George Foreman Grill GP300 User Manual

							12
Grilling Guide
The following times are to be used as a guideline only. Preheat the Grill for eight minutes.
Cooking times will vary due to the cut or thickness of the meat being cooked. To be sure
that the food is done, use a meat thermometer. If the food is not quite done, continue to
cook and check periodically so it is not over cooked.
Food &  Temperature  Approximate Special Quantity Setting Cooking Time Instructions
Beef
Hamburgers,  Medium High 12-15 min. Turn halfway 
4 oz. each, 3/4 thick through cooking time.
Hamburgers,  Medium High 15-18 min. Turn halfway 
8 oz. each, 1 thick through cooking time.
Ribeye Steak, Medium High Med.-Rare 4-5 min. Turn halfway 
12 oz. each, 1/2 thick Medium 5-6 min. through cooking time.
Well 6-7 min.
Ribeye Steak, Medium High Med.-Rare 7-8 min. Turn halfway 
8 oz. each, 1 thick Medium 8-9 min. through cooking time.
Well 9-10 min.
T-bone Steak, Medium High Med.-Rare 5-6 min. Turn halfway 
6 oz. each, 1/2 thick Medium 6-7 min. through cooking time.
Well 7-8 min.
T-bone Steak, Medium High Med.-Rare 8-9 min. Turn halfway 
8 oz. each, 1 thick Medium 9-10 min. through cooking time.
Well 10-11 min.
Beef Kabobs Medium Well 15-20 min. Marinate in oil and 
seasoning. Turn often
during cooking time.
Pork
Pork Chops, bone-in,  Medium Low Med. 6-7 min. Turn halfway 
4-6 oz. each, 1/2 thick Well 8-9 min. through cooking time.
Pork Chops, boneless,  Medium Low Med. 16-17 min. Turn halfway 
8 oz. each, 1 1/4 thick Well 18-19 min. through cooking time.
Bacon Medium Well 9-15 min. Turn frequently while
cooking
Pork Sausage Patties,  Medium  Well 6-8 min. Turn halfway 
1 1/2 oz. each, 1/2 thick through cooking time.
Spare Ribs, 1 slab, Low Well 50-60 min. Parboil for 15 minutes
each pc 3 rib sections before putting on grill.
Cook 30 minutes, 
turn halfway through 
cooking time. Add 
barbeque sauce. Turn
after 10-15 minutes 
and add sauce to 
other side. Cook 
another 10-15 min.
PLEASE NOTE:  The USDA recommends that meats such as beef and lamb, etc. should be cooked to an
internal temperature of 145˚ - 170˚F, pork should be cooked to an internal temperature of 160˚F -170˚F,
and poultry products should be cooked to an internal temperature of 170˚F - 180˚F to be sure any harm-
ful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to an
internal temperature of at least 165˚F.
13
Grilling Hints and Tips
•Use tender cuts of meat for grilling.
•Marinate tougher cuts of meat to tenderize them before grilling.
•To avoid drying out meat and fish, turn only once and do not pierce.
•To turn meat and fish, use a large flat plastic or wooden spatula to
support the food.
•Place meat or chicken to be roasted in a shallow baking pan. Using
oven mitts carefully place pan on preheated grill, taking care not to
scratch the non-stick surface. Close Cover on the Grill Plate.
NOTE:  Just resting a baking container on top of the non-stick sur-
face will not damage it. Do not use saucepans or plates.
•Do not cut food on non-stick surface.
•Use only heat resistant plastic or wooden utensils on non-stick sur-
faces.
•Adjust heat setting gradually and only as necessary. Cooking foods at
a high temperature can cause them to dry out.
•When grilling fish or chicken breast fillets, tuck extremely thin parts
under to prevent over cooking.
How To Use the George Foreman 
GP300 Propane Grill 
(Cont.)
Grilling Instructions Continued:
4. When the food is cooked, remove with heat resistant plastic or wood-
en spatula or other utensil. 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
Grill Plate.
CAUTION:  Do not leave any utensils on the Grill Plate surface while
it is hot.
5. When finished cooking, or when the propane cylinder is empty, turn
the Temperature Control Knob to the LOCK/OFF position and remove
the propane cylinder. 
6. Allow the Grill to cool before disassembling and cleaning. 
7. When cool, the Drip Container may be removed and emptied. Be
sure the liquid has cooled before removing Drip Container.
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							12
Grilling Guide
The following times are to be used as a guideline only. Preheat the Grill for eight minutes.
Cooking times will vary due to the cut or thickness of the meat being cooked. To be sure
that the food is done, use a meat thermometer. If the food is not quite done, continue to
cook and check periodically so it is not over cooked.
Food &  Temperature  Approximate Special Quantity Setting Cooking Time Instructions
Beef
Hamburgers,  Medium High 12-15 min. Turn halfway 
4 oz. each, 3/4 thick through cooking time.
Hamburgers,  Medium High 15-18 min. Turn halfway 
8 oz. each, 1 thick through cooking time.
Ribeye Steak, Medium High Med.-Rare 4-5 min. Turn halfway 
12 oz. each, 1/2 thick Medium 5-6 min. through cooking time.
Well 6-7 min.
Ribeye Steak, Medium High Med.-Rare 7-8 min. Turn halfway 
8 oz. each, 1 thick Medium 8-9 min. through cooking time.
Well 9-10 min.
T-bone Steak, Medium High Med.-Rare 5-6 min. Turn halfway 
6 oz. each, 1/2 thick Medium 6-7 min. through cooking time.
Well 7-8 min.
T-bone Steak, Medium High Med.-Rare 8-9 min. Turn halfway 
8 oz. each, 1 thick Medium 9-10 min. through cooking time.
Well 10-11 min.
Beef Kabobs Medium Well 15-20 min. Marinate in oil and 
seasoning. Turn often
during cooking time.
Pork
Pork Chops, bone-in,  Medium Low Med. 6-7 min. Turn halfway 
4-6 oz. each, 1/2 thick Well 8-9 min. through cooking time.
Pork Chops, boneless,  Medium Low Med. 16-17 min. Turn halfway 
8 oz. each, 1 1/4 thick Well 18-19 min. through cooking time.
Bacon Medium Well 9-15 min. Turn frequently while
cooking
Pork Sausage Patties,  Medium  Well 6-8 min. Turn halfway 
1 1/2 oz. each, 1/2 thick through cooking time.
Spare Ribs, 1 slab, Low Well 50-60 min. Parboil for 15 minutes
each pc 3 rib sections before putting on grill.
Cook 30 minutes, 
turn halfway through 
cooking time. Add 
barbeque sauce. Turn
after 10-15 minutes 
and add sauce to 
other side. Cook 
another 10-15 min.
PLEASE NOTE:  The USDA recommends that meats such as beef and lamb, etc. should be cooked to an
internal temperature of 145˚ - 170˚F, pork should be cooked to an internal temperature of 160˚F -170˚F,
and poultry products should be cooked to an internal temperature of 170˚F - 180˚F to be sure any harm-
ful bacteria has been killed. When reheating meat/poultry products, they should also be cooked to an
internal temperature of at least 165˚F.
13
Grilling Hints and Tips
•Use tender cuts of meat for grilling.
•Marinate tougher cuts of meat to tenderize them before grilling.
•To avoid drying out meat and fish, turn only once and do not pierce.
•To turn meat and fish, use a large flat plastic or wooden spatula to
support the food.
•Place meat or chicken to be roasted in a shallow baking pan. Using
oven mitts carefully place pan on preheated grill, taking care not to
scratch the non-stick surface. Close Cover on the Grill Plate.
NOTE:  Just resting a baking container on top of the non-stick sur-
face will not damage it. Do not use saucepans or plates.
•Do not cut food on non-stick surface.
•Use only heat resistant plastic or wooden utensils on non-stick sur-
faces.
•Adjust heat setting gradually and only as necessary. Cooking foods at
a high temperature can cause them to dry out.
•When grilling fish or chicken breast fillets, tuck extremely thin parts
under to prevent over cooking.
How To Use the George Foreman 
GP300 Propane Grill 
(Cont.)
Grilling Instructions Continued:
4. When the food is cooked, remove with heat resistant plastic or wood-
en spatula or other utensil. 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
Grill Plate.
CAUTION:  Do not leave any utensils on the Grill Plate surface while
it is hot.
5. When finished cooking, or when the propane cylinder is empty, turn
the Temperature Control Knob to the LOCK/OFF position and remove
the propane cylinder. 
6. Allow the Grill to cool before disassembling and cleaning. 
7. When cool, the Drip Container may be removed and emptied. Be
sure the liquid has cooled before removing Drip Container.
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							11
Grilling Guide (Cont.)
Food &  Temperature  Approximate Special Quantity Setting Cooking Time Instructions
Chicken
Whole Chicken, Low 1 - 1 3/4 hrs. Brush with oil, 
3 1/2 - 5 lbs. Kitchen Bouquet
®
and seasonings. 
Place in a large size 
Reynolds
®Hot 
Bag™. Follow direc-
tions for whole roast 
chicken on the grill. 
Turn halfway through 
cooking time.
Whole Chicken, Medium High Well 17-35 min. Turn as necessary 
cut into pieces during cooking time.
Chicken Breast, Medium High Well 15-18 min. Turn halfway 
boneless-skinless, through cooking time.
6 oz. each
Chicken Wings Medium High Well 15-18 min. Turn as necessary 
during cooking time.
Leg Quarters Medium High Well 25-35 min. Turn halfway 
through cooking time.
Chicken Kabobs Medium Well 15-20 min. Marinate in oil and 
seasoning. Turn often
during cooking time.
Seafood
Tuna Steak, Medium 6-9 min. Turn halfway 
1 thick through cooking time.
Salmon Steak, Medium 7-9 min. Turn halfway 
1 thick through cooking time.
Orange Roughy Fillet, Medium Low 10-13 min. Tuck under thin parts.
1 thick Turn halfway through
cooking time.
Large Black Tail Shrimp, Medium Low 4-6 min. Turn halfway 
deveined-split shell through cooking time.
Miscellaneous
Corn on the Cob Low 40-50 min. Soak in husk for 20 
min. and wrap in foil.
Turn halfway through 
cooking time.
Baked Potatoes High 1 - 1 1/4 hrs. Pierce potatoes, oil 
and season skins. 
Wrap in foil. Turn 
halfway through 
cooking time.
Pineapple Slices, Medium 10-15 min. Turn halfway through
1/2 thick cooking time.
14
How To Use the George Foreman 
GP300 Propane Grill
IMPORTANT:  Make sure the Drip Container is in proper position before use.
Lighting Burner with Ignitor:
1. Turn Temperature Control Knob counterclockwise to “OFF“, push in, and
then turn the Temperature Control Knob to HIGH.
2. To light, rapidly push the Ignitor button down until it clicks. Use Flame
Viewing Hole to be sure all burner ports light and stay lit.
3. If Ignitor does notwork, turn the Temperature Control Knob to OFF/LOCK.
Open the Cover and remove the Grill Plate to allow the gas to dissipate.
Wait five minutes, then follow match lighting instructions below.
Lighting Burner with Matches:
1. Secure a paper match to Match Holder, 
light the match with a second lit match, and
place lit match through the Flame Viewing
Hole to the nearest burner ports.
2. Turn Temperature Control Knob counter-
clockwise to “OFF”, push in, and then turn
the Temperature Control Knob to “HIGH”.
WARNING:  If burner does not light within 5 seconds, turn Temperature
Control Knob to the LOCK/OFF position. Open the Cover and remove the Grill
Plate to allow the gas to dissipate. Wait 5 minutes, then try again.
Grilling Instructions:
1. Light burner and turn the Temperature
Control Knob from HIGH to LOW. Check
the flame through the Flame Viewing
Hole making sure the burner is lit. See
Figure 8.
2.To preheat: Close the Grill Cover and preheat on HIGH for 8 minutes.
During the first use, you may notice a slight odor caused by the curing of
paint and parts. IMPORTANT:Do not close the Grill Cover for more than
8 minutes, or without food loaded on the Grill Plate. The non-stick coat-
ing may be damaged.
3. After the 8 minute preheat period, carefully open the Cover and place
food onto the Grill Plate. Cook until done, turning at least once halfway
through cooking time for most foods. Adjust flame with Temperature
Control Knob as needed. High
Low
Figure 7
Figure 8
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							15 10
Grilling Guide (Cont.)
Food &  Temperature  Approximate Special Quantity Setting Cooking Time Instructions
Miscellaneous
Zucchini, 1/2 thick,  Medium 10-15 min. Brush with oil, 
sliced from end to end and seasonings. 
Turn halfway through 
cooking time.
Peppers,  Medium 10-12 min. Marinate in oil and
(red, yellow & green),  seasoning. Turn 
rings & slices, 1/2 thick halfway through 
cooking time
Peppers,  Medium 15-20 min. Marinate in oil and
(red, yellow & green),  seasoning. Turn 
quartered, sliced  halfway through 
from end to end cooking time
Bratwurst, 1 thick Medium  Well 15-20 min. Turn halfway through
cooking time.
Cooked Ring Polish High 12-15 min. Turn halfway 
Kielbasa, 1 1/2 thick through cooking time.
Cooked Beef Bratwurst,  High 12-15 min. Turn halfway through
1 thick cooking time.
Cooked Kielbasa,  High 12-15 min. Turn halfway through
1 thick cooking time.
Hot Dogs, 3/4 thick High  8-10 min. Turn halfway through
cooking time.
Jumbo Hot Dogs,  High  10-12 min. Turn halfway through
1 thick cooking time.
Attaching Propane Gas Cylinder
Turn the Temperature Control Knob to the
LOCK/OFF Position. Push the one pound
propane cylinder slightly into the valve
while turning counterclockwise until a snug
fit is obtained.
Testing for Leaks
SAFETY PRECAUTIONS:
•Test for leaks outdoors in a well venti-
lated area. First:
1. Mix a couple tablespoons of liquid
detergent with an equal amount of
water. Use mild soap and water. DO
NOT USE HOUSEHOLD CLEANING
AGENTS.
2. Be sure that the Temperature Control
Knob is in the LOCK/OFF position.
3. Use a clean paint brush to brush
soapy solution onto connection
between gas cylinder and Regulator
orifice, and watch for bubbles.
4. If bubbles form or if a bubble grows,
there is a leak. Retighten connection
and repeat steps (2) and (3).
•Test all gas connections for leaks before
using your propane grill.
•Test for leaks every time you connect the
gas supply.
•Do not smoke while checking for leaks.
•DANGER - Do not use an open flame to check for gas leaks.
Be sure
there are no sparks or open flames in the area while you check for
leaks. This will result in a fire or explosion which can cause serious
bodily injury or death, and damage to property.
NOTE:If you cannot stop a leak, remove gas cylinder and check for dam-
aged threads, dirt and debris at the connection and gas cylinder. Also check
to see if anything is obstructing flow of gas at the connection and gas cylin-
der openings. Remove any obstruction that may be found and repeat leak
test.
Checking the Ignitor:
•The Temperature Control Knob must be in the “LOCK/OFF” position.
Press the Ignitor button rapidly. A “CLICK” should be heard and spark
seen through Flame Viewing Hole.
Propane 
Cylinder
Regulator 
Assembly
(P/N 22185)
Figure 6
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							16
9
Instructions For Cleaning
CAUTION:  Grill surfaces are hot during use. Allow Grill Plate, Drip Container,
Cover and Grill Body to cool completely before handling and cleaning. 
1. Turn the Temperature Control Knob to the LOCK/OFF position and allow the
grill to cool before disassembling and cleaning. 
2. Remove the propane cylinder. 
3Remove the Grill Plate and empty the Drip Container.
4. Wash the Grill Plate and Drip Container with warm, soapy water and a
plastic scouring pad. Rinse and dry thoroughly. Do not use steel wool,
coarse scouring pads or harsh or abrasive cleaners. If necessary, use a
nylon bristle brush to loosen hardened food particles.
5. Wash exterior parts with a soft sponge and warm clear water.
Nonabrasive cleaners may also be used.
6. Use a damp cloth to clean the inside of Cover and Grill Body.
Cleaning the Burner Assembly
IMPORTANT:Clean burner assembly
prior to use after storing, at the begin-
ning of grilling season or an inactive
period of one month. Spiders and
insects like to build nests in burner
tubes, especially during colder months.
The nests can cause fires in burner
tubes or under grill.
In order to clean the inside of the burner
tubes, the Burner Assembly must be
removed from the grill. Make sure the
propane cylinder, Grill Plate and Drip
Container have been removed before
proceeding.
1. Turn the Grill Body upside down.
Refer to Figure 9 and locate the clip
that holds the venturi to the
Regulator Assembly. Pull straight up
on the clip, set it to the side and
return the Grill Body to the Upright
position.
2. Refer to Figure 10 and locate the
two machine screws that secure the
Burner Assembly to the grill. Loosen
and remove these screws, making
sure you retain the screws, washers
and hex nuts for reassembly.
Assembly Instructions
CAUTION:  It is advisable that two persons assemble the grill. Never use the Storage
Case/Stand as a chair. Never load anything on the Storage Case/Stand except the
grill. Never load over 6 1/2 lbs. (3kg) on each Side Tray.
To transform the Grill from the
Transport Position to the Grilling
Position, lay the Storage Case/Stand on
its side, unlatch, then remove the Base
Support Ring and Grill Body assembly. 
Close and latch all 4 Latches of the
Storage Case/Stand. Turn the Storage
Case/Stand upside down and pull out
the Front Support Foot and the Support
Leg with wheels. Position the Base
Support Ring above the Front Support
Foot. Align and insert the tabs of the
Front Support Foot into the notches on
the underside of the Base Support
Ring. Slide the notches on the opposing
side of the Base Support ring under the
tabs on the Storage Case/Stand. Raise
the Securing Rod and snap it under the
metal clips on the Support Leg with
wheels. The other end of the Securing
Rod will snap into the groove on the top
of the Base Support Ring and lock the
assemblies together. Turn the Storage
Case/Stand to the upright position. See
Figure 5.
Place the grill assembly on top of the
Storage Case/Stand by sliding the
Mounting Bracket under the inside lip
of the Storage Case/Stand. Lift up the
Transport Handle/Drip Container Holder
to a level position. Insert the Drip
Container.
IMPORTANT:Push the Transport
Handle/Drip Container Holder into the
slot of the Grill to lock it in place. This
is necessary as it keeps the Holder in
place and secures the back of the Grill
Assembly. 
Raise the Cover and swing out both Side
Trays. IMPORTANT:Always unfold the
Side Trays before igniting, pre-heating or using the grill. 
Attach the One Pound Propane Cylinder as instructed in Attaching Propane Gas
Cylinder. The Grill is ready for use.
Make sure the Drip Container is in proper position, and remember that the grill should
always be operated with the Regulator on the right and the Drip Container in the rear. 
Clip
(P/N 21643)
Machine Screw
and Washer
Hex Nut
Figure 9
Figure 10
Venturi
Figure 5
Front 
Support FootBase Support
Ring
Securing Rod
Drip Container
Holder
Drip 
Container Rotate grill assembly onto the
Storage Case/Stand by sliding the
Mounting Bracket under the lip in the
front of the Storage Case/Stand.
Support
Leg
Burner Assembly
Mounting
Bracket
Push to
Lock
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							17 8
Grill Positions (Cont.)
Transport Position:To
transform the grill from the
Storage Position to the
Transport Position, lift the
Transport Handle/Drip
Container Holder out from
the closed position 
and 
roll away
.
Grilling Position: This
position is ideal for patio
use, beach barbeques,
camping sites, tail-gate
parties or picnics in the
park. See Assembly
Instructions on page 9.
WARNING:  DO NOT
MOVE THE GRILL WHILE
THE GRILL IS IN USE.
Transport Handle/Drip Container
Holder
Instructions For Cleaning (Cont.)
3. Carefully pull back on the Burner Assembly, disengaging the venturi from
the Regulator Assembly. Please see Figure 10. Since the Ignitor is still
attached to the Burner Assembly, use care to avoid stressing the cable.
There is enough slack available to allow you to look into the end of the
venturi and clean with a pipe cleaner if needed.
4. When clean, carefully reassemble the Burner Assembly and Reflector,
making sure the mounting screws are tight and the venturi tube and clip
are properly connected to the Regulator Assembly.
5. Clean the outside of the Burner Assembly with a paper towel or damp
sponge. Open any clogged holes with a thin wire.
Storing Your Propane Grill
1. Clean the Grill as instructed above.
2. To transform the grill from the Grilling Position to Storage Position, fold in
the Side Trays, store the Drip Container inside the Grill Body, and close
the Cover. Unlock the Transport Handle/Drip Container Holder, and
remove the Grill Body from the Storage Case/Stand.
3. Open the Storage Case/Stand, and attach the Base Support Ring back to
the integral groove of Storage Case/Stand. Place the Grill Body inside the
Storage Case/Stand, close the cover, and lock the latches.
4. Store the propane cylinder outdoors in a well-ventilated space and out of
reach of children.
5. Cover grill when stored outdoors.
6. Store grill indoors only if the propane cylinder is turned off and discon-
nected, removed from grill and stored outdoors.
7. When removing grill from storage, follow the Cleaning the Burner
Assembly instructions before using the grill.
Any servicing requiring disassembly other than the above cleaning must be
performed by an authorized appliance repair technician.
Do NOTship gas cylinder if product needs service or repair.
Figure 3
Figure 4
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							Before First Use
1. Remove the grill and any packaging materials from the shipping carton.
2. Place the Storage Case/Stand on a flat, level surface. 
3. Unlatch the Storage Case/Stand and raise the Storage Case/Stand cover.
Remove the Base Support Ring and the grill assembly.
4. Open the Grill Cover, remove the Drip Container and swing both Side Trays
out to the side to remove the Grill Plate. 
5. Wipe the Storage Case/Stand, Grill Body and Side Trays with a damp cloth
to remove any dust. Wash the Grill Plate and Drip Container in warm, soapy
water. Rinse and dry thoroughly.
6. The Handle Assembly and
mounting hardware are pack-
aged separately in a plastic
bag. Remove all parts, then
properly position the Handle on
the front of the Grill Cover with
the screws in the Handle facing
down. From the inside of the
Grill Cover, place one of the
Screws and Washers through
the hole in one side of the Cover
and into the Handle. Repeat with
the other side of the Handle. Securely fasten both Screws with a Phillips
head screw driver. See Figure 1.
7.
See Grill Positions and Assembly Instructions on the following pages. 
Grill Positions
The Wheel-It and Grill-It™Portable
Propane Grill is compact enough to trans-
port to any grilling location. Wheel-It from
the storage shed to the patio, to a picnic
in the park, or off on a camping trip. The
Portable Propane Grill easily transforms
from storage to transport and to the 
Grill-It position.
Storage Position:This position makes the
grill compact enough for space saving
storage. The Side Trays fold inside the grill
allowing the entire grill assembly to be
stored neatly and securely in the Storage
Case/Stand. See Storing Your Propane
Grill on page 17.
187
Cover
Handle
Screw/
Washer
Figure 1
Recipes
The Champ’s Sausage Without Guilt
Try this sizzling sausage patty that not only tastes good, but is also good
for you. 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 nervous system. Early symptoms of niacin deficiency
that appear in the nervous system are apprehension, irritability, depres-
sion, weakness, and loss of memory. To prevent niacin deficiency,
include plenty of lean turkey, fish, whole wheat, potatoes, corn flower,
eggs, broccoli, tomatoes, and carrots.
2 slightly beaten egg whites
2/3 cup finely chopped onion
1/2 cup finely snipped dried apples or 1 cup finely chopped fresh red 
Delicious apple
1/2 cup seasoned bread crumbs
4 Tbsp. snipped fresh parsley
1 tsp. sea salt
1 tsp. ground sage
1/2 tsp. ground nutmeg
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 lb. lean ground turkey breast
•In a medium bowl, combine all ingredients except turkey.  Add the
ground turkey and mix well.
•Shape the mixture into sixteen to eighteen 2-inch wide patties.
•Preheat the Grill on MED for 8 minutes. 
•Place sausage on the Grill. Lower Cover and cook for 6-7
minutes.Turn and cook another 6-7 minutes or until the meat is no
longer pink and the juices run clear.
•Serves 8
This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie
Calbom.
Figure 2
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							SIDE VIEW - BASE ASSEMBLY
19 6
Getting To Know Your GP300 Propane Grill
14
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 scrambled
eggs. Buy 90% lean ground beef for the least-fat sausage. Ninety per-
cent lean beef has 9 grams of fat with 4 of those grams being saturated
fat; whereas 73% lean beef has 18 grams of fat with 7 of the grams being
saturated.
2 slightly beaten egg whites
2/3 cup finely chopped onion
1/2 cup seasoned bread crumbs
1/2 cup diced green chili peppers
2 cloves (large) garlic, finely minced
4 Tbsp. snipped fresh cilantro
2 Tbsp. apple cider vinegar
1 Tbsp. chili powder
1/2 tsp. sea salt
1/4 tsp. cayenne pepper
1 lb. lean ground beef
•In a medium bowl, combine all ingredients except ground beef. Add
the ground beef and mix well.
•Shape the mixture into sixteen 3-inch wide patties.
•Preheat the Grill on MED/HIGH for 8 minutes. 
•Place the patties on the Grill. 
•Lower Cover and cook for 5-6 minutes. Turn and cook for another 5-6
minutes or until meat is no longer pink and the juices run clear.
•Serves 8
This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie
Calbom.
11
1
1. Base Support Ring (P/N 22156)
2. Front Support Foot (P/N 22157)
3. Storage Case/Stand (P/N 22162)
4. Latch (4) (P/N 22161)
5. Transport Handle/Drip Container
Holder
6. Match Holder (P/N 21656)
7. Flame Viewing Hole
8. Burner Guard
9. Side Tray, Left, with Utensil Rack 
(P/N 22163L)
10. Reflector
11. Grill Cover (P/N 22165)
12 Handle (P/N 22166)13. Grill Plate (P/N 22167)
14. Grill Body
15. Burner Assembly
16. Temperature Control Knob
(P/N 21647)
17. Regulator (P/N 22185)
18. Side Tray, Right (P/N 22163R)
19. Ignitor Button
20. Ignitor Assembly (P/N 22186)
21. Drip Container with Lid (P/N 22168)
22. Rear Support Leg (P/N 22159)
23. Wheel (2) (P/N 22160)
24 Securing Rod (P/N 22171)
2
4
3
5
6
8
9
7
1015
16
17
18
19
20
23
22
24
21
12
13
4
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							5 20
Special Instructions for the Use of Regulator
and LP (Propane) Cylinders
•The propane grill is equipped with a regula-
tor having a CGA No. 600 cylinder connec-
tion device which is for connecting to a one
pound PROPANE cylinder ONLY. See
Illustration.
•Grill installation must conform with local
codes, or in the absence of local codes, with
the National Fuel Gas Code, ANSI
Z223.1/NFPA 54, Storage and Handling of
Liquefied Petroleum Gases, ANSI/NFPA 58 or CSA B149.1, Natural Gas and
Propane Installation Code.
•Use grill only with LP (propane) gas. Use grill only with the regulator/valve
assembly supplied.
•Never use charcoal briquettes or lighter fluid in a gas grill.
•Discard used and empty fuel cylinder in a safe place.
•Store spare fuel canisters in a well-ventilated area away from the grill.
•Do not puncture or burn fuel canister.
•Do not operate the grill if there is a gas leak present.
•Do not enlarge orifice or burner ports when cleaning the regulator and burner.
•If you smell gas, turn Temperature Control Knob to LOCK/OFF to shut off gas to
the grill. Extinguish any open flame and open Cover. If odor continues, immedi-
ately call your gas supplier or your fire department.
•Do not store or use gasoline or other flammable vapors and liquids in the
vicinity of this or any other grill.
•An LP cylinder not connected for use shall not be stored in the vicinity of this
or any other appliance.
•The LP-gas supply cylinder to be used must be constructed and marked in
accordance with the specifications for LP-gas cylinders of the U.S.
Department of Transportation (DOT) or the National Standard of Canada,
CAN/CSA-B339, Cylinders, Spheres and Tubes for the Transportation of
Dangerous Goods.
•If the grill is not in use, the Temperature Control Knob must be turned to
LOCK/OFF to shut off the gas cylinder. Storage of a grill indoors is permissible
only if the cylinder is disconnected and removed from the grill. Cylinders must
be stored outdoors out of the reach of children and must not be stored in a
building, garage or any other enclosed area.
•The regulator may make a humming or whistling noise during operation. This
will not affect safety or use of grill.
•Save cylinder cap and reinstall when not in use.
•Cylinder supply system must be arranged for vapor withdrawal. The gas cylin-
der must be upright in use. Do not block the pressure relief valve during use
or storage.
•Always remove one pound cylinder from grill when transporting and when not
in use.
Recipes (Cont.)
George Foreman’s Power Burger
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.
3/4 cup chopped vegetables such as yellow onions, 
green onions, zucchini, parsley (can be sautéed)
3/4 cup seasoned bread crumbs
2-1/4 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 twelve 4-inch wide patties.
•Preheat the Grill on MED/HIGH for 8 minutes. 
•Place the patties on the Grill.
•Lower Cover and cook 6-8 minutes. Turn and cook another 6-7 min-
utes or until the meat is no longer pink and the juices run clear.
•Serves 12
This recipe is from The Healthy Gourmet (Clarkson Potter) by Cherie
Calbom.CGA No. 600
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Additional Important Safeguards
1.CAUTION:  This grill generates heat and escaping steam during use.
Proper precautions must be taken to prevent the risk of burns, fires or
other damage to persons or property. Use of protective oven mitts or
gloves is recommended.
2. All users of this grill must read and understand this Owners Manual before
operating or cleaning this grill.
3. When using this grill, provide adequate air space above and on all sides for
air circulation. Do not allow this grill to touch clothing, dish towels or other
flammable materials during use. 
4. IMPORTANT:  Minimum clearance of 16 inches around all sides of the grill
should always be maintained and the appliance shall not be located under
overhead unprotected combustible construction.
5. If this grill begins to malfunction during use, immediately turn the
Temperature Control Knob to LOCK/OFF. Do not use or attempt to repair the
malfunctioning grill.
6. This outdoor cooking gas grill is not intended for use in or on recreational
vehicles and/or boats.
7. The use of alcohol, prescription or non-prescription drugs may impair the
consumer’s ability to properly assemble or safely operate the grill.
8. When cooking with oil/grease, fire extinguishing materials shall be readily
accessible. In the event of an oil/grease fire do not attempt to extinguish
with water. Use Type BC dry chemical fire extinguisher or smother fire with
dirt, sand or baking soda.
9. In the event of rain while cooking with oil/grease, cover the cooking plate
immediately and turn off the grill burner and gas supply. Do not attempt to
move the grill or Grill Plate.
10. When cooking, the grill must be on a level and stable surface in an area
clear of combustible materials. An asphalt surface (blacktop) may not be
acceptable for this purpose.
11. Make sure the Temperature Control Knob is in the LOCK/OFF position when
placing the Grill Plate into position.
12. The grill is not intended for and should never be used as a heater.
13. Keep grill area clear and free from combustible materials, gasoline and
other flammable vapors and liquids.
14. Do not obstruct the flow of combustion and ventilation air.
15. Always open Cover before lighting your grill.
16. Do not attempt to disconnect the regulator or any gas fitting while the unit
is in operation.
17. Do not wear clothing with loose flowing sleeves while lighting or using the
grill.
18. Use barbecue tools with long, heat-resistant handles.
19. The grill should never face directly into the wind.
20. Do not operate grill in a high-traffic area.
21. After use, allow grill to cool completely before cleaning. 
22. We recommend storing grill indoors or, if unable to store indoors, always
cover grill with protective cover. Always keep out of the reach of children.
Grilled Vegetables
12 slices eggplant (or 8 baby eggplants)
4 small onions
4 small tomatoes
2 small zucchini
8-12 mushrooms
8 large cloves of garlic, peeled and sliced 1/4 thick
2/3 cup olive oil
4 tablespoons Italian seasoning
•Slice all vegetables 1/2 inch thick.
•Brush vegetables and garlic lightly with olive oil.
•Sprinkle Italian seasoning on both sides of vegetables and garlic.
•Preheat the Grill on MED for 8 minutes. 
•Place vegetables and garlic on Grill. Lower Cover and cook for 7-8
minutes. Turn and cook another 10-15 minutes or until desired done-
ness is achieved.
•Serves 6-8
Serve as an accompaniment to meat and pasta, or stuff them into a piece
of pita or French bread for a grilled vegetable sandwich.
Mustard Lemon Chicken Breasts
4 tablespoons mustard
4 tablespoons balsamic vinegar
6 tablespoons lemon juice
4 cloves garlic, minced
2 tsp. paprika
8 6-oz. chicken breast, halved, boneless and skinless
•In a medium non-metal bowl, combine all ingredients except chicken.
•Add chicken breast and let it marinate for at least 1/2 hour in the 
refrigerator.
•Preheat the Grill on MED for 8 minutes.
•Place chicken on Grill. Lower Cover and cook for 9-10 minutes. Turn
and cook another 9-10 minutes or until meat is no longer pink and the
juices run clear.
•Serves 8
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