GE 840083500 User Manual [en, es]

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

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.............

5

RECORD PRINT

Issued On:

FEB 1 5 2001

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840083500 EvOO 1/29/01 10:37 AM Page 2

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.

840083500 EvOO 1/29/01 10:37 AM Page 3

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

840083500 EvOO 1/29/01 11:12AM Pagel

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.

840083500 EvOl 2.12.01 16:22 Page 5

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.

840083500 EvOO 1/29/01 11:08AM Page 6

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

Mariani. Copyright© 1998 IDG Books
Worldwide, Inc. All rights reserved.
Reproduced here by permission of

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

840083500 EvOO 1/29/01 11:08 AM Page 7

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.)

10

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