George Foreman 22160 Quick guide

instructions and
recipes
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Read the instructions, keep them safe, pass them on if you pass the grill on. Remove all
packaging before use.
IMPORTANT SAFEGUARDS
Follow basic safety precautions, including:
This appliance can be used by children aged from 8 years and above and persons
with reduced physical, sensory or mental capabilities or lack of experience and
knowledge if they have been supervised/instructed and understand the hazards
involved. Children shall not play with the appliance. Cleaning and user
maintenance shall not be done by children unless they are older than 8 and
supervised. Keep the appliance and cable out of reach of children under 8 years.
Don’t connect the appliance via a timer or remote control system.
¬ The surfaces of the appliance will get hot.
If the cable is damaged, return the appliance, to avoid hazard.
• Don’t put the grill in liquid, don’t use it in a bathroom, near water, or outdoors.
• Don’t use the appliance near or below combustible materials (e.g. curtains).
• Sit the grill on a stable, level, heat-resistant surface, near a power socket.
• Don’t wrap food in plastic film, polythene bags, or metal foil. You’ll damage the grill and
you may cause a fire hazard.
• Don’t use the grill for any purpose other than cooking food.
• Don’t use the grill if it’s damaged or malfunctions.
• Don’t remove the plates while cooking. Don’t touch the plates/plate release buttons/plate
handles when cooking and let the appliance cool down before removing the plates.
HOUSEHOLD USE ONLY
DIAGRAM
1. Temperature control
2. Melt button
3. Power light (red)
4. Melt light (blue)
5. Ready to cook light (green)
6. Drip tray
7. Tilt stand
8. Plate release buttons
9. Power switch
10. Melt element
11. Removable grill plates
` dishwasher safe
BEFORE USING FOR THE FIRST TIME
Wipe the grill plates with a damp cloth.
FLAT OR TILTED?
• You can raise the tilt stand, to tilt the grill, and speed the flow of fat into the drip tray, or
leave it flat, to prevent food drifting towards the front of the grill.
• Grill meat, burgers, anything that exudes fat, on the tilt.
• Grill sandwiches, panini, foods with fluid ingredients like molten cheese, on the flat.
PREPARATION / PREHEAT
1. Centre the drip tray under the front of the grill, so it catches any run-off.
2. Put the plug into the power socket.
3. Set the temperature control to the required temperature (1-4).
4. Move the power switch to I. The power light will glow as long as the appliance is connected
to the electricity supply.
5. The thermostat light will glow when the appliance reaches working temperature.
6. It will then cycle on and off as the thermostat operates to maintain the temperature.

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FILL THE GRILL
1. Use an oven glove to open the grill.
2. Lay the food on the bottom cooking plate with a spatula or tongs, not fingers.
3. Don’t use tools that might damage the non-stick surfaces.
CONTACT GRILL SETTING
1. Simply close the grill onto the food.
2. The hinge adjusts to cope with thick or oddly shaped foods.
3. The cooking plates should be roughly parallel, to avoid uneven cooking.
4. Contact grilling is faster, as both grill plates are in contact with the food.
5. When done, open the grill (use the oven gloves), and remove the food with a spatula/tongs
6. Switch off and unplug the grill.
MELT SETTING
1. Remove the top plate after it has cooled down by pressing and releasing the button and
lifting the plate away from the element. Once the top plate has been removed do not force
the grill shut, the hinge is designed to float in this mode.
2. The melt light (blue) will come on.
3. Choose the melt mode by pressing the melt button (O for gentle top heat P for more
intense heat). The top element will glow.
4. The upper cooking plate is raised clear of the food and it melts without squashing (for
cheese on toast, panini , tuna melts or delicate food such as fish).
5. When done, open the grill (use the oven gloves), and remove the food with a spatula/tongs.
6. Switch off and unplug the grill.
CHECK THAT THE FOOD IS COOKED
• Whichever cooking mode you use, check that the food is cooked through before serving –
if you’re in any doubt, cook it a bit more.
• Cook meat, poultry, and any derivatives (mince, burgers, etc.) till the juices run clear. Cook
fish till the flesh is opaque throughout.
CARE AND MAINTENANCE
1. Switch off (0)
2. Unplug the grill and let it cool down before cleaning or storing away.
3. Remove one plate at a time.
4. Press the release button and lift the plate away from the element.
5. Wipe all surfaces with a clean damp cloth.
6. Wash the drip tray in warm soapy water, or in the top rack of the dishwasher.
7. Don’t use scourers, wire wool, or soap pads.
FITTING THE PLATES
1. Fit one plate at a time.
2. The bottom grill plate has two small tabs , one at either end on one side of the grill plate.
The top grill plate has one large tab in the centre.
3. For the top plate, put the tab into the slot on the hinge side of the appliance.
4. For the bottom grill plate, put the tabs into the slots on the rear side of the appliance.
5. Press the other edge of the plate into the handle side, to lock it in place.
6. At the places where the top and bottom plates make contact, the non-stick surfaces may
show signs of wear. This is purely cosmetic, and will not affect the operation of the grill.
`You may wash these parts in a dishwasher.
¬ You may wash these parts in the top rack of a dishwasher.

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COOKING TIMES AND FOOD SAFETY
Use these times purely as a guide. They’re for contact grilling fresh or fully defrosted food and
have been selected based on temperature setting 3. For more delicate foods, or if you prefer
food less crispy or more rare, select one of the lower settings. When cooking frozen foods, add
2-3 minutes for seafood, and 3-6 minutes for meat and poultry, depending on the thickness
and density of the food. If you prefer well-done/ crispy food or quicker cooking times select
temperature setting 4. When cooking pre-packed foods, follow any guidelines on the package
or label.
BEEF MIN SANDWICHES MIN
fillet 5-7 cheese 2-3
loin steak 7-8 ham (cooked) 5-6
burger, 50g 5-6 roast beef (cooked) 6-7
burger, 100g 7-8 sausage (cooked) 6-7
kebabs, 25mm cube 7-8 turkey (cooked) 6-7
round steak 5-7 SNACKS
sausages (thin) 5-6 hot dogs 2-3
sausages (thick) 7-8 quesadillas 2-3
sirloin 7-9 tacos, meat filling 6-8
T-Bone 8-9 CHICKEN/TURKEY
LAMB chicken breast pieces 5-7
kebabs, 25mm cube 7-8 burger, 50g, fresh/frozen 4/5
minced 6-7 burger, 100g, fresh/frozen 5/6
loin chops 4-6 kebabs, 25mm cube 7-8
SEAFOOD thighs (chicken) 5-7
halibut steak, 12-25mm 6-8 minced 7-8
kebabs, 25mm cube 4-6 turkey breast, thin sliced 3-4
prawn 1-2 VEGETABLES
red snapper fillet 3-5 asparagus 3-4
salmon fillet 3-4 carrots, sliced 5-7
salmon steak, 12-25mm 6-8 aubergine, slice/cube 8-9
scallops 4-6 onions, thin slice 5-6
sea bass fillet 3-5 peppers, thin slice 6-8
swordfish steak, 12-25mm 6-9 peppers, grill then skin 2-3
tuna steak, 12-25mm 6-8 whole peppers brushed with oil 8
PORK potatoes, slice/cube 7-9
chops, 12mm 5-6 squash, slice/cube 6-8
gammon steak 5-6 FRUIT
kebabs, 25mm cube 7-8 apple, halve/slice 6-8

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minced 7-8 bananas, slice lengthwise 3-4
sausages (thin) 5-6 nectarines, halve/slice 3-5
sausages (thick) 7-8 peaches, halve/slice 3-5
tenderloin, 12mm 4-6 pineapple, slice 3-7
A FEW RECIPES TO GET YOU STARTED
Recipes are available on our website: www.georgeforeman.co.uk
CONTACT GRILL SETTING
Grilled Peppers stuffed with Creamy Red Pesto Rice
1 Medium sized Red or Yellow Pepper (halved and de seeded)
5ml Olive Oil
75g Risotto rice
400ml Boiling Water
5g Vegetable bouillon
½ Small Onion (finely chopped)
2 Mushrooms (finely chopped)
15g Cream Cheese
30g Red Pesto
Ground Black pepper
Few spring onion (finely chopped)
Cook the rice in the boiling water with a teaspoon of vegetable bouillon to add flavour.
Wash and dry the pepper and coat the outer skin in olive oil. Place on the pre heated grill and
leave to cook for around 6 - 8 minutes until the skins soften.
In a bowl, combine the cooked risotto rice with the chopped onion, mushrooms, cream
cheese, pesto and black pepper. Spoon the mixture into the grilled pepper halves and top with
chopped spring onion. Place back on the grill and cook for another 2 minutes until the tops are
golden brown.
Chicken Stuffed with Sweet Balsamic Red Onion Marmalade
2 Chicken Breasts
1 clove Garlic (crushed)
1 Large Red Onion (sliced into thin slivers)
5g Butter
15-30ml Olive Oil
60ml Balsamic Vinegar
Small Pinch brown sugar
Pinch Sea Salt
Freshly Ground White Pepper
1 Small handful flat leaf parsley (finely chopped)
In a bowl combine the onion slivers with the garlic, balsamic vinegar, butter, oil, sugar, salt and
pepper and leave for the flavours to develop for a little while or in the refrigerator overnight.
Place the marinaded onions onto a pre-heated grill and cook for around 4 - 6 minutes until
the onions have softened and caramelised. Lightly stir the onions half way through cooking
to avoid over browning. Once cooked, remove the onions, place in a bowl and allow to cool
completely.

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Next, flatten the chicken breasts until they’re about 10 - 15mm thick. Brush with a little olive
oil. Place a spoonful of the red onion marmalade onto the flattened chicken and roll up (use a
wooden cocktail stick to secure if desired). Place the stuffed chicken parcels on the pre-heated
grill and cook for around 7 - 9 minutes until fully cooked through. Serve with grilled asparagus
or a green salad.
Grilled Tuna Steak with a Black Pepper Crust
2 Fresh Tuna Steaks
15g Freshly ground coarse Black Pepper
25g Flour with a pinch of salt
1 egg (beaten)
Breadcrumbs (from 1 slice of fresh white or wholemeal bread)
Place flour, egg, breadcrumbs and black pepper in separate dishes. Dip the tuna steaks firstly
into the flour, then the beaten egg then the breadcrumbs and finally the coarse black pepper.
Pat the fish firmly to secure the crust.
Place the coated tuna steaks onto the hot grill and cook for 2 - 3 minutes or 1 - 2 minutes if you
prefer the tuna rare.
Spicy Mexican Beef and Bean Wraps with Creamy Coriander Crème Fraiche
50 - 75g Minced Beef (or use Soya Mince for vegetarians)
1 small chilli (deseeded and finely chopped)
30ml Tomato Puree
1 Clove Garlic (crushed)
½ Onion (finely chopped)
1 Small Tin Mixed Beans (approximately 150g when drained)
5g Chilli powder
5g Ground Cumin
5g Coriander
2 Floured Tortilla Wraps
25g Grated Cheddar Cheese (optional)
Coriander Crème Fraiche:
2 - 3 Tbsp Crème Fraiche
Squeeze lemon Juice
Large handful Fresh Coriander (finely chopped)
Freshly ground black pepper
In a bowl combine the minced beef with the onion, tomato puree, garlic, beans and spices.
Place the mixture onto the pre-heated grill and cook for between 6 - 8 minutes until meat is fully
browned (use a plastic/wooden spatula to break the meat up half way through cooking).
Meanwhile combine the crème fraiche with the chopped coriander and the lemon juice and
place in a serving bowl.
Divide the cooked meat mixture between the 2 flour tortillas, top with cheese if desired and roll
up. Place back on the hot grill and cook for 1 - 2 minutes.

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MELT SETTING
Triple Cheese and Garlic Mushroom Melt
1 Mini French Baguette, Crusty Sub Roll or Ciabatta
1 drizzle Olive oil (use a flavoured oil such as basil or chilli if preferred)
25g Grated Mature Cheddar Cheese
25g Grated Mozzarella Cheese
25g Grated Gruyere or Emmental Cheese
3 - 4 Button Mushrooms (thinly sliced)
1 clove garlic (crushed)
Small handful fresh flat leaf parsley (chopped)
Cut the bread in half lengthways. Drizzle each half with the oil and rub with the crushed garlic.
Top both halves with the three cheeses, then the parsley and lastly the mushrooms. Cook on a
pre heated grill in melt mode for 3-4 minutes or until all the cheese has melted.
Granary Bread Panini with Smokey Bacon, Stilton Cheese and Toasted Walnuts
2 Thick Slices of Granary Bread (or use walnut bread or wholemeal bread)
5ml Olive oil or Butter
50g Stilton Cheese
2 rashers Smokey bacon
2 - 4 Walnuts
Small handful Fresh rocket Leaves to serve
Toast the walnuts on the hot grill for 1 - 2 minutes, allow to cool slightly and roughly chop. Next,
cook the rashers of bacon on the grill for around 2 - 4 minutes to the desired level of crispness.
Remove and place on kitchen paper.
Drizzle each of the bread slices with olive oil or if preferred spread with butter. Top with
crumbled Stilton cheese, then bacon and walnuts. Cook on the grill in melt mode for 3 minutes.
Serve with rocket leaves or a salad of your choice.
Grilled Steak Sandwich with Horseradish, Baby Plum tomatoes and Watercress
2 Thick Slices Crusty Bread (such as sourdough or ciabatta)
1 Sirloin Steak
2 tsp Horseradish Sauce
2 - 3 Sliced Baby Plum Tomatoes
Small handful Watercress
Black Pepper
Cook the sirloin steak to your preference on the hot grill for 2 - 3 minutes. Remove and leave to
rest for 5 minutes.
Meanwhile, spread both sides of the crusty bread with the horseradish sauce, top with the steak,
tomatoes, watercress and season top with black pepper. Place other half of bread on top, return
to grill and toast for 2 minutes until bread is warmed through and slightly crispy.

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