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George Foreman Baby George Rotisserie GR59A User Manual

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    							11
    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 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.
    Preparing for Use
    22
    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 lb. 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 Assembly
    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 145ºF
    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 145ºF. 
    Serves 4.  
    						
    							21
    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 added 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
    12
    5.WITHOUT TURNING THE
    ROTISSERIE ON YET, use
    the Cover Handles to raise the
    Cover.
    6. 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. 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.
    Preparing for Use (Cont.)
    Figure 1
    Figure 2
    Figure 3 
    						
    							USING THE ACCESSORIES
    ADJUSTABLE FLAT
    BASKET
    1. Squeeze the two metal tabs
    on the Adjustable Flat
    Basket Cover and remove.
    See Figure 4. Set Cover
    aside.
    2. Place food into Basket.
    Place food flat; do not
    “stack” food.
    3. Replace Basket Cover so it
    fits TIGHTLY against food.
    (The Cover will "hold" the
    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 4
    Figure 5
    13 20
    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 soft 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.
    Preparing for Use (Cont.) 
    						
    							19
    Hints and Tips
    CAUTION:  Always protect hands with oven mitts when handling
    hot Rotisserie parts!
    • Do not place Rotisserie underneath cabinets or on a tablecloth during use.
    • Times given in Cooking Chart are suggestions.  
    • 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 T imer 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.
    • Do not cover food while it is cooking in the Rotisserie.
    • Do not attempt to cook food in the Rotisserie without the Cover in place
    and closed.
    • When cooking fatty foods (duck, etc.), check Drip Tray often to be sure
    the drippings do not overflow.
    • 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.
    • Make sure to use oven mitts or hot pads when removing the Rotisserie
    Bar Assembly with (or without) the Rotisserie Remover.
    • 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.
    Cooking Chart (Cont.)
    FOOD & 
    QUANTITY
    Vegetables
    Garlic Heads
    Baked Potatoes
    (4)COOKING
    METHOD
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Rotisserie Bar
    AssemblyWEIGHT/
    SIZE
    1-1¹⁄₂" pcs.
    Pieces to
    fill Basket
    6 heads
    8-10 oz.
    eachCOOKING
    TIME
    35-45 min.
    25-30 min.
    1-1¹⁄₂hrs. INTERNAL 
    TEMPERATURE
    Cook until tender
    Cook until tender
    Cook until tender
    PLEASE NOTE: The USDA recommends that meats such as beef and
    lamb, etc. should be cooked to an internal temperature of 145ºF. Pork
    should be cooked to an internal temperature of 160ºF and poultry prod-
    ucts should be cooked to an internal temperature of 170º-180ºF 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 165ºF.
    14
    Skewers
    NOTE:Use Skewers with the Rotisserie Bar Assembly only. Do not
    attempt to use Skewers in any other manner.
    1. Load food onto the skewers.
    2. 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.
    3. 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 with Thumb Screw and
    align the tip of Skewer with the
    hole in the raised tab on the
    End Wheel (with gear). 
    4. Squeeze and press down on
    the top of the Skewer until it
    snaps firmly into place. See
    Figure 7. Repeat for remaining
    Skewers.
    5.WITHOUT TURNING THE
    ROTISSERIE ON YET, use 
    the Cover Handles to raise the
    Cover.
    6. 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
    grooves of the Rotisserie Bar Track.
    Preparing for Use (Cont.)
    Figure 6
    NOTCHED
    WHEEL
    HOOKED END
    OF SKEWER
    SQUEEZE
    Figure 7
    THUMB SCREW
    GUIDE
    LINES 
    						
    							15
    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 adjustable 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.
    Operation
    18
    Cooking Chart (Cont.)
    FOOD & 
    QUANTITY
    BEEF
    T-bone Steak (1)
    Filet Mignon (3)
    Hamburgers (4)
    PORK
    Pork Loin Center 
    Roast, trimmed and 
    tied
    Boneless Pork 
    Chops (3)
    Pork 
    Chops (2)
    Tenderloin
    LAMB
    Leg, semi-boneless
    Kabobs
    SEAFOOD
    Swordfish
    Steak (3)
    Salmon Steak (3)
    Salmon Fillet (3)
    Orange Roughy
    Fillet (4)
    Jumbo Shrimp, 
    split shell 
    MISCELLANEOUS
    Hot Dogs (16)
    Bratwurst (4)
    Smoked Bratwurst, 
    cured & cooked (12)COOKING
    METHOD
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Rotisserie Bar
    Assembly
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Rotisserie Bar
    Assembly
    Skewers
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Skewers
    Adjustable Flat
    Basket
    SkewersWEIGHT/
    SIZE
    ³₄" thick
    12 oz.
    1¹₂" thick 
    8 oz. each
    ³₄" thick
    4 oz. each
    5 lbs.
    1" thick
    4 oz. each
    ¹₂" thick
    4 oz. each
    1-1¹⁄₄lbs.
    5¹₂lbs.
    1" pieces
    1" thick
    6 oz. each
    1¹⁄₄" thick
    8 oz. each
    1" thick
    4 oz. each
    ¹₂" thick
    4 oz. each
    ¹₂lb.
    2 lbs.
    2 oz. each
    2 lbs.COOKING
    TIME
    14-18 min.
    19-23 min.
    24-28 min.
    35-38 min.
    41-45 min.
    51-55 min.
    25-30 min.
    2¹₄ 2³₄ hrs.
    2¹₂-3 hrs.
    32-34 min.
    42-44 min.
    18-22 min.
    22-26 min.
    45-75 min.
    2¹₄-2³₄ hrs.
    25-35 min.
    27-30 min.
    25-30 min.
    20-25 min.
    20-24 min.
    25-30 min.
    22-26 min.
    20-30 min.
    15-20 min.INTERNAL 
    TEMPERATURE
    145º F med/rare
    160º F medium
    170º F well done
    145º F med/rare
    160º F medium
    170º F well done
    160º F medium
    160º F medium
    170º F well done
    160º F medium
    170º F well done
    160º F medium
    170º F well done
    160º F medium
    170º F well done
    160º F medium
    170º F 
    Cook until flaky
    Cook until flaky
    Cook until flaky
    Cook until flaky
    Cook until opaque
    165º F
    165º F
    165º F  
    						
    							17
    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.
    FOOD & 
    QUANTITY
    POULTRY
    Chicken, Whole (1)
    Chicken, Whole (1)
    Boneless Skinless 
    Chicken Breast,
    Halves (2)
    Chicken Wings
    Chicken Kabob
    Rock Cornish 
    Game Hens (2)
    Duck, Whole (1)
    Turkey Burgers (4)
    Turkey, Whole,
    boneless
    Turkey Breast, 
    boneless
    BEEF
    Rib Eye Roast, 
    trimmed and tied
    Top Round Rolled
    Roast 
    Top Sirloin 
    Steak (2)
    Rib Eye Steak (4)
    KC/NY Strip
    Steak (4)COOKING
    METHOD
    Rotisserie Bar
    Assembly
    Rotisserie Bar
    Assembly
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Skewers
    Rotisserie Bar
    Assembly
    Rotisserie Bar
    Assembly
    Adjustable Flat
    Basket
    Rotisserie Bar
    Assembly
    Rotisserie Bar
    Assembly
    Rotisserie Bar
    Assembly
    Rotisserie Bar
    Assembly
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    BasketWEIGHT/
    SIZE
    5 lbs.
    2¹₂lbs. 
    7 oz. 
    each
    1 lb. 
    1" pieces
    1-1¹₄lb.
    each
    4-5 lbs.
    4 oz. 
    each
    3 lbs.
    3 lbs.
    5 lbs.
    4 lbs.
    1" thick
    8 oz. each
    ³₄" thick
    4 oz. each
    ³₄" thick
    4 oz. eachCOOKING
    TIME
    1¹₂ -2hrs.
    1- 1¹₂hrs.
    25 - 35 min.
    30 - 40 min.
    25 - 35 min.
    1 - 1¹₄hrs.
    1¹₄ - 1³
    ⁴hrs.
    25 - 30 min.
    1¹₄ - 1¹₂hrs.
    1¹₂ -2hrs.
    2¹
    ⁴ - 2³
    ⁴hrs.
    2³
    ⁴ - 3¹
    ⁴hrs.
    2 - 2¹⁄
    ⁴hrs.
    2¹⁄
    ⁴ - 2¹₂hrs.
    23 - 26 min.
    26 - 29 min.
    29 - 32 min.
    19 - 23 min.
    24 - 28 min.
    29 - 33 min.
    17 - 21 min.
    22 - 26 min.
    28 - 32 min.INTERNAL
    TEMPERATURE
    180º F
    180º F
    170º F
    180º F
    170º F
    180º F
    180º F
    160º F
    180º F
    170º F
    145º F med/rare
    160º F medium
    145º F med/rare
    160º F medium
    145º F med/rare
    160º F medium
    170º F well done
    145º F med/rare
    160º F medium
    170º F well done
    145º F med/rare
    160º F medium
    170º F well done
    16
    8.Protect your hands
    with oven mittsand use
    the Rotisserie Remover to
    remove the Rotisserie Bar
    Assembly from the
    Rotisserie. 
    9. Squeeze the handle and
    place the Rotisserie
    Remover on the inside of
    the End Wheels, lift up
    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.
    10. To remove the food from
    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. 
    Operation (Cont.)
    HELPFUL HINTS 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.
    Figure 8 
    						
    							17
    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.
    FOOD & 
    QUANTITY
    POULTRY
    Chicken, Whole (1)
    Chicken, Whole (1)
    Boneless Skinless 
    Chicken Breast,
    Halves (2)
    Chicken Wings
    Chicken Kabob
    Rock Cornish 
    Game Hens (2)
    Duck, Whole (1)
    Turkey Burgers (4)
    Turkey, Whole,
    boneless
    Turkey Breast, 
    boneless
    BEEF
    Rib Eye Roast, 
    trimmed and tied
    Top Round Rolled
    Roast 
    Top Sirloin 
    Steak (2)
    Rib Eye Steak (4)
    KC/NY Strip
    Steak (4)COOKING
    METHOD
    Rotisserie Bar
    Assembly
    Rotisserie Bar
    Assembly
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Skewers
    Rotisserie Bar
    Assembly
    Rotisserie Bar
    Assembly
    Adjustable Flat
    Basket
    Rotisserie Bar
    Assembly
    Rotisserie Bar
    Assembly
    Rotisserie Bar
    Assembly
    Rotisserie Bar
    Assembly
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    BasketWEIGHT/
    SIZE
    5 lbs.
    2¹₂lbs. 
    7 oz. 
    each
    1 lb. 
    1" pieces
    1-1¹₄lb.
    each
    4-5 lbs.
    4 oz. 
    each
    3 lbs.
    3 lbs.
    5 lbs.
    4 lbs.
    1" thick
    8 oz. each
    ³₄" thick
    4 oz. each
    ³₄" thick
    4 oz. eachCOOKING
    TIME
    1¹₂ -2hrs.
    1- 1¹₂hrs.
    25 - 35 min.
    30 - 40 min.
    25 - 35 min.
    1 - 1¹₄hrs.
    1¹₄ - 1³
    ⁴hrs.
    25 - 30 min.
    1¹₄ - 1¹₂hrs.
    1¹₂ -2hrs.
    2¹
    ⁴ - 2³
    ⁴hrs.
    2³
    ⁴ - 3¹
    ⁴hrs.
    2 - 2¹⁄
    ⁴hrs.
    2¹⁄
    ⁴ - 2¹₂hrs.
    23 - 26 min.
    26 - 29 min.
    29 - 32 min.
    19 - 23 min.
    24 - 28 min.
    29 - 33 min.
    17 - 21 min.
    22 - 26 min.
    28 - 32 min.INTERNAL
    TEMPERATURE
    180º F
    180º F
    170º F
    180º F
    170º F
    180º F
    180º F
    160º F
    180º F
    170º F
    145º F med/rare
    160º F medium
    145º F med/rare
    160º F medium
    145º F med/rare
    160º F medium
    170º F well done
    145º F med/rare
    160º F medium
    170º F well done
    145º F med/rare
    160º F medium
    170º F well done
    16
    8.Protect your hands
    with oven mittsand use
    the Rotisserie Remover to
    remove the Rotisserie Bar
    Assembly from the
    Rotisserie. 
    9. Squeeze the handle and
    place the Rotisserie
    Remover on the inside of
    the End Wheels, lift up
    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.
    10. To remove the food from
    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. 
    Operation (Cont.)
    HELPFUL HINTS 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.
    Figure 8 
    						
    							15
    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 adjustable 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.
    Operation
    18
    Cooking Chart (Cont.)
    FOOD & 
    QUANTITY
    BEEF
    T-bone Steak (1)
    Filet Mignon (3)
    Hamburgers (4)
    PORK
    Pork Loin Center 
    Roast, trimmed and 
    tied
    Boneless Pork 
    Chops (3)
    Pork 
    Chops (2)
    Tenderloin
    LAMB
    Leg, semi-boneless
    Kabobs
    SEAFOOD
    Swordfish
    Steak (3)
    Salmon Steak (3)
    Salmon Fillet (3)
    Orange Roughy
    Fillet (4)
    Jumbo Shrimp, 
    split shell 
    MISCELLANEOUS
    Hot Dogs (16)
    Bratwurst (4)
    Smoked Bratwurst, 
    cured & cooked (12)COOKING
    METHOD
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Rotisserie Bar
    Assembly
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Rotisserie Bar
    Assembly
    Skewers
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Skewers
    Adjustable Flat
    Basket
    SkewersWEIGHT/
    SIZE
    ³₄" thick
    12 oz.
    1¹₂" thick 
    8 oz. each
    ³₄" thick
    4 oz. each
    5 lbs.
    1" thick
    4 oz. each
    ¹₂" thick
    4 oz. each
    1-1¹⁄₄lbs.
    5¹₂lbs.
    1" pieces
    1" thick
    6 oz. each
    1¹⁄₄" thick
    8 oz. each
    1" thick
    4 oz. each
    ¹₂" thick
    4 oz. each
    ¹₂lb.
    2 lbs.
    2 oz. each
    2 lbs.COOKING
    TIME
    14-18 min.
    19-23 min.
    24-28 min.
    35-38 min.
    41-45 min.
    51-55 min.
    25-30 min.
    2¹₄ 2³₄ hrs.
    2¹₂-3 hrs.
    32-34 min.
    42-44 min.
    18-22 min.
    22-26 min.
    45-75 min.
    2¹₄-2³₄ hrs.
    25-35 min.
    27-30 min.
    25-30 min.
    20-25 min.
    20-24 min.
    25-30 min.
    22-26 min.
    20-30 min.
    15-20 min.INTERNAL 
    TEMPERATURE
    145º F med/rare
    160º F medium
    170º F well done
    145º F med/rare
    160º F medium
    170º F well done
    160º F medium
    160º F medium
    170º F well done
    160º F medium
    170º F well done
    160º F medium
    170º F well done
    160º F medium
    170º F well done
    160º F medium
    170º F 
    Cook until flaky
    Cook until flaky
    Cook until flaky
    Cook until flaky
    Cook until opaque
    165º F
    165º F
    165º F  
    						
    							19
    Hints and Tips
    CAUTION:  Always protect hands with oven mitts when handling
    hot Rotisserie parts!
    • Do not place Rotisserie underneath cabinets or on a tablecloth during use.
    • Times given in Cooking Chart are suggestions.  
    • 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 T imer 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.
    • Do not cover food while it is cooking in the Rotisserie.
    • Do not attempt to cook food in the Rotisserie without the Cover in place
    and closed.
    • When cooking fatty foods (duck, etc.), check Drip Tray often to be sure
    the drippings do not overflow.
    • 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.
    • Make sure to use oven mitts or hot pads when removing the Rotisserie
    Bar Assembly with (or without) the Rotisserie Remover.
    • 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.
    Cooking Chart (Cont.)
    FOOD & 
    QUANTITY
    Vegetables
    Garlic Heads
    Baked Potatoes
    (4)COOKING
    METHOD
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Rotisserie Bar
    AssemblyWEIGHT/
    SIZE
    1-1¹⁄₂" pcs.
    Pieces to
    fill Basket
    6 heads
    8-10 oz.
    eachCOOKING
    TIME
    35-45 min.
    25-30 min.
    1-1¹⁄₂hrs. INTERNAL 
    TEMPERATURE
    Cook until tender
    Cook until tender
    Cook until tender
    PLEASE NOTE: The USDA recommends that meats such as beef and
    lamb, etc. should be cooked to an internal temperature of 145ºF. Pork
    should be cooked to an internal temperature of 160ºF and poultry prod-
    ucts should be cooked to an internal temperature of 170º-180ºF 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 165ºF.
    14
    Skewers
    NOTE:Use Skewers with the Rotisserie Bar Assembly only. Do not
    attempt to use Skewers in any other manner.
    1. Load food onto the skewers.
    2. 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.
    3. 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 with Thumb Screw and
    align the tip of Skewer with the
    hole in the raised tab on the
    End Wheel (with gear). 
    4. Squeeze and press down on
    the top of the Skewer until it
    snaps firmly into place. See
    Figure 7. Repeat for remaining
    Skewers.
    5.WITHOUT TURNING THE
    ROTISSERIE ON YET, use 
    the Cover Handles to raise the
    Cover.
    6. 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
    grooves of the Rotisserie Bar Track.
    Preparing for Use (Cont.)
    Figure 6
    NOTCHED
    WHEEL
    HOOKED END
    OF SKEWER
    SQUEEZE
    Figure 7
    THUMB SCREW
    GUIDE
    LINES 
    						
    							USING THE ACCESSORIES
    ADJUSTABLE FLAT
    BASKET
    1. Squeeze the two metal tabs
    on the Adjustable Flat
    Basket Cover and remove.
    See Figure 4. Set Cover
    aside.
    2. Place food into Basket.
    Place food flat; do not
    “stack” food.
    3. Replace Basket Cover so it
    fits TIGHTLY against food.
    (The Cover will "hold" the
    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 4
    Figure 5
    13 20
    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 soft 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.
    Preparing for Use (Cont.) 
    						
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