Használati útmutató George Foreman 24001-56

George Foreman Tafelgrill 24001-56

Olvassa el alább 📖 a magyar nyelvű használati útmutatót George Foreman 24001-56 (144 oldal) a Tafelgrill kategóriában. Ezt az útmutatót 12 ember találta hasznosnak és 2 felhasználó értékelte átlagosan 4.5 csillagra

Letöltés PDF

Oldal 1/144

I www.georgeforemangrills.com

24001-56

l onm r s t

A B

C D

BASIC GRILLING

Use the basic grilling function for simple grilling, panini, sandwiches, etc.

• 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 B). Slide the tray all the way in. The drip tray will collect any fat or

juices that run o the plates during cooking.

• Decided whether you want the grill level or tilted —see TILTING/LEVELLING THE GRILL.

1. Plug the grill in. The grill will beep and the red power light will ash slowly.

2. Press the 2 button. If you don’t press the 2 button within 2 minutes, your grill will enter sleep mode and the red power light will stop ashing. Press

the 2 button again to wake your grill.

3. The light above the temperature (t) button will come on and the display will show 175 (default). The default temperature units are in ºC which can

be changed to ºF if desired—see CHANGING TEMPERATURE UNITS.

4. Set the temperature you require using the u and d buttons. The range is from 150ºC to 220ºC in 5º steps (302ºF to 428ºF in 9º steps).

5. While your grill is heating up, the light above the temperature button will light up red, and the gures on the display will ash. When your grill has

reached the selected temperature, the light will turn green, the display will stop ashing and your grill will beep three times. During cooking, this

sequence will be repeated as your grill maintains the temperature. This is normal.

6. When the selected temperature has been reached place the food onto the grill and close the lid.

7. When you have nished cooking press the 2 button then unplug the grill.

• You can adjust the temperature at any time using the u and d buttons.

• Check that the food is cooked. If you’re in any doubt, cook it a bit more.

• Wear oven gloves or similar protection.

• Remove the cooked food with wooden or plastic tools.

• The hinge is articulated to cope with thick or oddly shaped foods.

• The grill plates should be roughly parallel, to avoid uneven cooking.

• When necessary, 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 the

grill.

SIMPLE STEAK FUNCTION

The simple steak function combines your grill’s sear feature with the temperature probe to provide a simple method to cook great tasting, juicy steaks.

1. Connect the temperature probe to your grill (FIG D).

2. Press the 2 button.

3. Press the probe (p) button then press the sear (P) button once, twice or three times depending on how you want your steak cooked:

• Once for rare (display will show ccc)

• Twice for medium (display will show bbb)

• Three times for well done (display will show aaa)

4. Allow your grill to heat up. While the grill is heating up, insert the tempertaure probe into the thickest part of the steak. When it’s ready, the light

above the sear button will turn green and your grill will beep three times.

5. Open your grill and carefully lay the steak onto the lower plate.

6. Close your grill.

7. When the steak is cooked, your grill will beep ve times. Open the grill and remove the steak straight away otherwise it will continue cooking and

may become overcooked.

8. To cancel the function at any time, press the 2 button.

Tips for perfect steaks

• Always allow the steaks to come up to room temperature before cooking. Don’t try to cook them straight from the fridge.

• Pat the steaks dry with kitchen paper before placing on the grill.

• Season just before cooking. Be sparing with the salt or leave it out altogether (you can always add salt for avour after cooking). Salting before

cooking can draw water to the surface of the steak where it will boil during cooking. The steak will be steamed rather than seared, and will be grey

instead of brown.

• Resting steaks after cooking is crucial for the best results. Allow them to rest for a minimum of 3 minutes before serving. Correct resting allows the

juices within the meat to be reabsorbed giving a tasty, succulent steak.

SEAR FUNCTION

The sear function raises the temperature to 260ºC for 90 seconds.

The sear funtion works best with close-grained red meat like beef, bualo, bison, lamb, venison, etc., cut into steaks (across the grain of the meat). The

meat should be between 5 mm and 25 mm thick.

1. Press the 2 button.

2. Press the sear (P) button. The light above the sear button will light up red and the display will show 260.

3. When your grill has reached the sear temperature, the light will turn green, the display will stop ashing and your grill will beep three times.

4. Wear an oven glove and open the grill. Place the food onto the bottom grill plate, then close the grill.

5. Wait till the grill beeps again (after 90 seconds) then open the grill and remove the food.

6. You can repeat the sear function four times one after the other but if you try to use it more than this the display will show “EAA“ (Error). Press the 2

button and allow your grill to cool for 10 minutes before using the sear function again.

7. At the end of the sear function, your grill will revert to the previously set temperature.

8. To cancel the sear function at any time, press the 2 button.

The outside surfaces of the food will be seared to a deep brown, while the inside should be rare to medium rare (depending on the thickness of the food).

You now have the option of removing the food right away, (for rare or medium), or leaving it to cook at the default temperature for a little longer if you

want the meat more well done.

HONEY AND MUSTARD PORK LOIN STEAK Serves: 4

• 4 pork loin steaks

• 2 tbsp whole 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 the mixture over the pork steaks, cover with cling lm and leave to marinate

in the fridge for at least 2 hours.

2. Pre-heat your grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of the biggest piece of pork and cook until the probe alarm

goes o.

GRILLED SALMON WITH LEMON BASIL BUTTER Serves: 4

• 4 salmon llet portions approx. 200g each

• 1 tsp paprika

• 1 tsp cracked black pepper

• 100g butter, melted

• 1 tbsp fresh basil, nely minced

• 1 tbsp fresh lemon juice

• 1 spring onion, nely chopped

1. Rub the salmon with paprika and pepper on both sides and leave to marinate for 5-10 minutes.

2. Pre-heat the grill to 220ºC and cook the pieces of salmon for approx. 5 minutes until the sh starts to ake and is cooked through.

3. For the lemon basil butter, mix the butter, basil, lemon juice and spring onions together.

4. To serve, arrange each piece of salmon on a plate with some steamed vegetables and top with a generous spoonful of the lemon basil butter.

HEARTY VEGETABLE BURGER Serves: 6

To serve: whole grain burger bun, grilled haloumi, grilled courgette, lettuce

• 400g green lentils, cooked, drained and slightly crushed

• 100g chickpeas, cooked, drained and slightly crushed

• 1 carrot, nely grated

• 100g celeriac, nely grated

• ½ white onion, nely diced

• 4 cloves garlic, nely diced

• 2 tbsp thyme leaves

• 2 sprigs thyme

• 4 tbsp olive oil

• 160g butternut squash esh, roasted and cooled slightly

• 2 tsp chilli akes

• 1 tsp smoked paprika

• 1 ½ tsp ground mace

• 2 tsp Cajun spice

• 180g breadcrumbs, ne

• Salt and cracked black pepper to taste

1. Mix all ingredients together. Divide the mix into six and mould into burger shapes. Cover with cling lm and refrigerate for 20 minutes.

2. Pre-heat the grill to 220ºC and cook the burgers for 6-8 minutes depending on how thick they are.

3. To serve, cut a bun in half and lightly grill. Add the lettuce then the burger and top with the grilled haloumi and courgettes.

QUICK AND EASY GRILLED BANANAS Serves: 2

• 2 bananas, peeled

• 2 tbsp walnuts, nely chopped

• 2 tbsp golden caster sugar

• ½ tsp cinnamon

1. Mix the walnuts, sugar and cinnamon together. Cut the bananas lengthwise, then across their width.

2. Pre heat the grill to 220ºC, and then place the bananas on the grill at side up. Spoon some of the walnut mixture on top of each piece. Grill for

approx. 3-4 minutes until the bananas are warm and the cinnamon and walnuts are slightly glazed.

RECIPES USING THE DEEP PLATE

• Fit the upper ribbed plate and the deep plate and level the grill.

FLAPJACK Serves: 8-10

• 375g porridge oats

• 190g butter

• 190g soft brown sugar

• 90g golden syrup

• 120g raisins

• 100g fudge pieces

1. Melt the butter, sugar and syrup in a pan and combine well. Stir in the oats, raisins and fudge pieces.

2. Line the deep plate with grease proof paper and spoon the mixture in making spreading it evenly.

3. Set the grill to 160ºC and cook for approximately 15-20 minutes. Once cooked, turn o your grill and leave the apjack to cool in the deep plate.

CHICKEN WITH A WHITE WINE CREAM SAUCE Serves: 2

• 2 chicken breasts, skinless and boneless, cut into approx. 1cm pieces

• 1 tbsp olive oil

• 1 small onion, nely chopped

• 2 cloves garlic, nely chopped

• 3 mushrooms, sliced

• 100ml cream

• 30ml white wine

• Salt and pepper to taste

1. Pre heat the grill to 220ºC.

2. Add the oil and allow it to heat for a few moments. Add the chicken, garlic and onions, close the lid and cook for 3 - 5 minutes, stirring occasionally.

3. Add the mushrooms, cream, wine and season, close the lid and cook for 10 - 15 minutes until the chicken is thoroughly cooked, stirring occasionally.