User manual GEORGE FOREMAN GGR201RCDS

[. . . ] Always attach Temperature Control Probe to Grill before plugging cord into wall outlet. To disconnect, turn Temperature Control Probe to "Off", then remove plug from wall outlet. CAUTION ­ To ensure continued protection against risk of electric shock, connect to properly grounded outlets only. CAUTION ­ To reduce the risk of electric shock, keep extension cord connection dry and off the ground SAVE THESE INSTRUCTIONS Household Use Only 2 ADDITIONAL IMPORTANT SAFEGUARDS WARNING: This appliance produces heat and escaping steam during use. [. . . ] The extension cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally. Outdoor extension cords should be used with outdoor use products and are surface marked with suffix letters"W-A" and with a tag stating" Suitable for Use with Outdoor Appliance. " The connection to an extension cord should be kept dry and off the ground. Do not clean this product with a water spray or the like. Electric Power Do not overload the electrical circuit with other appliances. . 4 Getting To Know Your GGR201RCDS Grill 1 5 2 3 4 6 7 8 9 Fig. 9. Drip Tray (p/n 22868) Upper Pedestal Tube (p/n 22872) Lower Pedestal Tube (p/n 22871) Pedestal Stand (p/n 22863) 5 Assembly Instructions Unpack your George Foreman Grill and check that all the parts are present. Before first use wash the grill plate, drip tray and lid in warm soapy water. Insert the slotted end of the Lower Pedestal Tube into the hole in the center of the Pedestal Stand and push down firmly. Insert the tapered end of the Upper Pedestal Tube into the top of the Lower Pedestal Tube and screw the Tubes together. Place the Grill Base on top of the Pedestal Tube assembly through the hole in the center of the Grill Base. Rotate slightly so that the tabs on the Pedestal Tube assembly align with the slots in the Grill Base and the Grill Base is level. Lift the Locking Latch up so it mates with the Locking Ring on the Bottom of the Grill Base and firmly lock into place. Slide the Drip Tray into position using the guiding rails into the Grill Base. 2 6 How to Use George Foreman's Indoor/Outdoor Electric Barbeque Grill 1. Turn temperature control probe to OFF position and attach securely into the probe receptacle. Allow Barbeque Grill to preheat to desired temperature for approximately 10 minutes. Carefully lift the Lid and place food onto Grill Plate, and cover, for most food. The light on the Temperature Control Probe will cycle on and off as the thermostat maintains the proper temperature. When finished cooking, turn temperature control probe to OFF position. NOTE: The temperature control probe may be turned to setting 1 to keep foods warm for short periods of time. Hints for Grilling Use tender cuts of meat for grilling. To turn meat and fish, use a large flat plastic or wooden spatula to support the food. Using oven mitts, carefully place pan on preheated Grill, taking care not to scratch the non-stick surface. NOTE: Just resting the baking container on top of the non-stick surface will not damage it. [. . . ] Let thick cuts of meat rest 5 minutes before serving. Food Chicken Breast halves Fish steak 1 inch thick Hamburgers (4 oz each) Pork chops, 1 inch thick Sausage, fresh (do not preheat) Steak, 1 inch thick Shrimp, 26 to 30 count Temperature 4 4 4 4 3 5 4 Time 15-25 minutes 10-20 minutes 5-10 minutes 10-20 minutes 10-15 minutes 5-15 minutes 4-5 minutes Roasting / Baking Chart Place meat or poultry in a baking container, cover baking container with aluminum foil or glass lid. Using oven mitts, carefully place baking container on Grill, cover Grill with Lid to keep in moisture. Food Beef pot roast Whole chicken fryer Fresh ham Pork Roast Baking Potato wrapped in foil Amount 2-3 lbs. 1-6 Temperature 3 5 5 4 4 Time 2-3 hours 1-1. 5 hours 1. 5-2. 5 hours 1. 25-2. 25 hours 1-1. 5 hours NOTE: The United States Department of Agriculture recommends that meat and poultry be cooked to the following internal temperatures to be sure any harmful bacteria has been killed. Ground turkey and chicken should be cooked to an internal temperature of 165°F and ground beef, veal lamb and pork be cooked to an internal temperature of 160°F. [. . . ]