25041 - Grill GEORGE FOREMAN - Free user manual and instructions

Product Type	Contact Grill
Brand	George Foreman
Model	25041
Cooking Surface	Non-stick coated grill plates
Articulated Hinge	Yes, accommodates thick or oddly shaped foods
Tilt Function	Yes, extendable foot for tilting to drain fat
Drip Tray	Removable, dishwasher safe (top rack)
Indicator Lights	Power light (red) and thermostat light (green)
Temperature Control	Thermostat with cycling light
Cord Storage	Hooks underneath
Material	Plastic housing, non-stick metal plates
Cleaning	Wipe with damp cloth; drip tray washable; avoid abrasives
Safety	Household use only; keep away from water; not for use with timer
Child Safety	Not for children under 8; supervision required
Recipes Included	Yes, multiple recipes in manual
Warranty	2 years from retail purchase
Customer Service	Phone: [phone]; Email: [e-mail]
Country of Origin	Not specified (likely China)
Weight	Not specified (approximately 3-4 kg)
Dimensions	Not specified (approximately 30 x 30 x 15 cm)

Frequently Asked Questions - 25041 GEORGE FOREMAN

How do I tilt the grill to drain fat?

To tilt the grill, extend the foot upwards below the grill. The fat and juices will run into the drip tray. Fold the foot flat again to level the grill for cooking panini or sandwiches.

Can I use metal utensils on the grill plates?

No, use wooden or plastic utensils to prevent damage to the non-stick coating. Metal utensils can scratch the surface.

How do I clean the grill plates?

Unplug the grill and let it cool completely. Wipe all surfaces with a damp cloth or sponge. For stubborn stains, use a paper towel with a dab of cooking oil. Do not use harsh or abrasive cleaners, scourers, or wire wool.

Is the drip tray dishwasher safe?

Yes, the drip tray can be washed in warm soapy water or placed on the top rack of the dishwasher.

Can I cook frozen food on this grill?

Yes, but cooking times increase. For frozen seafood, add 2-3 minutes; for meat and poultry, add 3-6 minutes depending on thickness. Always check that food is cooked through.

How do I know when the grill is at the right temperature?

The thermostat light (green) will come on when the grill reaches the correct cooking temperature. It will cycle on and off to maintain the temperature during use.

Can I wrap food in aluminium foil or plastic wrap?

No, do not wrap food in plastic film, polythene bags, or metal foil. This can damage the grill and create a fire hazard.

What safety precautions should I follow?

Always use oven gloves when opening or closing the grill. Keep the appliance and cable out of reach of children under 8. Do not use near water or bathtubs. Unplug after use. Do not operate if damaged.

How do I store the grill?

Unplug and let it cool completely. Wrap the cord around the cord storage hooks underneath. Store on a stable, level surface away from heat and moisture.

What is the warranty period?

The product has a 2-year warranty from the date of first retail purchase. Defects affecting functionality will be repaired or replaced. You must register within 28 days of purchase for an extra year guarantee.

USER MANUAL 25041 GEORGE FOREMAN

Black and white photo of a GEORGE FOREMAN grill grater with a slice of bread and cream, no visible text or symbols on the grater itself.

25041

www.georgeforemangrills.com

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 given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made 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 during use.

If the cable is damaged, return the appliance, to avoid a hazard.

Do not use this appliance near bathtubs, showers, basins or other vessels containing water.

• Don't wrap food in plastic film, polythene bags, or metal foil. This will damage your grill and you may cause a fire hazard.
• Don't use your grill for any purpose other than cooking food.
• Don't use your grill if it is damaged or malfunctions.

HOUSEHOLD USE ONLY

PARTS

1. Power light (red)
2. Thermostat light (green)

3. Grill plates

4. Drip tray

5. Foot (underneath)
6. Cord storage hooks (underneath)

BEFORE USING FOR THE FIRST TIME

Wipe the grill plates with a damp cloth.

Your grill may smoke a little the first time you use it. This is normal and will soon disappear.

TILTING/LEVELLLING 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 upwards below your grill. Fold the foot flat again to level your grill.

USING YOUR GRILL

• 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. Slide the tray all the way in. The drip tray will collect any fat or juices that run off the plates during cooking.

• Put the plug into the power socket. The power light will come on.

• The grill plates will now start heating up.

• When the thermostat light comes on your grill is at the correct cooking temperature.

• The light will cycle on and off as the thermostat operates to maintain the temperature.

• Open your grill and carefully lay the food on the bottom grill plate. Use a spatula or tongs.

• Close the grill.

• When you have finished cooking unplug your grill.

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

• Always use an oven glove when opening or closing the grill.

- Use wooden or plastic utensils to prevent damage to the plates.

- The grill hinge is articulated to accommodate 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 your grill.

CARE AND MAINTENANCE

1. Unplug your grill and let it cool completely before cleaning or storing.
2. Wipe all surfaces with a damp cloth or sponge. Use a paper towel with a dab of cooking oil to remove stubborn stains.
3. Wash the drip tray in warm soapy water or in the top rack of the dishwasher.
4. Take extra care with the non-stick cooking surfaces. Don't use harsh or abrasive cleaners, solvents, scourers, wire wool, or soap pads.
5. Where the top and bottom plates make contact, the non-stick surfaces may show signs of wear. This is purely cosmetic, and will not affect the operation of the grill.

COOKING TIMES AND FOOD SAFETY

The following times should be used purely as a guide. They are 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.

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

BEEF MINSANDWICHES MIN
fillet 5-7 cheese 2-3
loin steak 7-8 ham (cooked) 5-6
burger, 50g	5-6	roast beef (cooked)	6-7
burger, 100g	7-8	sausage (cooked)	6-7
kebabs, 25mm cube	7-8	turkey (cooked)	6-7
round steak	5-7 SNACKS
sausages (thin)	5-6	hot dogs	2-3
sausages (thick)	7-8	quesadillas	2-3
sirloin	7-9	tacos, meat filling	6-8
T-Bone 8-9 CHICKEN/TURKEY
LAMB chicken breast pieces 5-7
kebabs, 25mm cube 7-8 burger, 50g, fresh/frozen 4/5
minced	6-7	burger, 100g, fresh/frozen	5/6
loin chops	4-6	kebabs, 25mm cube	7-8
SEAFOOD		thighs (chicken)	5-7
halibut steak, 12-25mm	6-8	minced	7-8
kebabs, 25mm cube	4-6	turkey breast, thin sliced	3-4
prawn	1-2	VEGETABLES
red snapper fillet	3-5	asparagus	3-4
salmon fillet	3-4	carrots, sliced	5-7
salmon steak, 12-25mm	6-8	aubergine, slice/cube	8-9
scallops	4-6	onions, thin slice	5-6
sea bass fillet	3-5	peppers, thin slice	6-8
swordfish steak, 12-25mm	6-9	peppers, grill then skin	2-3
tuna steak, 12-25mm	6-8	whole peppers brushed with oil	8
PORK		potatoes, slice/cube	7-9
chops, 12mm	5-6	squash, slice/cube	6-8
gammon steak	5-6 FRUIT
kebabs, 25mm cube	7-8	apple, halve/slice	6-8
minced	7-8	bananas, slice lengthwise	3-4
sausages (thin)	5-6	nectarines, halve/slice	3-5
sausages (thick)	7-8	peaches, halve/slice	3-5
tenderloin, 12mm	4-6	pineapple, slice	3-7

For recipes, please visit http://eu.russellhobbs.com/recipes/

SAUSAGE AND HERB STUFFED PORK serves 4

• 250g/½lb low-fat sausage, uncooked
• 12 cup fresh breadcrumbs
• 2 tbsp fresh parsley
• 12 tsp thyme
• 12 tsp marjoram
• 1 tsp fresh ground black pepper
• 2 whole pork tenderloins (fillets)
• 8 cocktail sticks, soak in water, pat dry

Black-and-white photo of a cooked meat dish with vegetables in the background (no text or symbols visible)

Remove the sausage skins. Mix the sausagemeat, marjoram, thyme, parsley, and pepper in a bowl. Cut each tenderloin in two, then cut a slit sideways into each piece to make a pocket. Stuff the pockets with the mixture, and fasten the edges with cocktail sticks. Grill till the pork and stuffing are cooked through (6-8 minutes).

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 wholemeal flour
- 1 egg white
- breadcrumbs (1 slice of wholemeal bread)
• 1 tsp white pepper
- 12 tsp medium curry powder (optional)
- 1 tsp clear honey
- 1 tsp olive oil
• 1 tsp paprika

Close-up of a plated dish featuring fried food items and garnish (no visible text or symbols)

Put the olive oil in a bowl. Cut the sweet potato into thin wedges then toss them in the olive oil. Put them on a plate. Stir the paprika and honey into the bowl. Cut the carrot into sticks about the same width as the thick ends of the potato wedges, and toss them in the bowl to coat them. Put the wedges and sticks on the grill, and cook for 4 minutes.

Mix the flour, curry powder and pepper on a plate. Put the egg white on another plate, and mix with a fork. Put the breadcrumbs on a third plate.

Cut the fish into goujons (fingers). Dip them into the seasoned flour, then into the egg white, then the breadcrumbs. When the wedges and sticks have cooked for 4 minutes, add the goujons to the grill, and cook for another 3-4 minutes, or till the breadcrumbs turn golden.

CHICKEN TANDOORI WITH YOGURT MARINADE serves 4

• 2 boneless, skinless chicken breasts
• 200-250g carton plain low-fat yogurt
• 1 tbsp lemon juice
• 2 tsp paprika
• 2 garlic cloves, minced
- 12 tsp ground ginger
- 1 / 2 tsp cumin
- 1 / 2 tsp cayenne pepper
- 12 tsp cinnamon

Close-up of a plated dish featuring grilled meat and garnish (no visible text or symbols)

Use a lidded casserole dish big enough to hold everything. Mix the yogurt, lemon juice, paprika, garlic, ginger, cumin, cayenne and cinnamon in the dish. Cut each chicken breast into two, add them to the dish, and turn till they're well coated. Cover and refrigerate for 1-8 hours, turning at least every hour. Grill the chicken till it's cooked through (5-7 minutes). Discard the marinade.

HERBED CHICKEN AND MUSHROOM KEBABS serves 4

• 2 boneless, skinless chicken breasts
- 500g fresh whole mushrooms
• 1 tsp dried rosemary
• 1 tbsp dried parsley
- 1/2 tsp dried thyme
- 14 cup lemon juice
• 2 tbsp white vinegar
• 12 cup nonfat chicken broth
• 1 tsp black pepper
• 8 wooden skewers, soak in water, pat dry

Black-and-white photo of a plated dish featuring fried meatballs and vegetables (no visible text or symbols)

Use a lidded casserole dish big enough to hold the chicken, mushrooms and marinade. Mix the rosemary, parsley, thyme, juice, vinegar, broth, salt and pepper in the dish. Cut the chicken into 25mm/1" cubes, add to the dish, and turn till they're well coated. Add the mushrooms, and turn gently. Cover and refrigerate for 4-12 hours, turning occasionally. Thread the chicken and mushrooms on the skewers, and grill till cooked through (5-7 minutes). Discard the marinade.

CREAMY CHEESY CHICKEN PARCELS serves 2

• 1 lean skinless chicken breast
• 2 flour tortilla wraps
- 75-100g reduced fat cream cheese
• 100g fresh baby spinach leaves
• 1 tsp mustard powder
• 1 tsp grated nutmeg
- 1 tsp pepper

Close-up of a rolled sandwich with visible bun, served on a plate with food in the background (no text or symbols)

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.

Mix the cream cheese and spinach in a bowl, then fold in the chicken strips.

Spoon the mixture into the centre of the tortilla wraps, fold one end of each wrap over, roll the wraps up, and warm the filled wraps on the grill for 2-3 minutes.

QUICK AND EASY GRILLED BANANAS serves 2

• 2 bananas, peeled
• 2 tbsp walnuts, finely chopped
- 2 tbsp sugar
- 12 tsp cinnamon

Close-up of sliced meat pieces with crumbly topping, garnished with fresh vegetables (no text or symbols visible)

Mix the walnuts, sugar and cinnamon in a bowl. Split the bananas lengthwise, then across their width. Lay the bananas on the grill, flat sides uppermost, and spoon the mixture on top of them. Grill till the bananas are warm and the cinnamon and walnuts are slightly glazed (3-4 minutes).

WHOLEGRAIN PANINI WITH FETA, RED ONIONS AND RED PEPPER serves 1

• 2 thick slices wholegrain or wholewheat bread
- 50g reduced fat feta cheese
- 12 red onion, cut into thin strips
- 1 / 2 red pepper, cut into strips
• 2 tbsp balsamic vinegar
• 12 tsp fresh ground black pepper

Close-up of a sandwich with lettuce and cheese, served on a plate with a bowl of food in the background (no visible text or symbols)

Mix the onion, red pepper, balsamic vinegar and black pepper in a bowl. Spoon the mixture on to the grill, cook till softened (1-2 minutes), and lay it on a slice of bread.

Tear the feta, sprinkle over the mixture, and top with the other slice of bread. Clean the grill, then grill the panini for 2-3 minutes. Serve with a watercress and tomato salad.

HEALTHY PIZZA PITTA POCKETS serves 2

• 2 slices lean ham or turkey (cooked)
• 50g reduced fat mozzarella
• 2 wholemeal pitta breads
• 2 tomatoes, thinly sliced
• 2 mushrooms, thinly sliced
- 14 small onion, thinly sliced
- 1 tbsp sweetcorn
- 14 green pepper, diced
• 1 tbsp tomato purée
- 1 tsp olive oil
• 1 tsp dried mixed herbs

Close-up of a plated dish featuring rolled bread rolls and vegetables (no visible text or symbols)

Slit open each pitta bread to form pockets, and spread the tomato purée inside each pocket. Cut the ham/turkey into strips, turn them in a bowl with the other ingredients, rest for half an hour to rehydrate the herbs, then fill the pitta pockets and grill for 3-5 minutes.

THE ORIGINAL BURGER serves 4

• 500g lean minced beef
  • 1 tbsp Worcestershire sauce
  • 1 tsp black pepper
• 1 red onion
  • 4 wholegrain burger buns
• tomato, lettuce, dill pickles, etc. to garnish

Close-up of a hamburger with sesame-coated bun, revealing sauté and bun (no text or symbols visible)

Combine the mince, Worcestershire sauce and pepper, and shape into 4 burgers.

Slice the onion into 12mm/ 12 " thick slices.

Grill the burgers for 4 minutes, top each with an onion slice, then grill for 3-4 minutes more.

Serve the burgers on the buns with your choice of garnish (tomato, lettuce, dill pickles, etc.).

SANTA FÉ VEGGIE-BURGER serves 4

• 1 cup steamed white rice
• 12 cup of canned corn kernels
• 1 green pepper, seeded
• 1 large white onion
• 1 tsp fresh ground black pepper
• 1 tsp lemon juice
• 1 tsp chilli powder
• 4 wholegrain hamburger buns
• non-fat cooking spray

Black-and-white photo of a hamburger with sesame seeds and a small bowl of sauce (no visible text or symbols)

Use a blender or food processor to process the rice, corn, green pepper, onion, pepper, juice and chilli powder to a coarse, mealy texture. Shape the mixture into 4 burgers and refrigerate for 2 hours. Spray the grill lightly with non-fat cooking spray, grill the burgers till well browned (6-7 minutes), then serve in the buns.

CHICKEN FILLETS WITH A THAI CURRY SAUCE serves 4

• 4 large chicken fillets, trim fat and skin
• 375g Thai curry sauce
- 12 cup coconut milk
• 2 spring onions, finely chopped
• 12 handful torn coriander leaves
• steamed jasmine rice or noodles
• grated lemon or lime zest
• ½ handful torn coriander leaves

Close-up of a plated dish featuring noodles, meatballs, and herbs (no visible text or symbols)

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). Meantime, heat the sauce in a pan, stir in the coconut milk, spring onions and coriander leaves. Stir till cooked (don't let it boil). Put a portion of sauce on a plate, lay a chicken fillet on the sauce, then put a little more sauce on top. Mix the zest with the rice/noodles and torn coriander leaves, and serve with crisp green vegetables.

MEDITERRANEAN BEEF AND VEGETABLE GRILL serves 4

• 500g 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, soak in water, pat dry

Black-and-white photo of skewers on skewers with meat cuts, no visible text or symbols

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. Discard any fat. Thread the steak on 4 skewers, and the tomato and vegetables on the other 4. Grill the steak skewers for 4 minutes, then add the vegetable skewers to the grill. Sprinkle the skewers with the vinegar, pepper and garlic mixture, and grill for 3-4 minutes more.

CHICKEN FILLETS WITH A THAI CURRY SAUCE serves 3-4

• 3-4 tortilla wraps
- 500g skinless chicken breast fillets
- shredded lettuce
- tomato slices
- avocado slices
• spring onions, shredded lengthwise
- little salt and pepper
- fresh coriander leaves

Marinade

• 4 tbsp olive oil
• juice of 1 lime or lemon
  • 2 tbsp hot chilli sauce
• 3/4 tsp ground cumin
  • 1 clove garlic, crushed

Black-and-white photo of rolled-up food items on a plate, including lettuce and cheese (no visible text or symbols)

Trim any fat from the fillets, then cut each fillet in half lengthways. Mix the marinade, add the fillets, turning to coat them, cover, and 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.

Meantime, wipe the grill plates, warm the tortillas, remove from the heat, and turn the grill off. Pile lettuce, tomato, avocado, and spring onions on each tortilla, sprinkle with salt and pepper, lay a chicken fillet on top, fold the bottom of the tortilla up, over the chicken, then fold in the sides of the tortilla, to form an envelope, and serve.

WARM ASIAN-STYLE NOODLE AND TOFU SALAD serves 2

• 60g buckwheat or soba noodles
  • 250g pre-cooked tofu, drain and cube
  • 1 carrot, peeled and grated into strips
  • 1 head pak choi, shredded
  • 12 courgette, cut into long strips
• 12 red onion, cut into strips
• small handful fresh coriander leaves, torn

Marinade

• 1 garlic clove, crushed
• 1 red chilli, de-seeded, finely chopped
• 2 tbsp reduced sodium soy sauce
• 1 tsp sweet chilli dipping sauce
- 1 tsp sesame oil
- juice of 12 lime

Close-up of a plated dish with noodles and vegetables in a bowl (no visible text or symbols)

Combine the marinade ingredients in a bowl, add the tofu, and refrigerate overnight. Boil two litres of water in a large pan, add the noodles, bring back to the boil, and boil for 10 minutes. Drain, transfer to a serving dish and keep warm. Grill the marinated tofu till golden brown (2-3 minutes), then remove and set aside. Grill the carrot, courgette, pak choi and onion for 30-60 seconds to wilt them. Lay the wilted vegetables on the noodles, top with the grilled tofu, and garnish with coriander and a squeeze of lime juice.

FILLET STEAK WITH TOMATO CONCASSE serves 6

• 6 fillet steaks
• 1 clove garlic
  • 2 large onions, finely chopped
• 2 tbsp olive oil
  • 450g tin of tomatoes, drained and chopped
  • 1 bay leaf
• 1 / 4 tsp thyme
• grated zest of 12 orange
• pinch of saffron (optional)
  • 1 large clove garlic, crushed
• salt and pepper

Tomato concasse

Close-up of a griddle topped with meat and garnish, served on a plate (no text or symbols visible)

Sauté the onions in a pan till they're just translucent. Add the tomatoes, then the other concasse ingredients, and simmer, stirring occasionally, till the concasse is thick and rich. Preheat the grill. Trim the fillets, then flatten gently. Cut the garlic clove in half, and rub the cut side over the surfaces of the fillets. Lay the fillets on the grill, and cook for 2-5 minutes, depending on how rare you want them. Remember – it's fillet steak – it doesn't take a lot of cooking! Put a portion of concasse on a plate, lay a steak on top, then pour a little more concasse over it. Serve with creamy mashed potatoes, boiled baby new potatoes in butter, carrot sticks and a green vegetable.

SMOKED MACKEREL PANINI WITH TOMATOES AND CRÈME FRAICHE serves 1

• 2 small cooked smoked mackerel fillets
• 2 thick slices wholegrain/wholewheat
• 4 cherry tomatoes, halved
• 1 large handful watercress

Dressing

• 2 tbsp reduced fat crème fraiche
- 12 tsp lemon zest, grated
- squeeze lemon juice
• 1 tsp black pepper

Mix the dressing ingredients and refrigerate.

Flake the mackerel on a slice of bread, top with tomatoes and watercress, then the other slice, cook for 2-3 minutes, add the dressing, and serve.

Close-up of a sandwich with lettuce and vegetables on a plate (no text or symbols visible)

VANILLA FRUIT KEBABS WITH A QUICK CREAMY DIP serves 4

• 12 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, soak in water, pat dry

Black and white photo of assorted vegetables on a plate, including sliced fruits and a glass bowl (no text or symbols visible)

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.

Mix the fromage frais with the other half of the vanilla extract as a dip for the kebabs.

GRILLED STRAWBERRY MAPLE SHORTCAKE serves 4

• 1 low-fat shortcake, cut into 8 slices
- 14 cup maple syrup
• 2 cups fresh strawberries, sliced
• 1 cup non-fat whipped cream topping

Close-up of a layered dessert with cream topping, cherry garnish, and fruit slices on a plate (no text or symbols visible)

Lay the shortcake pieces on the grill, brush with maple syrup, and grill for 3-5 minutes. Remove, top with strawberry slices and whipped cream topping.

ASIAN CHICKEN BURGER serves 4

• 450g lean minced chicken • 2 tbsp soy sauce
- 1 clove garlic, finely chopped - 12 tsp ground ginger
• 2 spring onions, finely chopped • 1 egg white
• 1 tbsp lemon juice

Combine everything, shape into 4 burgers, and refrigerate for 2 hours. Grill the burgers for 5 minutes, then check for readiness.

TEX-MEX BURGER serves 4

• 450g lean minced beef
• 12 tsp garlic powder
• 125g low fat Cheddar cheese, grated
• 12 tsp black pepper
  • 2 tbsp creamed horseradish sauce

Combine everything, shape into 4 burgers, grill for 4 minutes, then check for readiness.

CHEESE AND HORSERADISH BURGER serves 4

• 450g lean minced beef sauce
- 125g low fat Cheddar cheese, grated - 12 tsp garlic powder
- 2 tbsp creamed horseradish - 12 tsp black pepper

Combine everything, shape into 4 burgers, grill for 4 minutes, then check for readiness.

RANCHERO BURGERS serves 4

• 375g lean minced beef • 4 tbsp barbecue sauce
- 125g tin kidney beans, drain and mash - 12 tsp black pepper
- 2 cloves garlic, finely chopped - 12 tsp sea salt

Combine everything, shape into 4 burgers, grill for 4 minutes, then check for readiness.

PINEAPPLE TERIYAKI BURGER serves 4

• 450g lean minced chicken
• 1 tsp yellow mustard
• 1 egg white
• 12 tsp black pepper
• 4 tbsp bottled teriyaki sauce
• 4 slices fresh pineapple
  • 1 strong onion, finely chopped

Refrigerate the pineapple slices. Combine the other ingredients, and shape into 4 burgers. Grill the burgers for 4 minutes, then check for readiness. Put a slice of pineapple on each burger.

GEORGE FOREMAN'S POWERBURGER serves 4

• 375g lean minced beef
• 4 tbsp seasoned breadcrumbs
- 4 tbsp chopped vegetables – onions, spring onions, courgettes, parsley (these can be sautéed)

Combine the vegetables and breadcrumbs in a bowl. Add the minced beef and mix well. Shape the mixture into 4 10cm wide burgers. Preheat the grill and cook for 5-6 minutes, or till the meat is no longer pink and the juices run clear, turning once. This recipe is from The healthy Gourmet (Clarkson Potter) by Cherie Calbom.

RECYCLING

To avoid environmental and health problems due to hazardous substances, appliances and rechargeable and non-rechargeable batteries marked with one of these symbols must not be disposed of with unsorted municipal waste. Always dispose of electrical and electronic products and, where applicable, rechargeable and non-rechargeable batteries, at an appropriate official recycling/collection point.

SERVICE

If you ring Customer Service, please have the model number to hand, as we won't be able to help you without it. It's on the rating plate (usually underneath the product).

The product isn't user-serviceable. If it's not working, read the instructions, check the plug fuse and main fuse/circuit breaker. If it's still not working, consult your retailer.

If that doesn't solve the problem – ring Customer Service – they may be able to offer technical advice.

If they advise you to return the product to us, pack it carefully, include a note with your name, address, day phone number, and what's wrong. If under guarantee, say where and when purchased, and include proof of purchase (till receipt). Send it to:

Customer Service

Spectrum Brands (UK) Ltd

Fir Street, Failsworth, Manchester M35 0HS

email: [e-mail]

telephone: [phone] (local rate number)

GUARANTEE

Defects affecting product functionality appearing within two years of first retail purchase will be corrected by replacement or repair provided the product is used and maintained in accordance with the instructions. Your statutory rights are not affected. Documentation, packaging, and product specifications may change without notice.

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