GE 840083500 User Manual [en, es]

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FINAL APPROVAU

Indoor/Outdoor Grill

DATE:

Grill Safety..........................................2 Howto Clean............................

Know Your Grill How to Grill Grilling Chart

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For Customer Assistance Please Call: 1-877-207-0923 \

3 Recipes....................................

4 Customer Assistance.............

RECORD PRINT

Issued On:

FEB 1 5 2001

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Grill Safety

IMPORTANT SAFEGUARDS

W^en using electrical appliances, basic safety precautions should always be followed,

including the following:

1. Read all instructions. Keep these instructions for future use.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against electrical shock, do not immerse cord assembly or plug in water or other liquid.

4. Close supervision is necessary when any appliance is used by or near children.

5. Unplug from outlet when not in use and before cleaning. /Vllow to cool before putting on or taking off parts and before cleaning the appliance and before moving the appliance.

6. /Vlways attach plug to appliance first, then plug cord into the wall outlet. To disconnect, turn control to off (MIN) and remove plug from wall outlet.

7. Do not leave the appliance unattended

when in use.

8. Do not operate any appliance with a

damaged cord or plug, or after the appliance malfunctions, or is dropped or damaged in any manner. Call our toll-free customer assistance number for informa tion on examination, repair, or electrical or mechanical adjustment

9. Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove.

10. Do not place on or near a hot gas or electric burner, or in a heated oven.

11. /\Jways use the appliance on a dry level surface.

12. Do not use appliance for other than intended use.

13. Use extreme caution when moving an appliance containing hot oil or other hot liquids.

14. Always unplug grill and then remove cord before attempting to move the grill.

15. The use of accessory attachments not recommended by appliance manufacturer may cause injuries.

16. Do not use without base in place. Clean after each use.

17. Fuel, such as charcoal briquettes, is not to be used with appliance.

18. Use only on properly grounded outlet.

19. When in operation, a fire may occur if the grill is touching or near flammable material, including curtains, draperies,

walls, backsplashes, cabinets and the like.

SAVE THESE INSTRUCTIONS!

Consumer Safety Information

This appliance is intended for household use only.

This appliance is equipped with a groundedtype 3-wire cord (3-prong plug). This plug will only fit into an electrical outlet made for a 3-prong plug. This is a safety feature. If the plug should fail to fit, contact an electrician to replace the obsolete outlet. Do not attempt to defeat the safety purpose of the grounding pin, part of the 3-prong plug.

This appliance has a short cord to reduce hazards of becoming entangled or tripping

over a longer cord. A grounded-type 3 wire extension cord may be used if the electrical rating of the extension cord is equal to or greater than the rating of the electric grill. Use only an extension cord rated 15 amperes or greater. Care must be taken to arrange the extension cord so that it will not drape over countertop or tabletop where it can be pulled on by children or tripped over.

Do not leave this appliance unattended while in use.

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WARNING; To reduce risk of fire do not

allow flammable materials such as curtains, draperies, walls, cabinets, backsplashes and the like to touch any part of the grill or grilling surface when the grill is in operation. Place grill at least 6 inches away from walls, appliances, or any object that could be damaged by heat.

Do not put hot grill on countertop unless properly placed in base.

WHEN USING OUTDOORS

CAUTION; To ensure continued protection

against risk of electric shock, connect to properly grounded outlets only.

WHEN USING AN EXTENSION CORD OUTDOORS

CAUTION; To reduce the risk of electric shock,

keep extension cord connection dry and off the ground.

Outdoor extension cords should be used with outdoor use products and are surface marked with suffix letters “W-A” and with a tag stating “Suitable for Use with Outdoor Appliances.”

Store unit indoors, out of reach of children. Do not clean this product with a water spray

or the like.

Know Your Grill

Before First Use; Wash the grill and base in hot, soapy water. Rinse and dry

thoroughly. Do not immerse power cord in water or other liquid.

Parts and Features

Grill

2 Cord Receptacle

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How to Grill

1. Set base on countertop. Place grill on base correctly.

2. Plug power cord into the cord receptacle, then plug into oudet.

The indicator light on the power

cord will glow. The light will remain on as long as the unit is plugged in.

Variable Heat Power Cord

• The variable heat power cord offers heat setüngs from 1 (low) to 4 (high).

• The recipes and cooking chart were developed using setting 4. The addi tional heat settings can be used for more versaule cooking options.

• Setting 3 is for thick cuts of meat or large pieces of bone-in chicken.

This setting will assure thorough cooking without drying out the food.

Great Grilling Tips

3. Preheat 5 to 10 minutes before grilling.

4. When finished grilling, turn control to MIN. Then remove plug from outlet, then from cord receptacle.

5. Let g^ll cool completely. Carefully dispose of any grease. Clean grill.

> Start cooking at a higher setting then

reduce heat if needed.

> Settings 1 and 2 should be used to

keep food warm after it has been cooked.

' Always make sure the power cord is

turned to MIN and unplugged from wall oudet before inserting or remov ing the power cord.

• Please remember that your grill is coated with a nonstick surface and that plastic utensils should always be used.

• If grilling vegetables, fish, or lean meat, spray the grilling surface with a cooking spray. If grilling meat with any amount of fat, or if the food has been marinated, there is no need to treat the grill.

• For best results, preheat the grill for 5 to 10 minutes before grilling.

• Skewers are available in most large supermarkets. If using the disposable, wooden type skewers, soak the skewers in water at least 10 minutes before threading on food. This prevents the skewer from scorching and makes a more attractive presentation.

• If using a marinade with oil, place grill near an exhaust hood. Oil or fat will produce some smoke.

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Grilling Chart

Food

Bacon -1 to 8

Steaks, beef V^inch thick

Pork chops,

klrinch thick

Chicken breasts,

boneless

I laniljurgcrs i-'l-inch thick

Sausage links or patties

Hot dogs

Fish fillets

Approximate Time (Minutes)

8 to 15

1,5 to 20

25 to 30

S to 10 Until no longer pink

12 to 15 Until no longer pink

8 to 10 Hot through

10 minutes per 1-inch thickness

How to Clean

Doneness Test

Desired dononess Desired doneness

Generiilly, until no longer pink

Pierce with knife;

juice mns clear

Opaque and flakes

with fork

-e-

1. Let grill cool. Carefully dispose of any grease.

2. Wash the grill and base in hot, soapy

water. Use a nylon or plastic scouring

pad and a non-abrasive liquid cleanser. Do not use metal scouring pads.

3. Rinse and let dry.

4. The grill and base can also be washed

in a dishwasher after cooling and disposing of any grease.

5. Never immerse the power cord in water or place in the dishwasher.

To clean, wipe with a damp cloth.

NOTE: Do not leave the grill on in order

to “bum off’ any food or drippings that remain on the grill surface after cooking. In addition to causing unnecessary smoke, this can reduce the life of the nonstick coating and may present a fire . hazard.

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Recipes

Indicates preparation and

grilling times.

Grilling Guidelines

• Grilling Times: Recipe cooking times are estimates. Cooking time will vary based on the temperature of the grill, the surrounding air, and the food itself. Watch food carefully while grilling and adjust the cooking tíme as necessary.

• Marinating Tips: Never marinate foods in metal containers for extended lengths of time (2 or more hours). The acids in foods can react with metal, causing an unpleasant taste. Instead, use glass, ceramic, or plastic bag containers for marinating.

• Meat Safety Tip: To reduce the risk of spoiling, store meat in the refrigerator until you’re ready to cook. Never thaw or marinate meat at room tempera ture, especially in warm climates.

• Never use leftover marinade as a finishing sauce on cooked foods. The leftover marinade must first be boiled for one to two minutes to kill any bacteria from the raw food that was marinated.

• Although some cookbooks may say to bring your food to room temperature before cooking, with few exceptions,

we don’t recommend this tip for grilled foods. If the temperature is in

the 80s or 90s, foods can spoil quickly.

• Nonstick Grilling Tip: Without the use of oil, certain foods will stick slighdy to nonstick surfaces. This is easily pre vented. Before turning on your grill, brush or spray the grids lighdy with oil or nonsdck cooking spray. (Never add oil or spray to a heated grill—this is dangerous.)

• Always read all safety information.

The follovdng recipes are from Grilling For Dummied by Marie Rama and John

the publisher. “...For Dummies” is a registered trademark of IDG Books Worldwide, Inc.

Basic Burger (and Variation Section) Western Beef Kabobs with Peppers

and Onions Grilled Steak 101 Texas Beef Barbecue

Jerk-Seasoned Chicken Breasts

Spicy Chili Chicken Wings Grilled Potato Planks Grilled Tomatoes with Cumin Butter Tomato Brushetta

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Basic Burger

Preparation time: 15 minutes

Grilling time: 14-20 minutes

Yield: 4 servings

I'A pounds ground chuck 14 teaspoon salt, or to taste

1. Combine the ground chuck, salt, and pepper in a medium mixing bowl, mixing lightly but thoroughly, using your hands. Shape the mixture into four patties,

each % inch thick in the center and at the edges. (Even thickness ensures even

cooking and prevents the edges from drying out before the center is cooked.)

2. Place the patties on grill. Grill for 7 to 10 minutes per side, turning once. (According to the U.S. Department of Agriculture, all ground meat should be

cooked to at least medium doneness—160"F—or until the center of the patty is no longer pink.) Make a small incision in the center of each patty to determine doneness.

3. Toast the buns by placing them, split side down, on the edges of the grill grid for

about 1 minute or until lightly browned.

4. Remove the burgers from the grill and serve on toasted hamburger buns.

Variation Section: Italian Burger: Add the following ingredients to the ground meat mixture:

1 egg yolk, 'A cup grated onion, 1 large clove garlic minced, 2 tablespoons chopped

fresh basil or 2 teaspoons dried crushed basil, 'A teaspoon dried oregano, and salt and pepper to taste. Place grated Parmesan cheese on top of each burger (if desired) about 2 minutes before the burger is done and grill until the cheese melts.

Mexican Burger: Add the following ingredients to the ground meat mixture:

i4 cup finely chopped onion, 14 to 1 teaspoon seeded and chopped jalapeno

pepper, % teaspoon ground cumin, and salt and pepper to taste. Serve on

toasted buns or in warmed tortillas with a prepared tomato salsa or taco sauce and

slices of ripe avocado.

Asian Spiced Burger Add the following ingredients to the ground meat mixture:

14 cup finely chopped scallions, 3 tablespoons teriyaki sauce, 1 large clove garlic,

minced, and salt and pepper to taste.

14 teaspoon pepper 4 hamburger buns

840083500 EvOO 1/29/01 11:08AM Page 8

Western Beef Kabobs with Peppers and Onions

Preparation time; 25 minutes

Marinating time: 6 hours or overnight

Grilling time: 14-16 minutes Yield: 4 servings

1!4 to 2 pounds sirloin, or other tender

beef such as top loin or round tip steak

2 medium red peppers

1 medium onion

'/z cup apple juice, divided 6 tablespoons lime juice

(about 3 large limes)

114 teaspoons grated lime peel

1. Working on a cutting board, trim all visible fat from the beef; cut the meat into cubes of about 114 inches. Place the cubes in a large, resealable plastic bag or other non-reactive container.

2. Core and seed the red peppers and slice them into strips about 114 inches wide;

slice each strip crosswise into 1- to 2-inch pieces. Cut the onion in half lengthwise

and remove the skin. Cut each half into thirds break them apart into slices. Place the peppers and onions in the bag or container with the beef cubes.

3. Combine 6 tablespoons of the apple juice with the lime juice, grated lime peel, oil, garlic, jalapeno peppers, cumin, chili powder, and paprika, in a blender container, whirl the mixture for a few seconds into a coarse puree. Pour the resulting marinade over the beef and vegetables, seal the bag or cover the container, and refrigerate for at least 6 hours or overnight, turning occasionally.

4. Remove the beef from the marinade. Reserve any remaining marinade and place in a small saucepan. Thread 3 to 4 beef cubes, alternating with pieces of pepper and onion, on skewers. (Soak wooden skewers in water for at least 30 minutes to prevent them from burning.) Sprinkle kabobs with salt and pepper.

5. Place skewers on grill. Grill the kabobs for about 14 to 16 minutes for medium, turning every 5 to 6 minutes.

6. As the kabobs grill, bring the marinade in the saucepan to a boil over high heat on top of the stove, reduce heat and simmer for 1 minute. Whisk in 2 tablespoons butter and 2 tablespoons of the remaining apple juice. Spoon sauce over the grilled kabobs just before serving.

6 tablespoons vegetable oil 3 cloves garlic, peeled and coarsely

chopped

1 to 2 large jalapeno peppers, seeded

and chopped

% teaspoon cumin

1!4 teaspoons chili powder ¡4 teaspoon paprika Salt and pepper to taste 2 tablespoons butter

840083500 EvOO 1/29/01 10:37 AM Page 9

Grilled Steak 101

Preparation time: 5 minutes

Grilling time: 35-45 minutes

Yield: 4 servings

2 tablespoons olive oil 2 boneless sirloin beef steaks,

cut 1-inch thick (about 2 pounds total)

1. In a small bowl, combine the olive oil and garlic. Generously rub or brush the flavored oil on both sides of the steaks. Sprinkle the steaks lightly with salt

and pepper.

2. Place the steaks on the grill. Grill 35 to 45 minutes for medium doneness,

turning every 15 minutes.

3. Remove the steaks from the grill, cover loosely with foil and let the steaks rest

for a few minutes before thinly slicing across the grain. Season with salt and additional pepper (if desired) before serving.

1 clove garlic, crushed Salt and pepper to taste

Texas Beef Barbecue

Preparation time: 10 minutes Marinating time: 3 hours or overnight

Grilling time: 35-45 minutes for medium-rare

Yield: 4 servings

1 cup bottled chili sauce 1 teaspoon ground cumin

'A cup beer 'A teaspoon dried red pepper flakes 'A cup vegetable oil

'A cup finely chopped green onion

(white and green parts)

1 boneless beef top round steak,

cut 1-inch thick (about VA to 2 pounds)

3 tablespoons chili powder Salt to taste (optional)

In a medium bowl, make the marinade by combining all the ingredients except the steak.

Place the steak in a glass baking dish or a large, resealable plastic bag. Pour the marinade over the steak, turning to coat. Cover the dish or seal the bag, pressing

out as much air as possible. Refrigerate 3 hours or overnight.

Remove the steak from the marinade, shaking off any excess. Discard the marinade, if desired, sprinkle the steak with salt. Place the steak on the grill and grill 35 to 45 minutes for medium doneness, turning every 15 minutes.

Transfer the steak to a cutting board and let stand for 5 minutes, loosely

covered with foil. Thinly slice across the grain.

840083500 EvOO 1/29/01 10:37 AM Page 10

Jerk-Seasoned Chicken Breast

Preparation time: 15 minutes

Marinating time: 6 hours or overnight

Grilling time: 30-35 minutes Yield: 4 to 6 servings

8 boneless, skinless chicken breast

halves (about 2 or 3 pounds)

'A cup vegetable oil 'A cup orange juice

3 scallions, finely chopped (green and

white parts)

4 medium cloves garlic, peeled and

finely chopped 2 tablespoons lime juice 2 tablespoons soy sauce

1. Trim the breasts of any loose fat; rinse them under cold running water and pat dry with paper towels.

2. In a medium bowl, combine the remaining ingredients, beating with a fork or whisk to incorporate the spices into the oil and orange juice.

3. Place the breasts in a large, resealable plastic bag or shallow dish; pour the marinade over the breasts. Seal the bag, pressing out any air, or cover the dish; refrigerate 6 hours or overnight, turning occasionally to coat the breasts in the marinade.

4. Remove the chicken breasts from the marinade; discard the marinade. Place the chicken breasts on the grill. Grill 30 to 35 minutes or until done, turning every 10 minutes. To test for doneness, cut into the breasts; the meat should be white and moist, with no sign of pink.

1 small jalapeno pepper, seeded and

finely chopped

1 teaspoon brown sugar, packed

‘A teaspoon kosher salt, or to taste A teaspoon ground allspice Yi teaspoon dried leaf thyme

Yj teaspoon cinnamon !/) teaspoon cayenne pepper ¡4 teaspoon nutmeg

Spicy Chili Chicken Wings

/^p\ Preparation time: 20 minutes

Marinating time: 2 to 4 hours Grilling time: 25-30 minutes

Yield: 4 main dish servings or 8 to 10 appetizer servings

3 to SA pounds chicken wings

(about 15 to 18 wings) 3 tablespoons olive oil 3 tablespoons fresh lime juice 4 large cloves garlic, peeled and minced 2 teaspoons ground cumin 2 teaspoons ground coriander

1. Rinse the chicken wings under cold running water and pat dry with paper

towels. Cut off the wing tips at the joints and discard the tips. (Or wrap and freeze

tips to use later to add flavor to canned or homemade soups and stocks.)

2 teaspoons paprika

1 teaspoon peeled and grated ginger 1 teaspoon salt, or to taste

A tetispoon hot chili powder or cayenne

pepper

A teaspoon cinnamon

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