George Foreman GFG21 - Manual (Page 3)

10 3
ADDITIONAL IMPORTANT
SAFEGUARDS
CAUTION HOT SURFACES: This appliance generates heat and escap-
ing steam during use. 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.
1. All users of this appliance must read and understand this Owner's
Manual before operating or cleaning this appliance.
2. The cord to this appliance should be plugged into a 120V AC electri-
cal outlet only.
3. If this appliance begins to malfunction during use, immediately
unplug the cord. Do not use or attempt to repair the malfunctioning
appliance.
4. Do not leave this appliance unattended during use.
5. When using this appliance, provide adequate air space above and on
all sides for air circulation. Do not allow this appliance to touch cur-
tains, wall coverings, clothing, dish towels or other flammable mate-
rials during use.
CAUTION: The Temperature Control Probe is designed to yield precise
results. Use care not to drop, hit, or impact it against hard surfaces.
Never pull on the cord of the Temperature Control Probe. Always grip
the body of the Temperature Control Probe when handling.
Recipes
Quick and Easy Pork Tenderloins
8 boneless pork tenderloins, 1/2 inch thick
1/4 cup low sodium soy sauce
1/2 Tbsp ground ginger
1 clove garlic, chopped
1/4 tsp black pepper
1. Pre-heat the Griddle on 350° for 10 minutes.
2. Remove all visible fat from the pork.
3. Combine the soy sauce, ginger, garlic and pepper in a flat glass pan.
4. Dip each tenderloin into the soy ginger sauce and place onto the hot
Griddle.
5. Grill for 3-4 minutes, turn over and continue grilling another 3-4 minutes,
or until done according to your preference.
Serves 4-8
The Classic Ruben
12 slices rye bread
3/4 lb deli corned beef, thinly sliced
1 1/2 cups sauerkraut, rinsed and well drained
6 slices Swiss cheese
1/3 cup butter, softened
1/2 cup Thousand Island dressing
1/4 cup catsup
salt and pepper to taste
1. Pre-heat the Griddle on 350° for 10 minutes.
2. Brush each bread slice with butter on one side only.
3. Season the sauerkraut with salt and pepper and mix the catsup with the
Thousand Island dressing.
4. Spread dressing equally over non-buttered sides of bread. Place slices
of bread (buttered side down) onto the Griddle.
5. Top each slice with corned beef, sauerkraut and a cheese slice.
6. Top each sandwich with another slice of bread (buttered side up).
7. Grill for 4-5 minutes or until golden brown, flip sandwich over and con-
tinue to grill another 4-5 minutes or until golden brown.
Serves 8
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