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George Foreman Baby George Rotisserie GR59A User Manual

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    							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 
    						
    							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.  
    						
    							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. 
    						
    							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. 
    						
    							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. 
    						
    							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 
    						
    							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. 
    						
    							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. 
    						
    							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. 
    						
    							* 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 
    						
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