Troubleshooting - George Foreman GRP106QPGB Manual Del Usaurio

TROUBLEShOOTING

PROBLEM POSSIBLE CAUSE
Finish on grill plates has Metal utensils have used.
cut marks.
The grill marks are Grill was not fully
very light. preheated before use.
There is food buildup on Grill not properly cleaned
grill plates. after use.
Food is dry and burnt. Food is overcooked.
Grill does not turn on. Grill is not plugged in.
Grill plate has white The water from cleaning
spots on it. has dried on the surface
of the grill plates.
SOLUTION
Always use heatproof plastic,
nylon or wood utensils to avoid
scratching the nonstick
surface of the grill plates.
never use metal skewers,
tongs, forks or knives.
Always preheat grill at
least 7 minutes before
cooking any foods.
Use nylon scrubbing pad
and hot, soapy water to clean
grill plates. Do not use steel
wool scrubbing pads or
abrasive cleaners to clean
grill.
Because grill is cooking from
both sides, food is cooked
much faster than in a skillet
or under a broiler. Use
SUGGESTED GRILLInG CHART
as a guide and check
food at lowest time stated
on chart.
Check to be sure appliance is
plugged in to a working outlet.
Dry grill plates immediately
after washing.
13
RECIPES
hOT & SWEET ThAI ShRIMP WITh FRESh PAPAYA
2 medium cloves garlic, minced
¼ tsp. dried red pepper flakes
2 tbsp. Thai fish sauce
1 tbsp. lime juice
1 tbsp. orange juice
2 tsp. honey
1 tsp. peanut oil
1 lb. jumbo shrimp deveined (leave tails on)
1 ripe papaya, peeled, seeded and sliced
1 tbsp. minced green onion
1 tbsp. chopped fresh mint
Place the first 7 ingredients in a 1-quart plastic bag. Seal bag and squeeze
between your fingers to blend ingredients. Add shrimp; reseal bag and shake to
coat shrimp with marinade. Refrigerate for 1 hour.
Place grilling plates on the George Foreman® Grill and preheat on Medium High
for about 6 minutes (green light will notify you that grill is ready).
Remove shrimp from the marinade and discard marinade. Grill shrimp for 3-4
minutes until pink and cooked through. Serve shrimp on a bed of papaya; garnish
with green onion and mint. Place approximately ¾-inch apart.
Serves 4.
For each serving:
CALORIES: 83 TOTAL FAT: 1 g
PROTEIn: 7 g CHOL: 43 mg
SAT FAT: 1 g CARBS: 12 g
SODIUM: 737 mg
14