George Foreman GR36PCAN manual Care and Cleaning

Please note: To be sure your food is fully cooked the USDA recommends the following guidelines. Use a kitchen timer. Using a meat thermometer, test for doneness by inserting the meat thermometer into the center of the food being cooked and make sure the thermometer is not touching the bone or grill plates.

FOOD TO BE COOKED	MEDIUM	WELL DONE OR
		FULLY COOKED
Chicken Breast		170ºF	77ºC
Chicken Thigh		180ºF	82ºC
Beef / Lamb/Veal	160ºF 71ºC	170ºF	77ºC
Pork		160ºF	71ºC
Reheated cooked meats and		165ºF 74°C
poultry

GRILLING FRUITS AND VEGETABLES

The following are meant to be used as a guideline only. The times reflect a full grill of food. Cooking time will depend upon thickness of food. Use a fork inserted into the center of the food to test for doneness. (Be careful not to touch the grilling plate.) If the food needs longer cooking, check periodically to avoid overcooking the food.

FOOD TO BE COOKED	MEDIUM	WELL DONE OR
		FULLY COOKED
Chicken Breast		170ºF	77ºC
Chicken Thigh		180ºF	82ºC
Beef / Lamb/Veal	160ºF 71ºC	170ºF	77ºC
Pork		160ºF	71ºC
Reheated cooked meats		165ºF 74°C
and poultry

GRILLING TIPS

•To prevent heat loss and for even cooking, do not open the lid frequently.

•For best results, do not overload the grill.

•When first cooking a particular food, check for doneness several minutes before suggested time; if necessary adjust time.

•When cooking several pieces of food, try to have them similar in size and thickness.

•Remember that since grill is cooking from both sides, cooking time will typically be shorter than expected. Watch carefully to avoid overcooking.

•For added flavor, add dry seasonings or marinate foods before grilling.

Important: Use only silicone, heatproof plastic or wood utensils when cooking on the grill. Silicone utensils are especially good because they do not discolor or melt with the high temperature.

Care and Cleaning

This product contains no user serviceable parts. Refer service to qualified service personnel

CLEANING

Caution: To avoid accidental burns, allow grill to cool thoroughly before cleaning.

1.Before cleaning, unplug grill from wall outlet and allow to cool.

Important: Heat continues to be ON until grill is unplugged.

2.Place drip tray under front of grill. Use plastic spatula to scrape off any excess fat and food particles left on the grill plates; runoff will drip into the drip tray.

3.Use a warm, soapy sponge to wipe plates clean, then rinse sponge and wipe again to remove any soapy residue. Dry thoroughly with an absorbent paper towel.

4.To remove stubborn buildup, use a nylon or nonmetallic scrubbing pad to clean the grill plates.

Important: Do not use metallic scrubbing pads, steel wool or any abrasive cleaners to clean any part of your grill; use only nylon or nonmetallic scrubbing pads.

5.Empty drip tray and wash in warm, soapy water; dry thoroughly with a paper towel.

6.To clean the grill cover, wipe with a warm, wet sponge and dry with a soft, dry cloth.

Important: Do not immerse body of grill in water or any other liquid.

7.Any servicing requiring disassembly other than the above cleaning must be preformed by a qualified electrician.

Caution: Make sure to hold grill cover by the handle while cleaning to prevent accidental closing and injury.

STORAGE

Always make sure grill is clean and dry before storing.