George Foreman 24640 User manual

I www.georgeforemangrills.com
24640
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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. Foot (underneath)
6. Drip tray
7. Deep plate
8. Alignment post
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., or when using the deep plate.
To tilt your grill extend the foot downwards below your grill (FIG A). Fold the foot flat again to
level your grill.

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PLATES
The grill plates are best for grilling meat, sausages and anything that might give off fat. Use with
the grill in the tilted position.
Deep plate—the deep plate is ideal for cooking non-fatty items, pizza, baking, pittas, calzone
and batters (e.g. Yorkshire pudding). Use with the grill in the level position. You must always
have the upper grill plate fitted when using the deep plate.
To fit the plates:
Unplug your grill and let it cool completely before fitting or removing plates.
All the lower plates are marked on their underside with the word LOW next to the handle. Fit the
upper grill plate with the arrow pointing upwards. Fit the deep plate with the alignment post
facing the hinge.
1. Open the grill. Fit one plate at a time.
2. Slide the central part of the latches outwards (FIG B).
3. Fit the plate then release the latches to lock the plate in place.
To remove the plates:
1. Open the grill. Remove one plate at a time.
2. Slide the latches outwards and lift the plate off the grill.
USING YOUR GRILL
• Sit your grill on a stable, level, heat-resistant surface, away from cupboards, curtains, etc.
• Position the drip tray underneath the front of your grill. The drip tray will collect any fat or
juices that run off the plates during cooking.
1. Set the temperature control from MIN to MAX. The times in the recipes are for food cooked
at MAX. 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 goes out 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.
• When necessary, 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.
COOKING TIMES AND FOOD SAFETY
The following times should be used purely as a guide. They are for fresh or fully defrosted food
on MAX.
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

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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
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.
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.

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RECIPES
Chilli and Lime Butterfly Chicken (Serves 4)
• 4 butterflied chicken breasts
• 3 tbsp chilli powder
• 2 tbsp olive oil
• Juice and zest of 1 lime
• 4 garlic cloves, finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• salt and pepper to taste
1. To make the marinade, mix together all of the ingredients except the chicken. Pour the
marinade over the chicken making sure all the chicken is covered. Cover with cling film and
leave to marinate in the fridge for at least 2 hours.
2. Heat the grill to maximum and cook the chicken for 8-10 minutes (depending on thickness)
until the juices run clear.
Sausage and Herb Stuffed Pork (Serves approx. 4)
• 250g sausage meat
• 30g fresh breadcrumbs
• 2 tbsp fresh parsley
• ½ tsp dried thyme
• ½ tsp dried marjoram
• 2 whole pork fillets
• 8 cocktail sticks soaked in water and dried
• Salt and pepper to taste
1. Mix the sausage meat, marjoram, thyme, parsley, salt and pepper together.
2. Cut each pork fillet into two. Cut a slit into each piece to make a pocket. Stuff the pocket
with the sausage mixture and fasten the edges together with the cocktail sticks.
3. Grill on maximum for 5-10 minutes until the juices run clear.
Honey and Mustard Pork Loin Steak (Serves 4)
• 4 pork loin steaks
• 2 tbsp grain mustard
• 80g honey
• 50g dark brown sugar
• 2 tbsp olive oil
• Salt and pepper to taste
1. Mix together the mustard, honey, sugar, olive oil, salt and pepper. Pour over the pork steaks.
Cover with cling film and leave to marinate in the fridge for at least 2 hours.
2. Heat the grill to maximum and cook the pork for 8-10 minutes (depending on thickness)
until the juices run clear.
Lemon and Parsley Stuffed Grilled Trout (Serves 4)
• 4 butterflied trout
• 5 lemon slices per fish
• 6-8 fresh parsley leaves per fish
• 2 garlic cloves, chopped, per fish
• 1 tbsp olive oil per fish
• Salt and pepper to taste
1. Open the trout out and check there are no bones left inside by lightly running your finger
over the flesh. Season both sides of the fish then on one side, place alternately a slice of
lemon followed by a piece of parsley. Sprinkle the garlic over the fish.
2. Drizzle with the olive oil. Fold the fish back together.
3. Heat up the grill to maximum. Cook for 5-8 minutes depending on the thickness of the fish.
Top tip – most supermarkets with a fish monger will butterfly the trout for you.
Szechuan Tuna Steaks (Serves 4)
• 4 tuna steaks, approx. 2-3 cm thick
• 60ml soy sauce
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp sesame oil
• 1 tbsp chilli oil
• 1 clove garlic, crushed
• 1 tbsp ground Szechuan pepper corns
• 3 tbsp coriander, chopped
1. Mix together the soy sauce, vinegar, sugar, sesame oil, chilli oil, Szechuan pepper and garlic.
2. Set aside 2 tablespoons of the sauce then pour the remainder over the tuna steaks. Cover
with cling film and refrigerate for 40 minutes, turning over once.
3. Preheat the grill to maximum temperature and grill for 4-6 minutes until tuna is opaque but
still feels soft in centre.

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4. Drizzle the tuna with the reserved sauce and sprinkle with coriander.
Grilled Salmon with Lemon Basil Butter (Serves 4)
• 4 200g salmon fillets
• 1 tsp paprika
• 1 tsp cracked black pepper
• 100g butter, melted
• 1 tbsp fresh basil, finely minced
• 1 tbsp fresh lemon juice
• 1 spring onion, finely chopped
• Salt to taste
1. Rub both sides of the salmon with paprika and pepper. Grill on maximum for approx. 5
minutes until the fish starts to flake and is cooked through.
2. Mix the butter, basil, lemon juice, spring onions and salt together.
3. Spoon the lemon basil butter over the salmon to serve.
Tandoori Grilled Chicken (Serves 4)
• 2 boneless, skinless chicken breasts
• 200 natural yogurt
• 1 tbsp lemon juice
• 2 tsp paprika
• 2 garlic cloves, minced
• ½ tsp ground ginger
• ½ tsp cumin
• ½ tsp cayenne pepper
• ½ tsp cinnamon
1. For the marinade, mix the yogurt, lemon juice, paprika, garlic, ginger, cumin, cayenne and
cinnamon together. Cut each chicken breast into two equal pieces and add them to the
marinade. Mix well making sure the chicken is well coated. Cover and refrigerate for at
least 2 hours.
2. Heat the grill to maximum and cook the chicken for 5-7 minutes until the juices run clear.
Discard the marinade.
Feta, Red Onion and Red Pepper Sandwich (Ser ves 1)
• 2 thick slices wholegrain bread
• 50g feta cheese
• ½ red onion, thinly sliced
• ½ red pepper, deseeded and thinly sliced
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
1. Mix the onion, red pepper, balsamic vinegar, salt and pepper. Cook on maximum heat for
1-2 minutes until softened.
2. Take a slice of bread and place the peppers on top. Crumble the feta on top then cover with
the other slice of bread.
3. Wipe the grill plates clean with a paper towel then grill the sandwich for 2-3 minutes.
Smoked Mackerel Sandwich (Ser ves 1)
• 2 smoked mackerel fillets
• 2 thick slices of whole grain bread
• 4 cherry tomatoes, halved
• ½ a bunch of watercress
Dressing:
• 2 tbsp crème fraiche
• ½ tsp lemon zest, grated
• squeeze lemon juice
• Salt and pepper to taste
1. Mix the dressing ingredients together.
2. Spread a little of the dressing onto each slice of bread. Flake the mackerel onto one slice of
bread then top with the tomatoes and watercress. Place the other slice on top.
3. Grill on medium heat for 2-3 minutes. Serve withe the remaining dressing.
Pizza Pitta Pockets (Serves 2)
• 2 wholemeal pitta breads
• 2 slices cooked ham or turkey
• 50g mozzarella
• 2 tomatoes, thinly sliced
• 2 mushrooms, thinly sliced
• ¼ small onion, thinly sliced
• 1 tbsp sweetcorn
• ½ green pepper, diced
• 1 tbsp tomato purée
• 1 tsp olive oil
• 1 tsp dried mixed herbs
• Salt and pepper to taste

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1. Carefully slice open the pitta bread to form pockets. Spread the tomato purée inside each
pocket.
2. Cut the ham/turkey into strips, mix in a bowl with the other ingredients, then fill the pitta
pockets.
3. Grill on medium heat for 3-5 minutes.
Cream Cheese Chicken Parcels (Serves 2)
• 1 skinless chicken breast
• 2 flour tortilla wraps
• 100g cream cheese
• 100g fresh baby spinach leaves
• 1 tsp mustard powder
• 1 tsp grated nutmeg
• Salt and pepper to taste
1. Season the chicken then grill on maximum heat for 6-8 minutes until the juices run clear.
Remove from the grill. Let the chicken cool then cut it into strips.
2. Wash, dry and season the spinach. Wilt it on the grill for 20-30 seconds. Remove and dry the
spinach with kitchen paper.
3. Mix the cream cheese, mustard, nutmeg and spinach in a bowl and fold in the chicken
strips. Spoon the mixture into the centre of the tortilla wraps. Fold over the end of the
warp then roll it up . Warm the filled wraps on the grill for 2-3 minutes.
Thai Style Chicken Wrap (Serves 4)
• 2 skinless chicken breasts
• 2 tomatoes, sliced
• 1 avocado, sliced
• 2 spring onions, sliced
• 4 tortilla wraps
• Fresh coriander leaves
• Salt and pepper to taste
Marinade:
• 4 tbsp olive oil
• Juice of 1 lime or lemon
• 2 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• ¾ tsp ground cumin
• ½ tsp fresh ginger
• ½ stick of lemon grass, crushed
• 1 clove garlic, crushed
• 1 green chilli, finely diced
1. Mix the marinade ingredients together. Cut the chicken breasts in half lengthways and add
to the marinade making sure they are well coated. Cover the bowl with cling film and leave
in the fridge for at least 2 hours.
2. Preheat the grill to maximum, season and grill the chicken for 6-8 minutes until the juices
run clear. Leave to cool slightly.
3. Carefully wipe the grill plates clean then warm the tortillas for 30 seconds. Remove them
from the heat.
4. Place some of the lettuce, tomato, avocado and spring onions on each tortilla then lay a
piece of the chicken on top. Cover with coriander leaves and season. Fold the bottom of
the tortilla up and over the chicken then fold in the sides of the tortilla to form an envelope.
Herbed Chicken and Mushroom Kebabs (Serves 4)
• 2 skinless chicken breasts
• 500g button mushrooms
• 1 tsp dried rosemary
• 1 tbsp dried parsley
• ½ tsp dried thyme
• 30ml lemon juice
• 2 tbsp white vinegar
• 60ml chicken stock
• Salt and pepper to taste
• 8 wood skewers soaked in water and dried
1. Mix the rosemary, parsley, thyme, lemon juice, vinegar, stock, salt and pepper together. Cut
the chicken into approx. 2 cm cubes and add them together with the mushrooms to the
mix. Mix well making sure everything is well coated. Cover and refrigerate for 4-6 hours,
turning occasionally.

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2. Skewer the chicken and mushrooms. Grill on maximum heat for approx. 5-7 minutes until
the juices run clear. Discard the marinade.
Refreshing Greek Lamb Burger (Serves approx. 6)
• 500g minced lamb
• ½ red onions, finely chopped
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 3 cloves garlic, finely chopped
• 2 tbsp fresh mint, finely chopped
• 1 tbsp fresh coriander, finely chopped
• 80g pomegranate
• Salt and pepper to taste
1. Mix together all of the ingredients except the pomegranate. Carefully mix in the
pomegranate. Divide the mix into six and mould into burger shapes. Refrigerate for 20
minutes.
2. Heat the grill to maximum and cook the burgers for 8-10 minutes depending on thickness,
making sure the juices run clear before serving.
3. Serve on flat bread with tzatziki, cucumber and red onion.
BBQ Pork burger (Serves approx. 6)
• 300g minced pork fillet
• 200g plain sausage meat
• 2 tsp Jerk seasoning
• 30g BBQ sauce
• 1 red pepper, finely chopped
• 3 cloves garlic, finely chopped
• ½ red onions, finely chopped
• Salt and pepper to taste
1. Mix all of the ingredients together. Divide the mix into six and mould into burger shapes.
Refrigerate for 20 minutes.
2. Heat the grill to maximum and cook the burgers for 8-10 minutes depending on thickness,
making sure the juices run clear before serving.
3. Serve on a toasted brioche bun with coleslaw, grain mustard and mayonnaise
Big Wave Fish Burger (Serves approx. 6)
• 500g white fish e.g. plaice or cod
• 1 shallot, finely chopped
• 40g capers, finely chopped
• 3 tsp lemon zest
• 2 tbsp parsley, finely chopped
• 1 Free range egg white
• 60g breadcrumbs
• Salt to taste
1. Mince 300g of the fish. Finely dice the remaining 200g.
2. Mix together the remaining ingredients and add the fish.
3. Divide the mix into six and mould into burger shapes. Refrigerate for 20 minutes.
4. Heat the grill to maximum and cook the burgers for 8-10 minutes depending on thickness.
5. Serve on a sesame seed bun with lettuce and tartare sauce.
Firecracker Chicken Burger (Serves approx. 6)
• 400g minced chicken leg
• 100g minced chicken breast
• 100g chorizo
• 1 red pepper, finely chopped
• ½ red onions, finely chopped
• 2 tbsp fresh basil, finely chopped
• 20 drops Tabasco sauce
• 2 tsp Chilli flakes
• 80g manchego or cheddar cheese
• Salt and white pepper to taste
1. Cut the chorizo and cheese into approximately 0.5 cm dice. Add the remaining ingredients,
and mix well.
2. Divide the mix into six and mould into burger shapes. Refrigerate for 20 minutes.
3. Heat the grill to maximum and cook the burgers for 8-10 minutes depending on thickness,
making sure the juices run clear before serving.
4. Serve on a lightly toasted ciabatta bun with tomato, red pepper, lettuce and chilli
mayonnaise.

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Big Summer Bonanza Burger (Serves approx. 6)
• 500g steak mince - high quality cut
• ½ white onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 tbsp tomato ketchup
• 1 tbsp English mustard
• 3 tbsp parsley, finely chopped
• Salt and pepper to taste
1. Mix all of the ingredients together. Divide the mix into six and mould into burger shapes.
Refrigerate for 20 minutes.
2. Heat the grill to maximum and cook the burgers for 8-10 minutes depending on thickness,
making sure the juices run clear before serving.
3. Serve on a sesame bun with avocado, pancetta, tomato, gherkin, burger relish, lettuce, fried
egg and cheese.
Hearty Vegetable Burger (Serves approx.6)
• 400g green lentils, cooked, drained and
slightly crushed
• 100g chickpeas, cooked, drained and
slightly crushed
• 1 carrot, grated
• 100g celeriac, grated
• ½ white onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 tbsp thyme leaves
• 2 tbsp olive oil
• 160g butternut squash, roasted
• 2 tsp chilli flakes
• 1 tsp smoked paprika
• 1 ½ tsp ground mace
• 2 tsp Cajun spice
• 180g breadcrumbs, fine
• Salt and pepper to taste
To serve: Whole grain bun, grilled haloumi, grilled courgette, lettuce
1. Mix all the ingredients together.
2. Divide the mix into six and mould into burger shapes. Refrigerate for 20 minutes.
3. Heat the grill to maximum and cook the burgers for 6-8 minutes depending on thickness.
4. Serve on a whole grain bun with grilled haloumi, grilled courgette and lettuce.
Pumpkin and Rosemary Burger (Serves approx. 6)
• 300g minced beef
• 200g sausage meat
• 100g pumpkin
• 15ml olive oil
• 1 tbsp fresh rosemary, finely chopped
• 2 sprigs rosemary
• ½ white onion, finely chopped
• 4 cloves garlic, finely chopped
• 100g cooked beetroot, grated
• Salt and pepper to taste
1. Pre heat an oven to 180ºC. Cut the pumpkin into approximately 1cm pieces. Mix with the
olive oil and rosemary sprigs. Roast for 15–20 minutes. Leave to completely cool.
2. Mix together the remaining ingredients with the pumpkin. Divide the mix into six and
mould into burger shapes. Refrigerate for 20 minutes.
3. Heat the grill to maximum and cook the burgers for 8-10 minutes depending on the
thickness, making sure the juices run clear before serving. Serve on a sesame bun with
goats’ cheese, red onion relish.
Winter Warmer Burger (Serves approx. 6)
• 50g minced beef
• 150g steak mince
• ½ red onion, finely chopped
• 100g prunes, chopped
• 2 tbsp rosemary, finely chopped
• 3 tsp horseradish sauce
• 80g pre cooked chestnuts, chopped
• Salt and pepper to taste
1. Mix all of the ingredients together.
2. Divide the mix into six and mould into burger shapes. Refrigerate for 20 minutes.
3. Heat the grill to maximum and cook the burgers for 8-10 minutes depending on the
thickness, making sure the juices run clear before serving.