George Foreman GRP101CTG Instrukcja Użytkowania i Eksploatacji Pobierz pdf (Strona 4)

Care and Cleaning

This appliance contains no user-serviceable parts. Refer service to qualied service personnel.

Caution: To avoid accidental burns, allow grill to cool thoroughly before cleaning.

1. Place drip tray under front of grill. Use plastic spatula to scrape o any excess fat and food

particlesleftonthegrillplates;runowilldripintothedriptray.

2. Wipe plates with damp sponge. Wipe dry with cloth or paper towel.

3. Empty drip tray, clean with warm soapy water. Wipe dry.

4. Reinstall grill plates making sure they are securely attached to grill body.

Note: Removable grill plates are also dishwasher safe. If washing grill plates in a dishwasher,

wipe uncoated side with a dry towel to prevent discoloration.

5. Do not use steel wool, scouring pads or abrasive cleaners on any part of the grill.

6. Wipe outside of unit with warm, damp sponge. Dry with soft, dry cloth.

7. Do not immerse in water or any other liquid.

8. Any servicing requiring disassembly other than the above cleaning must be preformed by a

qualied electrician.

Caution: Make sure to hold cover open by hand while cleaning to prevent accidental

closing and injury.

Important: heat continues to be ON until grill is unplugged.

8. Allow drip tray to cool before removing it from under grill. Wash and dry drip tray after

each use.

SUGGESTED GRILLING CHART

The following are meant to be used as a guideline only. The times reflect a full grill of food.

Cooking times will depend upon thickness and cut being used. Use a cooking thermometer as

a test for doneness. If the food needs longer cooking, check periodically to avoid overcooking

the food.

FOOD COOKING TIME COMMENTS

MEAT

Hamburger (5 oz.) Fresh

Frozen

4 – 6 minutes

5 – 6 minutes

¾-inch thick

Cooked to medium (160ºF)

Flank steak (¾ lb.)

Skirt steak (½ lb.)

6 – 8 minutes

4 – 6 minutes

¾-inch thick

Cooked to medium rare (145ºF)

Cooked to medium (160ºF)

NY strip steak (shell steak) (6 oz.) 6 – 8 minutes ¾-inch thick

Cooked to medium rare (145ºF)

Beef tenderloin (5 oz.) 4 – 6 minutes ¾-inch thick

Cooked to medium rare (145ºF)

Beef kabobs 5 – 7 minutes Cooked to medium (160ºF)

Pork loin chops, boneless 4 – 6 minutes ¾-inch thick

Cooked to 160ºF

Pork loin chops, bone in 4 – 6 minutes ½ -inch thick

Cooked to 160ºF

Sausage, link or patty 4 – 6 minutes Cooked to 160°F

Hot dogs 4 – 5 minutes Cooked to 168°F

Bacon 6 – 8 minutes

Smoked pork loin chops,

boneless

4 – 6 minutes Cooked to 160ºF

Lamb chops, loin 5 – 7 minutes ¾-inch thick

Cooked to medium (160ºF)

POULTRY

Chicken breast, boneless and

skinless (8 oz.)

11 – 13 minutes Cooked to 170ºF

Chicken tenderloins 4 to 6 pieces 4 – 6 minutes Cooked to 170ºF

Turkey tenderloin (½ lb.) 9 – 11 minutes Cooked to 170ºF

Turkey burgers (5 oz.) 4 – 6 minutes Cooked to 170ºF

FISH

Tilapia fillets (6 oz., ea.) 5 – 7 minutes Cooked to 145ºF

Trout fillet 6 oz. 4 – 6 minutes Cooked to 145ºF

FOOD COOKING TIME COMMENTS

Salmon fillet (8 oz. piece) 5 – 7 minutes Cooked to 145ºF

Salmon steak (6 – 8 oz.) 7 – 9 minutes Cooked to 145ºF

Tuna steak (6 oz.) 4 – 6 minutes Cooked to 145ºF

Shrimp 3 – 4 minutes Cooked to 145ºF

Please note: To be sure your food is fully cooked, the USDA recommends the following

guidelines. Use a kitchen timer. Using a meat thermometer, test for doneness by inserting the

meat thermometer into the center of the food being cooked and make sure the thermometer is

not touching the bone or grill plates.

FOOD TO BE COOKED MEDIUM WELL DONE OR

FULLY COOKED

Chicken breast 170ºF

Chicken thigh 180ºF

Beef / Lamb / Veal 160ºF 170ºF

Pork 160ºF

Reheated cooked meats

and poultry

165ºF

Important: Use only silicone, heatproof plastic and wooden utensils when cooking on the

grill. Silicone utensils are especially good because they do not discolor or melt with the high

temperature.

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George Foreman GRP101CTG Instrukcja Użytkowania i Eksploatacji Strona 4

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