Troubleshooting - George Foreman GR72RTP Manual Del Usaurio

STORAGE
• Always make sure grill is clean and dry before storing.
• Be sure locking side latches are fully closed and locked before storing grill. This allows
you to store the grill vertically.

TROUBLEShOOTING

PROBLEM POSSIBLE CAUSE
Finish on grill plates Metal utensils have been
has cut marks. used.
The grill marks are very Grill was not fully
light. preheated before use.
There is food buildup Grill not properly cleaned
on the grill plates. after use.
Food is dry and burnt. Food is overcooked.
Grill does not turn on. Grill is not plugged in.
My grill plate has white The water from cleaning
spots on it. has dried on the surface
of the grill plates.
SOLUTION
Always use heatproof plastic,
nylon or wood utensils to
avoid scratching the non-stick
surface of the grill plates.
Never use metal skewers,
tongs, forks or knives.
Always preheat grill fully
before cooking any foods.
Use a nylon scrubbing pad and
hot soapy water to clean the
plates. Do not use steel wool
scrubbing pads or abrasive
cleaners to clean the grill
plates
Because grill is cooking from
both sides, food is cooked
much faster than in a skillet or
under a broiler. Use COOkING
CHART as a guide and check
food at lowest time stated on
chart.
Check to be sure appliance is
plugged into a working outlet
and the power ( ) button has
been turned on.
Dry grill plates immediately
after washing.
12
RECIPES
ChURRASCO
1 tsp. Adobo seasoning mix
1 tsp. instant minced onion
½ tsp. dried pepper flakes
½ tsp. garlic pepper
¾ lb. skirt steak
Preheat grill to 425ºF.
Meanwhile, in a small bowl, combine seasonings. Sprinkle evenly on both sides
of steak. Refrigerate while the grill continues to preheat.
Grill 3 to 5 minutes, to desired doneness.
Slice into strips to serve.
Makes 2 servings.
GRILLED LAMB ChOPS WITh PINAPPLE MANGO SALSA
½ cup cubed fresh mango
½ cup cubed fresh pineapple
¼ cup diced shallots
¼ cup diced red pepper
2 tbsp. chopped Italian parsley
1 tsp. sugar
½ tsp. garlic pepper
¼ tsp. ground cumin
¼ cup fresh lime juice
4 lamb chops, cut 1¼ inch thick (about 1 lb.)
Olive oil
¼ tsp. kosher salt
¹/ tsp. garlic pepper
8
Preheat grill to 425°F.
In a small bowl, combine first 9 ingredients to make the salsa; stir to blend. Cover
and set aside.
Brush chops with olive oil and season with kosher salt and garlic pepper. Place
chops on preheated grill.
Close lid and cook lamb chops for 12 minutes or to desired doneness.
Remove lamb chops to a serving platter. Serve with prepared salsa.
Makes 4 servings.
13