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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
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® 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