User manual GEORGE FOREMAN GR70CAN

[. . . ] TM ® IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following:` 1. To protect against electrical shock, do not immerse cord, plug, or Temperature Control Probe in water or other liquid. Close supervision is necessary when any appliance is used near children. Allow to cool before putting on or taking off parts and before cleaning. [. . . ] Lower the temperature to 375°F, turning the food stir-fry style with a spatula or with tongs. BASTING You can baste meat, chicken, fish and vegetables while they are cooking on the Party Time Grill!TM. Using a basting brush, coat the meat while it is in the Party Time Grill!TM Pan. If the marinade begins to "burn" or "brown" on the pan surface, it is caramelizing -- the pan is too hot. Using either plain water or infusion water in the Fusion Cup, with the Lid in place will result in moist, juicy foods. 13 Infusion Waters, Dipping Sauces and Marinades Using your George ForemanTM Party Time Grill!TM with no added fats lets you enjoy your meal creations guilt-free!Now with the Fusion Cup, you can infuse new flavors into your dishes subtly, without the "sauce" overpowering the food. INFUSION WATERS These are fat-free ideas for infusing flavors of the world into various dishes. They help create steam as they are water based, and are delicious alternatives to oiled sauces. Garlic Water 1/2 cup of water with 1 tablespoon fresh minced garlic. Combine the two and let them "merge" in a covered plastic container for at least one hour. Add water to the Fusion Cup, insert the cup into the Party Time Grill!TM Pan (already in the Housing Base). Cover with the lid, turn on the heat, and you will see condensation form as the cup heats up, gently infusing the garlic flavor into the food. If you want INTENSE garlic flavor, add it directly to the dish you are cooking. Other Waters Here are some fun, delicious infusions we've tried. Use the same ratio as above, combine different spices, experiment and enjoy!Lemongrass; found in Thai and Asian markets Ginger; found in most groceries Chilies; jalapenos and others Masala water; garam masala can be found in health food stores in the spice aisle or in Indian markets. Just add one teaspoon to a half cup of water. 14 DIPPING SAUCES Many dipping sauces can be purchased at the markets and are usually in the "ethnic" food sections. If you use a dipping sauce, keep in mind, it is better to add it to the cup close to when the meal is finished cooking. If you add the sauce to the Fusion Cup at the beginning of the cooking cycle, it will heat up quickly and will cook as well; it may caramelize and affect the flavor. MARINADES Marinades can be added to the Fusion Cup at the beginning of cooking; they will heat up with the food. Then, using a marinade brush no more than 2 inches in diameter, dip it into the cup and brush the marinade onto the food. IT IS EXTREMELY HOT! THE SKEWERS Each Skewer is color-coded so you and others can identify your kabob by the color of the handle. Do not push or place food stuffs past the stop. A word about food size. . . Cut pieces no larger than 1" cubes, and then place them onto the Skewer. 15 PLEASE NOTE: The USDA recommends that meats such as beef, pork, lamb, etc. should be cooked to an internal temperature of 160°F and poultry products should be cooked to an internal temperature of 170°F - 180°F to be sure any harmful bacteria, Listeria and Ecoli, has been killed. When reheating meat/poultry products, they should also be cooked to an internal temperature of 165°F. Recipes Spicy Vegetable Kebabs 1 medium zucchini squash, cut into 1/2-inch thick slices 1 medium yellow squash, cut into 1/2-inch thick slices 1 red bell pepper, cut into 3/4-inch chunks 1/2 small red onion, cut into 3/4-inch chunks 1/3 cup hickory barbecue sauce 1 teaspoon hot pepper sauce Heat the Party Time Grill!TM to 325 degrees. Alternately thread squash, bell pepper and onion chunks onto 4 (10 to 12-inch) metal skewers (or bamboo skewers that have been soaked in water 10 minutes). Combine barbecue and hot pepper sauces; brush half of mixture over kebabs. [. . . ] Nutritional information per serving: 246 calories; 34g protein; 0g carbohydrates; 11g total fat; 4g saturated fat; (42% calories from fat); 107mg cholesterol; 0g dietary fiber; 0g sugars; 335mg sodium. 39 Sirloin Steak Au Poivre 1 (1 pound) well-trimmed boneless beef top sirloin steak, cut 1-inch thick 1/2 teaspoon salt 2 teaspoons mixed dried peppercorns or black peppercorns Heat the Party Time Grill!TM to 350 degrees. Crush peppercorns with a meat mallet or bottom of a heavy saucepan until coarsely cracked; press cracked pepper into both sides of steak. Grill steak 5 minutes per side for medium rare or until steak is desired doneness. Nutritional information per serving: 166 calories; 26g protein; 1g carbohydrates; 6g total fat; 2g saturated fat; (34% calories from fat); 75mg cholesterol; 0g dietary fiber; 0g sugars; 322 mg sodium. 40 Spicy Pork Chops Paprikash 4 (5 to 6 ounce) well-trimmed center-cut pork loin chops, cut 3/4 inch thick 2 teaspoons blackened seasoning mix or Cajun or Creole seasoning mix 1/4 teaspoon salt 1/2 cup drained sauerkraut 1/3 cup fat free or light sour cream 1/2 teaspoon paprika Heat the Party Time Grill!TM to 375 degrees. [. . . ]