George Foreman 23411 Bedienungsanleitung

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23411

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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 given supervision or

instruction concerning use of the appliance in a safe way and understand

the hazards involved. Children shall not play with the appliance. Cleaning

and user maintenance shall not be made by children unless they are older

than 8 and supervised.

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

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

¬The surfaces of the appliance will get hot during use.

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

b Do not use this appliance near bathtubs, showers, basins or other vessels containing water.

• Don’t wrap food in plastic ﬁlm, polythene bags, or metal foil. This will damage your grill and you may

cause a ﬁre hazard.

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

• Don’t use your grill if it is damaged or malfunctions.

HOUSEHOLD USE ONLY

PARTS

1. Power light (red)

2. Thermostat light (green)

3. Temperature control

4. Grill plates

5. Drip tray

6. Foot (underneath)

7. Cord storage hooks (on foot)

BEFORE USING FOR THE FIRST TIME

Wipe the grill plates with a damp cloth.

Your grill may smoke a little the ﬁrst time you use it. This is normal and will soon disappear.

TILTING/LEVELLING THE GRILL

You can tilt your grill so that fat and juices run into the drip tray when cooking things like burgers, meat,

etc. Alternatively, you can use your grill level for cooking things like panini, sandwiches, etc.

To tilt your grill extend the foot upwards below your grill (FIG B). Fold the foot ﬂat again to level your grill.

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 (FIG A). Slide the tray all

the way in. The drip tray will collect any fat or juices that run oﬀ the plates during cooking.

1. Set the temperature control from 1(low) to 4(high). The times in the recipes are for food cooked

at setting 3. You’ll need to experiment to ﬁnd the ideal temperature/time combinations for your

favourite foods.

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

3. The grill plates will now start heating up.

4. When the thermostat light comes on your grill is at the cooking temperature you have selected. The

thermostat light will cycle on and oﬀ as the thermostat operates to maintain the temperature.

5. Open your grill and carefully lay the food on the bottom grill plate. Close the grill.

6. When you have ﬁnished 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, or placing or removing food.

• 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 slide it back between the runners 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 aﬀect the operation of the grill.

STORING

The unit may be stood vertically (on the hinged side) for storage.

COOKING TIMES AND FOOD SAFETY

The following times should be used purely as a guide. They are for fresh or fully defrosted food on setting 3.

MEAT NOTES TIME (MIN)

Steak

For best results, cook steaks when they are at room

temperature.

Rest for 3-6 mins after cooking.

Medium rare 2

Medium 3

Well done 5 +

Chicken breast Cook until juices run clear. 8-10

Lamb chops

Pink 4

Medium 5-6

Well done 8

Pork chops Cook until juices run clear. Approx. 1-2 cm thick. 5-8

Sausages Turn occasionally 6-10

Burgers Turn occasionally 6-10

Bacon 3-5

Gammon 5-6

FISH

Salmon 3-5

Prawns 1-2

Flat ﬁsh Plaice, Sole, etc. 2-6

Round ﬁsh Haddock, Cod, etc. 3-8

Tuna / swordﬁsh 5-10

VEGETABLES

Peppers 4-6

Aubergine Sliced 6-8

Asparagus 3-4

Carrots Sliced 5-7

Courgette Sliced 1-3

Tomatoes Halved 2-3

Onions Cut into wedges 5-6

Mushrooms Whole, ﬂat mushrooms 3-6

Corn on the cob 46

OTHER

Haloumi 2-4

• 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 poultry, pork, burgers, etc., until the juices run clear. Cook ﬁsh, prawns, etc., until the ﬂesh is

opaque throughout.

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

RECIPES

The times in the recipes are with the temperature control set to 3.

HERBED CHICKEN AND MUSHROOM KEBABS serves 2

• 1 boneless, skinless chicken breast

• 250g fresh whole mushrooms

• ½ tsp dried rosemary

• 1 tsp dried parsley

• ½ tsp dried thyme

• 2 tbsp lemon juice

• 1 tbsp white vinegar

• 2 tbsp non-fat chicken broth

• ½ tsp black pepper

• 4 wooden skewers, soak in water, pat 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.

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.

CHICKEN TANDOORI WITH YOGURT MARINADE serves 2

• 1 boneless, skinless chicken breast

• 100-125g carton plain low-fat yogurt

• 1 tsp lemon juice

• 1 tsp paprika

• 1 garlic clove, minced

• ¼ tsp ground ginger

• ¼ tsp cumin

• ¼ tsp cayenne pepper

• ¼ 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.

THE ORIGINAL BURGER serves 2

• 250g lean minced beef

• 1 - 1½ tsp Worcestershire sauce

• ½ tsp black pepper

• ½ red onion

• 2 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.).

MEDITERRANEAN BEEF AND VEGETABLE GRILL serves 2

• 250g hindquarter ﬂank steak

• 1 small courgette, cut into 4 pieces

• 1 small tomato, cut into 4 pieces

• 1 small onion, cut into 4 pieces

• ½ green pepper, cut into 4 pieces

• 1 tsp balsamic vinegar

• ½ tsp fresh ground black pepper

• ½ tsp garlic granules

• 4 wooden skewers, soak in water, pat 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.

SAUSAGE AND HERB STUFFED PORK serves 2

• 125 g low-fat sausage, uncooked

• 4 tbsp fresh breadcrumbs

• 1 tbsp fresh parsley

• ¼ tsp thyme

• ¼ tsp marjoram

• ½ tsp fresh ground black pepper

• 1 whole pork tenderloin (ﬁllet)

• 4 cocktail sticks, soak in water, pat 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 FILLETS WITH A THAI CURRY SAUCE serves 2

• 2 large chicken ﬁllets, trim fat and skin

• 100g Thai curry sauce

• 4 tbsp coconut milk

• 1 spring onion, ﬁnely chopped

• a few torn coriander leaves

• steamed jasmine rice or noodles

• grated lemon or lime zest

• torn coriander leaves to garnish

Flatten the chicken ﬁllets to an even thickness. Preheat the grill. Lightly spray the grill plates

with cooking oil. Grill the chicken ﬁllets till cooked (5-7 minutes). Meantime, heat the sauce in a

pan, stir in the coconut milk, spring onions and coriander leaves. Stir till cooked (don’t let it

boil). Put a portion of sauce on a plate, lay a chicken ﬁllet on the sauce, then put a little more

sauce on top. Mix the zest with the rice/noodles and torn coriander leaves, and serve with

crisp green vegetables.

CREAMY CHEESY CHICKEN PARCELS WITH SPINACH serves 2

• 1 lean skinless chicken breast

• 2 ﬂour tortilla wraps

• 75-100g reduced fat cream cheese

• 100g 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.

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.

HEALTHY PIZZA PITTA POCKETS serves 2

• 2 slices lean ham or turkey (cooked)

• 50g 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.

WARM ASIANSTYLE NOODLE AND TOFU SALAD serves 2

• 60g buckwheat or soba noodles

• 250g pre-cooked tofu, drain and cube

• 1 carrot, peeled and grated into 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, ﬁnely chopped

• 2 tbsp reduced sodium soy sauce

• 1 tsp sweet chilli dipping sauce

• 1 tsp sesame oil

• juice of ½ lime

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).

SANTA FÉ VEGGIEBURGER serves 2

• ½ cup steamed white rice

• 4 tbsp of canned corn kernels

• ½ green pepper, seeded

• ½ large white onion

• ½ tsp fresh ground black pepper

• ½ tsp lemon juice

• ½ tsp chilli powder

• 2 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.

GRILLED STRAWBERRY MAPLE SHORTCAKE serves 2-4

• 1 piece low-fat shortcake cut to ﬁt grill

• 2 tbsp maple syrup

• ½ cup fresh strawberries, sliced

• ½ 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.

FILLET STEAK WITH TOMATO CONCASSE serves 2

• 2 ﬁllet steaks

• ½ clove garlic

Tomato concasse

• 1 medium onion, ﬁnely chopped

• 2 tsp olive oil

• 100g tin of tomatoes, drain and chop

• 1 bay leaf

• pinch thyme

• grated zest of ¼ orange

• pinch of saﬀron (optional)

• ½ clove garlic, crushed

• salt and pepper

Sauté the onions in a pan till they’re just translucent. Add the tomatoes, then the other

concasse ingredients, and simmer, stirring occasionally, till the concasse is thick and rich.

Preheat the grill. Trim the ﬁllets, then ﬂatten gently. Cut the garlic clove in half, and rub the cut

side over the surfaces of the ﬁllets. Lay the ﬁllets on the grill, and cook for 2-5 minutes,

depending on how rare you want them. Remember – it’s ﬁllet steak – it doesn’t take a lot of

cooking! Put a portion of concasse on a plate, lay a steak on top, then pour a little more

concasse over it. Serve with creamy mashed potatoes, boiled baby new potatoes in butter,

carrot sticks and a green vegetable.

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

• 25 g wholemeal ﬂour

• 1 egg white

• breadcrumbs (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 then toss them in the olive

oil. 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). Dip them 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.

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