Evolve Precision 2400156 - Croque monsieur clip GEORGE FOREMAN - Free user manual and instructions

USER MANUAL Evolve Precision 2400156 GEORGE FOREMAN

Read the instructions, keep them safe, pass them on if you pass the grill on. Remove all packaging before use. IMPORTANT SAFEGUARDS Follow basic safety precautions, including: This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been supervised/instructed and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be done by children unless they are older than 8 and supervised. Keep the appliance and cable out of reach of children under 8. Don’t connect the appliance via a timer or remote control system. ¬ The surfaces of the appliance will get hot. If the cable is damaged, return the appliance, to avoid hazard. b Do not use this appliance near bathtubs, showers, basins or other vessels containing water.

• Don’t put the grill in liquid, don’t use it in a bathroom, near water, or outdoors.

• Don’t wrap food in plastic lm, polythene bags, or metal foil. You’ll damage the grill and you may cause a re hazard.

• Don’t use the appliance for any purpose other than cooking food.

• Don’t operate the appliance if it’s damaged or malfunctions.

• Wear oven gloves or similar protection.

7. On/o button and light

8. Temperature button and light

Wipe the grill plates with a damp cloth. Your grill may smoke a little the rst time you use it. This is normal and will soon disappear.

TILTING/LEVELLING THE GRILL

You can tilt your grill so that fat and juices run into the drip tray when cooking things like burgers, meat, etc. Alternatively, you can use your grill level for cooking things like panini, sandwiches, etc. To tilt your grill extend the foot downwards below your grill (FIG A). Fold the foot at again to level your grill. PLATES The grill plates are best for grilling meat, sausages and anything that might give o fat. Use with the grill in the tilted position. Deep plate—the deep plate is ideal for cooking non-fatty items, pizza, baking, pittas, calzone and batters (e.g. Yorkshire pudding). Use it with the grill in the level position. You must always have the upper grill plate tted when using the deep plate. Removing the plates

1. Open the grill. Remove one plate at a time.

2. Press the plate release button and lift the plate away from the grill (FIG C).

1. Fit one plate at a time.

2. Put the tabs into the slots on the hinge side of the appliance.

3. Press the other edge of the plate into the handle side, to lock it in place.

• At the places where the top and bottom plates make contact, the non-stick surfaces may show signs of wear. This is purely cosmetic, and will not aect the operation of the grill.

Your grill has ve operating modes:

You can choose to display the temperature units in ºC (default) or ºF. To change the units, press both u and d buttons rmly and hold them for three seconds. The grill will beep and the • marker on the display will move to show whether the display is reading in ºC or ºF.5

• Sit your grill on a stable, level, heat-resistant surface, away from cupboards, curtains, etc.

• Slide the drip tray between the two runners underneath the front of your grill (FIG B). Slide the tray all the way in. The drip tray will collect any fat or juices that run o the plates during cooking.

• Decided whether you want the grill level or tilted —see TILTING/LEVELLING THE GRILL.

1. Plug the grill in. The grill will beep and the red power light will ash slowly.

2. Press the 2 button. If you don’t press the 2 button within 2 minutes, your grill will enter sleep mode and the red power light will stop ashing. Press the 2 button again to wake your grill. 3. The light above the temperature (t) button will come on and the display will show 175 (default). The default temperature units are in ºC which can be changed to ºF if desired—see CHANGING TEMPERATURE UNITS. 4. Set the temperature you require using the u and d buttons. The range is from 150ºC to 220ºC in 5º steps (302ºF to 428ºF in 9º steps). 5. While your grill is heating up, the light above the temperature button will light up red, and the gures on the display will ash. When your grill has reached the selected temperature, the light will turn green, the display will stop ashing and your grill will beep three times. During cooking, this sequence will be repeated as your grill maintains the temperature. This is normal.

6. When the selected temperature has been reached place the food onto the grill and close the lid.

7. When you have nished cooking press the 2 button then unplug the grill.

• You can adjust the temperature at any time using the u and d buttons.

• Check that the food is cooked. If you’re in any doubt, cook it a bit more.

• Wear oven gloves or similar protection.

• Remove the cooked food with wooden or plastic tools.

• The hinge is articulated to cope with thick or oddly shaped foods.

• The grill plates should be roughly parallel, to avoid uneven cooking.

• When necessary, use an oven glove and empty the drip tray into a heatproof bowl. Wipe it with kitchen paper then replace it under the front of the grill.

SIMPLE STEAK FUNCTION

The simple steak function combines your grill’s sear feature with the temperature probe to provide a simple method to cook great tasting, juicy steaks.

1. Connect the temperature probe to your grill (FIG D).

2. Press the 2 button.

3. Press the probe (

) button then press the sear (P) button once, twice or three times depending on how you want your steak cooked:

• Three times for well done (display will show aaa) 4. Allow your grill to heat up. While the grill is heating up, insert the tempertaure probe into the thickest part of the steak. When it’s ready, the light above the sear button will turn green and your grill will beep three times.

5. Open your grill and carefully lay the steak onto the lower plate.

6. Close your grill.

7. When the steak is cooked, your grill will beep ve times. Open the grill and remove the steak straight away otherwise it will continue cooking and may become overcooked.

8. To cancel the function at any time, press the 2 button.

Tips for perfect steaks

• Always allow the steaks to come up to room temperature before cooking. Don’t try to cook them straight from the fridge.

• Pat the steaks dry with kitchen paper before placing on the grill.

• Season just before cooking. Be sparing with the salt or leave it out altogether (you can always add salt for avour after cooking). Salting before cooking can draw water to the surface of the steak where it will boil during cooking. The steak will be steamed rather than seared, and will be grey instead of brown.

• Resting steaks after cooking is crucial for the best results. Allow them to rest for a minimum of 3 minutes before serving. Correct resting allows the juices within the meat to be reabsorbed giving a tasty, succulent steak. SEAR FUNCTION The sear function raises the temperature to 260ºC for 90 seconds. The sear funtion works best with close-grained red meat like beef, bualo, bison, lamb, venison, etc., cut into steaks (across the grain of the meat). The meat should be between 5 mm and 25 mm thick.

3. When your grill has reached the sear temperature, the light will turn green, the display will stop ashing and your grill will beep three times.

4. Wear an oven glove and open the grill. Place the food onto the bottom grill plate, then close the grill.

5. Wait till the grill beeps again (after 90 seconds) then open the grill and remove the food.

6. You can repeat the sear function four times one after the other but if you try to use it more than this the display will show “EAA“ (Error). Press the 2 button and allow your grill to cool for 10 minutes before using the sear function again.

7. At the end of the sear function, your grill will revert to the previously set temperature.

8. To cancel the sear function at any time, press the 2 button.

The outside surfaces of the food will be seared to a deep brown, while the inside should be rare to medium rare (depending on the thickness of the food). You now have the option of removing the food right away, (for rare or medium), or leaving it to cook at the default temperature for a little longer if you want the meat more well done.6

TEMPERATURE PROBE FUNCTION

Many people judge if meat is cooked by touch or sight, or from the length of the cooking time. The use of the temperature probe has several benets over these methods:

• Provide consistent, repeatable results

• Prevent illness due to undercooked food

• Eliminate guesswork In use, the sharp point of the temperature probe is inserted into the food and the other end is connected to your grill. The probe constantly sends the internal temperature of the food to your grill where it is compared to a target temperature you have previously set. Once reached, your grill will sound an alarm and switch o.

1. Connect the temperature probe to your grill (FIG D).

2. Press the 2 button.

3. Set the cooking temperature you require using the u and d buttons and allow your grill to heat up.

4. Press the probe (

) button. The light above the probe button will light up red and the display will show 75 (default). 5. Set the probe temperature you require using the u and d buttons. The range is from 48ºC to 81ºC in 3º steps (113ºF to 177ºF in 5º/6º steps). 6. Insert the temperature probe into the food and carefully place the food onto the preheated grill. Make sure that the probe doesn’t aect the lid closing or that the cable isn’t pinched when the lid is closed. 7. During cooking, the display will alternate between showing the target temperature you have set and the temperature that the probe is actually reading. When the internal temperature of the food matches the target temperature, the light above the probe button will turn green and your grill will beep ve times. The heaters of your grill will switch o when the target temperature is reached but since cooking will continue due to the residual heat, remove the food as soon as possible.

8. To cancel the function at any time, press the 2 button.

• If you forget to plug in the probe the display will show “NO PAB” (NO PRoBe) and your grill will beep.

• The probe will become HOT during use.

• Always Insert the probe into the thickest part of the meat away from any bone or fat which can give a false reading (FIG E).

• Before and after use, clean the probe with warm soapy water, rinse and then dry.

• Store the probe by wrapping the cable between the two halves of the handle and inserting it into the recess on the side of your grill (FIG F). TIMER FUNCTION Using the timer is optional. It doesn’t turn your grill o, it simply beeps ve times to tell you the time is up. Use the timer with the basic grilling function. To set the timer: 1. Switch on your grill and set the desired temperature. Allow it to heat up until the light above the temperature button turns green. 2. Press the timer T button the light above the button will come on and the display will ash 5:00 (default). Use the u and d buttons to set the desired time. The time can be set from 30 seconds minute to 19 minutes 30 seconds in 30 second increments. If you don’t press either button within 5 seconds, the grill will revert to temperature mode.

3. The display will stop ashing and the timer will start to count down 5 seconds after you last press the u or d button.

4. When the timer reaches zero, the grill will beep ve times and the display will ash 0:00. Remember that your grill is still active and you must remove the food to avoid overcooking it. 5. To cancel the timer function at any time, press and hold the timer button for three seconds. Your grill will revert to the basic grilling function. ADVANCED COOKING You can use the temperature probe feature to control exactly how you like your steak to be cooked (although for rare, medium and well done steaks, we strongly recommend using the simple steaks function already described. To cook a medium-rare or medium-well done steak, do the following:

1. Prepare the steak and insert the probe. Connect the probe to the grill.

2. Press the 2 button.

3. Set the temperature to 220ºC using the u and d buttons.

4. Press the probe (

5. Use the u and d buttons to set the desired probe temperature (refer to the COOKING TIMES AND FOOD SAFETY table).

6. Press the sear (P) button. The light above the sear button will light up red and the display will show 260.

7. Wait until the light above the sear button turns green and the grill beeps three times. The light above the probe button will also light up red.

8. Open the grill and place the steak and probe onto the grill plate then close the lid.

9. When the steak is cooked, the light above the probe button will turn green and your grill will beep ve times.

10. Immediately open the grill and remove the steak.

COOKING TIMES AND FOOD SAFETY

The following times should be used purely as a guide. They are for fresh or fully defrosted food. Food Time (mins) Probe Temp. Grill Temp. Notes MEAT Steak: rare - 51ºC 220ºC We recommend using the simple steak function Steak: medium rare - 57ºC 220ºC Steak: medium - 63ºC 220ºC We recommend using the simple steak function Steak: medium well - 69ºC 220ºC7 Food Time (mins) Probe Temp. Grill Temp. Notes Steak: well done - 72ºC 220ºC We recommend using the simple steak function Pork chops/steaks - 75ºC 220ºC Lamb leg steak: medium - 69ºC 220ºC Lamb leg steak: well done - 78ºC 220ºC Lamb chop: medium - 63ºC 220ºC Lamb chop: well done - 78ºC 220ºC Duck breast: medium - 66ºC 220ºC Duck breast: well done - 72ºC 220ºC Chicken breast - 75ºC 220ºC Sausages - 75ºC 220ºC Insert probe lengthways down the centre of the sausage Burgers - 75ºC 220ºC Bacon 3-5 - 220ºC FISH Salmon 3-5 - 200ºC Prawns 1-2 - 200ºC Flat sh 2-6 - 200ºC Plaice, Sole, etc. Round sh 3-8 - 200ºC Haddock, Cod, etc. Tuna / swordsh 5-10 - 200ºC VEGETABLES Peppers 4-6 - 220ºC Aubergine 6-8 - 220ºC Sliced Asparagus 3-4 - 220ºC Carrots 5-7 - 220ºC Sliced Courgette 1-3 - 220ºC Sliced Tomatoes 2-3 - 220ºC Halved Onions 5-6 - 220ºC Cut into wedges Mushrooms 3-6 - 220ºC Whole, at mushrooms Corn on the cob 4-6 - 220ºC OTHER Haloumi 2-4 - 200ºC

• 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).

• Cook sh till the esh is opaque throughout.

• If you aren’t using the temperature probe, cook poultry, pork, burgers, etc., until the juices run clear.

• When cooking pre-packed foods, follow any guidelines on the package or label.

CARE AND MAINTENANCE

1. Unplug the appliance and let it cool down before cleaning or storing away.

2. Wipe all surfaces with a clean damp cloth.

3. Use a paper towel moistened with a little cooking oil to remove stubborn stains.

4. Wash the drip tray in warm soapy water, or in the top rack of the dishwasher.

• Don’t use scourers, wire wool, or soap pads.

• At the places where the top and bottom plates make contact, the non-stick surfaces may show signs of wear. This is purely cosmetic, and will not aect the operation of the grill. RECIPES CHILLI AND LIME BUTTERFLY CHICKEN Serves 4

• 4 butteried chicken breasts

• 3 tbsp chilli powder

• juice and zest of 1 lime

• 4 garlic cloves, nely chopped

• 1 tsp ground coriander

• 1 tsp ground cumin 5. Mix together all of the ingredients (except the chicken) to make a marinade. Pour the marinade over the chicken making sure it is covered. Cover with cling lm and leave to marinate in the fridge for at least 2 hours. 6. Pre-heat your grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of the largest piece of chicken and cook until the probe alarm goes o. HONEY AND MUSTARD PORK LOIN STEAK Serves: 4

• Salt and pepper to taste

AE8 1. Mix together the mustard, honey, sugar, olive oil, salt and pepper. Pour the mixture over the pork steaks, cover with cling lm and leave to marinate in the fridge for at least 2 hours. 2. Pre-heat your grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of the biggest piece of pork and cook until the probe alarm goes o. GRILLED SALMON WITH LEMON BASIL BUTTER Serves: 4

• 1 tsp cracked black pepper

• 1 tbsp fresh lemon juice

• 1 spring onion, nely chopped

1. Rub the salmon with paprika and pepper on both sides and leave to marinate for 5-10 minutes.

2. Pre-heat the grill to 220ºC and cook the pieces of salmon for approx. 5 minutes until the sh starts to ake and is cooked through.

3. For the lemon basil butter, mix the butter, basil, lemon juice and spring onions together.

4. To serve, arrange each piece of salmon on a plate with some steamed vegetables and top with a generous spoonful of the lemon basil butter. HEARTY VEGETABLE BURGER Serves: 6 To serve: whole grain burger bun, grilled haloumi, grilled courgette, lettuce

• 400g green lentils, cooked, drained and slightly crushed

• 100g chickpeas, cooked, drained and slightly crushed

• 1 carrot, nely grated

• 160g butternut squash esh, roasted and cooled slightly

• Salt and cracked black pepper to taste 1. Mix all ingredients together. Divide the mix into six and mould into burger shapes. Cover with cling lm and refrigerate for 20 minutes.

2. Pre-heat the grill to 220ºC and cook the burgers for 6-8 minutes depending on how thick they are.

3. To serve, cut a bun in half and lightly grill. Add the lettuce then the burger and top with the grilled haloumi and courgettes. QUICK AND EASY GRILLED BANANAS Serves: 2

• 2 tbsp walnuts, nely chopped

1. Mix the walnuts, sugar and cinnamon together. Cut the bananas lengthwise, then across their width.

2. Pre heat the grill to 220ºC, and then place the bananas on the grill at side up. Spoon some of the walnut mixture on top of each piece. Grill for approx. 3-4 minutes until the bananas are warm and the cinnamon and walnuts are slightly glazed.

RECIPES USING THE DEEP PLATE

• Fit the upper ribbed plate and the deep plate and level the grill. FLAPJACK Serves: 8-10

• 190g soft brown sugar

1. Melt the butter, sugar and syrup in a pan and combine well. Stir in the oats, raisins and fudge pieces.

2. Line the deep plate with grease proof paper and spoon the mixture in making spreading it evenly.

3. Set the grill to 160ºC and cook for approximately 15-20 minutes. Once cooked, turn o your grill and leave the apjack to cool in the deep plate. CHICKEN WITH A WHITE WINE CREAM SAUCE Serves: 2

• 2 chicken breasts, skinless and boneless, cut into approx. 1cm pieces

• 1 small onion, nely chopped

• 2 cloves garlic, nely chopped

• Salt and pepper to taste

1. Pre heat the grill to 220ºC.

2. Add the oil and allow it to heat for a few moments. Add the chicken, garlic and onions, close the lid and cook for 3 - 5 minutes, stirring occasionally. 3. Add the mushrooms, cream, wine and season, close the lid and cook for 10 - 15 minutes until the chicken is thoroughly cooked, stirring occasionally.9

• 8 medium free range eggs

• 250g soft cream cheese

• Salt and pepper to taste Filling:

• 200g grated cheddar cheese

• 2 mixed peppers, diced

1. Mix together the eggs, cream cheese and seasoning. Add the remaining ingredients and mix well.

2. Pre heat the grill to 175ºC. Carefully add the egg mixture and close the lid, cook for 12-17 minutes until cooked through. Tip – the lling ingredients can be changed to your preference. RECYCLING