George Foreman Baby George Rotisserie GR59A User Manual

							Baby George™
Rotisserie
OWNER’S MANUAL
Model No. GR59A
TM
GEORGE FOREMAN 
						

							31
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.
3. To protect against electrical 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.
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.
7. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch
hot surfaces.
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 con-
taining hot oil or other hot liquids.
12. To disconnect, turn T imer Control to the OFF position, then
remove plug from wall outlet.
13. Use extreme caution when removing tray or disposing of hot
grease. 
14. Do not use appliance for other than intended use.
15. Oversized foods or metal utensils (except recommended
accessories) must not be inserted in the Rotisserie as they may
create a fire or risk of electric shock.
16. 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.
17. Do not clean with metal scouring pads. Pieces can break off
the pad and touch electrical parts involving a risk of electric
shock.
2
* 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
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. 
						

							* 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 165ºF. Serve with fat-free may-
onnaise, mustard, sweet red onion slices, pickles or other favorite
condiments. 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.
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
3
30 
						

							29
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. A person who has not read and understood all operating and
safety instructions is not qualified to operate this appliance.
2.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. 
3. If this appliance falls or accidentally becomes immersed in
water, unplug it from the wall outlet immediately. Do not reach
into the water! 
4. 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.
5. 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.  
6. 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.
7. To reduce the risk of fire, do not leave this appliance unattend-
ed during use.
8. Do not use or attempt to repair a malfunctioning appliance!
9. The cord to this appliance should only be plugged into a 120V
AC electrical wall outlet.
10. Do not use this appliance in an unstable position.
11. Do not attempt to dislodge food or clean the Rotisserie while it
is plugged in or while it is still hot.
12. Do not attempt to use this appliance without the Cover in
place.
4
* Mediterranean Chicken & 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 & Citrus Turkey Breast
A tangy marinade dresses up this healthful entrée. 
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 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 170ºF 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. 
						

							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. 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. 
5
28
* 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 pepper 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 170ºF 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 180ºF on the
meat thermometer. If the chicken is not fully cooked, reset the Timer
for an additional 10 minutes and test again. Serves 4. 
						

							27
Getting to Know Your 
Baby George
™Rotisserie
A.Rotisserie Body 
B.Lift-up Cover with Viewing 
Window (P/N 21415)
C.Timer Control
D.Cover Handles
E.Drip Tray (P/N 21414)F.Rotisserie Bar Assembly
Track
G.Track Grooves
H.Heating Element
I.Reflector (P/N 21416)
6
A
B
C
E
G
FH
D
I
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 Bar
Assembly for 1 - 1 1/2 hours or until the temperature in the dark
meat is 180ºF 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 180ºF
on the meat thermometer. Serves 4. 
						

							26
J.Adjustable Flat Basket Cover (P/N 21417A)
K.Metal Tabs
L.Adjustable Flat Basket Bottom  w/Gear Assembly (P/N 21583B)
M.End Wheel w/Thumb Screw (P/N 21584A)
N.End Wheel w/Wheel Gear and Center Bar (P/N 21584B)
O.Skewers with Handles (4) (P/N 21394) 
P.Rotisserie Remover (P/N 21395)
Q.Thumb Screw (P/N 21585)
Getting to Know Your 
Baby George
™Rotisserie
Accessories
N
J
7
P
M
O
* 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 160ºF on the meat thermometer. Let the
meat rest for 15 minutes and slice thinly to serve. Serves 12.
K
L
Q 
						

							25
* Spicy Pork Tenderloin
A fast entrée 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 160ºF
on the meat thermometer. Slice the tenderloin thinly and serve.
Serves 4.
8
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 together 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. 
						

							9
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.
24
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 Timer for 18-26 minutes or until done. The
meat is done when the internal temperature is 160ºF 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 lb. 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 160ºF. 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. 
						

							23
* 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 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 & 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 145ºF. 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.
10
ACCESSORIES (Cont.)
Skewers
Four skewers mean shish-kabobs for every-
one! Combine your favorite meats 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.