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George Foreman George Jr Rotisserie GR82 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 serious injuries can
    occur.
    Before Using Rotisserie for the First Time
    Before using your George Jr.™Rotisserie for the first time, wash all acces-
    sory parts 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 liq-
    uid!
    Prepare Food
    We recommend preparing the food to be cooked before proceeding 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 prepar-
    ing Rotisserie.
    Before placing any items to be cooked onto the Rotisserie Bar Assembly,
    Adjustable Flat Basket or Veggies/Air Bake Basket, we suggest familiariz-
    ing yourself 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 (M) has a gear, center bar and two meat tines attached to it.
    The other End Wheel (L) has two meat tines and a Thumb Screw lock-
    ing 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 Thumb Screw on
    the center bar of the Rotisserie Bar Assembly such that the tines are
    at 90˚ angles to those on
    opposite side, as seen in
    the view to the right. 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 6
    lb. chicken, use up to 12 Tablespoons of spices.
    Beef Roast
    1 6-8 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 35-
    40 minutes and cook until the meat is at least 145ºF. Serves 4. 
    NUTRITIONAL ANALYSIS  
    Calories:  
    Total fat:
    Saturated fat:
    % calories fat:
    Carbohydrates:
    Protein:
    Cholesterol:
    Sodium:207
    11 g
    3 g
    48
    4 g
    23 g
    62 mg
    804 mg
    End Wheel with Thumb Screw
    End Wheel with Gear 
    						
    							21
    Recipes
    Recipes indicated by asterisk (*) are adapted from the George
    Foremans 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
    ROASTED VEGGIES/AIR BAKE BASKET
    1. Grasp the wire handle on the
    Roasted Veggies/Air Bake Basket
    Door. Squeeze the wires and pull
    the door open. See Figure 4.
    2. Place food into Basket. Close
    Basket Door.
    3.WITHOUT TURNING THE
    ROTISSERIE ON YET, use the
    Cover Handles to raise the Cover.
    4. Hold the Roasted Veggies/Air Bake
    Basket so the gear faces to the right. Slide it into the Rotisserie
    along the Rotisserie Bar Assembly Track. Make sure each end
    of the Roasted Veggies/Air Bake Basket drops into the center
    grooves of the Rotisserie Bar Track.
    ADJUSTABLE FLAT BASKET
    1. Squeeze the two metal tabs on the
    Adjustable Flat Basket Cover and
    remove. See Figure 5. 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 6.
    4.WITHOUT TURNING THE 
    ROTISSERIE ON YET, use the
    Cover Handles to raise the Cover.
    5. Hold the Adjustable Basket
    Assembly so the 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 6
    Figure 4
    Figure 5
    Preparing for Use (Cont.)
    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 George Jr.™Rotisserie requires little maintenance. It contains
    no user-serviceable parts inside the Rotisserie. Contact consumer
    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 scouring 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. 
    						
    							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 Timer
    Control to “OFF.” If the meat does hit the Heating Element,
    remove food and tie the food with cooking string or you may
    need to cut the meat down in size slightly.
    • 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, turkey, etc.), check Drip Tray
    often to be sure the drippings do not overflow.
    • When food is 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.
    Cooking Chart (Cont.)
    FOOD & 
    QUANTITY
    Vegetables
    Garlic Heads
    Baked Potatoes
    (4)COOKING
    METHOD
    Adjustable Flat
    Basket
    Air Bake
    Round Basket
    SkewersWEIGHT/
    SIZE
    1-1¹⁄₂
    pieces to 
    fill basket
    6 heads
    10-12 oz.
    eachCOOKING
    TIME
    35-45 min.
    25-30 min.
    1-1¹⁄₄hours INTERNAL 
    TEMPERATURE
    Cook until tender
    Cook until tender
    Cook until tender
    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. See Figure 7.
    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 8. 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.)
    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.
    Figure 7
    NOTCHED
    WHEEL
    HOOKED END
    OF SKEWER
    SQUEEZE
    Figure 8
    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 dis-
    sipate in a short amount of time.
    1. Use Cover Handles to lift open Cover.
    2. Prepare food 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 out-
    let. 
    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 min-
    utes.
    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
    KC/NY Strip
    Steak (4)
    T-bone Steak (2)
    Hamburgers (4)
    PORK
    Pork Loin Center
    Roast, trimmed and
    tied
    Boneless Pork 
    Chops (2)
    Boneless Pork 
    Chops (4)
    Baby Back Ribs
    (par-boil for 15 min.)
    Tenderloin
    LAMB
    Leg, semi-
    boneless
    Kabobs
    SEAFOOD
    Swordfish
    Steak (4)
    Salmon Steak 
    (4)
    Whitefish Fillet 
    (2)
    Jumbo Shrimp, 
    split shell 
    MISCELLANEOUS
    Hot Dogs (24)
    Italian Sausage (12)
    Smoked Bratwurst,
    cured & cooked (12)
    Vegetables
    (Zucchini, Bell
    Peppers, mush-
    rooms)COOKING
    METHOD
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Rotisserie Bar
    Assembly
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Skewers
    Adjustable Flat
    Basket
    Rotisserie Bar
    Assembly
    Skewers
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Air Bake
    Round Basket
    Skewers
    Skewers
    Skewers
    Air Bake
    Round BasketWEIGHT/
    SIZE
    1 ¹₄ thick
    ¹₂ thick
    4 oz. each
    1 thick
    5 lbs
    ¹₂ thick
    2 slabs
    1¹₂-2 lbs.
    7 lbs.
    1 pieces
    1 thick
    1 thick
    ¹₂ thick
    1 lb.
    3 lbs.
    4 oz. each
    2 ¹₂ lbs.
    1 cubes 
    8 cups 
    totalCOOKING
    TIME
    15-19 min.
    25-29 min.
    35-39 min.
    14-18 min.
    19-23 min.
    24-28 min.
    25-30 min..
    2¹₄-2³₄ hrs.
    2¹
    ²-3 hrs.
    33-37 min.
    43-47 min.
    18-22 min.
    28-32 min.
    45-60 min.
    1-1¹⁄₄hrs.
    2 ¹₂ hrs.
    25-35 min.
    23-27 min.
    23-27 min.
    25-29 min.
    30-33 min.
    18-22 min.
    30-40 min.
    10-15 min.
    45-60 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
    160º F medium
    170º F well done
    160º F medium
    170º F well done
    160º F medium
    170º F well done
    160º F medium
    160º F medium
    160º F medium
    170º F 
    Cook until flaky
    Cook until flaky
    Cook until flaky
    Cook until opaque
    165º F 
    165º F 
    165º F 
    Cook until tender 
    						
    							8.Protect your hands with
    oven mittsand use the
    Rotisserie Remover to
    remove the Rotisserie Bar
    Assembly from the
    Rotisserie. 
    9. Squeeze the handles and
    place the Rotisserie
    Remover on the inside of the
    End Wheels, lift up and out
    of the Rotisserie. See Figure
    9. 
    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. 
    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 (2)
    Boneless Skinless 
    Chicken Breast (3)
    Chicken Wings
    Chicken Kabob
    Rock Cornish 
    Game Hens (3)
    Duck, Whole (2)
    Turkey Burgers (4)
    Turkey, Whole
    Turkey Breast, 
    bone-in
    BEEF
    Rib Roast
    Rib Eye Roast, 
    trimmed and tied
    Top Round Rolled
    Roast 
    Top Sirloin 
    Steak (1)
    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
    Rotisserie Bar
    Assembly
    Rotisserie Bar
    Assembly
    Adjustable Flat
    Basket
    Adjustable Flat
    BasketWEIGHT/
    SIZE
    3¹₂lbs.
    3¹₂lbs.
    each
    8 oz. 
    each
    2 ¹₄lb. 
    1 pieces
    1-1¹₄lb.
    each
    3-4 lbs.
    4 oz. 
    each
    13 lbs.
    8 lbs.
    8 lbs. 
    7 lbs.
    4 lbs.
    ³₄ thick
    1 thick
    ³₄ thickCOOKING
    TIME
    1-1¹₂hrs.
    1³₄- 2 hrs.
    25-35 min.
    35-45 min.
    25-35 min.
    1-1¹₄hrs.
    1-1¹₄hrs.
    25-30 min.
    2³
    ⁴-3¹
    ⁴hrs.
    2¹
    ⁴-2³
    ⁴hrs.
    2¹₂-2³
    ⁴hrs.
    3-3¹
    ⁴hrs.
    2¹
    ⁴-2³
    ⁴hrs.
    2³
    ⁴-3¹
    ⁴hrs.
    2 - 2¹⁄
    ⁴hrs.
    2¹⁄
    ⁴-2¹₂hrs.
    23 - 27 min.
    33 - 37 min.
    38 - 42 min.
    23 - 27 min.
    26 - 30 min.
    33 - 37 min.
    14 - 18 min.
    22 - 26 min.
    28 - 32 min.INTERNAL
    TEMPERATURE
    180º F
    180º F
    170º F
    180º F
    170º F
    180º F
    180º F
    170º 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
    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
    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 meats until internal temperature reaches that referenced in the
    Cooking Chart and the USDA guidelines.
    Figure 9 
    						
    							8.Protect your hands with
    oven mittsand use the
    Rotisserie Remover to
    remove the Rotisserie Bar
    Assembly from the
    Rotisserie. 
    9. Squeeze the handles and
    place the Rotisserie
    Remover on the inside of the
    End Wheels, lift up and out
    of the Rotisserie. See Figure
    9. 
    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. 
    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 (2)
    Boneless Skinless 
    Chicken Breast (3)
    Chicken Wings
    Chicken Kabob
    Rock Cornish 
    Game Hens (3)
    Duck, Whole (2)
    Turkey Burgers (4)
    Turkey, Whole
    Turkey Breast, 
    bone-in
    BEEF
    Rib Roast
    Rib Eye Roast, 
    trimmed and tied
    Top Round Rolled
    Roast 
    Top Sirloin 
    Steak (1)
    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
    Rotisserie Bar
    Assembly
    Rotisserie Bar
    Assembly
    Adjustable Flat
    Basket
    Adjustable Flat
    BasketWEIGHT/
    SIZE
    3¹₂lbs.
    3¹₂lbs.
    each
    8 oz. 
    each
    2 ¹₄lb. 
    1 pieces
    1-1¹₄lb.
    each
    3-4 lbs.
    4 oz. 
    each
    13 lbs.
    8 lbs.
    8 lbs. 
    7 lbs.
    4 lbs.
    ³₄ thick
    1 thick
    ³₄ thickCOOKING
    TIME
    1-1¹₂hrs.
    1³₄- 2 hrs.
    25-35 min.
    35-45 min.
    25-35 min.
    1-1¹₄hrs.
    1-1¹₄hrs.
    25-30 min.
    2³
    ⁴-3¹
    ⁴hrs.
    2¹
    ⁴-2³
    ⁴hrs.
    2¹₂-2³
    ⁴hrs.
    3-3¹
    ⁴hrs.
    2¹
    ⁴-2³
    ⁴hrs.
    2³
    ⁴-3¹
    ⁴hrs.
    2 - 2¹⁄
    ⁴hrs.
    2¹⁄
    ⁴-2¹₂hrs.
    23 - 27 min.
    33 - 37 min.
    38 - 42 min.
    23 - 27 min.
    26 - 30 min.
    33 - 37 min.
    14 - 18 min.
    22 - 26 min.
    28 - 32 min.INTERNAL
    TEMPERATURE
    180º F
    180º F
    170º F
    180º F
    170º F
    180º F
    180º F
    170º 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
    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
    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 meats until internal temperature reaches that referenced in the
    Cooking Chart and the USDA guidelines.
    Figure 9 
    						
    							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 dis-
    sipate in a short amount of time.
    1. Use Cover Handles to lift open Cover.
    2. Prepare food 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 out-
    let. 
    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 min-
    utes.
    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
    KC/NY Strip
    Steak (4)
    T-bone Steak (2)
    Hamburgers (4)
    PORK
    Pork Loin Center
    Roast, trimmed and
    tied
    Boneless Pork 
    Chops (2)
    Boneless Pork 
    Chops (4)
    Baby Back Ribs
    (par-boil for 15 min.)
    Tenderloin
    LAMB
    Leg, semi-
    boneless
    Kabobs
    SEAFOOD
    Swordfish
    Steak (4)
    Salmon Steak 
    (4)
    Whitefish Fillet 
    (2)
    Jumbo Shrimp, 
    split shell 
    MISCELLANEOUS
    Hot Dogs (24)
    Italian Sausage (12)
    Smoked Bratwurst,
    cured & cooked (12)
    Vegetables
    (Zucchini, Bell
    Peppers, mush-
    rooms)COOKING
    METHOD
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Rotisserie Bar
    Assembly
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Skewers
    Adjustable Flat
    Basket
    Rotisserie Bar
    Assembly
    Skewers
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Adjustable Flat
    Basket
    Air Bake
    Round Basket
    Skewers
    Skewers
    Skewers
    Air Bake
    Round BasketWEIGHT/
    SIZE
    1 ¹₄ thick
    ¹₂ thick
    4 oz. each
    1 thick
    5 lbs
    ¹₂ thick
    2 slabs
    1¹₂-2 lbs.
    7 lbs.
    1 pieces
    1 thick
    1 thick
    ¹₂ thick
    1 lb.
    3 lbs.
    4 oz. each
    2 ¹₂ lbs.
    1 cubes 
    8 cups 
    totalCOOKING
    TIME
    15-19 min.
    25-29 min.
    35-39 min.
    14-18 min.
    19-23 min.
    24-28 min.
    25-30 min..
    2¹₄-2³₄ hrs.
    2¹
    ²-3 hrs.
    33-37 min.
    43-47 min.
    18-22 min.
    28-32 min.
    45-60 min.
    1-1¹⁄₄hrs.
    2 ¹₂ hrs.
    25-35 min.
    23-27 min.
    23-27 min.
    25-29 min.
    30-33 min.
    18-22 min.
    30-40 min.
    10-15 min.
    45-60 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
    160º F medium
    170º F well done
    160º F medium
    170º F well done
    160º F medium
    170º F well done
    160º F medium
    160º F medium
    160º F medium
    170º F 
    Cook until flaky
    Cook until flaky
    Cook until flaky
    Cook until opaque
    165º F 
    165º F 
    165º F 
    Cook until tender 
    						
    							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 Timer
    Control to “OFF.” If the meat does hit the Heating Element,
    remove food and tie the food with cooking string or you may
    need to cut the meat down in size slightly.
    • 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, turkey, etc.), check Drip Tray
    often to be sure the drippings do not overflow.
    • When food is 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.
    Cooking Chart (Cont.)
    FOOD & 
    QUANTITY
    Vegetables
    Garlic Heads
    Baked Potatoes
    (4)COOKING
    METHOD
    Adjustable Flat
    Basket
    Air Bake
    Round Basket
    SkewersWEIGHT/
    SIZE
    1-1¹⁄₂
    pieces to 
    fill basket
    6 heads
    10-12 oz.
    eachCOOKING
    TIME
    35-45 min.
    25-30 min.
    1-1¹⁄₄hours INTERNAL 
    TEMPERATURE
    Cook until tender
    Cook until tender
    Cook until tender
    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. See Figure 7.
    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 8. 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.)
    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.
    Figure 7
    NOTCHED
    WHEEL
    HOOKED END
    OF SKEWER
    SQUEEZE
    Figure 8
    THUMB SCREW
    GUIDE
    LINES 
    						
    							USING THE ACCESSORIES
    ROASTED VEGGIES/AIR BAKE BASKET
    1. Grasp the wire handle on the
    Roasted Veggies/Air Bake Basket
    Door. Squeeze the wires and pull
    the door open. See Figure 4.
    2. Place food into Basket. Close
    Basket Door.
    3.WITHOUT TURNING THE
    ROTISSERIE ON YET, use the
    Cover Handles to raise the Cover.
    4. Hold the Roasted Veggies/Air Bake
    Basket so the gear faces to the right. Slide it into the Rotisserie
    along the Rotisserie Bar Assembly Track. Make sure each end
    of the Roasted Veggies/Air Bake Basket drops into the center
    grooves of the Rotisserie Bar Track.
    ADJUSTABLE FLAT BASKET
    1. Squeeze the two metal tabs on the
    Adjustable Flat Basket Cover and
    remove. See Figure 5. 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 6.
    4.WITHOUT TURNING THE 
    ROTISSERIE ON YET, use the
    Cover Handles to raise the Cover.
    5. Hold the Adjustable Basket
    Assembly so the 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 6
    Figure 4
    Figure 5
    Preparing for Use (Cont.)
    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 George Jr.™Rotisserie requires little maintenance. It contains
    no user-serviceable parts inside the Rotisserie. Contact consumer
    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 scouring 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. 
    						
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