GEORGE FOREMAN - Applica Use and Care Manuals
Contents
1. e Make sure to use oven mitts or hot pads when removing the Rotisserie Bar Assembly with or without the Rotisserie Remover e Place 1 pound of hot dogs flat on work surface with sides touching Measure approximately 1 inch from edge of hot dogs and push Skewer through all hot dogs Measure approximately 2 1 2 inches over from Skewer in hot dogs and push second Skewer through Place Skewers onto Rotisserie Bar Assembly Repeat for second pound of hot dogs 19 User Maintenance Instructions WARNING Do not attempt to disassemble or clean the unit while it is plugged in and or is hot Burns or other serious injuries can occur Your Baby George Rotisserie requires little maintenance It con tains no user serviceable parts inside the Rotisserie Contact con sumer service if the product requires servicing CAUTION Unplug appliance from wall outlet and allow all parts to cool completely before cleaning CAUTION Do not use metal or abrasive scouring pads or harsh or abrasive cleansers to clean the parts of the Rotisserie If necessary use a nylon bristle brush to loosen hardened food particles 1 Once product is unplugged and has cooled completely carefully pull out Drip Tray Use care not to spill any liquids as they may still be hot 2 Remove all accessories from Rotisserie Wash all accessories in hot soapy water Rinse well and dry thoroughly 3 Wipe outside of Rotisserie with a damp cloth or sponge Dry with a soft2. occasionally Keep refrigerated Add ingredients to skewers and load onto Rotisserie Bar Assembly Insert into Rotisserie Set Timer for 25 35 minutes or cook until done Serves 4 31 LIMITED ONE YEAR WARRANTY Warranty This George Foreman product is warranted by Salton Inc to be free from defects in materials or workmanship for a period of 1 year from the original purchase date This product warranty covers only the original consumer purchaser of the product Warranty Coverage This warranty is void if the product has been damaged by accident in ship ment unreasonable use misuse neglect improper service commercial use repairs by unautho rized personnel normal wear and tear improper assembly installation or maintenance abuse or other causes not arising out of defects in materials or workmanship This warranty is effective only if the product is purchased and operated in the USA and does not extend to any units which have been used in violation of written instructions furnished with the product or to units which have been altered or modified or to damage to products or parts thereof which have had the serial num ber removed altered defaced or rendered illegible Implied Warranties ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMIT ED IN DURATION TO ONE 1 YEAR FROM THE DATE OF PURCHASE Some states do not allow limi tations on how long an implied warranty lasts so the above limitation may not apply to you Wa
3. If it still does not fit contact a qual ified 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 Longer extension cords are available and may be used if care is exercised in their use If a longer extension cord is used 1 the marked electrical rating of the extension cord should be at least as great as the electrical rat ing of the appliance and 2 the longer cord should be arranged so that it will not drape over the counter top or table top where it can be pulled on by children or tripped over unintentionally Electric Power If the electric circuit is overloaded with other appliances your appli ance may not operate properly It should be operated on a sepa rate electrical circuit from other appliances Getting to Know Your Baby George Rotisserie Z lh A A 7 f a a Z7 A Rotisserie Body F Rotisserie Bar Assembly B Lift up Cover with Viewing Track Window P N 21415 G Track Grooves C Timer Control H Heating Element D Cover Handles I Reflector P N 21416 E Drip Tray P N 21414 Getting to Know Your Baby George Rotisserie Accessories OVOZZrAS Adjustable Flat Basket Cover
4. P N 2141 7A Metal Tabs Adjustable Flat Basket Bottom w Gear Assembly P N 21583B End Wheel w Thumb Screw P N 21584A End Wheel w Wheel Gear and Center Bar P N 21584B Skewers with Handles 4 P N 21394 Rotisserie Remover P N 21395 Thumb Screw P N 21585 Introduction Your Baby George Rotisserie is a full featured Rotisserie with a powerful motor and a heavy duty Rotisserie Bar Assembly Complete with all the accessories you ll need your Baby George Rotisserie allows you to cook anything from delicate fish or vegeta bles to poultry items and hamburgers Cook fish or hamburgers in the Adjustable Flat Basket and roasts or poultry on the Rotisserie Bar Assembly Any way you cook it it s healthy and delicious Rotisserie Foods which are cooked on a Rotisserie are extra flavorful because they are self basted with their own juices Foods are more healthful as fat can drip down away from the food during cooking Carefully center food especially food with a bone in it on the Rotisserie Bar Assembly as unbalanced food will cause a jerking motion during cooking This causes undue stress on the Motor Adjust food as necessary No food should touch the Heating Element or walls of the unit Use cooking string to tie all poultry some meats also require tying Trim food if necessary Before cooking poultry clean inside of cavity removing giblets and neck then tie bird with cooking string Secure legs togeth
5. Use Cont USING THE ACCESSORIES ADJUSTABLE FLAT BASKET 1 Squeeze the two metal tabs ANNIE on the Adjustable Flat RRIA Basket Cover and remove WESXKSQQ See Figure 4 Set Cover IGES OQ aside QW a eS 2 Place food into Basket NETTI ANI Place food flat do not SUV NY stack food 3 Replace Basket Cover so it fits TIGHTLY against food The Cover will hold the Figure 4 food in place as it turns The cover can be adjusted up or down to accommodate the thickness of the food See Figure 5 4 WITHOUT TURNING THE ROTISSERIE ON YET use the Cover Handles to raise the Cover 5 Hold the Adjustable Basket Assembly so the small gear faces to the right Slide it into the Rotisserie along the Rotisserie Bar Assembly Track Make sure each end of the Adjustable Basket Assembly drops into the center grooves of the Rotisserie Bar Track Figure 5 Preparing for Skewers NOTE Use Skewers with the Rotisserie Bar Assembly only Do not attempt to use Skewers in any other manner 1 2 Load food onto the skewers Place the End Wheel with Thumb Screw onto the center bar of the Rotisserie Bar Assembly Align the locking device on the End Wheel with the guide lines on the center bar of the Rotisserie Bar Assembly Tighten thumb screw to lock in place Hold one Skewer with the hooked end of the Skewer fac ing to the left Place the Skewer in a notched cut out in the End Wheel w
6. WHEN COOKING LARGER CUTS OF MEAT WITH A HIGHER FAT CONTENT Cook large cuts of meats only on the Rotisserie Bar Assembly cook slabs of meat in the Adjustable Flat Basket Trim off all excess fat from meat before cooking in the Rotisserie Remove all grease residue from the cooled Heating Elements Cook beef and pork until meat thermometer reads 145 F for medium rare beef only and 170 F for well done 16 FOOD amp QUANTITY POULTRY Cooking Chart The following times are meant to be used as guidelines only Times will vary due to the cut or thickness of the meat being cooked To be sure that the food is truly done use a cooking thermometer If the food does need more time to cook reset the timer and check periodically so you do not over cook COOKING METHOD Chicken Whole 1 Rotisserie Bar Chicken Whole 1 Assembly Rotisserie Bar Assembly WEIGHT SIZE 5 Ibs COOKING TIME 1 2 hrs INTERNAL TEMPERATURE 180 F Boneless Skinless Chicken Breast Halves 2 Chicken Wings Chicken Kabob Adjustable Flat Basket Adjustable Flat Basket Skewers 1 pieces 170 F 180 F 170 F Rock Cornish Game Hens 2 Rotisserie Bar Assembly 1 1 lb each 1 1 hrs 180 F Duck Whole 1 Rotisserie Bar Assembly 4 5 lbs 1 1 hrs 180 F Turkey Burgers 4 Adjustable Flat Basket 4 oz each 25 30 min 160 F Turkey Who
7. cloth 4 Lift open Cover If desired and to make cleaning easier you may also lift open the Cover completely then pull up and remove Cover to release from tracks Use a damp sponge to wipe the interior of the Rotisserie Do not use metal or abrasive scour ing pads or harsh or abrasive cleansers to clean inside the Rotisserie Dry all parts thoroughly If Cover is removed replace into tracks on sides of Rotisserie and close Cover 20 Recipes Recipes indicated by asterisk are adapted from the George Foreman s Big George Rotisserie Cookbook by George Foreman and Connie Merydith Pascoe Publishing Salton Inc 1999 A Little About Marinades and Rubs Marinades tenderize add flavor and moisten all kinds of foods To keep beef fish and chicken flavorful and juicy a marinade is crucial There are three basic ingredients in most marinades Acids vinegar citrus etc oils and spices The acids tenderize the oils moisten and the spices add the flavor The amount of time a food marinates depends on the flavor and texture of that food For example fish should only marinate for up to 30 minutes or less while a steak should marinate for a couple of hours or more While foods are marinating they should be kept refrigerated It is best to remove the food and bring back to room temperature before cooking NOTE Do not allow raw or uncooked meats to stand at room temperature for extended periods of time Extra flavor can be a
8. minced fresh basil Place the turkey breast in a deep glass dish Mix the marinade ingre dients and pour over the turkey breast turning to coat evenly Cover tightly with plastic wrap Marinate 4 6 hours in the refrigerator turn ing occasionally Prepare the turkey for the Rotisserie on the Rotisserie Bar Assembly Insert into Rotisserie Discard any remaining marinade Set the Timer for 1 1 2 2 hours The turkey is fully cooked when the juices run clear and the meat is white with no pink remain ing The temperature should be 170 F on the meat thermometer If the turkey is not fully cooked reset the Timer for an additional 10 minutes and test again Cool slightly and slice thinly Serves 6 8 29 Quick Turkey Burgers A healthful alternative to traditional burgers Serve with all your favorite condiments 1 pound ground turkey 1 4 cup finely chopped onion 1 4 cup finely chopped green pepper 1 4 cup shredded low fat cheddar cheese 2 teaspoons Worcestershire sauce 1 4 teaspoon black pepper 1 2 teaspoon salt 4 hamburger buns In a large bowl mix together turkey onion green pepper cheese Worcestershire sauce pepper and salt Shape into four patties of equal thickness Place the turkey patties in the Adjustable Flat Basket and insert into Rotisserie Set the Timer for 25 30 minutes and cook until the meat is at least 165 F Serve with fat free may onnaise mustard sweet red onion slices pickles or other favorite con
9. not fully cooked reset the Timer for an additional 10 minutes and test again Serves 4 28 Mediterranean Chicken amp Vegetable Kabobs Add rice pilaf and you have an entire meal 3 Tablespoons olive oil 2 teaspoon lemon juice 3 4 teaspoon dried oregano 2 teaspoon minced garlic 3 4 teaspoon ground cumin 3 4 teaspoon black pepper 2 skinless chicken breast halves cut into 1 inch cubes 1 small red pepper cut into 1 inch cubes 1 small green pepper cut into 1 inch cubes 1 small white onion cut into large chunks prepared rice pilaf In a small bowl combine oil juice oregano garlic cumin and pep per Place the chicken cubes in a shallow glass pan and pour the marinade over the chicken turning to coat evenly Tightly cover the pan with plastic wrap and refrigerate 4 8 hours Thread the chicken cubes on the metal Skewers alternating the chicken with red and green peppers and onions Discard remaining marinade Place the Skewers in the Rotisserie as instructed on page 14 Set the Timer for 25 35 minutes or until done The chicken is done when the juices run clear and there is no pink color visible Remove the chicken and vegetables from the Skewers and serve with rice pilaf Serves 4 Basil amp Citrus Turkey Breast A tangy marinade dresses up this healthful entr e 1 3 pound boneless turkey breast 1 2 cup non fat chicken broth 1 Tablespoon cider vinegar 1 4 cup orange juice 1 4 teaspoon black pepper 1 Tablespoon
10. steak cubes onto the Skewers and place in the Rotisserie as instructed on page 14 Discard any remaining marinade Set the Timer for 25 35 minutes or until done Serves 4 Sirloin amp Broccoli Linguine A hearty full meal salad 1 12 ounce beef top sirloin steak 8 ounces linguine noodles cooked and drained 1 chopped tomato 1 chopped red pepper 1 cup broccoli cuts cooked and cooled 1 chopped carrot 1 chopped red onion Dressing 1 2 cup low fat mayonnaise 1 2 teaspoon dill 2 Tablespoons blue cheese 1 Tablespoon minced garlic 1 Tablespoon cider vinegar 1 teaspoon lemon juice Place the sirloin steak in the Adjustable Flat Basket and insert in Rotisserie Set the Timer for 25 40 minutes or until the meat is at least 145 F Cool and slice thinly In a large bowl combine the steak noodles tomato red pepper broccoli carrot and onion Make the dressing by mixing together the mayonnaise dill blue cheese garlic vinegar and lemon juice Whisk together and pour over the beef and pasta salad Serves 4 23 Hungarian Pork Chops 2 4 ounce boneless pork chops 1 2 inch thick Marinade 2 Tablespoons chili sauce 1 1 3 Tablespoons lemon juice 2 Tablespoons grated onion 1 3 teaspoon dry mustard 1 Tablespoon Worcestershire sauce Dash salt pepper and paprika Mix above ingredients well and pour over chops Marinate for up to 3 hours in the refrigerator Load into Adjustable Flat Basket and insert in Rotisserie Set
11. will require you to pay the cost of customs duty brokerage fees to us in advance of our performing any service Risk During Shipment We cannot assume responsibility for loss or damage during incoming ship ment For your protection carefully package the product for shipment and insure it with the carri er Be sure to enclose the following items with your appliance any accessories related to your problem your full return address and daytime phone number a note describing the problem you experienced a copy of your sales receipt or other proof of purchase to determine warranty status C 0 D shipments cannot be accepted To return the appliance ship to To contact us please write to call or email Attn Repair Center Salton Inc Salton Inc P O Box 1526 708 South Missouri Street Columbia M O 65205 1526 Macon MO 63552 1 800 233 9054 Email Salton Saltonusa com Limitation of Remedies No representative or person is authorized to assume for Salton Inc any other liability in connection with the sale of our products There shall be no claims for defects or failure of performance or product failure under any theory of tort contract or commercial law including but not limited to negligence gross negligence strict liability breach of warranty and breach of contract Repair replacement or refund shall be the sole remedy of the purchaser under this warranty and in no event shall Salton be liable for any incidental or consequential damag
12. 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 prod ucts should be cooked to an internal temperature of 170 180 F to be sure any harmful bacteria has been killed When re heating meat poultry products they should also be cooked to an internal temperature of 165 F Hints and Tips CAUTION Always protect hands with oven mitts when handling hot Rotisserie parts e Do not place Rotisserie underneath cabinets or on a tablecloth during use e Times given in Cooking Chart are suggestions e Before beginning the full roasting process turn the Timer Control to a minimum setting to let the machine rotate a few times with meat in place Be sure the meat rotates freely and does not hit the Heating Element when it rotates Turn Timer Control to OFF If the meat does hit the Heating Element remove food and tie the food with cooking string or you may need to cut the meat down in size slightly e Do not cover food while it is cooking in the Rotisserie e Do not attempt to cook food in the Rotisserie without the Cover in place and closed e When cooking fatty foods duck etc check Drip Tray often to be sure the drippings do not overflow e When large cuts of meat are finished roasting let it sit for 15 20 minutes to let the cooking process complete and to allow the juices to settle before carving
13. OWNER S MANUAL Model No GR59A GEORGE FOREMAN Baby George Rotisserie salton IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed including the following 1 10 11 12 13 14 15 16 17 Read all instructions 2 3 Do not touch hot surfaces Use handles or knobs To protect against electrical shock do not immerse cord plugs or appliance in water or other liquid Close supervision is necessary when any appliance is used by or near children Unplug from outlet when not in use and before cleaning Allow to cool before putting on or taking off parts 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 The use of accessory attachments not recommended by the appliance manufacturer may cause injuries Do not use outdoors Do not let cord hang over edge of table or counter or touch hot surfaces Do not place on or near a hot gas or electric burner or in a heated oven Extreme caution must be used when moving an appliance con taining hot oil or other hot liquids To disconnect turn Timer Control to the OFF position then remove plug from wall outlet Use extreme caution when removing tray or disposing of hot grease Do not use appliance for other than intended use Oversized foods or metal ut
14. Timer for 18 26 minutes or until done The meat is done when the internal temperature is 160 F on the meat thermometer Serves 2 Honey Pineapple Pork Roast 1 4 pound boneless pork roast Marinade 1 4 cup tamari or light soy sauce 1 4 cup white vinegar 1 4 cup extra virgin olive oil 1 4 cup fresh or canned packed in juice crushed pineapple 2 Tablespoons honey 2 Tablespoons finely chopped ginger 2 cloves finely chopped garlic Soak a 5 b boneless trimmed and tied pork roast in marinade for 4 hours in the refrigerator Place on Rotisserie Bar Assembly and insert in Rotisserie Set Timer for 2 1 4 3 hours or until the meat is at least 160 F Close Rotisserie Cover You may want to use drip pings for basting during the last 45 minutes of cooking Baste peri odically every 10 15 minutes Serves 12 24 Spicy Pork Tenderloin A fast entr e that will delight everyone in the family 1 Tablespoon chili powder 1 4 teaspoon dried oregano 1 4 teaspoon salt 1 4 teaspoon Italian seasoning 1 4 teaspoon ground cumin 1 Tablespoon minced garlic 1 1 pound pork tenderloin Combine chili powder oregano salt Italian seasoning cumin and garlic in a small bowl Generously press the spice mixture into the pork coating each side Place the tenderloin in the Adjustable Flat Basket and insert in the Rotisserie Set the Timer for 45 75 minutes or until done The pork is cooked when the temperature is 160 F on the meat thermomete
15. Wheel N has a gear center bar and two meat tines attached to it The other End Wheel M has two meat tines and a Thumb Screw locking device 3 Loosen the Thumb Screw and pull the End Wheel off the center bar of the Rotisserie Bar Assembly Carefully slide the food to be cooked onto the center bar and meat tines of the geared End Wheel 4 Once the food is in place align the End Wheel with the center bar of the Rotisserie Bar Assembly Push the End Wheel with Thumb Screw toward the geared End wheel as far as possible Tighten the Thumb Screw to lock the End Wheel in place 11 Preparing for Use Cont 5 WITHOUT TURNING THE ROTISSERIE ON YET use the Cover Handles to raise the Cover 6 Hold the Rotisserie Bar f Assembly so the End Wheel with the gear faces to the right Slide the Rotisserie Bar into the Rotisserie along the Rotisserie Bar Assembly Track See Figure 1 Make sure each end of the center Bar Assembly drops into the center grooves of the Rotisserie Bar Track Assemble Drip Tray 1 If not in place slide Drip Tray into position as shown in Figure 2 Insert Reflector 1 Grasp the Handle and slide the Reflector behind the Heating Elements See Figure 3 Make sure the notches hook over the Heating Element brackets The bottom of the Reflector must angle over the Drip Tray Figure 3 Preparing for
16. and or vegetables to create your favorites These skewers are designed to be used with the Rotisserie Bar Assembly See Preparing for Use for details Suggested foods Cubed beef chicken vegetables etc A Preparing for Use WARNING Do not attempt to assemble parts inside the Rotisserie while it is plugged in or hot Burns or other seri ous injuries can occur Before Using Rotisserie for the First Time Before using your Baby George Rotisserie for the first time wash all accessories with hot soapy water Rinse all parts well and dry thoroughly Be sure the Rotisserie is unplugged and use a damp cloth or sponge to wipe down the inside and outside of the Rotisserie CAUTION Never immerse the Rotisserie in water or any other liquid Prepare Food We recommend preparing the food to be cooked before proceed ing with any Rotisserie assembly Cut all vegetables to be cooked or prepare a homemade marinade for extra flavor see Recipes for information about Marinades and Rubs If necessary store food in refrigerator while preparing Rotisserie Before placing any items to be cooked onto the Rotisserie Bar Assembly or Adjustable Flat Basket we suggest familiarizing your self with how the Rotisserie operates and how each accessory is assembled and used in the Rotisserie Rotisserie Bar Assembly 1 Locate the Rotisserie Bar Assembly 2 The Rotisserie Bar assembly consists of two End Wheels One End
17. ar Assembly for 1 1 1 2 hours or until the temperature in the dark meat is 180 F on the meat thermometer The chicken is done when the juices run clear and there is no pink color visible Serves 2 3 Herbed Roasted Chicken 1 4 5 pound chicken Herb Rub 2 3 Tablespoons dried rosemary 1 Tablespoon peppercorns 2 4 Tablespoons salt 2 Tablespoons dried thyme 2 3 Tablespoons dried parsley Clean out the inside cavity of the chicken Remove skin if desired Pat the surface dry with a paper towel Combine all of the rub ingredients Rub the ingredients onto the surface of the chicken Place the chicken on Rotisserie Bar Assembly Tie cooking string around chicken to hold in legs so they do not touch the Heating Element in the Rotisserie Insert into Rotisserie Set Timer for 1 1 2 2 hours or until the temperature in the dark meat is 180 on the meat thermometer Serves 4 27 Italian Rotisserie Chicken Breasts The marinade in this recipe adds a sophisticated taste to the mild chicken flavor 2 boneless skinless chicken breast halves 1 4 cup fat free Italian salad dressing 2 Tablespoons fat free chicken broth 1 1 2 teaspoons olive oil 1 1 2 teaspoons lemon juice 1 2 teaspoon grated lemon peel 1 4 teaspoon dried Italian seasoning 1 Tablespoon chopped green onion 1 8 teaspoon black pepper Place the chicken breasts in a shallow glass pan Combine the dress ing broth oil juice lemon peel seasoning onions and pep
18. dded to meats by rubbing with your choice of spices and herbs This is called a dry rub Before cooking rub the food with spice and herb mixture and it is ready to cook Common examples of spice rubs are cracked peppercorn garlic or rose mary Rubs Any spice or herb can be used for a dry rub on virtually any kind of meat roasts chicken steaks and fish These of course are just suggestions The possibilities for rubs are endless Here are some examples Red Meat Rub 1 Tablespoon cracked peppercorn 2 4 Tablespoons salt 2 4 cloves minced garlic 1 Tablespoon rosemary 1 Tablespoon paprika Fish Rub 1 Tablespoon dried basil 1 teaspoon salt 1 teaspoon pepper pinch paprika 21 Chicken Rub 1 Tablespoon pepper or cracked peppercorn 2 4 Tablespoons salt 1 2 Tablespoon tarragon Note Measurements will vary due to sizes of the meat As a rule use 1 2 Tablespoons of rub ingredients per pound of food For a 5 Ib chicken use up to 12 Tablespoons of spices Beef Roast 1 5 pound boneless beef roast Marinade 3 4 cup vegetable oil 3 4 cup lemon juice 8 10 cracked black peppercorns 6 8 whole cloves garlic 1 sliced red onion 1 Tablespoon dry rosemary Mix ingredients together and pour over desired meat portion Allow to marinate overnight in the refrigerator turning from time to time This marinade is the best for most kinds of meat including venison and tougher cuts of meat Place meat on Rotisserie Bar As
19. diments Serves 4 Hawaiian Fish 1 pound orange roughy fillets Marinade 1 3 cup pineapple juice 1 Tablespoon soy sauce 1 Tablespoon lemon juice 2 cloves minced garlic Mix the above ingredients and pour over fish fillets Let marinate for a maximum of 30 minutes in the refrigerator Cook in Adjustable Flat Basket for 20 24 minutes or until done The fish will flake easily when done Serves 4 30 Dill Salmon Delicate herbs baste the fish 3 8 ounce salmon steaks 1 1 4 inch thick 4 teaspoons low fat margarine 2 teaspoons chopped fresh parsley 4 teaspoons chopped fresh dill 3 Tablespoons fat free Mayonnaise 1 1 2 teaspoons non fat milk 3 4 teaspoon pepper 1 2 teaspoon salt Combine the margarine parsley dill mayonnaise milk pepper and salt in a small bowl Mix well Brush the salmon steaks on both sides with the sauce Place the fish in the Adjustable Flat Basket and insert into Rotisserie Set the Timer for 25 30 minutes or until done The fish will flake easily when done Serves 3 Skewered Lamb Kabobs Marinade 1 4 cup olive oil 4 teaspoons dried rosemary 2 cloves crushed garlic 1 4 teaspoon salt Kabobs 1 pound boneless lamb 4 large mushrooms 1 medium green zucchini cut into 1 squares 1 ripe plum tomato Stir marinade ingredients together in a large bowl Add the lamb squares zucchini tomatoes and mushrooms to the marinade and toss until all is well coated Let stand covered loosely stirring
20. ensils except recommended accessories must not be inserted in the Rotisserie as they may create a fire or risk of electric shock A fire may occur if the appliance is covered or touching flammable material including curtains draperies walls and the like when in operation Do not store any item on top of the appliance when in operation Do not clean with metal scouring pads Pieces can break off the pad and touch electrical parts involving a risk of electric shock IMPORTANT SAFEGUARDS Continued 18 Do not place any of the following materials in the Rotisserie paper cardboard plastic and the like 19 Do not cover the Drip Tray or any part of the appliance with metal foil This will cause overheating of the appliance 20 Avoid contacting moving parts SAVE THESE INSTRUCTIONS THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY Additional Important Safeguards WARNING This appliance generates heat and escaping steam during use Proper precautions must be taken to pre vent the risk of burns fires other injury to persons or dam age to property 1 2 10 11 12 A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance Unplug from outlet when not in use and before cleaning To avoid electric shock never immerse or rinse this appliance in water or any other liquid If this appliance falls or accidentally becomes immersed in water unplug it f
21. er with string and secure with a knot Or use the legs ties that may come on the bird Next truss the thighs by wrapping string around the largest part of the thigh and secure with a knot Wrap string around breast securing wings snugly next to body of bird and secure with a knot Cut off excess string Refer to the Cooking Chart for max imum size of food ACCESSORIES Rotisserie Bar Assembly Your Baby George Rotisserie fea tures a heavy duty Rotisserie Bar Assembly which consists of two assemblies 1 End Wheel w Center Bar and Gear and two meat tines 2 End Wheel w Thumb Screw and two meat tines The Rotisserie Bar Assembly fits into the Rotisserie and the heavy duty motor turns the Assembly so your food cooks evenly and conve niently without all the added fat Rotisserie Remover For easy insertion and removal of the Rotisserie Bar Assembly always use the Rotisserie Remover Adjustable Flat Basket Use the Adjustable Flat Basket to cook small cuts of meat hamburger seafood or for browning potatoes and vegetables The Adjustable Flat Basket has a Cover which can be raised or lowered to adjust to the thickness of the food and keep it in place Suggested foods Hamburgers steaks pork chops fish chicken breasts potatoes sliced or chunked vegetables etc ACCESSORIES Cont Skewers Four skewers mean shish kabobs for every one Combine your favorite meats
22. es losses or expenses Some states do not allow the exclusion or limitation of incidental or conse quential damages so the above limitation or exclusion may not apply to you Legal Rights This warranty gives you specific legal rights and you may also have other rights which vary from state to state George Foreman is a trademark of Salton Inc For more information on Salton products Visit our website http www salton maxim com 2001 Salton Inc P N 60694A All Rights Reserved Printed in China 9 01 Version 2
23. ith Thumb Screw and align the tip of Skewer with the hole in the raised tab on the End Wheel with gear Squeeze and press down on the top of the Skewer until it snaps firmly into place See Figure 7 Repeat for remaining Skewers WITHOUT TURNING THE ROTISSERIE ON YET use the Cover Handles to raise the Cover Hold the Rotisserie Bar Assembly so the End Wheel with the gear faces to the right Slide the Rotisserie Bar into the Rotisserie along the Rotisserie Bar Assembly Track Make sure each end of the Rotisserie Bar Assembly drops into the center Use Cont owe SCREW FST gt Figure 6 NOTCHED WHEEL HOOKED END OF SKEWER SQUEEZE Figure 7 grooves of the Rotisserie Bar Track 14 Operation NOTE When using this product for the first time you may notice a slight odor and a small amount of smoke This is normal and will dissipate in a short amount of time 1 Use Cover Handles to lift open Cover 2 Prepare food Rotisserie Bar Assembly and accessories as instructed in Preparing for Use 3 Close Cover 4 Be sure Drip Tray is in place and properly positioned beneath Reflector See Preparing for Use 5 Plug the Rotisserie into a polarized 120V 60 Hz household electrical outlet 6 Once the Rotisserie is plugged in you may begin operation by turning the Timer Control to the desired cooking time NOTE The Timer Control is adjus
24. le boneless Rotisserie Bar Assembly 3 Ibs 1 1 hrs 180 F Turkey Breast boneless Rib Eye Roast trimmed and tied Rotisserie Bar Assembly Rotisserie Bar Assembly 3 Ibs 5 Ibs 1 2 hrs 24 2 hrs 2 3 hrs 170 F 145 F med rare 160 F medium op Round Rolled Roast Rotisserie Bar Assembly 4 Ibs 2 2 hrs 2 2 hrs 145 F med rare 160 F medium Top Sirloin Steak 2 Rib Eye Steak 4 Adjustable Flat Basket Adjustable Flat Basket 1 thick 8 oz each thick 4 oz each 23 26 min 26 29 min 29 32 min 19 23 min 24 28 min 29 33 min 145 F med rare 160 F medium 170 F well done 145 F med rare 160 F medium 170 F well done KC NY Strip Steak 4 Adjustable Flat Basket thick 4 oz each 17 17 21 min 22 26 min 28 32 min 145 F med rare 160 F medium 170 F well done Cooking Chart Cont COOKING METHOD WEIGHT SIZE T bone Steak 1 Adjustable Flat thick Basket 12 oz COOKING INTERNAL TIME TEMPERATURE 14 18 min 19 23 min 24 28 min 145 F med rare 160 F medium 170 F well done 3 Adjustable Flat 11 thick Basket 8 oz each 35 38 min 41 45 min 51 55 min 145 F med rare 160 F medium 170 F well done 4 Adjustable Flat 3 4 thick Basket 4 oz each 25 30 min 160 F medium Pork Loi
25. n Center Rotisserie Bar 5 lbs Roast trimmed and Assembly tied Adjustable Flat 1 thick Basket 4 oz each 2 23 4 hrs 22 3 hrs 160 F medium 170 F well done 32 34 min 42 44 min 160 F medium 170 F well done Adjustable Flat 1 2 thick Basket 4 oz each 18 22 min 22 26 min 160 F medium 170 F well done Adjustable Flat 1 1 lbs Basket 45 75 min 160 F medium 170 F well done Leg semi boneless Rotisserie Bar 5 Ibs Assembly Skewers 1 pieces 24 2 hrs 160 F medium 25 35 min 170 F Adjustable Flat 1 thick 6 oz each Adjustable Flat 1 thick Basket 8 oz each 27 30 min 25 30 min Cook until flaky Adjustable Flat 1 thick Basket 4 oz each 20 25 min Cook until flaky Adjustable Flat 1 2 thick Basket 4 oz each 20 24 min Cook until flaky Adjustable Flat lb Basket 25 30 min Cook until opaque Skewers 2 lbs Adjustable Flat 2 oz each Basket Bratwurst 4 22 26 min 20 30 min Smoked Bratwurst Skewers 2 lbs cured amp cooked 12 15 20 min Cooking Chart Cont COOKING WEIGHT COOKING INTERNAL METHOD SIZE TIME TEMPERATURE Adjustable Flat 1 1 pcs 35 45 min Cook until tender Basket Pieces to fill Basket Adjustable Flat 6 heads 25 30 min Cook until tender Basket Baked Potatoes Rotisserie Bar 8 10 oz 1 1 hrs Cook until tender 4 Assembly each PLEASE
26. per in a small bowl Pour over the chicken breasts and seal the dish tightly with plastic wrap Marinate in the refrigerator for 4 12 hours turning occa sionally Place the chicken in the Adjustable Flat Basket and insert into Rotisserie Set the Timer for 25 35 minutes and cook until the chicken is 170 F on the meat thermometer The chicken is done when the juices run clear and there is no pink color visible Discard any remain ing marinade Serves 2 Deli Rotisserie Chicken This recipe is straight from the grocery deli where that wonderful aroma of rotisserie chicken always makes shoppers immediately hungry 1 4 5 pounds whole roasting chicken 1 teaspoon salt 2 teaspoons paprika 1 teaspoon chili powder 1 teaspoon garlic powder 2 teaspoons black pepper 1 teaspoon onion powder 1 teaspoon dried thyme Remove the giblets from the chicken and discard Wash the cavity well and dry with paper towels Tie the chicken wings and legs with cook ing string Combine all the spices in a small bowl and mix well Rub thoroughly into the skin of the chicken pressing gently Cover the chicken and refrigerate overnight Prepare the chicken for the Rotisserie and load onto Rotisserie Bar Assembly Insert into Rotisserie Set the Timer for 1 1 2 2 hours The chicken is fully cooked when the juices run clear and the meat is white with no pink remaining The temperature in the dark meat should be 180 F on the meat thermometer If the chicken is
27. r Slice the tenderloin thinly and serve Serves 4 25 Herbed Pork Roast Marinade this roast overnight to develop the wonderful mustard and herb flavors 1 4 pound boneless pork loin roast 3 Tablespoons Dijon mustard 1 cup minced onion 3 Tablespoons minced garlic 2 Tablespoons paprika 2 teaspoons black pepper 2 teaspoons dried thyme 1 teaspoon celery seed 1 teaspoon ground sage 2 teaspoons chili powder Tie the roast with cooking string and place it in a medium glass bowl Rub the surface of the roast with the Dijon mustard Combine the onion garlic paprika pepper thyme celery seed sage and chili powder in a small bowl Mix well and sprinkle generously over the roast turning the roast to coat evenly Cover the roast with plastic wrap and refrigerate 8 12 hours Prepare the roast for the Rotisserie on Rotisserie Bar Assembly Insert into Rotisserie Set the Timer for 2 1 4 3 hours or until done The roast is done when the internal temperature is 160 F on the meat thermometer Let the meat rest for 15 minutes and slice thinly to serve Serves 12 26 Chicken with Rosemary 1 2 3 pound chicken Marinade 3 4 cup vegetable oil 3 4 cup lemon juice 2 cloves minced garlic 1 finely chopped medium onion 1 3 teaspoon salt 1 2 teaspoon pepper 1 3 teaspoon dried rosemary or thyme Mix the above ingredients well and pour over the chicken Let mar inate for 3 hours in the refrigerator Cook on the Rotisserie B
28. rom the wall outlet immediately Do not reach into the water To reduce the risk of burns or other injuries do not touch hot surfaces Use of protective oven mitts or gloves as well as long handled utensils is recommended Use the Rotisserie Remover when removing Rotisserie Bar Assembly from inside the Rotisserie To reduce the risk of injury to persons or property unplug this appliance before inserting food Always keep the appliance unplugged from the wall outlet when not in use When using this appliance provide adequate air space above and on all sides for air circulation Do not operate this appliance while it is touching or near curtains wall coverings clothing dish towels or other flammable materials To reduce the risk of fire do not leave this appliance unattend ed during use Do not use or attempt to repair a malfunctioning appliance The cord to this appliance should only be plugged into a 120V AC electrical wall outlet Do not use this appliance in an unstable position Do not attempt to dislodge food or clean the Rotisserie while it is plugged in or while it is still hot Do not attempt to use this appliance without the Cover in place 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 into the outlet reverse the plug
29. rranty Performance During the above one year warranty period a product with a defect will be either repaired or replaced with a reconditioned comparable model at our option when the product is returned to the Repair Center or the purchase price refunded The repaired or replace ment product will be in warranty for the balance of the one year warranty period and an additional one month period No charge will be made for such repair or replacement Service and Repair Should the appliance malfunction you should first call toll free 1 800 233 9054 between the hours of 9 00 am and 5 00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem Please refer to model number GR59A when you call In Warranty Service USA For an appliance covered under the warranty period no charge is made for service or postage Call for return authorization 1 800 233 9054 Out of Warranty Service A flat rate charge by model is made for out of warranty service Include 10 00 U S for return shipping and handling We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement For Products Purchased in the USA but Used in Canada You may return the product insured packaged with sufficient protection and postage and insurance prepaid to the USA address listed below Please note that all customs duty brokerage fees if any must be paid by you and we
30. sembly and insert into Rotisserie Set timer for 2 1 4 3 1 4 hours or until done The beef is cooked when the temperature is at least 145 F on the meat thermometer Dijon Mustard Steaks The Dijon gives these small dinner steaks a distinctive flavor 4 4 ounce beef KC NY strip steaks 1 1 4 thick 1 2 cup Dijon mustard 1 Tablespoon olive oil 1 Tablespoon minced garlic 1 teaspoon dried oregano 1 teaspoon dried thyme 1 2 teaspoon dried basil Place the steaks in a shallow glass pan Combine the mustard oil garlic and spices to make a thick sauce Brush each steak with the mustard mixture and turn to coat both sides Cover the steaks with plastic wrap and marinate in the refrigerator for 2 4 hours to blend the flavors Place the steaks in the Adjustable Flat Basket and insert into Rotisserie Discard any remaining sauce Set the Timer for 14 30 minutes and cook until the meat is at least 145 F Serves 4 22 Oriental Steak Kabobs Serve these kabobs with mixed vegetables and steamed rice for a well balanced meal 1 1 pound beef sirloin steak cut into 1 inch cubes 1 4 cup soy sauce 1 4 cup cider vinegar 2 Tablespoons minced garlic 1 4 teaspoon ground allspice 1 4 teaspoon ground ginger 1 4 cup chopped green onion 1 4 cup water 1 Tablespoon honey Place the steak cubes into a shallow glass pan Combine all the remaining ingredients and pour over the steak turning to coat evenly Refrigerate 12 24 hours Thread the
31. table anywhere between 15 minutes and 3 hours 180 minutes As soon as the Timer Control is turned to a time setting the Rotisserie motor will begin turning and the Heating Element will turn on Allow the food to cook for the desired length of time The food will cook only for as long as the Timer is set When the time elapses the Timer will sound a loud ding and the Rotisserie will turn off both the Heating Element and the Motor 7 Once food is cooked and the Rotisserie is off unplug the Rotisserie from the electrical outlet Allow the Rotisserie and cooked food to sit 15 20 minutes CAUTION Always unplug Rotisserie before removing food DO NOT carve meat while it is in the Rotisserie 8 Protect your hands 10 To remove the food from Operation Cont with oven mitts and use the Rotisserie Remover to SM z remove the Rotisserie Bar Assembly from the Rotisserie Squeeze the handle and f place the Rotisserie i Remover on the inside of e di the End Wheels lift up t i and out of the Rotisserie See Figure 8 CAUTION Always pro tect hands with oven mitts when handling hot Rotisserie parts or when removing food from Rotisserie the Rotisserie Bar Assembly loosen the thumb screw on the End Wheel and pull it off the center bar Carefully remove food from Rotisserie Bar Assembly Figure 8 HELPFUL HINTS
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