OWNER’S MANUAL Model No. GR82 GEORGE FOREMAN George Jr.
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.
IMPORTANT SAFEGUARDS Continued 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 recommended accessories, in the Rotisserie when not in use. 20.
Additional Important Safeguards WARNING: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires, other injury to persons or damage 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.
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 qualified electrician. Do not attempt to modify the plug in any way.
Getting to Know Your George Jr.™ Rotisserie B C A D E G H F I 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. G. H. I.
Getting to Know Your George Jr.™ Rotisserie (Cont.) M L K O P N Q R Accessories K. Rotisserie Remover (P/N 21194 ) L. Rotisserie Bar Assembly ( P/N 21195 ) M. Removable End Wheel ( P/N 21196 ) N. End Wheel (with wheel gear) O. Adjustable Flat Basket Top ( P/N 21197 ) Bottom ( P/N 21198 ) P. Q. R.
Introduction Your George Jr.™ Rotisserie is a full-featured Rotisserie with a powerful 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 vegetables 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 Round Basket.
Introduction (Cont.) ACCESSORIES Rotisserie Bar Assembly Your George Jr.™ Rotisserie features a heavy-duty Rotisserie Bar Assembly which consists of two meat tines, two end wheels, one of which is removable. The Rotisserie Bar Assembly fits into the Rotisserie and the heavy-duty motor turns the Assembly so your food cooks evenly and conveniently—without all the added fat! For easy insertion and removal of the Rotisserie Bar Assembly, always use the Rotisserie Remover.
ACCESSORIES (Cont.) 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. Rotisserie Stand/Drip Catch The convenient Rotisserie Stand/Drip Catch allows you to place the Rotisserie Bar Assembly on end onto the Stand while loading the food and after cooking is complete. This allows the meat to cool and extra juices to run down and into the Drip Catch.
Preparing for Use 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 accessory 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.
Preparing for Use (Cont.) 5. WITHOUT TURNING THE ROTISSERIE ON YET, use the Cover Handles to lift open the Cover. 6. Hold the Rotisserie Bar Assembly so the End Wheel with the small gear faces to the right. Slide the Rotisserie Bar into the Rotisserie along the Rotisserie Bar Assembly Track. See REMOVABLE Figure 1. Allow each end of the END WHEEL Rotisserie Bar Assembly to drop into the center grooves in the Rotisserie Figure 1 Bar Track.
Preparing for Use (Cont.) ROASTED VEGGIES/AIR BAKE BASKET 1. Follow steps 1-3 under “Placing Accessories onto Rotisserie Bar Assembly.” 2. Grasp the wire handle on the Roasted Veggies/Air Bake Basket Door. Squeeze the wires and pull the door open. See Figure 4. 3. Place food into Basket. Be sure to Figure 4 allow room across the center for the Rotisserie Bar Assembly. 4. Close Basket Door. 5.
Preparing for Use (Cont.) See Figure 7. While continuing to push Meat Tines through to opposite looped wires, BE SURE THE MEAT TINES GO ABOVE (FOR TOP OF BASKET) AND BELOW (FOR BOTTOM OF BASKET) ALL OTHER WIRES ON ADJUSTABLE FLAT BASKET. 6. Follow steps 5-6 under “Placing Accessories onto Rotisserie Bar Assembly.” Skewers NOTE: Use Skewers with the Rotisserie Bar Assembly only. Do not attempt to use Skewers any other way. 1. Load food onto the skewers. 2.
Operation NOTE: When using this product for the first time, you may notice a slight odor and a small amount of smoke. This is normal and will dissipate in a short amount of time. 1. Use Cover Handles to lift open Cover. 2. Prepare food, Rotisserie Bar Assembly and accessories as instructed in “Preparing for Use.” 3. Close Cover. 4. Be sure Drip Tray is in place and properly positioned beneath Reflector. (See “Preparing for Use.”) 5.
Operation (Cont.) 8. Stop the unit when the 2 Rotisserie Bars in the Rotisserie Bar Assembly are parallel to the countertop. Now you can use the Rotisserie Remover as shown in Figure 9. 9. Protect your hands with oven mitts and use the Rotisserie Remover to remove Rotisserie Bar Assembly (with accessories and/or food) from the Rotisserie. See Figure 9. If desired, place Rotisserie Bar Assembly on end into the Rotisserie Stand/Drip Catch.
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.
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.
Cooking Chart (Cont.) FOOD & QUANTITY COOKING METHOD Vegetables Adjustable Flat 1-1¹⁄₂" Basket pieces to fill basket Air Bake 6 heads Round Basket Skewers 10-12 oz. each Garlic Heads Baked Potatoes (4) WEIGHT/ COOKING TIME SIZE INTERNAL TEMPERATURE 35-45 min. Cook until tender 25-30 min. Cook until tender 1-1¹⁄₄ hours Cook until tender PLEASE NOTE: The USDA recommends that meats such as beef, pork, lamb, etc.
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.
Recipes Recipes indicated by asterisk (*) are adapted from the George Foreman's Big George Rotisserie Cookbook by George Foreman and Connie Merydith Pascoe Publishing ©Salton, Inc. 1999. A Little About Marinades and Rubs Marinades tenderize, add flavor and moisten all kinds of foods. To keep beef, fish and chicken flavorful and juicy, a marinade is crucial. There are three basic ingredients in most marinades. Acids (vinegar, citrus, etc.), oils and spices.
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.
* Oriental Steak Kabobs Serve these kabobs with mixed vegetables and steamed rice for a well-balanced meal.
Hungarian Pork Chops 4 oz. boneless pork chops, 1/2 inch thick Marinade 2 Tablespoons chili sauce 1-1/3 Tablespoons lemon juice 2 Tablespoons grated onion 1/3 teaspoon dry mustard 1 Tablespoon Worcestershire® sauce Dash salt, pepper and paprika Mix above ingredients well and pour over chops. Marinate for up to 3 hours in the refrigerator. Load into Adjustable Flat Basket. Put on Rotisserie Bar Assembly and insert in Rotisserie. Set Timer for 20-30 minutes or until done.
* Spicy Pork Tenderloin A fast entrée that will delight everyone in the family.
* Herbed Pork Roast Marinade this roast overnight to develop the wonderful mustard and herb flavors.
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 marinate for 3 hours in the refrigerator. Cook on the Rotisserie Bar Assembly for 1-1 1/2 hours or until the temperature is 170ºF on the meat thermometer.
* Italian Rotisserie Chicken Breasts The marinade in this recipe adds a sophisticated taste to the mild chicken flavor.
* 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 NUTRITIONAL ANALYSIS 1 teaspoon black pepper Calories: 432 4 skinless chicken breast halves, Total fat: 19 g Saturated fat: 3 g cut into 1-inch cubes % calories fat: 41 1 medium red pepper, cut into 1-inch cubes Carbohydrates: 6 g 1 medium green pepper, cut into 1-inch cubes Protein: 56 g Cholesterol: 146
* Quick Turkey Burgers A healthful alternative to traditional burgers. Serve with all your favorite condiments.
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.
ONE-YEAR LIMITED WARRANTY This Salton, Inc. product warranty extends to the original consumer purchaser of the product. Warranty Duration: This product is warranted to the original consumer purchaser for a period of one (1) year from the original purchase date. Warranty Coverage: This product is warranted against defective materials or workmanship.
