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Read the instructions, keep them safe, pass them on if you pass the grill on. Remove all packaging before use. A IMPORTANT SAFEGUARDS Follow basic safety precautions, including: 1 The grill must only be used by or under the supervision of a responsible adult. Use and store the grill out of reach of children. 2 Don’t put the grill in liquid, don’t use it in a bathroom, near water, or outdoors. 3 Some parts aren’t as hot as others, but they’re all hot. Don’t touch – use oven gloves or a folded towel.
Grill sandwiches, panini, foods with fluid ingredients like molten cheese, on the flat. 4 Centre the drip tray under the front of the grill, to catch run-off. C PREHEAT 5 Put the plug into the power socket – the power light will glow. 6 When the grill reaches operating temperature, the thermostat light will glow. It will then cycle on and off as the thermostat operates to maintain the temperature. C FILL THE GRILL 7 When the thermostat light glows, use an oven glove to open the grill.
cooking times & food safety Use these times purely as a guide. They’re for fresh or fully defrosted food. When cooking frozen foods, add 2-3 minutes for seafood, and 3-6 minutes for meat and poultry, depending on the thickness and density of the food. Check food is cooked through before serving. If in doubt, cook it a bit more. Cook meat, poultry, and any derivatives (mince, burgers, etc.) till the juices run clear. Cook fish till the flesh is opaque throughout.
a few recipes to get you started • Preheat the grill before cooking. • When times are shown as a range (e.g. 5-7 minutes), we suggest you cook for the minimum time, then start checking the food for readiness.
Mediterranean beef and vegetable grill serves a family of 4 500g/1lb hindquarter flank steak 1 small courgette, cut into 8 pieces 1 small tomato, cut into 8 pieces 1 small onion, cut into 8 pieces 1 green pepper, cut into 8 pieces 1 tbsp balsamic vinegar 1 tsp fresh ground black pepper 1 tsp garlic granules 8 wooden skewers, soaked in water then patted dry Mix the vinegar, pepper and garlic granules in a bowl. Freeze the steak for 30 minutes, then cut it into thin strips, across the grain.
goujons of fish with carrot sticks and sweet potato wedges serves 2 1 large tuna, cod or salmon steak 1 medium carrot 1 small sweet potato 25g/1oz wholemeal flour 1 egg white breadcrumbs from 1 slice of wholemeal bread 1 tsp white pepper ½ tsp medium curry powder (optional) 1 tsp clear honey 1 tsp olive oil 1 tsp paprika Put the olive oil in a bowl. Cut the sweet potato into thin wedges. Toss the wedges in the bowl to coat them with oil, then put them on a plate. Stir the paprika and honey into the bowl.
creamy cheesy chicken parcels with hidden green stuff serves 2 1 lean skinless chicken breast 2 flour tortilla wraps 75-100g/2½-3oz reduced fat cream cheese 100g/3oz fresh baby spinach leaves 1 tsp mustard powder 1 tsp grated nutmeg 1 tsp pepper Grill the chicken till it’s cooked through (6-8 minutes). Remove it from the grill, let it cool, and cut it into strips. Wash and dry the spinach, wilt the leaves on the grill for 20-30 seconds, remove, and dry with kitchen paper.
vanilla fruit kebabs with a quick creamy dip serves 4 ½ fresh pineapple or a tin of pineapple chunks 1 small orange 2 bananas 2 peaches or nectarines 1 tsp brown sugar 4 tbsp orange juice 2 small tubs fruit fromage frais 1 tsp vanilla extract 8 wooden skewers, soaked in water then patted dry Cut the fruit into chunks and marinade for 10 minutes in the orange juice, brown sugar, and half the vanilla extract. Thread the marinaded fruit chunks on the skewers, and grill for 4-6 minutes.
chicken fillets with a Thai curry sauce serves 4 4 large chicken fillets, trimmed of fat and skin 375g Thai curry sauce ½ cup coconut milk 2 spring onions, finely chopped ½ handful torn coriander leaves steamed jasmine rice or noodles mixed with grated lemon or lime peel additional ½ handful torn coriander leaves Flatten the chicken fillets to an even thickness. Preheat the grill. Lightly spray the grill plates with cooking oil. Grill the chicken fillets till cooked (5-7 minutes).
marinade 4 tbsp olive oil juice of 1 lime or lemon 2 tbsp hot chilli sauce ¾ tsp ground cumin 1 clove garlic, crushed Trim any fat from the fillets, then cut each fillet in half lengthways. Mix the marinade ingredients, add the chicken fillets, turning to coat them, cover, then chill for at least an hour, turning every half hour or so. Preheat the grill, lay the chicken fillets on the grill plate, and grill till cooked (8-10 minutes). Remove the chicken, cover, and rest for 10 minutes before serving.
D WIRING INSTRUCTIONS The product must be earthed. It has a 13A BS1362 fuse in a 13A BS1363 plug. To replace the plug, fit the green/yellow wire to E or E, the blue wire to N, and the brown wire to L. Fit the cord grip. If in doubt, call an electrician. Don’t use a non-rewireable plug unless the fuse cover is in place. If you remove the plug, dispose of it.
