Troubleshooting, Recipes | George Foreman GRP106BPB, GRP106BPG

TROUBLESHOOTING

PROBLEM	POSSIBLE CAUSE	SOLUTION

Finish on grill plates has	Metal utensils have used.	Always use heatproof plastic,
cut marks.		nylon or wood utensils to
		avoid scratching the non-
		stick surface of the grill
		plates. Never use metal
		skewers, tongs, forks or
		knives.
The grill marks are	Grill was not fully	Always preheat grill at
very light.	preheated before use.	least 7 minutes before
		cooking any foods.
There is food buildup on	Grill not properly cleaned	Use nylon scrubbing pad
grill plates.	after use.	and hot, soapy water to
		clean grill plates. Do not
		use steel wool scrubbing
		pads or abrasive cleaners
		to clean grill.
Food is dry and burnt.	Food is overcooked.	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.
Grill does not turn on.	Grill is not plugged in.	Check to be sure appliance
		is plugged in to a working
		outlet.
Grill plate has white	The water from cleaning	Dry grill plates immediately
spots on it.	has dried on the surface	after washing.
	of the grill plates.

RECIPES

Hot & Sweet Thai Shrimp with Fresh Papaya

2 medium cloves garlic, minced

¼tsp. 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	SAT FAT: 1 g	CARBS: 12 g
PROTEIN: 7 g	CHOL: 43 mg	SODIUM: 737 mg