George Foreman GRP106QPGRCAN manual Troubleshooting, Recipes, Problem Possible Cause Solution

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 nonstick
		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 5 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
		cooking 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

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