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TROUBLEShOOTING
PROBLEM
POSSIBLE CAUSE
Finish on grill plates has
Metal utensils have
cut marks.
used.
The grill marks are very
Grill was not fully
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 heat
proof plastic, nylon or
wood utensils to avoid
scratching the non-stick
surface of the grill plates.
never use metal
skewers, tongs, forks or
knives.
Always preheat grill at
least 5 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 cooking
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
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
®
Grill and preheat on Medium
SAT FAT: 1 g
CARBS: 12 g
SODIUM: 737 mg
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