬁlling 6-8

vegetables

asparagus 3-4

carrots, sliced 5-7

aubergine, slice/cube 8-9

onions, thin slice 5-6

peppers, thin slice 6-8

peppers, grill then skin 2-3

whole peppers brushed with oil 8

potatoes, slice/cube 7-9

squash, slice/cube 6-8

a few recipes to get you started

•Oil the plates, preheat the grill, then cook at 200 or above (unless the recipe says otherwise).

•When times are shown as a range (e.g. 5-7 minutes), we suggest you cook for the minimum

time, then start checking the food for readiness.

top plate and ribbed plate

(grill tilted)

sausage and herb stuﬀed pork

serves a family of 4

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, soaked in water then patted dry

Remove the sausage skins. Mix the sausagemeat, marjoram,

thyme, parsley, and pepper in a bowl. Cut each tenderloin in

two, then cut a slit sideways into each piece to make a pocket.

Stuﬀ the pockets with the mixture, and fasten the edges with

cocktail sticks. Grill till the pork and stuﬃng are cooked through (6-8 minutes).

chicken tandoori with yogurt-based marinade serves a family of 4

2 boneless, skinless chicken breasts

200-250g carton 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

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. Cut each chicken breast into two, add

them to the dish, and turn till they’re well coated. Cover and refrigerate for 1-8 hours, turning at

least every hour. Grill the chicken till it’s cooked through (5-7 minutes). Discard the marinade.

smoked mackerel panini with tomatoes and crème fraiche serves 1

2 small cooked smoked mackerel ﬁllets

2 thick slices wholegrain/wholewheat

4 cherry tomatoes, halved

1 large handful watercress

dressing

2 tbsp reduced fat crème fraiche

½ tsp lemon zest, grated

squeeze lemon juice

1 tsp black pepper

Mix the dressing ingredients and refrigerate.

Flake the mackerel on a slice of bread, top with tomatoes and watercress, then the other slice,

cook for 2-3 minutes, add the dressing, and serve.

Mediterranean beef and vegetable grill serves a family of 4

500g/1lb hindquarter ﬂank steak

1 small courgette, cut into 8 pieces

1 small tomato, cut into 8 pieces

1 small onion, cut into 8 pieces

1 green pepper, cut into 8 pieces

1 tbsp balsamic vinegar

1 tsp fresh ground black pepper

1 tsp garlic granules

8 wooden skewers, soaked in water then patted dry

Mix the vinegar, pepper and garlic granules in a bowl.

Freeze the steak for 30 minutes, then cut it into thin

strips, across the grain. Discard any fat. Thread the

steak on 4 skewers, and the tomato and vegetables on

the other 4. Grill the steak skewers for 4 minutes, then

add the vegetable skewers to the grill. Sprinkle the

skewers with the vinegar, pepper and garlic mixture, and grill for 3-4 minutes more.

herbed chicken and mushroom kebabs serves 4

2 boneless, skinless chicken breasts

500g/1lb 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, soaked in water then patted dry

Use a lidded casserole dish big enough to hold the chicken,

mushrooms and marinade. Mix the rosemary, parsley, thyme,

juice, vinegar, broth, salt and pepper in the dish. Cut the chicken

into 25mm/1” cubes, add to the dish, and turn till they’re well coated. Add the mushrooms, and

turn gently. Cover and refrigerate for 4-12 hours, turning occasionally. Thread the chicken and

mushrooms on the skewers, and grill till cooked through (5-7 minutes). Discard the marinade.

healthy pizza pitta pockets serves 2

2 slices lean ham or turkey (cooked)

50g/1½oz reduced fat mozzarella

2 wholemeal pitta breads

2 tomatoes, thinly sliced

2 mushrooms, thinly sliced

¼ small onion, thinly sliced

1 tbsp sweetcorn

¼ green pepper, diced

1 tbsp tomato purée

1 tsp olive oil

1 tsp dried mixed herbs

Slit open each pitta bread to form pockets, and spread the tomato purée inside each pocket.

Cut the ham/turkey into strips, turn them in a bowl with the other ingredients, rest for half an

hour to rehydrate the herbs, then ﬁll the pitta pockets and grill for 3-5 minutes.

goujons of ﬁsh with carrot sticks and sweet potato wedges serves 2

1 large tuna, cod or salmon steak

1 medium carrot

1 small sweet potato

25g/1oz wholemeal ﬂour

1 egg white

breadcrumbs from 1 slice of wholemeal bread

1 tsp white pepper

½ tsp medium curry powder (optional)

1 tsp clear honey

1 tsp olive oil

1 tsp paprika

Put the olive oil in a bowl. Cut the sweet potato into thin wedges. Toss the wedges in the bowl

to coat them with oil, then put them on a plate.

Stir the paprika and honey into the bowl. 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. Put the wedges and

sticks on the grill, and cook for 4 minutes.

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.

Cut the ﬁsh into goujons (ﬁngers), and dip the ﬁsh goujons into the seasoned ﬂour, then into the

egg white, then the breadcrumbs.

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.

warm Asian-style noodle and tofu salad serves 2

60g/2oz buckwheat or soba noodles

250g/8oz pre-cooked tofu, drained and cubed

1 carrot, peeled and grated into long strips

1 head pak choi, shredded

½ courgette, cut into long strips

½ red onion, cut into strips

small handful fresh coriander leaves, torn

marinade

1 garlic clove, crushed

1 red chilli, de-seeded and ﬁnely chopped

2 tbsp reduced sodium soy sauce

1 tsp sweet chilli dipping sauce

1 tsp sesame oil

juice of ½ lime

Combine the marinade ingredients in a bowl, add the tofu, and refrigerate overnight.

Boil two litres of water in a large pan, add the noodles, bring back to the boil, and boil for 10

minutes, drain, transfer to a serving dish, and keep warm.

Grill the marinated tofu till golden brown (2-3 minutes), then remove and set aside.

Grill the carrot, courgette, pak choi and onion for 30-60 seconds to wilt them.

Lay the wilted vegetables on the noodles, top with the grilled tofu, and garnish with the

coriander and a squeeze of lime juice.

creamy cheesy chicken parcels with hidden green stuﬀ serves 2

1 lean skinless chicken breast

2 ﬂour tortilla wraps

75-100g/2½-3oz reduced fat cream cheese

100g/3oz fresh baby spinach leaves

1 tsp mustard powder

1 tsp grated nutmeg

1 tsp pepper

Grill the chicken till it’s cooked through (6-8 minutes).

Remove it from the grill, let it cool, and cut it into strips.

Wash and dry the spinach, wilt the leaves on the grill for

20-30 seconds, remove, and dry with kitchen paper.

Mix the cream cheese and spinach in a bowl, then fold in

the chicken strips.

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.

wholegrain panini with feta, red onions and red pepper serves 1

2 thick slices wholegrain or wholewheat bread

50g reduced fat feta cheese

½ red onion, cut into thin strips

½ red pepper, cut into strips

2 tbsp balsamic vinegar

½ tsp fresh ground black pepper

Mix the onion, red pepper, balsamic vinegar and black

pepper in a bowl. Spoon the mixture on to the grill, cook

till softened (1-2 minutes), and lay it on a slice of bread.

Tear the feta, sprinkle over the mixture, and top with the

other slice of bread. Clean the grill, then grill the panini

for 2-3 minutes. Serve with a watercress and tomato salad.

quick and easy grilled bananas serves 2

2 bananas, peeled

2 tbsp walnuts, ﬁnely chopped

2 tbsp sugar

½ tsp cinnamon

Mix the walnuts, sugar and cinnamon in a bowl. Split the

bananas lengthwise, then across their width. Lay the

bananas on the grill, ﬂat sides uppermost, and spoon the

mixture on top of them. Grill till the bananas are warm and

the cinnamon and walnuts are slightly glazed (3-4 minutes).

grilled strawberry maple shortcake serves 4

1 low-fat shortcake, cut into 8 slices

¼ cup maple syrup

2 cups fresh strawberries, cleaned and sliced

1 cup non-fat whipped cream topping

Lay the shortcake pieces on the grill, brush with maple syrup,

and grill for 3-5 minutes. Remove, top with strawberry slices

and whipped cream topping.

vanilla fruit kebabs with a quick creamy dip serves 4

½ fresh pineapple or a tin of pineapple chunks

1 small orange

2 bananas

2 peaches or nectarines

1 tsp brown sugar

4 tbsp orange juice

2 small tubs fruit fromage frais

1 tsp vanilla extract

8 wooden skewers, soaked in water then patted dry

Cut the fruit into chunks and marinade for 10 minutes in

the orange juice, brown sugar, and half the vanilla extract.

Thread the marinaded fruit chunks on the skewers, and grill for 4-6 minutes.

Mix the fromage frais with the other half of the vanilla extract as a dip for the kebabs.

the original burger serves 4

500g/1lb lean minced beef

1 tbsp Worcestershire sauce

1 tsp black pepper

1 red onion

4 wholegrain burger buns

tomato, lettuce, dill pickles, etc. to garnish

Combine the mince, Worcestershire sauce and pepper,

and shape into 4 burgers.

Slice the onion into 12mm/½” thick slices.

Grill the burgers for 4 minutes, top each with an onion

slice, then grill for 3-4 minutes more.

Serve the burgers on the buns with your choice of

garnish (tomato, lettuce, dill pickles, etc.).

Santa Fé veggie-burger serves 4

1 cup steamed white rice

½ cup of canned corn kernels

1 green pepper, seeded

1 large white onion

1 tsp fresh ground black pepper

1 tsp lemon juice

1 tsp chilli powder

4 wholegrain hamburger buns

non-fat cooking spray

Use a blender or food processor to process the rice,

corn, green pepper, onion, pepper, juice and chilli

powder to a coarse, mealy texture.

Shape the mixture into 4 burgers and refrigerate for 2 hours.

Spray the grill lightly with non-fat cooking spray, grill the burgers till well browned (6-7 minutes),

then serve in the buns.

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