OWNER’S MANUAL
Model No. GR82B
TM
GEORGE FOREMAN
FPO ONLY
George Jr.™
Rotisserie
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
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
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
Getting to Know Your
™
George Jr. Rotisserie
B
C
A
D
E
G
H
F
I
A. Rotisserie Body
F. Rotisserie Bar Assembly Track
G. Track Grooves
H. Heating Element
B. Lift-up cover with Viewing
Window (P/N 21191)
C. Timer Control
I. Reflector (P/N 21193)
D. Cover Handles
E. Drip Tray (P/N 21192)
6
Getting to Know Your
™
George Jr. Rotisserie (Cont.)
K
L
J
M
N
O
P
Q
R
Accessories
J. Rotisserie Remover
(P/N 21194)
K. Thumb Screw (P/N 21618)
L. End Wheel w/Thumb Screw
(P/N 21619A)
O. Metal Tabs
P. Adjustable Flat Basket Bottom
w/Gear Assembly (P/N 21620)
Q. Skewers with Handles (6)
(P/N 21199)
M. End Wheel w/Gear and
Center Bar (P/N 21619B)
N. Adjustable Flat Basket Cover
(P/N 21338)
R. Roasted Veggies/Air Bake
Basket w/Gear Assembly
(P/N 21621)
7
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.
8
Introduction (Cont.)
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.
9
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.
10
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 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
End Wheel with Thumb Screw
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.
End Wheel with Gear
11
Preparing for Use (Cont.)
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.
Figure 1
Assemble Drip Tray
1. If not in place, slide Drip Tray
into position as shown in
Figure 2.
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.
Figure 3
12
Preparing for Use (Cont.)
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.
Figure 4
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.
Figure 5
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
Figure 6
Adjustable Basket Assembly drops into the center grooves of
the Rotisserie Bar Track.
13
Preparing for Use (Cont.)
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.
THUMB SCREW
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
GUIDE
LINES
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
Figure 7
the top of the Skewer until it
snaps firmly into place. See
Figure 8. Repeat for remaining
NOTCHED
WHEEL
Skewers.
HOOKED END
OF SKEWER
5. WITHOUT TURNING THE
ROTISSERIE ON YET, use
the Cover Handles to raise the
Cover.
"SQUEEZE"
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
Figure 8
grooves of the Rotisserie Bar Track.
14
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 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.
15
Operation (Cont.)
8. Protect your hands with
oven mitts and 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.
Figure 9
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.
16
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
COOKING
METHOD
WEIGHT/ COOKING
INTERNAL
TEMPERATURE
SIZE
TIME
Poultry
Chicken, Whole (1) Rotisserie Bar 3¹ꢀ₂ lbs.
Assembly
Chicken, Whole (2) Rotisserie Bar 3¹ꢀ₂ lbs.
1-1¹ꢀ₂ hrs.
1³ꢀ₄ - 2 hrs.
25-35 min.
35-45 min.
180º F
180º F
170º F
180º F
Assembly
Boneless Skinless Adjustable Flat 8 oz.
Chicken Breast (3) Basket each
each
Chicken Wings
Adjustable Flat 2 ¹ꢀ₄ lb.
Basket
Chicken Kabob
Rock Cornish
Game Hens (3)
Duck, Whole (2)
Skewers
Rotisserie Bar 1-1¹ꢀ₄ lb.
Assembly each
Rotisserie Bar 3-4 lbs.
Assembly
1" pieces 25-35 min.
170º F
180º F
1-1¹ꢀ₄ hrs.
1-1¹ꢀ₄ hrs.
25-30 min.
180º F
170º F
Turkey Burgers (4) Adjustable Flat 4 oz.
Basket each
Turkey, Whole
Rotisserie Bar 13 lbs.
Assembly
2³ꢀ -3¹ꢀ hrs. 180º F
⁴
⁴
Turkey Breast,
bone-in
Rotisserie Bar 8 lbs.
Assembly
2¹ꢀ -2³ꢀ hrs. 170º F
⁴
⁴
BEEF
Rib Roast
Rotisserie Bar 8 lbs.
Assembly
Rotisserie Bar 7 lbs.
2¹ꢀ₂-2³ꢀ hrs. 145º F med/rare
⁴
3-3¹ꢀ hrs.
160º F medium
⁴
Rib Eye Roast,
trimmed and tied Assembly
Top Round Rolled Rotisserie Bar 4 lbs.
Roast
2¹ꢀ -2³ꢀ hrs. 145º F med/rare
⁴
⁴
2³ꢀ -3¹ꢀ hrs. 160º F medium
⁴
⁴
2 - 2¹⁄ hrs.
145º F med/rare
⁴
Assembly
2¹⁄ -2¹ꢀ₂ hrs. 160º F medium
⁴
Top Sirloin
Steak (1)
Rotisserie Bar ³ꢀ₄" thick
Assembly
23 - 27 min. 145º F med/rare
33 - 37 min. 160º F medium
38 - 42 min. 170º F well done
23 - 27 min. 145º F med/rare
26 - 30 min. 160º F medium
33 - 37 min. 170º F well done
14 - 18 min. 145º F med/rare
22 - 26 min. 160º F medium
28 - 32 min. 170º F well done
Rib Eye Steak (4) Adjustable Flat 1" thick
Basket
KC/NY Strip
Steak (4)
Adjustable Flat ³ꢀ₄" thick
Basket
17
Cooking Chart (Cont.)
FOOD &
QUANTITY
COOKING
METHOD
WEIGHT/
SIZE
COOKING INTERNAL
TIME TEMPERATURE
BEEF
KC/NY Strip
Steak (4)
Adjustable Flat 1 ¹ꢀ₄" thick 15-19 min. 145º F med/rare
Basket
25-29 min. 160º F medium
35-39 min. 170º F well done
14-18 min. 145º F med/rare
19-23 min. 160º F medium
24-28 min. 170º F well done
T-bone Steak (2)
Hamburgers (4)
Adjustable Flat ¹ꢀ₂" thick
Basket
Adjustable Flat 4 oz. each 25-30 min.. 160º F
Basket
PORK
Pork Loin Center
Rotisserie Bar 1" thick
2¹ꢀ₄-2³ꢀ₄ hrs. 160º F medium
Roast, trimmed and Assembly
tied
2¹ꢀ -3 hrs. 170º F well done
²
Boneless Pork
Chops (2)
Boneless Pork
Chops (4)
Baby Back Ribs
(par-boil for 15 min.)
Tenderloin
Adjustable Flat 5 lbs
Basket
Adjustable Flat ¹ꢀ₂" thick
Basket
33-37 min. 160º F medium
43-47 min. 170º F well done
18-22 min. 160º F medium
28-32 min. 170º F well done
45-60 min. 160º F medium
Skewers
2 slabs
Adjustable Flat 1¹ꢀ₂-2 lbs. 1-1¹⁄₄ hrs. 160º F medium
Basket
LAMB
Leg, semi-
boneless
Rotisserie Bar 7 lbs.
Assembly
2 ¹ꢀ₂ hrs.
160º F medium
Kabobs
Skewers
1" pieces
25-35 min. 170º F
SEAFOOD
Swordfish
Steak (4)
Salmon Steak
(4)
Whitefish Fillet
(2)
Jumbo Shrimp,
split shell
Adjustable Flat 1" thick
Basket
Adjustable Flat 1" thick
Basket
Adjustable Flat ¹ꢀ₂" thick
Basket
23-27 min. Cook until flaky
23-27 min. Cook until flaky
25-29 min. Cook until flaky
30-33 min. Cook until opaque
Air Bake
1 lb.
Round Basket
MISCELLANEOUS
Hot Dogs (24)
Skewers
3 lbs.
18-22 min. 165º F
Italian Sausage (12) Skewers
Smoked Bratwurst, Skewers
cured & cooked (12)
4 oz. each 30-40 min. 165º F
2 ¹ꢀ₂ lbs.
10-15 min. 165º F
Vegetables
(Zucchini, Bell
Peppers, mush-
rooms)
Air Bake
Round Basket 8 cups
total
1" cubes
45-60 min. Cook until tender
18
Cooking Chart (Cont.)
FOOD &
QUANTITY
COOKING
METHOD
COOKING
TIME
WEIGHT/
SIZE
INTERNAL
TEMPERATURE
Vegetables
Adjustable Flat
Basket
35-45 min.
1-1¹⁄₂"
Cook until tender
pieces to
fill basket
6 heads
Garlic Heads
Air Bake
Round Basket
Skewers
25-30 min.
Cook until tender
Cook until tender
Baked Potatoes
(4)
1-1¹⁄₄ hours
10-12 oz.
each
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.
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.
19
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.
20
Recipes
Recipes indicated by asterisk (*) are adapted from the George
Foreman's Big George Rotisserie Cookbook by George Foreman
and Connie Merydith Pascoe Publishing ©Salton, Inc. 1999.
A Little About Marinades and Rubs
Marinades tenderize, add flavor and moisten all kinds of foods. To
keep beef, fish and chicken flavorful and juicy, a marinade is crucial.
There are three basic ingredients in most marinades. Acids (vinegar,
citrus, etc.), oils and spices. The acids tenderize, the oils moisten,
and the spices add the flavor.
The amount of time a food marinates depends on the flavor and
texture of that food. For example, fish should only marinate for up
to 30 minutes or less, while a steak should marinate for a couple of
hours or more.
While foods are marinating, they should be kept refrigerated. It is
best to remove the food and bring back to room temperature
before cooking. NOTE: Do not allow raw or uncooked meats to
stand at room temperature for extended periods of time.
Extra flavor can be added to meats by rubbing with your choice of
spices and herbs. This is called a dry rub. Before cooking, rub the
food with spice and herb mixture and it is ready to cook. Common
examples of spice rubs are cracked peppercorn, garlic, or rose-
mary.
Rubs
Any spice or herb can be used for a dry rub on virtually any kind of
meat: roasts, chicken, steaks, and fish. These, of course, are just
suggestions. The possibilities for rubs are endless...
Here are some examples:
Red Meat Rub
1 Tablespoon cracked peppercorn
2-4 Tablespoons salt
2-4 cloves minced garlic
1 Tablespoon rosemary
1 Tablespoon paprika
Fish Rub
1 Tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
pinch paprika
21
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
NUTRITIONAL ANALYSIS
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
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
207
11 g
3 g
48
4 g
23 g
62 mg
804 mg
Cholesterol:
Sodium:
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.
22
* 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
NUTRITIONAL ANALYSIS
1/4 cup cider vinegar
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
158
5 g
2 g
28
6 g
21 g
60 mg
869 mg
2 Tablespoons minced garlic
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 cup chopped green onion
1/4 cup water
Cholesterol:
Sodium:
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
NUTRITIONAL ANALYSIS
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
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
357
7 g
3 g
20
26 g
40 g
79 mg
417 mg
Cholesterol:
Sodium:
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.
23
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.
24
* Spicy Pork Tenderloin
A fast entrée that will delight everyone in the family.
1 Tablespoon chili powder
NUTRITIONAL ANALYSIS
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
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
148
4 g
1 g
28
2 g
24 g
67 mg
215mg
Cholesterol:
Sodium:
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.
25
* 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
NUTRITIONAL ANALYSIS
3 Tablespoons minced garlic
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
305
12 g
4 g
36
7 g
41 g
117 mg
198 mg
2 Tablespoons paprika
2 teaspoons black pepper
2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon ground sage
2 teaspoons chili powder
Cholesterol:
Sodium:
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.
26
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.
27
* Italian Rotisserie Chicken Breasts
The marinade in this recipe adds a sophisticated taste to the mild
chicken flavor.
4 boneless, skinless chicken breast halves
NUTRITIONAL ANALYSIS
1/2 cup fat-free Italian salad dressing
1/4 cup fat-free chicken broth
1 Tablespoon olive oil
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
207
6 g
1 g
29
8 g
27 g
73 mg
441 mg
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
Cholesterol:
Sodium:
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.
NUTRITIONAL ANALYSIS
With
skin
549
32 g
9 g
54
3 g
58 g
Without
skin
278
7 g
2 g
23
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
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
3 g
49 g
Cholesterol:
Sodium:
155 mg 155 mg
768 mg 768 mg
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.
28
* 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
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
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
432
19 g
3 g
41
6 g
56 g
146 mg
122 mg
Cholesterol:
Sodium:
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.
NUTRITIONAL ANALYSIS
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
266
10 g
3 g
36
2 g
40 g
101 mg
103 mg
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
Cholesterol:
Sodium:
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.
29
* Quick Turkey Burgers
A healthful alternative to traditional burgers. Serve with all your favorite
condiments.
NUTRITIONAL ANALYSIS
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
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
332
13 g
4 g
37
®
24 g
28 g
84 mg
689 mg
Cholesterol:
Sodium:
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.
NUTRITIONAL ANALYSIS
4 6 ounce salmon steaks, 1-inch thick
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
331
15 g
3 g
41
4 g
44 g
107 mg
562 mg
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
Cholesterol:
Sodium:
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.
30
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.
31
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
Macon, MO 63552
Columbia, MO 65205-1526
1(800) 937-3883
Email: Salton@Saltonusa.com
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.
“© 2001 Salton, Inc.
All Rights Reserved”
P/N 60612B
Version 2
Printed in China 10/01
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