George Foreman FIT GRILL SMALL Installation instructions manual

FIT GRILL - SMALL
GFF2020
Instructions & Warranty
GFF2020_IB_FA_170720 Part No. T22-9001973
GEORGE FOREMAN and logo are trade marks of Spectrum Brands, Inc., or one of its subsidiaries.
©2020 Spectrum Brands, Inc.
www.georgeforeman.com.au
www.georgeforeman.co.nz

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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed.
1. To protect against electrical hazards do not immerse the power cord, plug or grill in water or any
other liquid.
2. Do not use in the bathroom or near any source of water. Do not use outdoors.
3. Always use the appliances handles as some parts will be hot. The temperature of accessible
surfaces/parts may become very hot when the appliance is operating and will remain hot for
some time after the appliance has been switched off..
4. Do not touch the hot cooking surfaces.
5. 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.
6. Always turn off and unplug from the power outlet before cleaning the appliance.
7. To disconnect, turn off the wall power outlet, then grasp the plug and remove from wall power
socket. Never pull by the cord.
8. Do not operate this appliance with a damaged cord or plug or after the appliance has
malfunctioned, or been dropped or damaged in any manner. Contact Customer service for
replacement, examination, repair or adjustment.
9. There are no user serviceable parts. If the power cord or appliance is damaged, it must be replaced or
repaired by the manufacturer or similarly qualified person in order to avoid a hazard.
10. Do not use on an inclined plane or unstable surface.
11. Do not move the appliance when in use.
12. Do not cover the appliance when in use.
13. Always take care when removing food after cooking as it is hot.
14. Food may burn. Always monitor when using this appliance.
15. Do not use the appliance near or below any curtains or other combustible materials.
16. Keep the appliance and the power cord away from the edge of tables or countertops and out of
reach of children and persons with disabilities.
17. Do not cook food wrapped in plastic film or polythene bags. It will cause a fire hazard.
18. Always clean the appliance after use.
19. Follow the instructions when cleaning this appliance.
20. Do not place on or near any heat sources.
21. Do not leave the appliance unattended when in use.
22. Do not use appliance for other than its intended purpose.
23. This appliance is not a toy. Children should be supervised to ensure they do not play with the appliance.
24. This appliance is not intended to be operated by means of an external timer or separate remote
control system.
25. For added safety, electrical appliances should be connected to a power outlet that is protected by
a residual current device (RCD), also often referred to as a ‘Safety Switch’. Your switchboard may
already incorporate an RCD. If unsure, call an electrician for verification and fitting if necessary.

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26. This appliance is intended to be used in household and similar applications such as:
- staff kitchen areas in shops, offices and other working environments;
- by clients in hotels, motels and other residential type environments;
- bed and breakfast environments;
- farm houses.
hHOT SURFACE:
The areas with the hot surface symbol maybe hot during and after appliance use.
Use caution when touching these areas, as there is a burn risk. Wear protective gloves for
protection when possible
SAVE THESE INSTRUCTIONS
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY

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Congratulations on the purchase of your George Foreman Grill. Each unit is manufactured
to ensure safety and reliability. Before using the appliance for the first time, please read
the instruction book carefully and keep it for future reference. Pass it on if you pass on the
appliance.
When using electrical appliances, basic safety precautions should always be followed.
1. Power light (red)
2. Thermostat light (green)
3. Grill plates
4. Drip tray
5. Foot (underneath)
6. Cord storage hooks (underneath)
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CAUTION: Hot surfaces

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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. A). 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. Slide the
tray all the way in. The drip tray will collect any fat or juices that run off the plates during
cooking.
• Put the plug into the power socket. The power light will come on.
• The grill plates will now start heating up.
• When the thermostat light comes on your grill is at the correct cooking temperature.
• The light will cycle on and off as the thermostat operates to maintain the temperature.
• Open your grill and carefully lay the food on the bottom grill plate. Use a spatula or
tongs.
• Close the grill.
• 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.
• 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 replace it under the front of your grill.

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CARE AND MAINTENANCE
General Cleaning
• Wipe the outside surfaces of the appliance with a clean damp cloth.
• Wash the drip tray in warm soapy water or in the top rack of the dishwasher.
Grill Plates
• 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.
There are two ways you can clean the grill plates:
While The Plates Are Still Hot
• Wear appropriate protection such as oven gloves or similar, and use extreme care while
wiping the hot plates (note that oven gloves are not shown in figure B for clarity).
• Unplug your grill.
• Using a piece of folded kitchen paper or damp cloth, wipe the plates in one continuous
motion from the back to the front. Always support the top plate when wiping either the
top or the bottom plate (Fig. B) to avoid the unit tipping over.
When The Plates Are Cold
• Unplug your grill and let it cool completely.
• Wipe the plates with a damp cloth or sponge. Use a paper towel with a dab of cooking
oil to remove stubborn stains.
STORING
• The unit may be stood vertically (on the hinged side) for storage.
Legislation in some localities mandates that e-waste (anything with a plug, battery or cord)
is disposed of through controlled recycling facilities and must not be disposed of in general
household waste. For more information about recycling of electrical and battery operated
appliances, please contact your local council or your local household waste disposal
service.

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COOKING TIMES AND FOOD SAFETY
The following times should be used purely as a guide. You’ll need to experiment to find the
times and positions which suit your favourite foods and food combinations. They are for
fresh or fully defrosted food.
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 Medium 4-6
Well done 8
Pork chops Cook until juices run clear. Approx. 1-2 cm thick. 5-8
Sausages 6-10
Burgers 6-10
Bacon 3-5
FISH
Salmon 3-5
Prawns 1-2
Flat fish Flathead, etc. 2-6
Round fish Cod, etc. 3-8
Tuna / swordfish 5-10
VEGETABLES
Capsicums 4-6
Eggplant Sliced 6-8
Asparagus 3-4
Carrots Sliced 5-7
Zucchini 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.

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INGREDIENTS
250g/½lb low-fat sausage,
uncooked
½ cup fresh breadcrumbs
2 tbsp fresh parsley
½ tsp thyme
½ tsp marjoram
1 tsp fresh ground black
pepper
2 whole pork tenderloins
(fillets)
8 cocktail sticks, soak in
water, pat dry
INGREDIENTS
1 large tuna, cod or salmon
steak
1 medium carrot
1 small sweet potato
25g wholemeal flour
1 egg white
breadcrumbs (1 slice of
wholemeal bread)
1 tsp white pepper
½ tsp medium curry powder
(optional)
1 tsp honey
1 tsp olive oil
1 tsp paprika
Serves 4
1. Remove the sausage skins.
2. Mix the sausagemeat, marjoram, thyme, parsley, and
pepper in a bowl.
3. Cut each tenderloin in two, then cut a slit sideways
into each piece to make a pocket.
4. Stuff the pockets with the mixture, and fasten the
edges with cocktail sticks.
5. Grill till the pork and stuffing are cooked through (6-8
minutes).
Serves 2
1. Put the olive oil in a bowl. Cut the sweet potato into
thin wedges then toss them in the olive oil.
2. Put them on a plate. Stir the paprika and honey into
the bowl.
3. 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.
4. Put the wedges and sticks on the grill, and cook for 4
minutes.
5. 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.
6. Cut the fish into goujons (fingers). Dip them into the
seasoned flour, then into the egg white, then the
breadcrumbs.
7. 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.
SAUSAGE AND HERB STUFFED PORK
GOUJONS OF FISH WITH CARROT STICKS AND
SWEET POTATO WEDGES

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INGREDIENTS
2 boneless, skinless chicken
breasts
200-250g plain low-fat 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
INGREDIENTS
2 boneless, skinless chicken
breasts
500g fresh whole
mushrooms
1 tsp dried rosemary
1 tbsp dried parsley
½ tsp dried thyme
¼ cup lemon juice
2 tbsp white vinegar
½ cup nonfat chicken broth
1 tsp black pepper
8 wooden skewers, soak in
water, pat dry
Serves 4
1. 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.
2. Cut each chicken breast into two, add them to the
dish, and turn till they’re well coated.
3. Cover and refrigerate for 1-8 hours, turning at least
every hour.
4. Grill the chicken till it’s cooked through (5-7 minutes).
5. Discard the marinade.
Serves 4
1. Use a lidded casserole dish big enough to hold the
chicken, mushrooms and marinade.
2. Mix the rosemary, parsley, thyme, juice, vinegar, broth,
salt and pepper in the dish.
3. Cut the chicken into 25mm/1” cubes, add to the dish,
and turn till they’re well coated.
4. Add the mushrooms, and turn gently.
5. Cover and refrigerate for 4-12 hours, turning
occasionally.
6. Thread the chicken and mushrooms on the skewers,
and grill till cooked through (5-7 minutes).
7. Discard the marinade.
CHICKEN TANDOORI WITH YOGURT MARINADE
HERBED CHICKEN AND MUSHROOM KEBABS

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INGREDIENTS
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
INGREDIENTS
2 bananas, peeled
2 tbsp walnuts, finely
chopped
2 tbsp sugar
½ tsp cinnamon
Serves 2
1. Grill the chicken till it’s cooked through (6-8 minutes).
2. Remove it from the grill, let it cool, and cut it into strips.
3. Wash and dry the spinach, wilt the leaves on the
grill for 20-30 seconds, remove, and dry with kitchen
paper.
4. Mix the cream cheese and spinach in a bowl, then fold
in the chicken strips.
5. 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.
Serves 2
1. Mix the walnuts, sugar and cinnamon in a bowl.
2. Split the bananas lengthwise, then across their width.
3. Lay the bananas on the grill, flat sides uppermost, and
spoon the mixture on top of them.
4. Grill till the bananas are warm and the cinnamon and
walnuts are slightly glazed (3-4 minutes).
CREAMY CHEESY CHICKEN PARCELS
QUICK AND EASY GRILLED BANANAS

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INGREDIENTS
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 capsicum, diced
1 tbsp tomato purée
1 tsp olive oil
1 tsp dried mixed herbs
INGREDIENTS
2 thick slices wholegrain or
wholewheat bread
50g reduced fat feta cheese
½ red onion, cut into thin
strips
½ red capsicum, cut into
strips
2 tbsp balsamic vinegar
½ tsp fresh ground black
pepper
Serves 2
1. Slit open each pitta bread to form pockets, and spread
the tomato purée inside each pocket.
2. 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.
Serves 1
1. Mix the onion, red capsicum, balsamic vinegar and
black pepper in a bowl.
2. Spoon the mixture on to the grill, cook till softened (1-2
minutes), and lay it on a slice of bread.
3. Tear the feta, sprinkle over the mixture, and top with
the other slice of bread.
4. Clean the grill, then grill the panini for 2-3 minutes.
5. Serve with a watercress and tomato salad.
HEALTHY PIZZA PITTA POCKETS
WHOLEGRAIN PANINI WITH FETA,
RED ONIONS AND RED CAPSICUM

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INGREDIENTS
500g lean minced beef
1 tbsp Worcestershire sauce
1 tsp black pepper
1 red onion
4 wholegrain burger buns
tomato, lettuce, dill pickles,
etc. to garnish
INGREDIENTS
1 cup steamed white rice
½ cup of canned corn
kernels
1 green capsicum, seeded
1 large white onion
1 tsp fresh ground black
pepper
1 tsp lemon juice
1 tsp chilli powder
4 wholegrain hamburger
buns
non-fat cooking spray
Serves 4
1. Combine the mince, Worcestershire sauce and
pepper, and shape into 4 burgers.
2. Slice the onion into 12mm thick slices.
3. Grill the burgers for 4 minutes, top each with an onion
slice, then grill for 3-4 minutes more.
4. Serve the burgers on the buns with your choice of
garnish (tomato, lettuce, dill pickles, etc.).
Serves 4
1. Use a blender or food processor to process the rice,
corn, green capsicum, onion, pepper, juice and chilli
powder to a coarse, mealy texture.
2. Shape the mixture into 4 burgers and refrigerate for 2
hours.
3. Spray the grill lightly with non-fat cooking spray, grill
the burgers till well browned (6-7 minutes), then serve
in the buns.
THE ORIGINAL BURGER
SANTA FÉ VEGGIE-BURGER

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INGREDIENTS
4 large chicken fillets, trim fat
and skin
375g Thai curry sauce
½ cup coconut milk
2 spring onions, finely chopped
½ handful torn coriander leaves
Steamed jasmine rice or
noodles
Grated lemon or lime zest
½ handful torn coriander leaves
INGREDIENTS
500g hindquarter flank steak
1 small courgette, cut into 8 pieces
1 small tomato, cut into 8 pieces
1 small onion, cut into 8 pieces
1 green capsicum, cut into 8 pieces
1 tbsp balsamic vinegar
1 tsp fresh ground black pepper
1 tsp garlic
8 wooden skewers, soak in water, pat dry
Serves 4
1. Flatten the chicken fillets to an even thickness.
Preheat the grill.
2. Lightly spray the grill plates with cooking oil.
3. Grill the chicken fillets till cooked (5-7 minutes).
4. Meantime, heat the sauce in a pan, stir in the
coconut milk, spring onions and coriander leaves.
5. 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.
6. Mix the zest with the rice/noodles and torn
coriander leaves, and serve with crisp green
vegetables.
Serves 4
1. Mix the vinegar, pepper and garlic
granules in a bowl.
2. Freeze the steak for 30 minutes, then
cut it into thin strips, across the grain.
Discard any fat.
3. Thread the steak on 4 skewers, and the
tomato and vegetables on the other 4.
4. Grill the steak skewers for 4 minutes,
then add the vegetable skewers to the
grill.
5. Sprinkle the skewers with the vinegar,
pepper and garlic mixture, and grill for
3-4 minutes more.
CHICKEN FILLETS WITH A THAI CURRY SAUCE
MEDITERRANEAN BEEF AND VEGETABLE GRILL

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INGREDIENTS
4 large chicken fillets, trim fat
and skin
375g Thai curry sauce
½ cup coconut milk
2 spring onions, finely chopped
½ handful torn coriander leaves
steamed jasmine rice or noodles
grated lemon or lime zest
½ handful torn coriander leaves
MARINADE
4 tbsp olive oil
Juice of 1 lime or lemon
2 tbsp hot chilli sauce
¾ tsp ground cumin
1 clove garlic, crushed
INGREDIENTS
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
Serves 3-4
1. Trim any fat from the fillets, then cut each fillet in
half lengthways.
2. Mix the marinade, add the fillets, turning to coat
them, cover, and chill for at least an hour, turning
every half hour or so.
3. Preheat the grill, lay the chicken fillets on the grill
plate, and grill till cooked (8-10 minutes).
4. Remove the chicken, cover, and rest for 10
minutes.
5. Meantime, wipe the grill plates, warm the tortillas,
remove from the heat, and turn the grill off.
6. Pile lettuce, tomato, avocado, and spring onions
on each tortilla, sprinkle with salt and pepper, lay
a chicken fillet on top, fold the bottom of the tortilla
up, over the chicken, then fold in the sides of the
tortilla, to form an envelope, and serve.
Serves 2
1. Combine the marinade ingredients in
a bowl, add the tofu, and refrigerate
overnight.
2. Boil two litres of water in a large pan,
add the noodles, bring back to the boil,
and boil for 10 minutes.
3. Drain, transfer to a serving dish and
keep warm. Grill the marinated tofu
till golden brown (2-3 minutes), then
remove and set aside.
4. Grill the carrot, courgette, pak choi and
onion for 30-60 seconds to wilt them.
5. Lay the wilted vegetables on the
noodles, top with the grilled tofu, and
garnish with coriander and a squeeze of
lime juice.
CHICKEN FILLETS WITH A THAI CURRY SAUCE
WARM ASIAN-STYLE NOODLE AND TOFU SALAD

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INGREDIENTS
6 fillet steaks
1 clove garlic
TOMATO CONCASSE
2 large onions, finely
chopped
2 tbsp olive oil
450g tin of tomatoes,
drained and chopped
1 bay leaf
¼ tsp thyme
Grated zest of ½ orange
Pinch of saffron (optional)
1 large clove garlic, crushed
Salt and pepper
INGREDIENTS
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
Serves 6
1. Sauté the onions in a pan till they’re just translucent.
2. Add the tomatoes, then the other concasse
ingredients, and simmer, stirring occasionally, till the
concasse is thick and rich.
3. Preheat the grill.
4. Trim the fillets, then flatten gently. Cut the garlic clove
in half, and rub the cut side over the surfaces of the
fillets.
5. 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!
6. 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.
Serves 1
1. Mix the dressing ingredients and refrigerate.
2. 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.
FILLET STEAK WITH TOMATO CONCASSE
SMOKED MACKEREL PANINI WITH TOMATOES
AND CRÈME FRAICHE

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INGREDIENTS
½ fresh pineapple or a tin of
pineapple chunks
1 small orange
2 bananas
2 peaches or nectarines
1 tsp brown sugar
4 tbsp orange juice
2 small tubs fruit greek yogurt
1 tsp vanilla extract
8 wooden skewers, soak in
water, pat dry
INGREDIENTS
1 low-fat shortcake, cut into 8 slices
¼ cup maple syrup
2 cups fresh strawberries, sliced
1 cup non-fat whipped cream topping
INGREDIENTS
450g lean minced chicken
1 clove garlic, finely chopped
2 spring onions, finely chopped
1 tbsp lemon juice
2 tbsp soy sauce
½ tsp ground ginger
1 egg white
Serves 4
1. Cut the fruit into chunks and marinade for 10
minutes in the orange juice, brown sugar, and half
the vanilla extract.
2. Thread the marinaded fruit chunks on the
skewers, and grill for 4-6 minutes.
3. Mix the greek yogurt with the other half of the
vanilla extract as a dip for the kebabs.
Serves 4
1. Lay the shortcake pieces on the grill,
brush with maple syrup, and grill for 3-5
minutes.
2. Remove, top with strawberry slices and
whipped cream topping.
Serves 4
1. Combine everything, shape into 4
burgers, and refrigerate for 2 hours.
2. Grill the burgers for 5 minutes, then
check for readiness.
VANILLA FRUIT KEBABS WITH
A QUICK CREAMY DIP
GRILLED STRAWBERRY MAPLE SHORTCAKE
ASIAN CHICKEN BURGER

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INGREDIENTS
450g lean minced beef
125g low fat Cheddar cheese,
grated
2 tbsp creamed horseradish
sauce
½ tsp garlic powder
½ tsp black pepper
INGREDIENTS
450g lean minced beef
125g low fat Cheddar cheese,
grated
2 tbsp creamed horseradish
sauce
½ tsp garlic powder
½ tsp black pepper
INGREDIENTS
375g lean minced beef
125g tin kidney beans, drain and
mash
2 cloves garlic, finely chopped
4 tbsp barbecue sauce
½ tsp black pepper
½ tsp sea salt
Serves 4
1. Combine everything, shape into 4 burgers, grill for
4 minutes, then check for readiness.
Serves 4
1. Combine everything, shape into 4 burgers, grill for
4 minutes, then check for readiness.
Serves 4
1. Combine everything, shape into 4 burgers, grill for
4 minutes, then check for readiness.
TEX-MEX BURGER
CHEESE AND HORSERADISH BURGER
RANCHERO BURGERS

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INGREDIENTS
450g lean minced chicken
1 egg white
4 tbsp bottled teriyaki sauce
1 strong onion, finely chopped
1 tsp yellow mustard
½ tsp black pepper
4 slices fresh pineapple
INGREDIENTS
375g lean minced beef
4 tbsp seasoned breadcrumbs
4 tbsp chopped vegetables – onions, spring
onions, courgettes, parsley (these can be
sautéed)
Serves 4
1. Refrigerate the pineapple slices.
2. Combine the other ingredients, and shape into 4
burgers.
3. Grill the burgers for 4 minutes, then check for
readiness.
4. Put a slice of pineapple on each burger.
Serves 4
1. Combine the vegetables and
breadcrumbs in a bowl.
2. Add the minced beef and mix well.
Shape the mixture into 4 10cm wide
burgers.
3. Preheat the grill and cook for 5-6
minutes, or till the meat is no longer pink
and the juices run clear, turning once.
This recipe is from The Healthy Gourmet
(Clarkson Potter) by Cherie Calbom.
PINEAPPLE TERIYAKI BURGER
GEORGE FOREMAN’S POWERBURGER
® Registered Trade Mark of Spectrum Brands, Inc., or one of its subsidiaries
©2020 Spectrum Brands, Inc
Recipes are to be used in conjunction with the Fit Grill - Small by George Foreman.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means,
electronic, mechanical, photocopying, recording or otherwise, without prior permission of the copyright owner.
Designed in Australia.

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NOTES

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NOTES