User manual GEORGE FOREMAN GRP3CAN

[. . . ] Proper precautions must be taken to prevent the risk of burns, fires or other injury to persons or damage to property. Caution: This appliance is hot during operation and retains heat for some time after turning off. Always use oven mitts when handling hot materials and allow metal parts to cool before cleaning. Do not place anything on top of the appliance while it is operating or while it is hot. [. . . ] Using the specially designed spatula, scrape off any excess fat and food particles. The grill plates may be removed from the appliance by pulling out on the grill plate release handles. Reinstall the grill plates, making sure they are securely attached to the appliance. After washing the plates in the dishwasher, wipe the uncoated side with a dry towel to prevent discoloration. dishwasher detergent may cause oxidation on the uncoated side of the cooking plate. Outside cleaning: Wipe with a warm, wet sponge and dry with a soft, dry cloth. Do not use steel wool, scouring pads, or abrasive cleaners on any part of the appliance. Any servicing requiring disassembly other than the above cleaning must be performed by a qualified electrician. Make sure to hold the top cover (lid) by hand while cleaning to prevent accidental closing and injury. If the meat does need more time to cook, simply place the meat back on the grill and check periodically so you don't over cook. 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. Chicken and turkey should be cooked to an internal temperature of 170°F for white meat and 180°F for dark meat. Fresh pork should be cooked to an internal temperature of at least 160°F. When re-heating meat and poultry products, they should also be cooked to an internal temperature of 165°F. NOTE: For all recipes, please remember to place drip tray in front of the grill to catch drippings from the cooking process. These breakfast sausages are great served with a sautéed vegetable or fresh salsa and egg scramble. Ninety percent lean beef has 9 grams of fat with 4 of those grams being saturated fat; whereas 73% lean beef has 18 grams of fat with 7 of the grams being saturated. 1 slightly beaten egg white 1/3 cup finely chopped onion 1/4 cup seasoned bread crumbs 1/4 cup diced green chili peppers 1 clove (large) garlic, finely minced 2 tbsp. In a medium size mixing bowl, combine the egg white, onion, bread crumbs, green chili peppers, garlic, cilantro, vinegar, chili powder, salt and cayenne pepper. Close the lid and cook for 5 minutes or until the meat is no longer pink and the juices run clear, turning once or twice. This recipe is from "The Healthy Gourmet" (Clarkson Potter) by Cherie Calbom. [. . . ] For service, repair or any questions regarding your appliance, call the appropriate 800 number on the cover of this book. Also, please DO NOT mail product back to the manufacturer, nor bring it to a service center. You may also want to consult the website listed on the cover of this manual. Two-Year Limited Warranty (Applies only in the United States and Canada) What does it cover? [. . . ]