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GR59A
User Manual
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George foreman GR59A User Manual

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Baby George
™
Rotisserie
OWNER’S MANUAL
Model No. GR59A
TM
GEORGE FOREMAN
IMPORTANT SAFEGUARDS,
Continued
18. Do not place any of the following materials in the Rotisserie: paper, cardboard, plastic, and the like.
19. Do not cover the Drip Tray or any part of the appliance with metal foil. This will cause overheating of the appliance.
20. Avoid contacting moving parts.
SAVE THESE INSTRUCTIONS
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY
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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.
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 rat­ing 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 appli­ance may not operate properly. It should be operated on a sepa­rate electrical circuit from other appliances.
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J. Adjustable Flat Basket Cover (P/N 21417A) K. Metal Tabs L. Adjustable Flat Basket Bottom w/Gear Assembly (P/N 21583B) M. End Wheel w/Thumb Screw (P/N 21584A) N. End Wheel w/Wheel Gear and Center Bar (P/N 21584B) O. Skewers with Handles (4) (P/N 21394) P. Rotisserie Remover (P/N 21395) Q. Thumb Screw (P/N 21585)
Getting to Know Your
Baby George
™
Rotisserie
Accessories
N
J
7
P
M
O
K
L
Q
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ACCESSORIES
Rotisserie Bar Assembly
Your Baby George™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 heavy­duty motor turns the Assembly so your food cooks evenly and conve­niently—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 for browning potatoes and 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, potatoes, sliced or chunked vegetables, etc.
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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 Baby George™Rotisserie for the first time, wash all accessories 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 liquid!
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 preparing Rotisserie.
Before placing any items to be cooked onto the Rotisserie Bar Assembly or Adjustable Flat Basket, we suggest familiarizing 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 (N) has a gear, center bar and two meat tines attached to it. The other End Wheel (M) has two meat tines and a Thumb Screw locking 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 the center bar of the Rotisserie Bar Assembly. 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
USING THE ACCESSORIES
ADJUSTABLE FLAT BASKET
1. Squeeze the two metal tabs on the Adjustable Flat Basket Cover and remove. See Figure 4. 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 5.
4. WITHOUT TURNING THE ROTISSERIE ON YET, use the Cover Handles to raise the Cover.
5. Hold the Adjustable Basket Assembly so the small 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 4
Figure 5
1320
Preparing for Use (Cont.)
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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. Plug the Rotisserie into a polarized 120V, 60 Hz household electrical outlet.
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 minutes.
CAUTION: Always unplug Rotisserie before removing food. DO NOT carve meat while it is in the Rotisserie.
Operation
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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 (1)
Boneless Skinless Chicken Breast, Halves (2) Chicken Wings
Chicken Kabob Rock Cornish Game Hens (2) Duck, Whole (1)
Turkey Burgers (4)
Turkey, Whole, boneless
Turkey Breast, boneless
BEEF
Rib Eye Roast, trimmed and tied Top Round Rolled Roast Top Sirloin Steak (2)
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 Adjustable Flat Basket
Adjustable Flat Basket
Adjustable Flat Basket
WEIGHT/ SIZE
5 lbs.
2¹₂ lbs.
7 oz. each
1 lb.
1" pieces 1-1¹₄ lb. each 4-5 lbs.
4 oz. each 3 lbs.
3 lbs.
5 lbs.
4 lbs.
1" thick 8 oz. each
³₄" thick 4 oz. each
³₄" thick 4 oz. each
COOKING TIME
1¹₂ - 2 hrs.
1- 1¹₂ hrs.
25 - 35 min.
30 - 40 min.
25 - 35 min. 1 - 1¹₄ hrs.
1¹₄ - 1³⁴hrs.
25 - 30 min.
1¹₄ - 1¹₂ hrs.
1¹₂ - 2 hrs.
2¹⁴ - 2³⁴hrs. 2³⁴ - 3¹⁴hrs. 2 - 2¹⁄⁴hrs. 2¹⁄⁴ - 2¹₂ hrs.
23 - 26 min. 26 - 29 min. 29 - 32 min. 19 - 23 min. 24 - 28 min. 29 - 33 min. 17 - 21 min. 22 - 26 min. 28 - 32 min.
INTERNAL TEMPERATURE
180º F
180º F
170º F
180º F
170º F 180º F
180º F
160º 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 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
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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, etc.), check Drip Tray often to be sure the drippings do not overflow.
• When large cuts of meat are 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 with (or without) the Rotisserie Remover.
• Place 1 pound of hot dogs flat on work surface with sides touching. Measure approximately 1-inch from edge of hot dogs and push Skewer through all hot dogs. Measure approximately 2 1/2-inches over from Skewer in hot dogs and push second Skewer through. Place Skewers onto Rotisserie Bar Assembly. Repeat for second pound of hot dogs.
Cooking Chart (Cont.)
FOOD & QUANTITY
Vegetables
Garlic Heads
Baked Potatoes (4)
COOKING METHOD
Adjustable Flat Basket
Adjustable Flat Basket Rotisserie Bar Assembly
WEIGHT/ SIZE
1-1¹⁄₂" pcs. Pieces to fill Basket 6 heads
8-10 oz. each
COOKING TIME
35-45 min.
25-30 min.
1-1¹⁄₂ hrs.
INTERNAL TEMPERATURE
Cook until tender
Cook until tender
Cook until tender
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 prod­ucts 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.
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 Baby George
™
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 scour-
ing 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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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 rose­mary.
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
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* Oriental Steak Kabobs
Serve these kabobs with mixed vegetables and steamed rice for a well-balanced meal.
1 1-pound beef sirloin steak, cut into 1-inch cubes 1/4 cup soy sauce 1/4 cup cider vinegar 2 Tablespoons minced garlic 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1/4 cup chopped green onion 1/4 cup water 1 Tablespoon honey
Place the steak cubes into a shallow glass pan. Combine all the remaining ingredients and pour over the steak, turning to coat evenly. Refrigerate 12-24 hours. Thread the steak cubes onto the Skewers and place in the Rotisserie as instructed on page 14. Discard any remaining marinade. Set the Timer for 25-35 minutes or until done. Serves 4.
* Sirloin & Broccoli Linguine
A hearty, full-meal salad. 1 12-ounce beef top sirloin steak
8 ounces linguine noodles, cooked and drained 1 chopped tomato 1 chopped red pepper 1 cup broccoli cuts, cooked and cooled 1 chopped carrot 1 chopped red onion
Dressing
1/2 cup low fat mayonnaise 1/2 teaspoon dill 2 Tablespoons blue cheese 1 Tablespoon minced garlic 1 Tablespoon cider vinegar 1 teaspoon lemon juice
Place the sirloin steak in the Adjustable Flat Basket and insert in Rotisserie. Set the Timer for 25-40 minutes or until the meat is at least 145ºF. 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.
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* Spicy Pork Tenderloin
A fast entrée that will delight everyone in the family. 1 Tablespoon chili powder
1/4 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon Italian seasoning 1/4 teaspoon ground cumin 1 Tablespoon minced garlic 1 1-pound pork tenderloin
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 45-75 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.
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Chicken with Rosemary
1 2-3 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 in the dark meat is 180ºF on the meat thermometer. The chicken is done when the juices run clear and there is no pink color visible. Serves 2 - 3.
Herbed Roasted Chicken
1 4-5 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 1/2 - 2 hours or until the temperature in the dark meat is 180ºF on the meat thermometer. Serves 4.
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* Mediterranean Chicken & Vegetable Kabobs
Add rice pilaf and you have an entire meal! 3 Tablespoons olive oil
2 teaspoon lemon juice 3/4 teaspoon dried oregano 2 teaspoon minced garlic 3/4 teaspoon ground cumin 3/4 teaspoon black pepper 2 skinless chicken breast halves, cut into 1-inch cubes 1 small red pepper, cut into 1-inch cubes 1 small green pepper, cut into 1-inch cubes 1 small white onion, cut into large chunks prepared rice pilaf
In a small bowl combine oil, juice, oregano, garlic, cumin and pep­per. Place the chicken cubes in a shallow glass pan and pour the marinade 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 vegetables from the Skewers and serve with rice pilaf. Serves 4.
* Basil & Citrus Turkey Breast
A tangy marinade dresses up this healthful entrée. 1 3-pound boneless turkey breast
1/2 cup non-fat chicken broth 1 Tablespoon cider vinegar 1/4 cup orange juice 1/4 teaspoon black pepper 1 Tablespoon minced fresh basil
Place the turkey breast in a deep glass dish. Mix the marinade ingre­dients 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 1 1/2-2 hours. The turkey is fully cooked when the juices run clear and the meat is white, with no pink remain­ing. The temperature should be 170ºF on the meat thermometer. If the turkey is not fully cooked, reset the Timer for an additional 10 minutes and test again. Cool slightly and slice thinly. Serves 6 - 8.
* Quick Turkey Burgers
A healthful alternative to traditional burgers. Serve with all your favorite condiments.
1 pound ground turkey 1/4 cup finely chopped onion 1/4 cup finely chopped green pepper 1/4 cup shredded low fat cheddar cheese 2 teaspoons Worcestershire® sauce 1/4 teaspoon black pepper 1/2 teaspoon salt 4 hamburger buns
In a large bowl, mix together turkey, onion, green pepper, cheese, Worcestershire sauce, pepper and salt. Shape into four patties of equal thickness. Place the turkey patties in the Adjustable Flat Basket and insert into Rotisserie. Set the Timer for 25-30 minutes and cook until the meat is at least 165ºF. Serve with fat-free may­onnaise, mustard, sweet red onion slices, pickles or other favorite condiments. Serves 4.
Hawaiian Fish
1 pound orange roughy 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 20-24 minutes or until done. The fish will flake easily when done. Serves 4.
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* Dill Salmon
Delicate herbs baste the fish. 3 8-ounce salmon steaks, 1 1/4 inch thick
4 teaspoons low fat margarine 2 teaspoons chopped fresh parsley 4 teaspoons chopped fresh dill 3 Tablespoons fat-free Mayonnaise 1 1/2 teaspoons non-fat milk 3/4 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 3.
Skewered Lamb Kabobs
Marinade
1/4 cup olive oil 4 teaspoons dried rosemary 2 cloves crushed garlic 1/4 teaspoon salt
Kabobs
1 pound boneless lamb 4 large mushrooms 1 medium green zucchini cut into 1" squares 1 ripe plum tomato
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.
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