George Foreman 14055 User manual

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INSTRUCTIONS AND WARRANTY
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MODEL NO. 14055
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GEORGE FOREMAN GOURMET GRILLER

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Congratulations on purchasing our George Foreman Gourmet Griller. Each unit is
manufactured to ensure safety and reliability. Before using this appliance for the first
time, please read the instruction manual carefully and keep it for future reference.
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FEATURES OF THE GEORGE FOREMAN GOURMET GRILLER
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The George Foreman Griller creates rapid, healthier food, bursting with flavour and
its
innovative design incorporates some great features to guarantee the best grilling results.
Its larger grilling area will take 6 generous portions which is ideal for cooking for family
and friends - and there is a unique flavour channel in the grill so that you can add your
favourite herbs or other flavourings to make your food even tastier! The grilling plates
are also curved to allow fat to quickly drain away and collect in the drip tray – their
shape
also make it easier to cook food like ribs. A useful floating hinge has been added to
cope with the even cooking of thicker portions of food. We have even added a
special
quality non-stick Teflon coating to the grilling plates for better cooking and cleaning.
• 84sq-inch cooking area with 1 inch high floating hinge design for thicker
cuts
• Cooks up to 6 portions at
once
• Variable temperature to sear or
brown
• Three times fast than conventional
methods
• Powerful 1600W – grills in
minutes
• Cooks a variety of food at the same time - from fresh or
frozen
• Cooks fish, vegetables and
meat
• Infuses foods with different flavours - unique flavour channel infuses the
food
whilst cooking
• Curved grill plates drains off even more
fat
• Seals in natural juices and
flavours
• Double curve grill plates for perfectly grilled
ribs
• Teflon coated grill plates for non-stick grilling and easy
cleaning
• Includes removable drip tray and cleaning
tool
• For domestic use
only

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IMPORTANT SAFEGUARDS
When using any electrical appliance, basic safety precautions should always be
followed
including the following:
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1. Please read the instructions carefully before using any
appliance.
2. Always ensure that the voltage on the rating label corresponds to the
mains
voltage in your home.
3. Incorrect operation and improper use can damage the appliance and cause
injury
to the user.
4. The appliance is intended for household use only. Commercial use invalids
the
warranty and the supplier can not be held responsible for injury or damage
caused when using the appliance for any other purpose than that intended.
5. Avoid any contact with moving
parts.
6. Close supervision is required when any appliance is used near or by children
or
invalids.
7. This appliance is not intended for use by persons (including children)
with
reduced physical, sensory or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision or instruction concerning
use of the appliance by a person responsible for their safety
8. Check the power cord and plug regularly for any damage. If the cord or the
plug
is damaged, it must be replaced by the manufacturer or a qualified person in
order to avoid an electrical hazard.
9. Do not use the appliance if it has been dropped or damaged in any way. In
case
of
damage, take the unit in for examination and/or repair by an authorised service
agent.
10. To reduce the risk of electric shock, do not immerse or expose the griller
body,
plug or the power cord to water or any other liquid.
11. Never immerse the griller body in water or any other liquid for cleaning
purposes.
12. If liquid should accidentally enter the switch mechanism or spill into the
body,
unplug the power cord immediately. Important: Prior to reconnecting to the
power supply, the product should be inspected by a qualified technician.
13. Remove the plug from the socket by gripping the plug. Do not pull on the cord
to
disconnect the appliance from the mains. Always unplug the unit when not in use,
before cleaning or when adding or removing
parts.
14. The use of accessory attachments that are not recommended or supplied by
the
manufacturer may result in injuries, fire or electric shock.

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15. A short cord is provided to reduce the hazards resulting from becoming
entangled in or tripping over a longer cord.
16. Do not let the cord hang over the edge of a table or counter. Ensure that the
cord
is not in a position where it can be pulled on inadvertently.
17. Do not allow the cord to touch hot surfaces and do not place on or near a hot
gas
or electric burner or in a heated oven.
18. Do not use the appliance on a gas or electric cooking top or over or near an
open
flame.
19. Use of an extension cord with this appliance is not recommended. However, if
it
is necessary to use an extension lead, ensure that the lead is suited to the
power
consumption of the appliance to avoid overheating of the extension cord,
appliance or plug point. Do not place the extension cord in a position where it can
be pulled on by children or animals or tripped over.
20. This appliance is not suitable for outdoor use. Do not use this appliance
for
anything other than its intended use.
21. DO NOT carry the appliance by the power
cord.
22. Always exercise caution when moving the appliance as it may have hot oil on
the
surface of the cooking plate.
23. Always use non-stick utensils on the surface, metal utensils can damage
the
premium non-stick surface.
24. Always exercise caution when using this appliance as it generates heat. Take
the
proper precautions to prevent the risk of burns, fires or other injury to persons or
damage to property.
25. Always cook meat, poultry, sausages, burgers etc., until the juices run clear
and
cook fish until the flesh becomes opaque throughout.
26. Always unplug this unit when not in use or before moving or cleaning. Let it
cool
fully before cleaning or storing.
27. Never use this appliance below curtains or other combustible
materials.
28. Never touch hot surfaces, this may result in injury, always use the
handles.
29. Never clean with metal scouring pads. Pieces can break off the pad
and
potentially short electrical parts; this may cause an electric shock.
30. Always use oven gloves when handling. This appliance is hot during
operation
and remains hot for some time after switching off.
31. Always use the appliance with the drip tray in place, this will catch any grease
from the cooking food.
32. Never place anything other than food on top of the appliance while it is
operating
or while it is hot.

33. To prevent plasticisers from migrating from the finish of the counter top or table
top or other furniture, place NON-PLASTIC coasters or place mats between the
appliance and the finish of the countertop or table top. Failure to do so may
cause the finish to darken; permanent blemishes may occur or stains can
appear.
34. Always operate the appliance on a smooth, even, stable surface. Do not
place
the unit on a hot surface.
35. Ensure that the switch is in the “Off” position after each
use.
36. The manufacturer does not accept responsibility for any damage or injury
caused
by improper or incorrect use, or for repairs carried out by unauthorised
personnel.
37. In case of technical problems, switch off the machine and do not attempt to
repair
it yourself. Return the appliance to an authorised service facility for examination,
adjustment or repair. Always insist on the use of original spare parts. Failure to
comply with the above mentioned pre-cautions and instructions, could affect the
safe operation of this machine.
38. This product should be used for FOOD PREPARATION
ONLY.
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INCLUDED IN THE BOX
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•George Foreman Gourmet Griller
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•Flavour Channel Cap
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•Removable Drip Tray
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• Spatula
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•Instruction Manual
5
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PARTS DIAGRAM
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Flavour
Channel
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SPECIFICATIONS
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Model  Voltage  Portions  Power
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14055 
230V~50Hz 
6  1600W
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BEFORE FIRST USE
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• Carefully unpack the product making sure you keep all the packing material until
all the parts of the product have been found and the product has been used. We
recommend keeping all the packing material in a safe place in case at any time
you wish to re-pack the product for shipping purposes.
• Place the appliance on a level and stable work surface.
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• Wipe the grill with a damp cloth to remove any manufacturing dust, and then dry.
Wipe outer surfaces with a damp, soft cloth or sponge and dry
thoroughly.
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• Insert the drip tray underneath the lower curved grilling plate.
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• Condition the cooking plates; pour a teaspoon of vegetable oil onto a piece of
absorbent kitchen towel. Spread onto the non-stick griddle surface. Wipe off any
excess oil.
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OPERATING INSTRUCTIONS
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Prep
1. Place the griller on a level, stable, heat resistant surface. Leave enough
space
between the back of the griller and wall to allow heat to flow without damage to
cabinets and walls.
2. Wipe the surface of the plates with cooking oil and close the
lid.
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Preheat
3. Put the plug into the power socket, ensuring the power cord does not rest
against
the grill or get trapped or pinched in the plates.
4. The indicator light on top of the housing will come on; select the
desired
temperature setting you require. The light will then go off when the temperature is
reached, the grill is now ready for use. (The light will cycle on and off as the
thermostat operates to maintain the desired temperature.)
Fill and Grill
5. When the light goes off, use an oven glove to open the grill. If using the
flavour
channel then place the ingredients into the channel. Lay the food over the
flavour channel, the more the food is in contact with the flavour the more flavour
will be added.
6. If you are not using the flavour channel place the cap over it, this will
prevent
any grease from spitting.
7. Close the grill, the floating hinge means the grill can cope with varying
thickness
of food. The grill plates should be roughly parallel; this is to ensure the even
cooking of food.
8. Leave the food to cook, if using the flavour channel; turn the food over
once
during cooking so the flavour comes into contact with both sides of the food.

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Check
9. Open the grill using an oven glove and check the food is thoroughly
cooked,
make sure any juices run clear. If you are in doubt leave it for a little longer, or
use a temperature probe to be sure.
10. Use only silicone or heat resistant plastic tongs or wooden utensils to
remove
food from the grill.
Done
11. Unplug the grill and remove and empty the drip
tray.
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HINTS AND TIPS FOR GRILLING
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• Meat, fish and vegetables should be coated with a light spray of oil before being
placed on the grill; this will prevent the food from sticking to the grill plates.
• It is not recommended to use low fat cooking spray on the grill plates; as the
additives that are present may build up on the surface of the cooking plates and
reduce their efficiency.
• To prevent heat loss and for even cooking, do not open the lid frequently.
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• For best results, do not overload the grill.
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• For best results from the flavour channel, food should be placed horizontal along
the length of the channel, and turned once during cooking, this is to allow as much
food to come into contact with the
flavour.
• It is recommended when cooking food that is particularly fatty such as burgers
that the cap is placed over the flavour area. This will prevent any grease that
congregates in the channel from spitting; it works by keeping the fat below the
cap.
• For best results try to have food similar in size and thickness, this results in more
even cooking.
• Use boneless meat, fish and poultry for more even cooking and browning.
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• Remember that since the grill is cooking from both sides, cooking time will
typically be shorter than expected. Watch carefully to avoid overcooking.
• For even more flavour, add dry seasonings or marinade foods before grilling.
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• For great griddle marks on your meat, make sure the temperature is on the
highest setting, allow the grill to heat up. Brush the meat with a layer of oil and
place on the grill. Press the handle down with light pressure and you will hear a
sear, turn the temperature down to continue cooking the food thoroughly.

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How do you like your meat cooked?
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Rare - The flesh to the meat will spring back when pressed with a finger, it
will
generally feel quite spongy with lots of give.
Medium - The flesh will spring back less, but will still have some give to
it.
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Well done - The flesh will have no spring back at all, it will be very firm to the touch.
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Chicken - Remember the juices from chicken should run completely clear when
pierced with a skewer or knife, if in doubt continue cooking for longer.
Fish - The flesh will turn from translucent to opaque when it is cooked,
take
care not to overcook fish as it cooks very quickly and will dry out if
overcooked.
Marinating
Marinated food is more flavoursome and can actually tenderise meat and
poultry.
There are two types of marinades:
Dry rubs –These normally consist of spices, herbs and seasonings. This is
mixed
together and rubbed over the meat, this sticks really well to the meat, but should be
brushed with oil before grilling to add moistness to the food.
Wet marinade – This normally contains an acid based liquid, this can be in the form
of
wine, vinegar, citrus juice or yogurt, this works by tenderising the meat making it more
succulent, it can be mixed with herbs, spices and oil for added flavouring.
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Flavours
If time is limited and you are unable to marinade food, you can add ingredients to
the
flavour channel that will impart a subtle flavour to the food during cooking. For best
results sit the food along the channel and turn the food once during cooking to ensure
both sides come into contact with the flavour. The flavour channel can be used with or
without a liquid, use wine or oil as a carrier but experiment with soy sauce, coconut milk
and apple juice as well.
Flavours that work well together
Chicken - Garlic, ginger, sage, lemon, lime, black pepper, thyme,
jerk,
Cajun, Tandoori spices .
Beef - Beer, red wine, black pepper, mustard, horseradish,
chilli.
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Pork - Chinese 5 spice, honey, sage, rosemary, thyme, garlic,
mustard.
Lamb - Rosemary, garlic, lemon, oregano, red wine, cumin,
coriander,
chilli.

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Fish - Thai infused flavours, lime, coriander, cumin, lemon, teriyaki,
dill, honey.
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Mixed Vegetables -
(Onion, peppers,
courgettes)
Rosemary, garlic, thyme,
basil.
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Recipe ideas
Garlic and
Herbs:
Slice 2 cloves of garlic and add to the flavour channel, pour over some olive oil
and
sprinkle with your favourite herbs, thyme and rosemary are a good choice.
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Chilli and
Garlic:
Slice 2 cloves of garlic and add to the flavour channel, pour over
some
olive oil and add a pinch of dried chilli flakes.
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Herby
flavour:
Add dried bay leaves to the channel, these will add a subtle flavour; they will start
to
heat and release their fragrance.
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Thai
flavours:
Add coconut milk, sliced lemongrass and crushed kaffir lime leaves to impart a
Thai
fragrance.
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Oriental:
Add sliced ginger, rice wine and soy sauce to the flavour
channel.
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RECIPES Great for
Entertaining
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Smoked Paprika Pork Loin Steaks
These smokey pork steaks and apple and fennel coleslaw really do make a great
combination.
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Ingredients (Serves 6)
6 pork loin chops, about 250g
each
11/2 tsp. sweet
paprika
2 tsp. mild chilli
powder
Sea salt and freshly ground
black
pepper
2 tbsp dark muscovado
sugar
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4 tbsp olive oil
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4-5 star anise or 1 tsp. cloves, crushed

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2 cinnamon sticks, lightly crushed
4 sprigs of
rosemary
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For the apple and fennel
coleslaw:
2 medium fennel
bulbs
1 red-skinned
apple
Squeeze of lemon
juice
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1 small red or green cabbage, or a mix
of both, shredded
60ml olive
oil
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2 tbsp cider vinegar
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1 tbsp wholegrain mustard
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Method
Trim the rind and excess fat from the pork chops. Mix the paprika, chilli powder and
1
tbsp of muscovado sugar together in a wide non-metallic dish with some seasoning and
the olive oil. Add the star anise, cinnamon sticks and rosemary. Lay the pork chops in
the dish and turn to coat. Cover and leave in the fridge for 2 hrs. or overnight. When
ready to eat, season the chops and place on the hot grill for five or six minutes, or until
the pork feels firm but springy to the touch. Remove from heat and leave to rest for 5-10
min before serving.
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For the apple fennel coleslaw: trim the fennel then slice very finely by hand or with
a
mandolin. Quarter, core and thinly slice the apple then squeeze with a little lemon juice
to
prevent the apple from discolouring. Put the fennel, apple and shredded cabbage in a
mixing bowl.
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Put the remaining tablespoon of sugar, olive oil and cider vinegar in a small
saucepan.
Heat the contents of the pan over a low heat to dissolve the sugar; then increase the
heat and bubble the mixture gently for 3-4 minutes. Remove from the heat and whisk in
the wholegrain mustard. Check for seasoning then pour over the salad while still warm
and mix well. Serve the pork chops with a pile of the coleslaw on the side.
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Barbequed Chicken Breasts
Bring the barbeque indoors no matter what the weather with these fiery bbq chicken
breasts; this works great with a rack of ribs as well. Flavour channel: garlic slices
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Ingredients (Serves 6)
For the
marinade:
3 garlic cloves, peeled and
crushed
6 tbsp tomato
purée
4 tbsp balsamic
vinegar
4 tbsp dark brown
sugar
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4 tbsp Worcestershire sauce
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1 tbsp Tabasco sauce
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2 tbsp Dijon mustard
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1 tsp. smoked sweet paprika
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1 tbsp chilli powder

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Olive oil, to drizzle
6 free-range chicken breast,
boneless
and skinless
Or 2 large racks of pork
spareribs
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Method
In a bowl, mix together the marinade ingredients. Spread over the chicken and leave
to
marinate for at least an hour or overnight. Scrape off any excess marinade from the
chicken pieces and drizzle with a little olive oil.
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Heat the grill on the highest temperature setting and place on the hot grill for 4-6
minutes
depending on the size of chicken breast. Baste with extra marinade during cooking if
required. Check the juice runs clear from the thickest part of the chicken breast to
ensure it is thoroughly cooked. If using a rack of ribs the cooking time will be
between
25-30 minutes on setting 2, baste at intervals with the marinade during
cooking.
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Lamb Leg Steaks with Anchovy Butter Great for
Entertaining
Flavour channel - Rosemary springs and garlic
slices
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Ingredients (Serves 6)
For the
marinade:
2 tbsp olive
oil
2 garlic cloves, crushed, extra for
flavour
area
Few sprigs of thyme, leaves picked
and
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chopped
2 sprigs of rosemary, leave picked
and
chopped, extra for flavour area
6 x 250g lamb leg steaks,
about
2cm/0.75 inch
thick
Sea salt and freshly ground black
pepper
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6 large flat mushrooms, stalks removed
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Squeeze of lemon juice
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Sprigs of parsley, for garnishing
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For the anchovy butter:
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50g anchovy fillets in oil, drained and
patted dry
100g unsalted butter,
softened
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1 tsp. each freshly chopped tarragon
and parsley
Freshly ground black
pepper

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Method
For the anchovy butter, roughly chop the fillets and put into a food processor. Add
the
butter and whiz to a paste, scraping down the sides of the container with a spatula once
or twice. Season to taste with black pepper and stir in the herbs. Spoon the butter onto a
piece of cling film and shape in to a sausage. Roll in the film until smooth then wrap
tightly and chill until firm.
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Add the chopped garlic and herbs to the olive oil and coat the lamb leg steaks with
the
marinade. Leave for at least 20 minutes to marinate.
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When ready to cook, preheat the grill on temperature setting 3 and season the lamb
with
salt and freshly ground black pepper. Place the lamb on the hot grill for 3-4 minutes. The
lamb should be springy to touch and slightly pink in the centre. Remove from the grill
and leave to rest for 5 minutes. While the meat is resting brush the mushrooms with
a
little olive oil and season. Place them on the grill and cook for 3-4 minutes, just before
they have finished cooking squeeze a little lemon juice over them to finish.
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Using a very sharp knife cut 6 slices from the log of anchovy butter and peel away
the
cling film. Serve each lamb steak with a mushroom and slice of anchovy butter on top to
melt over.
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Grilled Courgette and Chicory with a Black Olive Dressing
This recipe uses chicory, which is a very understated vegetable. The combination of
flavours really do make this great side dish to meat, fish or chicken.
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Ingredients (Serves 6)
2 Large courgettes, ideally 1 yellow,
1
green
4 tbsp olive
oil
3 heads
chicory
1 tsp.
sugar
About 2 tbsp black olive paste
or
tapenade
½ lemon, juice
only
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1-2 tbsp red wine vinegar
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3-4 tbsp olive oil
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1 small bunch of chopped parsley to
taste
Kalamanta olives and capers, to
serve

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Method
Slice the courgettes diagonally about 1cm thick. Season and toss with half the oil.
Halve
the chicory, season with salt, pepper and sugar and toss with the remaining oil.
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Heat the grill until very hot, then lay the vegetables in a single layer. Cook for up to
10
minutes, turning as necessary until just tender. Remove to a large serving plate.
Mix the olive paste with the lemon juice, vinegar and olive oil (you don't need to season).
Trickle over the vegetables and scatter with olives and capers to serve. This is great
served with grilled pork, chicken or fish.
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Hot and Spicy Pork Great mid-week
supper
These pork steaks are full of flavour; they are sweet yet have a fiery kick to
them.
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Ingredients (Serves 6)
For the
marinade:
2 tbsp
oil
1 garlic clove, peeled and
crushed
2 tbsp hot chilli
sauce
2 tbsp dark soy
sauce
1 tbsp Worchester
sauce
1 tsp. soft brown
sugar
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1 tbsp tomato puree
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1 tbsp wine vinegar
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1 tsp. ground ginger
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Salt and Freshly ground black pepper
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6 large pork sparerib chops
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Method
Combine the marinade ingredients together in a small bowl. Place the pork
sparerib
chops in a shallow dish and pour over the marinade. Cover and leave to marinate for a
minimum of 2 hours in the fridge.
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When ready to cook, pre-heat the grill on setting 3 and place the chops on the hot
grill.
Lower the lid and cook for 6-10 minutes, or until the pork is fully cooked and the juices
run clear. Allow the pork to rest for a few minutes before serving.
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Serve with rice or noodles and some seasonal
vegetables.
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Beef Burgers with a Blue Cheese Melt Great with friends
These are far superior to any shop bought burgers; make these for a superb
Saturday
night treat, great served with homemade potato wedges and coleslaw on the side.
Ingredients (Serves
6)
750g lean beef
mince
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1 small red onion, peeled and very finely
chopped
2 tbsp chopped
chives
1 tsp. wholegrain
mustard
2 tsp. Worcestershire
sauce
Sea salt and pepper
120g Blue Cheese, cut into 6 even sized
pieces
Olive oil
6 x Burgers buns
Salad leaves, tomato
slices.
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Method
Mix everything except the blue cheese in a large bowl and mix well until
thoroughly
combined. Using wet hands divide the mixture into 6 even sized patties, using your
finger, make an indent to the centre of the burger and place a piece of blue cheese in
the hole. Re-seal the patties; enclosing the cheese in tightly. Place the burgers on a
plate and cover, chill for an hour before cooking.
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When ready to cook, pre-heat the grill on setting 3 and drizzle each burger with a
little
olive oil. Place on the grill and close the lid, cook for between 4-8 minutes, take care not
to press down on the lid or the cheese will be squeezed out. Leave to rest for 5 minutes.
In the meantime split the burgers buns and toast on the grill if required cut side down
and prepare any
salad.
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To serve, serve the burgers between a soft burger roll and garnished with salad, and
of
course a dollop of ketchup on the side!
Grilled Mediterranean Vegetables
Transport yourself to the Mediterranean with these delicious grilled Mediterranean
vegetables.
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Ingredients (Serves 4)
For the
marinade:
Juice of 1
lemon
1 garlic clove,
crushed
1 tbsp olive
oil

2 tbsp good quality pesto sauce, plus
extra for drizzling
1 courgette, sliced horizontally into
1.5
cm
slices

16
Remove the prawns from the marinade and pre-heat the grill on setting 2. Brush the
plates with oil and place the prawns on the grill, cook for 2-4 minutes, until they have
changed colour and are lovely and pink, take care not to overcook.



1 red and yellow pepper de-seeded
and cut into large strips
1 aubergine, sliced into 1.5 cm rings


To serve:

Toasted Ciabatta slices rubbed garlic
and drizzled with olive oil
Fresh torn basil
leaves
Method
Mix together the lemon juice, garlic, olive oil and pesto sauce and coat the
vegetables
with the mixture. Leave to marinate for 10-20 minutes.

Cook on a hot grill for 5-6 minutes, until tender and charred
slightly.

Serve a selection of grilled vegetables on top of the toasted Ciabatta and drizzle
with
some extra pesto sauce and some torn basil leaves.

Tandoori King Prawns
Traditionally Tandoori would be cooked in a dome shaped clay oven at very
high
temperatures, but a hot grill works really well for these succulent prawns and they only
take a few minutes to cook. This recipe also works well with chicken breast or thighs.


Ingredients (Serves 6)
20 Large raw prawns, peeled
and
deveined
1 tbsp
oil

For the
marinade:
200ml natural
yogurt
1 tsp. garam
masala
2.5cm of fresh ginger, peeled
and
grated


2 garlic cloves, peeled and crushed

1.5 tsp. hot chilli powder

¼ tsp. turmeric

1 tsp. ground coriander

1 tbsp lemon juice

½ tsp. salt


Method

Mix together the marinade ingredients in a large bowl and mix well. Add the prawns and
leave to marinate for a minimum of 20 minutes or up to 2 hours.




17

Serve with cucumber raita and a tomato and cucumber salad on the side.

18

Thai Infused Salmon Great mid-week supper


Ingredients (Serves 4)
For the
marinade:
Finely grated zest and juice of 1
lime
1 garlic clove,
crushed
2.5cm piece ginger, peeled and
grated
1 tbsp Thai fish
sauce
1 tbsp
honey


1 tbsp olive oil

Pinch of dried chilli flakes (optional)


4 x skinless salmon steaks or fillets

Chopped coriander springs to serve
Method

Combine all the marinade ingredients together in a bowl. Place the salmon into a
shallow dish and spoon over the marinade, coat evenly on all sides, cover and leave to
marinate for 20 minutes.


Cook on a hot grill for 3-6 minutes, and baste with any remainder marinade during
cooking. The fish should be opaque throughout when cooked.


Serve with steamed jasmine rice, scattered with chopped fresh coriander and a squeeze
of lime.

Grilling Times and Food Safety

These grilling times should be used as a guide only; check food is fully cooked before
serving by making sure that juices run clear from meat and poultry, and that the flesh of
fish is opaque throughout. All times given here are for fresh or defrosted food.


All times are given as a guide only, for a more accurate assessment a meat
thermometer will tell you instantly if the food is cooked. When cooking frozen foods you
will have to adjust the cooking times, adding 3-6 minutes for meat and 2-3 for seafood.
For best results cook food fresh or defrosted. 



19


20

Food
Type
Hea t
Sett
i n g
Cook i ng T i me
Method
Po u l try  
Ch i c k e n Breast
( 150g )
3 4-6
m i nu tes Brush c h i c k e n wi t h a l i tt l e
oil and season. I f s k i n i s
p r e s e n t p l ace s k i n s i de
dow n .
Ch i c k e n T h i g h
( 150g )
2 5-9
m i nu tes Brush c h i c k e n wi t h a l i tt l e
oil and season. I f s k i n i s
p r e s e n t p l ace s k i n s i de
dow n .
Turkey Brea s t
E sc a l op e s
2 3-4
m i nu tes
Brush turkey with oil a n d
season.
F i s h  
S t e aks
2 4-6
m i nu tes
Brush the steakswi t h a
little oiland seaso n .
F i ll e t s
2 3-4
m i nu tes
Brush the f i ll e t s wi t h a
little oiland seaso n .
P l ace s k i n s i de dow n.
Prawns, p ee l ed
a n d dev e i ned
2 2-4
m i nu tes Brush the gri ll p l a t e s
w i th o i l.


Food T ype Heat
Sett
i ng
Cook i n g T i me
Method
Vege t ab l es  
A s p aragus s p ears
3
2 - 4 m i n u t e s
B rus h the spears w i t h
meltedbutier or o il a n d
arran g e i n a s i n g l e
l
A u berg i n e
3
3 - 6 m i n u t e s
Cut i n t o 1 . Sc m s li ces
and brush w i t h o il .
C ourge tte
3
3 - 6 m i n u t e s
Cut on the d i agon a l i n t o
1 em s l i ces ond brus h
wi t h o il . Arr a n ge i n a
s i ng l e l a ye r .
O n i ons
3 5-6
m i n u t e s Cut i n t o 1 em s l i ces a n d
b
rushwith o i l.
Pep p e rs
3 4-6
m i n u t e s De- s e ed ar.d cut i n t o
t h i ck slices,brush with oil
and arrange on the g r ill .
P o t a t oes
3
1 5-20 m i n utes Cut i n t o I em s li ces,
b rushwith o i l a n d
s e ason ar ra n ge i n a
s i ng l e l a ye r .