George Foreman GR2B GR2B User Manual

							GEORGE FOREMAN
OWNER’S MANUAL
Model No. GR2B
® LIMITED ONE-YEAR WARRANTY 
Warranty Coverage: This product is warranted to be free from defects in materi-
als or workmanship for a period of one (1) year from the original purchase date.
This product warranty is extended only to the original consumer purchaser of the
product and is not transferable. For a period of one (1) year from the date of origi-
nal purchase of the product, our Repair Center will, at its option, either (1) repair
the product or (2) replace the product with a reconditioned comparable model.
These remedies are the purchasers exclusive remedies under this warranty.
Warranty Service:To obtain warranty service, you must call our warranty service
number at 1-800-233-9054 for return instructions on how to deliver the product, in
either the original packaging or packaging affording an equal degree of protec-
tion to the Repair Center specified below. You must enclose a copy of your sales
receipt or other proof of purchase to demonstrate eligibility for warranty cover-
age.
To returnthe appliance, ship to:To contact us, please write to, call, or email:
ATTN: Repair Center Consumer Relations Department
708 South Missouri Street PO Box 7366
Macon, MO 63552 USA Columbia MO 65205-7366 USA
1-800-233-9054
E-mail: 
[email protected]
What Is Not Cover
ed:This warranty does not cover damage resulting from mis-
use, accident, commercial use, improper service or any other damage caused by
anything other than defects in material or workmanship during ordinary consumer
use. This warranty is invalid if the serial number has been altered or removed
from the product. This warranty is valid only in the United States and Canada. 
LIMITATION ON DAMAGES: THERE SHALL BE NO LIABILITY FOR ANY INCIDEN-
TAL OR CONSEQUENTIAL DAMAGES FOR BREACH OF ANY EXPRESS OR IMPLIED
WARRANTY OR CONDITION ON THIS PRODUCT.
DURATION OF IMPLIED WARRANTIES:  EXCEPT TO THE EXTENT PROHIBITED BY
APPLICABLE LAW, ALL IMPLIED WARRANTIES AND CONDITIONS, INCLUDING,
WITHOUT LIMITATION, IMPLIED WARRANTIES AND CONDITIONS OF MER-
CHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE OR USE ON THIS
PRODUCT ARE LIMITED IN DURATION TO THE DURATION OF THIS WARRANTY.
Some jurisdictions do not allow the exclusion or limitation of incidental or conse-
quential damages, or allow limitations on how long an implied warranty lasts, so
the above limitations or exclusions may not apply to you. This warranty gives you
specific legal rights and you may have other rights under the laws of your juris-
diction.
For more information on our products, visit our website: www.maxim-toastmaster.com
Printed in China
© 2007 Salton, Inc.
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							2
15
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs. Use oven mitts or
pot holders.
3. To protect against electric shock, do not immerse cord, plugs, or
appliance 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. Allow to
cool before putting on or taking off parts, and before cleaning the
appliance.
6. Do not operate any appliance with a damaged cord or plug or after
the appliance malfunctions, or has been damaged in any manner.
Contact Consumer Service for examination, repair or adjustment.
7. The use of accessory attachments not recommended by the appli-
ance manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot sur-
faces.
10. Do not place on or near a hot gas or electric burner, or in a heated
oven.
11. Extreme caution must be used when moving an appliance containing
hot oil or other hot liquids. Allow liquid to cool before removing and
emptying drip tray.
12. To disconnect, remove plug from wall outlet.
13. Do not use appliance for other than intended use.
SAVE THESE INSTRUCTIONS
For Household Use Only
Frequently Asked Questions
Question
1. Why does the Indicator
Light turn ON and OFF?
2. After cooking with garlic,
how can I remove the smell
of the garlic from the sur-
face of my George Foreman
Grill?
3. Can I cook frozen food on
my George Foreman Grill?
4. Can I cook kabobs on the
George Foreman Grill?
5. How can I cook hot dogs
and link sausage on my
George Foreman Grill?
6. Can browned potato patties
be prepared on my George
Foreman Grill?
7. Any other cooking sugges-
tions?
Response
As stated in the manual, the Indicator Light
goes ON to indicate when the Grills elements
are heating. The Indicator Light goes OFF
when the proper temperature has been
reached. The thermostat will cycle ON and
OFF throughout the cooking process to main-
tain proper temperature.
After cleaning your George Foreman Grill
according to the User Maintenance
Instructions make a paste of baking soda and
water and spread on the surface of the Grill.
Allow it to sit for a few minutes and then wipe
away with a damp sponge or cloth. 
It is preferable that food be defrosted before
placing on the George Foreman Grill. Make
sure that the Grill is preheated, see preheat
instructions, before placing food on the grilling
plate.
Yes. In order to protect the non-stick surface,
use wooden skewers. We recommend that
you soak the skewers first in water for about
20 minutes. This will keep the skewers from
burning.
Preheat your Grill. Place the hot dogs length-
wise on the Grill. Close the Lid and cook for
5-8 minutes or until desired browning is
achieved. Rearrange on grill as needed. 
Yes, preheat the Grill. Add hash brown patties
onto the Grill surface, close the Lid, and cook
for approximately 10 minutes or until sizzling.
Fresh peppers can be grilled for 8-10 minutes
for skinning purposes. Grilled cheese sand-
wiches can also be cooked on your George
Foreman Grill.
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							Strip Steak Polynesian
2 Tbsp. soy sauce
1 cloves garlic, minced
1 tsp. honey
2 - 8 oz. strip steaks
•Combine first 3 ingredients.
•Marinate the strip steak in the mixture for approximately one hour in
the refrigerator.
•Preheat the Grilling Machine.
•Place the marinated strip steaks onto the preheated grill. Close the
Lid.
•Grill for 4 - 10 minutes, or until done. Open grill and add rest of the
marinade to the top of the steaks and close grill.
•Grill for 1 - 2 minutes, open grill and serve on a bed of rice.
•Yield: Serves 2
NOTE:For additional recipes go to www.igrillwithgeorge.com.
3 14
Additional Important Safeguards
CAUTION HOT SURFACES:  This appliance generates heat and escaping
steam during use. Proper precautions must be taken to prevent the risk
of burns, fires, or other injury to persons or damage to property.
CAUTION:  This appliance is hot during operation and retains heat for
some time after turning off. Always use oven mitts when handling hot
materials and allow metal parts to cool before cleaning. Do not place
anything on top of the appliance while it is operating or while it is hot. 
1. All users of this appliance must read and understand this Owners
Manual before operating or cleaning this appliance.
2. The cord to this appliance should be plugged into a 120V AC electri-
cal outlet only.
3. If this appliance begins to malfunction during use, immediately
unplug cord from outlet. Do not use or attempt to repair the malfunc-
tioning appliance.
4. Do not leave this appliance unattended during use.
5. When using this appliance, provide adequate air space above and on
all sides for air circulation. Do not allow this appliance to touch cur-
tains, wall coverings, clothing, dish towels or other flammable mate-
rials during use.
6. This appliance generates steam — do not operate in open position.
7.Using pot holder, hold the top cover (Lid) open while placing or
removing food on the cooking surface to prevent accidental closing
and injury.
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							413
Mustard Lemon Chicken Breast
1 Tbsp. prepared mustard
1 Tbsp. balsamic vinegar
1/2 Tbsp. lemon juice
1 cloves garlic, minced
1/2 tsp. paprika
2 6 oz. chicken breasts halves, boneless, skinless
•Mix first 5 ingredients.
•Add chicken breast and let it marinate for at least 1/2 hour in the
refrigerator.
•Preheat the Grilling Machine.
•Place marinated chicken on Grilling Machine and close Lid. Let cook
for 7 - 8 minutes or until the meat is no longer pink and the juices run
clear.
•Remove and serve.
•Yield: Serves 2
Tilapia with Tomatoes
2 tsp. olive oil 
1/2 small onions, diced
1 cloves garlic, minced
1 small tomatoes, chopped
1 Tbsp. fresh basil or 1/2 tsp. dried, chopped
1/2 Tbsp. fresh parsley, chopped 
1/2 Tbsp. ground pepper
1/2 Tbsp. lemon juice
2 3 oz. pieces of tilapia (or any white fish fillet)
•Preheat the Grilling Machine.
•Sauté the onion and garlic in oil for 2 minutes, stirring occasionally.
•Add the tomato, half of the herbs and a few grinds of pepper. Lay the
fish on top, folding thin parts under to even out thickness. Add the
lemon juice and remaining herbs.
•Cover and let cook for 2 1/2 - 3 1/2 minutes.
•Lift the fish and the vegetables onto a plate. 
•Serve with fresh bread or rice.
•Yield: Serves 2
Polarized Plug
This appliance has a polarized plug(one blade is wider than the other).
To reduce the risk of electric shock, this plug is intended to fit into a
polarized outlet only one way. If the plug does not fit fully in the outlet,
reverse the plug. If it still does not fit, contact a qualified electrician. Do
not attempt to modify the plug in any way.
Short Cord Instructions
A short power-supply cord is provided to reduce the risk resulting from
becoming entangled in or tripping over a longer cord. 
Do not use an extension cord with this product. 
Electric Power
If the electrical circuit is overloaded with other appliances, your appli-
ance may not operate properly. It should be operated on a separate
electrical circuit from other appliances.
Plasticizer Warning
CAUTION:  To prevent Plasticizers from migrating from the finish of the
counter top or table top or other furniture, place NON-PLASTIC coasters
or placemats between the appliance and the finish of the counter top or
table top.
Failure to do so may cause the finish to darken, permanent blemishes
may occur or stains can appear.
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							5 12
1. Grill Machine Body
2. Grilling Plates
3. Indicator Light (LED) 
4. Power Cord
5. Drip Tray (P/N 22849B)
6. Plastic Spatula (P/N 20166)
1
2
4
3
Grilled Vegetables
6 slices eggplant, 1/2” thick (or use 2 baby eggplants)
2 small zucchini, sliced 1/2” thick
2 small onions, sliced 1/2” thick
6 mushrooms, sliced
2 cloves garlic, peeled and sliced
2 small tomatoes, diced
olive oil
•Preheat the Grilling Machine.  Drizzle olive oil over the vegetables.
•Add the eggplant, cover and cook 5 minutes, remove and keep warm.
•Fill the grill with zucchini, cover and cook 5 minutes, remove and
keep warm.  
•Add the onion and mushrooms, cover and cook 5 minutes.  Add to the
cooked vegetables.  
•Add the garlic slices, cover and cook 1 minute, stirring as needed.
Remove and add to the cooked vegetables.
•Stir the diced tomatoes into the hot vegetables.
•Yield:  Serves 2 – 4.
Serve as an accompaniment to meat and pasta.  Or serve as a grilled 
vegetable sandwich on French bread or in a pita.  
Rosemary Lamb Chops
4 sirloin lamb chops, boneless
2 tsp. fresh chopped rosemary (or 1/2 tsp.dried)
ground black pepper to taste
•Coat chops with rosemary and pepper.
•Preheat the Grilling Machine.
•Close Lid and cook for 8 - 10 minutes for medium (a hint of pink in the
middle) and 13 minutes for well done.
•Serve immediately
•Yield: Serves 4
Getting To Know Your Grilling Machine
6
5
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							611
George Foreman’s PowerBurger
A flavorful hamburger that we think tastes even better than its all-meat
cousin! It pays to eat meals that minimize meat. To reduce saturated fat
in a typical burger, you can cut back on the amount of meat and make up
for it with plant-based ingredients. Bread crumbs and chopped vegeta-
bles have been added in this recipe. You could also try cooked rice, other
grains or cereal. In addition, choose whole wheat buns; they typically
contain one less fat gram than regular or even reduced-calorie buns.
If you settle for nothing less than a cheeseburger, Swiss cheese 
is 1 gram lower in fat than Cheddar, American or Monterey Jack with 8
grams of fat versus 9 in each ounce of cheese. However, reduced fat
cheeses like Cheddar or Swiss contain half the fat with 4 grams per
ounce. Mustard contains 1 gram of fat per tablespoon versus a whop-
ping 11 grams of fat in a tablespoon of mayonnaise.
Top your burger in healthful style with dark, leafy green lettuce, shredded
cabbage, fresh cilantro, basil or spinach.
1/2 cup chopped vegetables such as yellow onions, 
green onions, zucchini, parsley (can be sautéed)
1/2 cup seasoned bread crumbs
1 1/2 lbs. lean ground beef
•In a medium-size mixing bowl, combine the vegetables and bread
crumbs. Add the ground beef and mix well.
•Shape the mixture into eight 3-inch wide patties.
•Preheat the Grilling Machine. Place two patties on the grill at a time.
Close the Lid.
•Cook for 4 - 5 minutes or until the meat is no longer pink and the
juices run clear, turning once. Repeat with the remaining patties
•Yield: Serves 8
This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie
Calbom.
How To Use George Foreman’s Lean Mean
Fat Reducing Grilling Machine
1. Before using the Grilling Machine for the first time, wipe the Grilling
Plates with a damp cloth to remove all dust.
2.To preheat: Close the Lid and plug cord into a 120V AC outlet. The
Indicator Light (LED) will illuminate indicating that the elements are
heating. Allow Grilling Machine to preheat.
3. Once the Indicator Light turns off, use a pot holder to carefully open
the Lid.
4. Slide the grease catching Drip Tray under the front of the unit.
5. Carefully place the items to be cooked on the bottom cooking plate.
6. Close the Lid and allow the food to cook for the desired time.
(Consult the Recipe Section at the back of this book for some sug-
gestions.) The Indicator Light will continue to cycle on and off during
use. Do not leave appliance unattended during use!
7. After the desired amount of time, the food should be done. 
8. Disconnect the plug from the wall outlet. 
CAUTION: To avoid any sparks at the outlet while disconnecting
plug, make sure the Indicator Light is off (not illuminated) before 
disconnecting the plug from the outlet.
9. Use a pot holder to carefully open the Lid.
10. Remove the food using the Plastic Spatula provided. Be sure to
always use either plastic or wooden utensils so as not to scratch the
non-stick surface. Never use metal tongs, forks or knives as these
can damage the coating on the cooking plates.
11. When cool, the Drip Tray may be removed and emptied. Be sure the
liquid is cooled before removing Drip Tray.
NOTE: Place the thickest part of the food to the front of the grill. Fold
thin parts under to even out the thickness. Rearrange food
halfway through cooking if necessary.
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							7
10
George’s Sausage Texas Style
A spicy sausage with true Southwestern zip! These breakfast sausages
are great served with a sautéed vegetable or fresh salsa and egg
scramble. Buy 90% lean ground beef for the least-fat sausage. Ninety
percent lean beef has 9 grams of fat with 4 of those grams being satu-
rated fat; whereas 73% lean beef has 18 grams of fat with 7 of the grams
being saturated.
1 slightly beaten egg white
1/3 cup finely chopped onion
1/4 cup seasoned bread crumbs
1/4 cup diced green chili peppers
1 clove (large) garlic, finely minced
2 Tbsp. snipped fresh cilantro
1 Tbsp. apple cider vinegar
1-1/2 tsp. chili powder
1/4 tsp. sea salt
1/8 tsp. cayenne pepper
1/2 lb. lean ground beef
•In a medium-size mixing bowl, combine the egg white, onion, bread
crumbs, green chili peppers, garlic, cilantro, vinegar, chili powder,
salt and cayenne pepper. Add the ground beef and mix well.
•Shape the mixture into eight 2
1/2 inch wide patties.
•Preheat the Grilling Machine. Place four patties on the grill. Close the
Lid. 
•Cook for 3 - 4 minutes or until the meat is no longer pink and the
juices run clear, Repeat with remmaining patties.
•Yield: 8 patties
This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie
Calbom.
Suggested Cooking Chart
Rare Medium Well
(145˚F)* (160˚F)* (170˚F)*
Salmon Filet (1” thick) 5 min. 8 min.
Rainbow Trout Filet (3/4” thick) 5 min. 6 min.
Tuna Steak 5 min. 9 min.
White Fish Filet (3/4” thick) 21/2min. 31/2min.
Shrimp (26-30 count) 3 min.
4 oz. Turkey Burgers 6 min.
Pork Loin (1/2 thick) 21/2min. 31/2min.
4 oz. Burgers 7 min. 8 min. 9 min.
Chicken Breast 7 min.
(boneless/skinless)
Sliced Sausage (1/2 thick) 3 min. 4 min.
Fajita Beef (1/4 thick slices) 11/2min. 2 min. 21/2min.
NY, KC, Top Loin Strip Steak  4 min. 7 min. 10 min.
(
1/2 thick)
Onions and Peppers (brush with olive oil) 8 min.
NOTE: Most meats were 1 thick. These are recommended guidelines
only. Personal taste and thickness of cut may vary cooking times.
Always check for doneness and always use fresh, refrigerated foods.
PLEASE NOTE:  The USDA recommends that meats such as beef and lamb,
etc. should be cooked to an internal temperature of 145˚F. Pork should be
cooked to an internal temperature of 160˚F and poultry products should be
cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful
bacteria has been killed. When reheating meat/poultry products, they
should also be cooked to an internal temperature of 165˚F.
GR_GR2B_IB_10-1-07  1/10/07  2:26 PM  Page 13 
						

							Recipes
NOTE:For all recipes, please remember to place Drip Tray in front of the
Grilling Machine to catch drippings from the cooking process.
The Champ’s Sausage Without Guilt
You can start your day with a sizzling sausage patty that not only tastes
good, but is also good for you. This moist, flavorful sausage, served with
a country-style biscuit, makes the complete breakfast. Choose ground
turkey breast, which is lower in fat than ground turkey containing dark
meat and skin. Turkey, especially the light meat, is a good source of
niacin, which is an important B vitamin needed to maintain a healthy ner-
vous system.
1 slightly beaten egg white
1/3 cup finely chopped onion
1/4 cup finely snipped dried apples OR
1/2 cup finely chopped fresh red Delicious apple
1/4 cup seasoned bread crumbs
2 Tbsp. snipped fresh parsley
1/2 tsp. sea salt
1/2 tsp. ground sage
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1/2 lb. lean ground turkey breast
•In a medium size mixing bowl, combine the egg white, onion, dried or
fresh apples, bread crumbs, parsley, salt, sage, nutmeg, black pepper,
and cayenne pepper. Add the ground turkey and mix well.
•Shape the mixture into nine 2-inch wide patties.
•Preheat the Grilling Machine. Place four to five patties on the grill.
Close the Lid. Cook for 3-4 minutes or until the meat is no longer pink
and the juices run clear.
•Yield: 8 - 9 patties
This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie
Calbom.
9
8
User Maintenance Instructions
CAUTION: To avoid accidental burns, allow your Grilling Machine to
cool thoroughly before cleaning.
1. Before cleaning, unplug the appliance from the wall outlet and allow
to cool.
CAUTION:  To avoid any sparks at the outlet while disconnecting plug,
make sure the Indicator Light is off (not illuminated) before 
disconnecting the plug from the outlet.
2.Inside cleaning:Place the Drip Tray under the front of the Grilling
Machine. Using the specially designed spatula, scrape off any
excess fat and food particles. Wipe the plates with absorbent paper
towel or a sponge. Run off will drip into the Drip Tray.
3.Stubborn build-up:Use a non-metallic scrubbing pad to clean the
plates.
4. Empty the Drip Tray and wash with warm soapy water. Wipe dry. 
5.Outside cleaning:  Wipe with a warm, wet sponge and dry with a
soft, dry cloth.
6. Do not use steel wool, scouring pads, or abrasive cleaners on any
part of the appliance.
7.DO NOT IMMERSE IN WATER OR OTHER LIQUID.
8. Any servicing requiring disassembly other than the above cleaning
must be performed by a qualified electrician.
9. Make sure to hold the top cover (Lid) by hand while cleaning to pre-
vent accidental closing and injury.
GR_GR2B_IB_10-1-07  1/10/07  2:26 PM  Page 15 
						

							Recipes
NOTE:For all recipes, please remember to place Drip Tray in front of the
Grilling Machine to catch drippings from the cooking process.
The Champ’s Sausage Without Guilt
You can start your day with a sizzling sausage patty that not only tastes
good, but is also good for you. This moist, flavorful sausage, served with
a country-style biscuit, makes the complete breakfast. Choose ground
turkey breast, which is lower in fat than ground turkey containing dark
meat and skin. Turkey, especially the light meat, is a good source of
niacin, which is an important B vitamin needed to maintain a healthy ner-
vous system.
1 slightly beaten egg white
1/3 cup finely chopped onion
1/4 cup finely snipped dried apples OR
1/2 cup finely chopped fresh red Delicious apple
1/4 cup seasoned bread crumbs
2 Tbsp. snipped fresh parsley
1/2 tsp. sea salt
1/2 tsp. ground sage
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1/2 lb. lean ground turkey breast
•In a medium size mixing bowl, combine the egg white, onion, dried or
fresh apples, bread crumbs, parsley, salt, sage, nutmeg, black pepper,
and cayenne pepper. Add the ground turkey and mix well.
•Shape the mixture into nine 2-inch wide patties.
•Preheat the Grilling Machine. Place four to five patties on the grill.
Close the Lid. Cook for 3-4 minutes or until the meat is no longer pink
and the juices run clear.
•Yield: 8 - 9 patties
This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie
Calbom.
9
8
User Maintenance Instructions
CAUTION: To avoid accidental burns, allow your Grilling Machine to
cool thoroughly before cleaning.
1. Before cleaning, unplug the appliance from the wall outlet and allow
to cool.
CAUTION:  To avoid any sparks at the outlet while disconnecting plug,
make sure the Indicator Light is off (not illuminated) before 
disconnecting the plug from the outlet.
2.Inside cleaning:Place the Drip Tray under the front of the Grilling
Machine. Using the specially designed spatula, scrape off any
excess fat and food particles. Wipe the plates with absorbent paper
towel or a sponge. Run off will drip into the Drip Tray.
3.Stubborn build-up:Use a non-metallic scrubbing pad to clean the
plates.
4. Empty the Drip Tray and wash with warm soapy water. Wipe dry. 
5.Outside cleaning:  Wipe with a warm, wet sponge and dry with a
soft, dry cloth.
6. Do not use steel wool, scouring pads, or abrasive cleaners on any
part of the appliance.
7.DO NOT IMMERSE IN WATER OR OTHER LIQUID.
8. Any servicing requiring disassembly other than the above cleaning
must be performed by a qualified electrician.
9. Make sure to hold the top cover (Lid) by hand while cleaning to pre-
vent accidental closing and injury.
GR_GR2B_IB_10-1-07  1/10/07  2:26 PM  Page 15 
						

							7
10
George’s Sausage Texas Style
A spicy sausage with true Southwestern zip! These breakfast sausages
are great served with a sautéed vegetable or fresh salsa and egg
scramble. Buy 90% lean ground beef for the least-fat sausage. Ninety
percent lean beef has 9 grams of fat with 4 of those grams being satu-
rated fat; whereas 73% lean beef has 18 grams of fat with 7 of the grams
being saturated.
1 slightly beaten egg white
1/3 cup finely chopped onion
1/4 cup seasoned bread crumbs
1/4 cup diced green chili peppers
1 clove (large) garlic, finely minced
2 Tbsp. snipped fresh cilantro
1 Tbsp. apple cider vinegar
1-1/2 tsp. chili powder
1/4 tsp. sea salt
1/8 tsp. cayenne pepper
1/2 lb. lean ground beef
•In a medium-size mixing bowl, combine the egg white, onion, bread
crumbs, green chili peppers, garlic, cilantro, vinegar, chili powder,
salt and cayenne pepper. Add the ground beef and mix well.
•Shape the mixture into eight 2
1/2 inch wide patties.
•Preheat the Grilling Machine. Place four patties on the grill. Close the
Lid. 
•Cook for 3 - 4 minutes or until the meat is no longer pink and the
juices run clear, Repeat with remmaining patties.
•Yield: 8 patties
This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie
Calbom.
Suggested Cooking Chart
Rare Medium Well
(145˚F)* (160˚F)* (170˚F)*
Salmon Filet (1” thick) 5 min. 8 min.
Rainbow Trout Filet (3/4” thick) 5 min. 6 min.
Tuna Steak 5 min. 9 min.
White Fish Filet (3/4” thick) 21/2min. 31/2min.
Shrimp (26-30 count) 3 min.
4 oz. Turkey Burgers 6 min.
Pork Loin (1/2 thick) 21/2min. 31/2min.
4 oz. Burgers 7 min. 8 min. 9 min.
Chicken Breast 7 min.
(boneless/skinless)
Sliced Sausage (1/2 thick) 3 min. 4 min.
Fajita Beef (1/4 thick slices) 11/2min. 2 min. 21/2min.
NY, KC, Top Loin Strip Steak  4 min. 7 min. 10 min.
(
1/2 thick)
Onions and Peppers (brush with olive oil) 8 min.
NOTE: Most meats were 1 thick. These are recommended guidelines
only. Personal taste and thickness of cut may vary cooking times.
Always check for doneness and always use fresh, refrigerated foods.
PLEASE NOTE:  The USDA recommends that meats such as beef and lamb,
etc. should be cooked to an internal temperature of 145˚F. Pork should be
cooked to an internal temperature of 160˚F and poultry products should be
cooked to an internal temperature of 170˚F - 180˚F to be sure any harmful
bacteria has been killed. When reheating meat/poultry products, they
should also be cooked to an internal temperature of 165˚F.
GR_GR2B_IB_10-1-07  1/10/07  2:26 PM  Page 13