George Foreman GGR201RCDSQ User Manual
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6
5
Caution: Condensation may collect on inside of lid when cooking. Use caution
when opening lid.
7. When finished cooking, turn temperature control probe to OFF position.
Indicator light will go out. Unplug and allow to cool before disassembling and
cleaning. See CARE AND CLEANING.
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.
• Marinate tougher cuts of meat to tenderize before grilling.
• To avoid drying out meat and fish, turn only once and do not pierce.
• To turn meat and fish, use a large flat plastic or wooden spatula to support food
while turning.
• For roasting, place meat or chicken to be roasted in a shallow baking pan.
Do not cover pan with a lid or foil. Using oven mitts, carefully place pan on
preheated grill, taking care not to scratch nonstick surface. Place lid on grill.
Note: Just resting a baking container on top of nonstick grill surface will not
damage it.
• Use only plastic or wooden utensils on nonstick surface.
Caution: Grill surfaces are hot during use. Allow grill, grease tray, lid and grill
base to cool completely before handling and cleaning.
USING INDOORS
To use your grill indoors, simply lift grill base off pedestal tube and place on a
heat-resistant surface.
Important: Never use grill without the grill base in place.
Caution: Some countertop finishes are more affected by heat than others;
make sure countertop surface can withstand temperatures of 150°F to prevent
discoloration or other damage to countertop surface.
SUGGESTED COOKING ChARTS
The following are meant to be used as a guideline only. The times reflect a full
grill of food. Cooking time 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.
GRILLING ChART
Note: Grill food according to recommended time or until desired doneness. Turn
halfway through cooking time or more often, if necessary.
Tip: Boneless cuts of meat will grill more evenly and will not scratch nonstick
surface.
Tip: Leave lid on during cooking to decrease cooking time and keep food moist
and juicy.
Tip: Let thick cuts of meat rest for 5 minutes before serving.
Food
Temperature
Time
Chicken breast halves
4
15 – 25 minutes
Fish, 1” thick
4
10 –
20 minutes
Hamburgers, 4 oz. ea.
4
5 – 10 minutes
Pork chops, 1” thick
4
10 – 20 minutes
Sausage, fresh
(Do not preheat!)
3
10 – 15 minutes
Steak, 1” thick
5
5 – 15 minutes
Shrimp, large, 26 – 30
4
4 – 5 minutes
ROASTING ChART
Food
Amount
Temp
Time
Beef pot roast
2 – 3 lbs.
3
2 – 3 hrs.
Chicken, whole fryer
3 – 4 lbs.
5
1 – 1½ hrs.
Ham, fresh
5 – 7 lbs.
5
1½ – 2½ hrs.
Pork roast
2 – 4 lbs.
4
1¼ – 2¼ hrs.
Baked potato, wrapped in foil
1 – 6 potatoes
4
1 – 1½ hrs.