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.