George Foreman GR72 - Manual (Page 5)

8
Grilling Hints and Tips
• Use tender cuts of meat for grilling.
• Marinate tougher cuts of meat to tenderize them before grilling.
• To avoid drying out meat and fish, do not pierce with a utensil.
• Adjust heat setting gradually and only as necessary. Cooking foods at
too high a temperature can cause them to dry out.
• Better cooking results will be achieved with boneless cuts of meat,
chicken and fish.
• Cut the edge of the meat in several places to prevent curling of the meat.
• If grilling more than one item, select foods of even thickness. This will
promote consistent doneness and appearance.
• For grilling small portions, make sure meat is centered on Grill. When
grilling larger portions, distribute evenly and allow one inch space
between foods to promote uniform cooking.
• When grilling fish or chicken breast fillets, tuck extremely thin parts
under to prevent overcooking.
• If food is under-cooked when removed from Grill, simply return to Grill
for additional cooking time.
1. Grill Base (P/N 21999)
2. Removable Drip Tray (P/N 22000)
3. Cool Touch Handle
4. Non-Stick Grill Plate (P/N 22001)
5. Splatter Guard (P/N 22002)
6. Probe Receptacle
7. Thermostat Light
8. Temperature Control Probe (P/N 22003)
5
Getting To Know Your
GR72 Open Hearth Grill
2.
3.
6.
1.
4. 5.
8.
7.
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