George Foreman 23411 User manual

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23411

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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 given supervision or
instruction concerning use of the appliance in a safe way and understand
the hazards involved. Children shall not play with the appliance. Cleaning
and user maintenance shall not be made by children unless they are older
than 8 and supervised.
Keep the appliance and cable out of reach of children under 8.
Don’t connect the appliance via a timer or remote control system.
¬The surfaces of the appliance will get hot during use.
If the cable is damaged, return the appliance, to avoid hazard.
b Do not use this appliance near bathtubs, showers, basins or other vessels containing water.
• Don’t wrap food in plastic film, polythene bags, or metal foil. This will damage your grill and you may
cause a fire hazard.
• Don’t use your grill for any purpose other than cooking food.
• Don’t use your grill if it is damaged or malfunctions.
HOUSEHOLD USE ONLY
PARTS
1. Power light (red)
2. Thermostat light (green)
3. Temperature control
4. Grill plates
5. Drip tray
6. Foot (underneath)
7. Cord storage hooks (on foot)
BEFORE USING FOR THE FIRST TIME
Wipe the grill plates with a damp cloth.
Your grill may smoke a little the first time you use it. This is normal and will soon disappear.
TILTING/LEVELLING THE GRILL
You can tilt your grill so that fat and juices run into the drip tray when cooking things like burgers, meat,
etc. Alternatively, you can use your grill level for cooking things like panini, sandwiches, etc.
To tilt your grill extend the foot upwards below your grill (FIG B). Fold the foot flat again to level your grill.
USING YOUR GRILL
• Sit your grill on a stable, level, heat-resistant surface, away from cupboards, curtains, etc.
• Slide the drip tray between the two runners underneath the front of your grill (FIG A). Slide the tray all
the way in. The drip tray will collect any fat or juices that run off the plates during cooking.

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1. Set the temperature control from 1(low) to 4(high). The times in the recipes are for food cooked
at setting 3. You’ll need to experiment to find the ideal temperature/time combinations for your
favourite foods.
2. Put the plug into the power socket. The power light will come on.
3. The grill plates will now start heating up.
4. When the thermostat light comes on your grill is at the cooking temperature you have selected. The
thermostat light will cycle on and off as the thermostat operates to maintain the temperature.
5. Open your grill and carefully lay the food on the bottom grill plate. Close the grill.
6. When you have finished cooking unplug your grill.
• Check that the food is cooked. If you’re in any doubt, cook it a bit more.
• Always use an oven glove when opening or closing the grill, or placing or removing food.
• Use wooden or plastic utensils to prevent damage to the plates.
• The grill hinge is articulated to accommodate thick or oddly shaped foods.
• The grill plates should be roughly parallel to avoid uneven cooking.
• When neccessary, use an oven glove and empty the drip tray into a heatproof bowl. Wipe it with
kitchen paper then slide it back between the runners under the front of your grill.
CARE AND MAINTENANCE
1. Unplug your grill and let it cool completely before cleaning or storing.
2. Wipe all surfaces with a damp cloth or sponge. Use a paper towel with a dab of cooking oil to remove
stubborn stains.
3. Wash the drip tray in warm soapy water or in the top rack of the dishwasher.
• Take extra care with the non-stick cooking surfaces. Don’t use harsh or abrasive cleaners, solvents,
scourers, wire wool, or soap pads.
• 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.
STORING
The unit may be stood vertically (on the hinged side) for storage.
COOKING TIMES AND FOOD SAFETY
The following times should be used purely as a guide. They are for fresh or fully defrosted food on setting 3.
MEAT NOTES TIME (MIN)
Steak
For best results, cook steaks when they are at room
temperature.
Rest for 3-6 mins after cooking.
Medium rare 2
Medium 3
Well done 5 +
Chicken breast Cook until juices run clear. 8-10
Lamb chops
Pink 4
Medium 5-6
Well done 8
Pork chops Cook until juices run clear. Approx. 1-2 cm thick. 5-8
Sausages Turn occasionally 6-10
Burgers Turn occasionally 6-10
Bacon 3-5
Gammon 5-6
FISH
Salmon 3-5

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Prawns 1-2
Flat fish Plaice, Sole, etc. 2-6
Round fish Haddock, Cod, etc. 3-8
Tuna / swordfish 5-10
VEGETABLES
Peppers 4-6
Aubergine Sliced 6-8
Asparagus 3-4
Carrots Sliced 5-7
Courgette Sliced 1-3
Tomatoes Halved 2-3
Onions Cut into wedges 5-6
Mushrooms Whole, flat mushrooms 3-6
Corn on the cob 46
OTHER
Haloumi 2-4
• 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).
• Check food is cooked through before serving. If in doubt, cook it a bit more.
• Cook poultry, pork, burgers, etc., until the juices run clear. Cook fish, prawns, etc., until the flesh is
opaque throughout.
• When cooking pre-packed foods, follow any guidelines on the package or label.
RECIPES
The times in the recipes are with the temperature control set to 3.
HERBED CHICKEN AND MUSHROOM KEBABS serves 2
• 1 boneless, skinless chicken breast
• 250g fresh whole mushrooms
• ½ tsp dried rosemary
• 1 tsp dried parsley
• ½ tsp dried thyme
• 2 tbsp lemon juice
• 1 tbsp white vinegar
• 2 tbsp non-fat chicken broth
• ½ tsp black pepper
• 4 wooden skewers, soak in water, pat dry
Use a lidded casserole dish big enough to hold the chicken, mushrooms and marinade. Mix
the rosemary, parsley, thyme, juice, vinegar, broth, salt and pepper in the dish. Cut the chicken
into 25mm/1” cubes, add to the dish, and turn till they’re well coated. Add the mushrooms,
and turn gently. Cover and refrigerate for 4-12 hours, turning occasionally. Thread the chicken
and mushrooms on the skewers, and grill till cooked through (5-7 minutes). Discard the
marinade.

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WHOLEGRAIN PANINI WITH FETA, RED ONIONS AND RED PEPPER serves 1
• 2 thick slices wholegrain or wholewheat
bread
• 50g reduced fat feta cheese
• ½ red onion, cut into thin strips
• ½ red pepper, cut into strips
• 2 tbsp balsamic vinegar
• ½ tsp fresh ground black pepper
Mix the onion, red pepper, balsamic vinegar and black pepper in a bowl. Spoon the mixture
on to the grill, cook till softened (1-2 minutes), and lay it on a slice of bread.
Tear the feta, sprinkle over the mixture, and top with the other slice of bread. Clean the grill,
then grill the panini for 2-3 minutes. Serve with a watercress and tomato salad.
CHICKEN TANDOORI WITH YOGURT MARINADE serves 2
• 1 boneless, skinless chicken breast
• 100-125g carton plain low-fat yogurt
• 1 tsp lemon juice
• 1 tsp paprika
• 1 garlic clove, minced
• ¼ tsp ground ginger
• ¼ tsp cumin
• ¼ tsp cayenne pepper
• ¼ tsp cinnamon
Use a lidded casserole dish big enough to hold everything. Mix the yogurt, lemon juice,
paprika, garlic, ginger, cumin, cayenne and cinnamon in the dish. Cut each chicken breast into
two, add them to the dish, and turn till they’re well coated. Cover and refrigerate for 1-8 hours,
turning at least every hour. Grill the chicken till it’s cooked through (5-7 minutes). Discard the
marinade.
THE ORIGINAL BURGER serves 2
• 250g lean minced beef
• 1 - 1½ tsp Worcestershire sauce
• ½ tsp black pepper
• ½ red onion
• 2 wholegrain burger buns
• tomato, lettuce, dill pickles, etc. to garnish
Combine the mince, Worcestershire sauce and pepper, and shape into 4 burgers.
Slice the onion into 12mm/½” thick slices.
Grill the burgers for 4 minutes, top each with an onion slice, then grill for 3-4 minutes more.
Serve the burgers on the buns with your choice of garnish (tomato, lettuce, dill pickles, etc.).

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MEDITERRANEAN BEEF AND VEGETABLE GRILL serves 2
• 250g hindquarter flank steak
• 1 small courgette, cut into 4 pieces
• 1 small tomato, cut into 4 pieces
• 1 small onion, cut into 4 pieces
• ½ green pepper, cut into 4 pieces
• 1 tsp balsamic vinegar
• ½ tsp fresh ground black pepper
• ½ tsp garlic granules
• 4 wooden skewers, soak in water, pat dry
Mix the vinegar, pepper and garlic granules in a bowl. Freeze the steak for 30 minutes, then
cut it into thin strips, across the grain. Discard any fat. Thread the steak on 4 skewers, and the
tomato and vegetables on the other 4. Grill the steak skewers for 4 minutes, then add the
vegetable skewers to the grill. Sprinkle the skewers with the vinegar, pepper and garlic
mixture, and grill for 3-4 minutes more.
SAUSAGE AND HERB STUFFED PORK serves 2
• 125 g low-fat sausage, uncooked
• 4 tbsp fresh breadcrumbs
• 1 tbsp fresh parsley
• ¼ tsp thyme
• ¼ tsp marjoram
• ½ tsp fresh ground black pepper
• 1 whole pork tenderloin (fillet)
• 4 cocktail sticks, soak in water, pat dry
Remove the sausage skins. Mix the sausagemeat, marjoram, thyme, parsley, and pepper in a
bowl. Cut each tenderloin in two, then cut a slit sideways into each piece to make a pocket.
Stuff the pockets with the mixture, and fasten the edges with cocktail sticks. Grill till the pork
and stuffing are cooked through (6-8 minutes).
CHICKEN FILLETS WITH A THAI CURRY SAUCE serves 2
• 2 large chicken fillets, trim fat and skin
• 100g Thai curry sauce
• 4 tbsp coconut milk
• 1 spring onion, finely chopped
• a few torn coriander leaves
• steamed jasmine rice or noodles
• grated lemon or lime zest
• torn coriander leaves to garnish
Flatten the chicken fillets to an even thickness. Preheat the grill. Lightly spray the grill plates
with cooking oil. Grill the chicken fillets till cooked (5-7 minutes). Meantime, heat the sauce in a
pan, stir in the coconut milk, spring onions and coriander leaves. Stir till cooked (don’t let it
boil). Put a portion of sauce on a plate, lay a chicken fillet on the sauce, then put a little more
sauce on top. Mix the zest with the rice/noodles and torn coriander leaves, and serve with
crisp green vegetables.

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CREAMY CHEESY CHICKEN PARCELS WITH SPINACH serves 2
• 1 lean skinless chicken breast
• 2 flour tortilla wraps
• 75-100g reduced fat cream cheese
• 100g fresh baby spinach leaves
• 1 tsp mustard powder
• 1 tsp grated nutmeg
• 1 tsp pepper
Grill the chicken till it’s cooked through (6-8 minutes).
Remove it from the grill, let it cool, and cut it into strips.
Wash and dry the spinach, wilt the leaves on the grill for 20-30 seconds, remove, and dry with
kitchen paper.
Mix the cream cheese and spinach in a bowl, then fold in the chicken strips.
Spoon the mixture into the centre of the tortilla wraps, fold one end of each wrap over, roll the
wraps up, and warm the filled wraps on the grill for 2-3 minutes.
SMOKED MACKEREL PANINI WITH TOMATOES AND CRÈME FRAICHE serves 1
• 2 small cooked smoked mackerel fillets
• 2 thick slices wholegrain/wholewheat
• 4 cherry tomatoes, halved
• 1 large handful watercress
Dressing
• 2 tbsp reduced fat crème fraiche
• ½ tsp lemon zest, grated
• squeeze lemon juice
• 1 tsp black pepper
Mix the dressing ingredients and refrigerate.
Flake the mackerel on a slice of bread, top with tomatoes and watercress, then the other slice,
cook for 2-3 minutes, add the dressing, and serve.
HEALTHY PIZZA PITTA POCKETS serves 2
• 2 slices lean ham or turkey (cooked)
• 50g reduced fat mozzarella
• 2 wholemeal pitta breads
• 2 tomatoes, thinly sliced
• 2 mushrooms, thinly sliced
• ¼ small onion, thinly sliced
• 1 tbsp sweetcorn
• ¼ green pepper, diced
• 1 tbsp tomato purée
• 1 tsp olive oil
• 1 tsp dried mixed herbs
Slit open each pitta bread to form pockets, and spread the tomato purée inside each pocket.
Cut the ham/turkey into strips, turn them in a bowl with the other ingredients, rest for half an
hour to rehydrate the herbs, then fill the pitta pockets and grill for 3-5 minutes.

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WARM ASIANSTYLE NOODLE AND TOFU SALAD serves 2
• 60g buckwheat or soba noodles
• 250g pre-cooked tofu, drain and cube
• 1 carrot, peeled and grated into strips
• 1 head pak choi, shredded
• ½ courgette, cut into long strips
• ½ red onion, cut into strips
• small handful fresh coriander leaves, torn
Marinade
• 1 garlic clove, crushed
• 1 red chilli, de-seeded, finely chopped
• 2 tbsp reduced sodium soy sauce
• 1 tsp sweet chilli dipping sauce
• 1 tsp sesame oil
• juice of ½ lime
Remove the sausage skins. Mix the sausagemeat, marjoram, thyme, parsley, and pepper in a
bowl. Cut each tenderloin in two, then cut a slit sideways into each piece to make a pocket.
Stuff the pockets with the mixture, and fasten the edges with cocktail sticks. Grill till the pork
and stuffing are cooked through (6-8 minutes).
SANTA FÉ VEGGIEBURGER serves 2
• ½ cup steamed white rice
• 4 tbsp of canned corn kernels
• ½ green pepper, seeded
• ½ large white onion
• ½ tsp fresh ground black pepper
• ½ tsp lemon juice
• ½ tsp chilli powder
• 2 wholegrain hamburger buns
• non-fat cooking spray
Use a blender or food processor to process the rice, corn, green pepper, onion, pepper, juice
and chilli powder to a coarse, mealy texture. Shape the mixture into 4 burgers and refrigerate
for 2 hours. Spray the grill lightly with non-fat cooking spray, grill the burgers till well browned
(6-7 minutes), then serve in the buns.
GRILLED STRAWBERRY MAPLE SHORTCAKE serves 2-4
• 1 piece low-fat shortcake cut to fit grill
• 2 tbsp maple syrup
• ½ cup fresh strawberries, sliced
• ½ cup non-fat whipped cream topping
Lay the shortcake pieces on the grill, brush with maple syrup, and grill for 3-5 minutes.
Remove, top with strawberry slices and whipped cream topping.

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FILLET STEAK WITH TOMATO CONCASSE serves 2
• 2 fillet steaks
• ½ clove garlic
Tomato concasse
• 1 medium onion, finely chopped
• 2 tsp olive oil
• 100g tin of tomatoes, drain and chop
• 1 bay leaf
• pinch thyme
• grated zest of ¼ orange
• pinch of saffron (optional)
• ½ clove garlic, crushed
• salt and pepper
Sauté the onions in a pan till they’re just translucent. Add the tomatoes, then the other
concasse ingredients, and simmer, stirring occasionally, till the concasse is thick and rich.
Preheat the grill. Trim the fillets, then flatten gently. Cut the garlic clove in half, and rub the cut
side over the surfaces of the fillets. Lay the fillets on the grill, and cook for 2-5 minutes,
depending on how rare you want them. Remember – it’s fillet steak – it doesn’t take a lot of
cooking! Put a portion of concasse on a plate, lay a steak on top, then pour a little more
concasse over it. Serve with creamy mashed potatoes, boiled baby new potatoes in butter,
carrot sticks and a green vegetable.
GOUJONS OF FISH WITH CARROT STICKS AND SWEET POTATO WEDGES serves 2
• 1 large tuna, cod or salmon steak
• 1 medium carrot
• 1 small sweet potato
• 25 g wholemeal flour
• 1 egg white
• breadcrumbs (1 slice of wholemeal bread)
• 1 tsp white pepper
• ½ tsp medium curry powder (optional)
• 1 tsp clear honey
• 1 tsp olive oil
• 1 tsp paprika
Put the olive oil in a bowl. Cut the sweet potato into thin wedges then toss them in the olive
oil. Put them on a plate. Stir the paprika and honey into the bowl. Cut the carrot into sticks
about the same width as the thick ends of the potato wedges, and toss them in the bowl to
coat them. Put the wedges and sticks on the grill, and cook for 4 minutes.
Mix the flour, curry powder and pepper on a plate. Put the egg white on another plate, and
mix with a fork. Put the breadcrumbs on a third plate.
Cut the fish into goujons (fingers). Dip them into the seasoned flour, then into the egg white,
then the breadcrumbs. When the wedges and sticks have cooked for 4 minutes, add the
goujons to the grill, and cook for another 3-4 minutes, or till the breadcrumbs turn golden.