George Foreman George Jr Rotisserie GR82 User Manual

							George Jr.
Rotisserie
OWNER’S MANUAL
Model No. GR82B
FPO ONLY
TM
GEORGE FOREMAN
™ 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 LIM-
ITED IN DURATION TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not 
allow
limitations on how long an implied warranty lasts, so the above limitation may not apply to you.
Warranty 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) 937-
3883 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 GR82B
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 (1 800 937-3883).
Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include
$15.00 (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 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 carrier.
Be sure to enclose the following items with your appliance: any accessories related to your prob-
lem, your full return address and daytime phone number, a note describing the problem you experi-
enced, a copy of your sales receipt or other proof of purchase to determine warranty status. C.O.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, MO 65205-1526
Macon, MO  63552 1(800) 937-3883
Email: [email protected]
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 damages,
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 60612B
All Rights Reserved”  Printed in China 10/01 Version 2 
						

							31
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed, including the following:
1. Read all instructions carefully.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock, do not immerse cord, plug,
or any part of the appliance in water or any other liquid.
4. Close supervision is necessary when any appliance is used
near children.
5. Unplug from outlet when not in use and before cleaning. Allow
to cool before putting on or taking off parts and before clean-
ing.
6. Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions or has been dropped or dam-
aged in any manner.
7. The use of accessory attachments not recommended by the
manufacturer may cause fire, electric shock or injury.
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, grease, or other hot liquids.
12. Do not insert oversized foods or metal utensils (except 
recommended accessories) into the Rotisserie. Doing so may 
create a fire or risk of electric shock.
13. A fire may occur if the Rotisserie is covered or touching 
flammable material including curtains, draperies, walls or similar
materials when in operation. Do not store any item on top of
the Rotisserie. Do not use on surfaces where heat may cause a
problem.
14. Use extreme caution when removing the Drip Tray or disposing
of hot grease. 
15. Do not use appliance for other than intended use.
2
Skewered Lamb Kabobs
Marinade
1/2 cup olive oil
11/2 Tablespoons dried rosemary
3 cloves crushed garlic
1/2 teaspoon salt
Kabobs
11/2 pounds boneless lamb
4-6 large mushrooms
2 small green zucchini cut into 1 squares
2 ripe plum tomatoes 
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 4-6.
Guilt-free Air Baked Fries
1-1 1/2 pounds potatoes (washed) cut into 1/2” cubes or cut into 1/2”
strips for steak fries
Place cut potatoes into Roasted Veggies/Air Bake Basket and insert
into Rotisserie. 
Cook for 45 minutes. Use the Rotisserie Bar
Remover to remove Basket. Use oven mitts to open Basket Door
and add seasoning to taste (salt, garlic, rosemary, etc.). (If desired,
you may spray a light mist of olive oil onto potatoes before season-
ing. DO NOT spray olive oil into Rotisserie.) Turn Basket to coat
evenly with seasoning. Use Rotisserie Bar Remover to replace
Roasted Veggies/Air Bake Basket into Rotisserie. Close Rotisserie
Cover. Cook for an additional 15 minutes or 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 170ºF. Serve with fat-free mayonnaise, mustard, sweet
red onion slices, pickles or other favorite condiments. Serves 4.
Hawaiian Fish 
2 pounds whitefish 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 25-30 minutes or until done. The fish will flake easily when
done. Serves 4-6.
* Dill Salmon
Delicate herbs baste the fish.
4 6 ounce salmon steaks, 1-inch thick
2 Tablespoons low fat margarine
1 Tablespoon chopped fresh parsley
2 Tablespoons chopped fresh dill
1/4 cup fat-free Mayonnaise
2 teaspoons non-fat milk
1 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 4.
IMPORTANT SAFEGUARDS
(Cont.)
16. Do not place any of the following materials in the Rotisserie:
paper, cardboard, plastic, and the like.
17. Do not clean with metal scouring pads. Pieces of the pad may
break off and touch electrical parts, creating a risk of electric
shock.
18. To disconnect, turn Timer Control to the OFF position, then
remove plug from wall outlet.
19. Do not store any materials, other than manufacturers recom-
mended accessories, in the Rotisserie when not in use.
20. Do not cover Drip Tray, or any part of the Rotisserie with metal
foil. This will cause overheating of the Rotisserie. 
21. Avoid contacting moving parts.
SAVE THESE INSTRUCTIONS
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY
3
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:332
13 g
4 g
37
24 g
28 g
84 mg
689 mg
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:331
15 g
3 g
41
4 g
44 g
107 mg
562 mg
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 appli-
ance while it is touching or near curtains, wall coverings, cloth-
ing, 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! 
1/4 cup olive oil
1 Tablespoon lemon juice
1 teaspoon dried oregano
1 Tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon black pepper
4 skinless chicken breast halves, 
cut into 1-inch cubes
1 medium red pepper, cut into 1-inch cubes
1 medium 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 pepper.
Place the chicken cubes in a shallow glass pan and pour the mari-
nade 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 veg-
etables from the Skewers and serve with rice pilaf. Serves 4.
* Basil & Citrus Turkey Breast
A tangy marinade dresses up this healthful
entrée. 
1 7-8 pound boneless turkey breast
1 cup non-fat chicken broth
2 Tablespoons cider vinegar
1/2 cup orange juice
1/2 teaspoon black pepper
2 Tablespoons 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, turning
occasionally. Prepare the turkey for the Rotisserie on the Rotisserie
Bar Assembly. Insert into Rotisserie. Discard any remaining marinade.
Set the Timer for 2 1/4-2 3/4 hours. The turkey is fully cooked when
the juices run clear and the meat is white, with no pink remaining.
The temperature should be 170˚F on the meat thermometer. If the
turkey is not fully cooked, reset the Timer for an additional 10 min-
utes and test again. Cool slightly and slice thinly. Serves 10.NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:266
10 g
3 g
36
2 g
40 g
101 mg
103 mg
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:432
19 g
3 g
41
6 g
56 g
146 mg
122 mg 
						

							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. 
4 boneless, skinless chicken breast halves
1/2 cup fat-free Italian salad dressing
1/4 cup fat-free chicken broth
1 Tablespoon olive oil
1 Tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon dried Italian seasoning
2 Tablespoons chopped green onion
1/4 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 30-35 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 4. 
* Deli Rotisserie Chicken
This recipe is straight from the grocery deli, where that wonderful
aroma of rotisserie chicken always makes shoppers immediately hun-
gry. 
1 3-4 pound 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 1/2 hours. The chicken is fully cooked
when the juices run clear and the meat is white, with no pink remain-
ing. The temperature in the dark meat should be 180˚F on the meat
thermometer. If the chicken is not fully cooked, reset the Timer for an
additional 10 minutes and test again. Serves 4.
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:With 
skin
549
32 g
9 g
54
3 g
58 g
155 mg
768 mg
Without
skin
278
7 g
2 g
23
3 g
49 g
155 mg
768 mg
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:207
6 g
1 g
29
8 g
27 g
73 mg
441 mg 
						

							27
Getting to Know Your 
George Jr.
™Rotisserie
A.Rotisserie Body 
B.Lift-up cover with Viewing 
Window (P/N 21191)
C.Timer Control
D.Cover Handles
E.Drip Tray (P/N 21192)F.Rotisserie Bar Assembly Track
G.Track Grooves
H.Heating Element
I.Reflector (P/N 21193)
6
A
B
C
E
G
FH
D
I
Chicken with Rosemary
1 3-4 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 mari-
nate 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 170ºF on the meat thermometer. The chicken is done when
the juices run clear and there is no pink color visible. Serves 4.
Herbed Roasted Chicken 
1 3-4 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 1/2
hours or until the temperature in the dark meat is 180˚F on the
meat thermometer. Serves 4. 
						

							26
Accessories
J.Rotisserie Remover 
(P/N 21194)
K.Thumb Screw (P/N 21618)
L.End Wheel w/Thumb Screw
(P/N 21619A)
M.End Wheel w/Gear and 
Center Bar (P/N 21619B)
N.Adjustable Flat Basket Cover
(P/N 21338)O.Metal Tabs
P.Adjustable Flat Basket Bottom
w/Gear Assembly (P/N 21620)
Q.Skewers with Handles (6) 
(P/N 21199)
R.Roasted Veggies/Air Bake 
Basket w/Gear Assembly 
(P/N 21621)
Getting to Know Your 
George Jr.
™Rotisserie (Cont.)
M
O
R
J
7
Q
K
N
* 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 2-2 1/2 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 8-10.
Rotisserie Barbecue Pork Ribs
2 full slabs baby back ribs
8 ounce barbecue sauce
Boil ribs in water for 15 minutes. Drain and allow to cool enough to
handle. Attach all Skewers to the Rotisserie Bar Assembly. Wrap
ribs around the outside of the Skewers. Pull each Skewer up and
out of notched End Wheel and thread back down in-between ribs,
attaching securely on the bottom. Move to the next Skewer until
meat is skewered all around the Rotisserie Bar Assembly. Insert
Rotisserie Bar Assembly into Rotisserie. Set the Timer for 30 min-
utes. Stop the Rotisserie and carefully baste the ribs with barbecue
sauce. Resume cooking for another 15 minutes or until done. The
ribs are fully cooked when the temperature is 160ºF on the meat
thermometer. Serve the ribs with more sauce on the side. Serves
4-6.
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:305
12 g
4 g
36
7 g
41 g
117 mg
198 mg
P
L 
						

							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, 1 thick
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 35-45 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 George Jr.™Rotisserie is a full-featured Rotisserie with a pow-
erful motor, large cooking area, and a heavy-duty Rotisserie Bar
Assembly.
Complete with all the accessories you’ll need, your George Jr.
™
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 or cook “guilt-free” air-baked fries in the
Roasted Veggies/Air Bake Basket. 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 food during cooking.
Food to be cooked on the Rotisserie must be no longer than about
9-1/2 inches. This allows the entire piece of food to fit onto the
Rotisserie Bar Assembly and be in line with the Heating Element.
Weight of food to be cooked is less important than length.
Carefully center food (especially food with a bone in it) on Rotisserie
Bar Assembly, as unbalanced food will cause a jerking motion 
during cooking. This causes undue stress on the Motor. Adjust
food as necessary.
Use cooking string to tie poultry at wings and legs. This will 
compact the bird so no parts touch the Heating Elements.
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:148
4 g
1 g
28
2 g
24 g
67 mg
215mg 
						

							9
ACCESSORIES
Rotisserie Bar Assembly
Your George Jr.™Rotisserie features
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 con-
veniently—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 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, sliced vegetables, etc.
Introduction (Cont.)
24
Hungarian Pork Chops
1 pound boneless pork chops
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 35-45 minutes or until done. The
meat is done when the internal temperature is 160ºF on the meat
thermometer. Serves 4.
Honey Pineapple Pork Roast
1 3-4 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 3-4 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 2-2 1/2 hours or until the
meat is at least 160˚F. Close Rotisserie Cover. You may want to use
drippings for basting during the last 45 minutes of cooking. Baste
periodically every 10-15 minutes. Serves 10-12. 
						

							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 5.
* 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 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.
10
ACCESSORIES (Cont.)
Roasted Veggies/Air Bake Basket
The Roasted Veggies/Air Bake Basket is
great for browning potatoes and vegetables.
This Basket makes wonderful “guilt-free” air-
baked fries. An easy-close door keeps all the
food in the Basket—safely and securely. 
Suggested foods: Potatoes, frozen french
fries, chunked vegetables, etc.
Skewers
Six skewers mean shish-kabobs for everyone!
Combine your favorite meats and/or vegetables
to create your favorite types.
Suggested foods: Beef, chicken, vegetables,
etc.
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:158
5 g
2 g
28
6 g
21 g
60 mg
869 mg
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:357
7 g
3 g
20
26 g
40 g
79 mg
417 mg