OWNER’S MANUAL
Model No. GR59ACAN
GEORGE FOREMAN
TM
Baby George
Rotisserie
™
®
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. Allow
to cool before putting on or taking off parts and before cleaning.
6. Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions or has been dropped or damaged in any manner. Contact Consumer Service for return
authorization, examination, repair or adjustment.
7. The use of accessory attachments not recommended by the
manufacturer may cause fire, electric shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch
hot surfaces.
10. Do not place on or near a hot gas or electric burner, or in a
heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil, grease, or other hot liquids.
12. Do not insert oversized foods or metal utensils (except
recommended accessories) into the Rotisserie. Doing so may
create a fire or risk of electric shock.
13. A fire may occur if the Rotisserie is covered or touching
flammable material including curtains, draperies, walls or similar
materials when in operation. Do not store any item on top of
the Rotisserie. Do not use on surfaces where heat may cause a
problem.
14. Use extreme caution when removing the Drip Tray or disposing
of hot grease.
15. Do not use appliance for other than intended use.
16. Do not place any of the following materials in the Rotisserie:
paper, cardboard, plastic, and the like.
2
IMPORTANT SAFEGUARDS
(Cont.)
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. 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 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. 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 appliance while it is touching or near curtains, wall coverings, clothing, dish towels or other flammable materials.
7. To reduce the risk of fire, do not leave this appliance unattended 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.
13. CAUTION: HOT SURFACES.
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 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
detachable power-supply cords or extension cords are available
and may be used if care is exercised in their use.
If a longer detachable power-supply cord or 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.
5
Getting to Know Your
Baby George
B
™
Rotisserie
A
G
F
C
D
E
H
I
A. Rotisserie Body
B. Lift-up cover with Viewing
Window (P/N 21415)
C. Timer Control
D. Cover Handles
E. Drip Tray (P/N 21414)
F. Rotisserie Bar Assembly
Track
G. Track Grooves
H. Heating Element
I. Reflector (P/N 21416)
6
Getting to Know Your
Baby George
™
Rotisserie
(Cont.)
Q
J
K
L
Accessories
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)
M
N
O
P
N. End Wheel w/Gear and
Center Bar (P/N 21584B)
O. Skewers with Handles (4)
(P/N 21394A)
P. Rotisserie Remover
(P/N 21395)
Q. Thumb Screw (P/N 21585)
7
Introduction
Your Baby George™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 Baby George
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 and roasts or poulty on the Rotisserie
Bar Assembly. 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.
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.
No food should touch the Heating Element or walls of the unit. Use
cooking string to tie all poultry; some meats also require tying. Trim
food if necessary.
Before cooking poultry, clean inside of cavity removing giblets and
neck, then tie bird with cooking string. Secure legs together with
string and secure with a knot. Or, use the legs-ties that may come
on the bird. Next, truss the thighs by wrapping string around the
largest part of the thigh and secure with a knot. Wrap string around
breast securing wings snugly next to body of bird and secure with
a knot. Cut off excess string. Refer to the "Cooking Chart" for maximum size of food.
™
8
Introduction (Cont.)
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 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
chuncked vegetables, etc.
9
ACCESSORIES (Cont.)
Skewers
Four skewers mean shish-kabobs for
everyone! Combine your favorite
meats and/or vegetables to create
your favorite types. These skewers
are designed to be used with the
Rotisserie Bar Assembly. See
"Preparing for Use" for details.
Suggested foods: Cubed 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 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 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.
End Wheel with Thumb Screw
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.
Assemble Drip Tray
1. If not in place, slide Drip
Tray into position as shown
in Figure 2.
Figure 1
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 2
Figure 3
12
Preparing for Use
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.
(Cont.)
Figure 4
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 5
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.
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 6.
3. Hold one Skewer with the
hooked end of the Skewer
facing 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 7. 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.
THUMB SCREW
GUIDE
LINES
Figure 6
Figure 7
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 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.
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 handle and
place the Rotisserie
Remover on the inside of
the End Wheels, lift up
and out of the Rotisserie.
See Figure 8.
CAUTION: Always protect
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 8
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
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,
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.
2¹₂ lbs.
7 oz.
each
1 lb.
1" pieces
1-1¹₄ lb.
each
4-5 lbs.
4 oz.
each
3 lbs.
3 lbs.
5 lbs.
4 lbs.
1" thick
8 oz. each
³₄" thick
4 oz. each
³₄" thick
4 oz. each
COOKING
TIME
1¹₂ - 2 hrs.
1- 1¹₂ hrs.
25-35 min.
30-40 min.
25-35 min.
1-1¹₄ hrs.
1¹₄-1³⁴hrs.
25-30 min.
1¹⁴ - 1¹₂ hrs.
1¹₂ - 2 hrs.
2¹⁴-2³⁴hrs.
2³⁴-3¹⁴hrs.
2 - 2¹⁄⁴hrs.
2¹⁄⁴-2¹₂ 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
165º 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
17
Cooking Chart (Cont.)
FOOD &
QUANTITY
BEEF
T-bone Steak (1)
Filet Mignon (3)
Hamburgers (4)
PORK
Pork Loin Center
Roast, trimmed
and tied
Boneless Pork
Chops (3)
Pork Chops (2)
Tenderloin
LAMB
Leg, semiboneless
Kabobs
SEAFOOD
Swordfish
Steak (3)
Salmon Steak
(3)
Salmon Fillet
(3)
Orange Roughy
Fillet (4)
Jumbo Shrimp,
split shell
MISCELLANEOUS
Hot Dogs (16)
Bratwurst (4)
Smoked Bratwurst,
cured & cooked (12)
COOKING
METHOD
Adjustable Flat
Basket
Adjustable Flat
Basket
Adjustable Flat
Basket
Rotisserie Bar
Assembly
Adjustable Flat
Basket
Adjustable Flat
Basket
Adjustable Flat
Basket
Rotisserie Bar
Assembly
Skewers
Adjustable Flat
Basket
Adjustable Flat
Basket
Adjustable Flat
Basket
Adjustable Flat
Basket
Adjustable Flat
Basket
Skewers
Adjustable Flat
Basket
Skewers
WEIGHT/
SIZE
³₄" thick
12 oz.
1¹₂" thick
8 oz.
³₄" thick
4 oz. each
5 lbs.
1" thick
4 oz. each
¹₂" thick
4 oz. each
1-1¹₄ lbs.
5 ¹₂ lbs.
1" pieces
1" thick
6 oz. each
1 ¹₄" thick
8 oz. each
1" thick
4 oz. each
¹₂" thick
4 oz. each
¹₂ lb.
2 lbs.
2 oz. each
2 lbs.
COOKING
TIME
14-18 min.
19-23 min.
24-28 min.
35-38 min.
41-45 min.
51-55 min.
25-30 min.
2¹₄-2³₄ hrs.
2¹₂ -3 hrs.
32-34 min.
42-44 min.
18-22 min.
22-26 min.
45-75 min.
2¹₄-2³₄ hrs.
25-35 min.
27-30 min.
25-30 min.
20-25 min.
20-24 min.
25-30 min.
22-26 min.
20-30 min.
15-20 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
170º F well done
160º F medium
170º F
Cook until flaky
Cook until flaky
Cook until flaky
Cook until flaky
Cook until opaque
165º F
165º F
165º F
18
Cooking Chart (Cont.)
FOOD &
QUANTITY
Vegetables
Garlic Heads
Baked Potatoes
(4)
PLEASE NOTE: The USDA recommends that meats such as beef and
lamb, etc. should be cooked to an internal temperature of 145˚F. Pork
should be cooked to an internal temperature of 160˚F and poultry products
should be cooked to an internal temperature of 170˚-180˚ 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 165˚F.
COOKING
METHOD
Adjustable Flat
Basket
Adjustable Flat
Basket
Rotisserie Bar
Assembly
WEIGHT/
SIZE
1-1¹⁄₂"
pieces to
fill basket
6 heads
8-10 oz.
each
COOKING
TIME
35-45 min.
25-30 min.
1-1¹₂ hours
INTERNAL
TEMPERATURE
Cook until tender
Cook until tender
Cook until tender
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 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.
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 Baby George™Rotisserie requires little maintenance. It contains no user-serviceable parts inside the Rotisserie. Contact a
qualified repair technician 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 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
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 5
lb. chicken, use up to 12 Tablespoons of spices.
Beef Roast
1 5 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 14-30 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
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 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
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 of the
Rotisserie. Load onto Rotisserie Bar Assembly and insert in
Rotisserie. Set the Timer for 25-40 minutes or until done. 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
2 4-ounce 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 and
insert in Rotisserie. Set Timer for 18-26 minutes or until done. The
meat is done when the internal temperature is 160ºF on the meat
thermometer. Serves 2.
Honey Pineapple Pork Roast
1 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 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 1/4 - 3 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 12.
24
* 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, 1" thick
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.
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
3 Tablespoons minced garlic
2 Tablespoons paprika
2 teaspoons black pepper
2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon ground sage
2 teaspoons chili powder
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 1/4 - 3 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 12.
26
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 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.
2 boneless, skinless chicken breast halves
1/4 cup fat-free Italian salad dressing
2 Tablespoons fat-free chicken broth
1 1/2 teaspoons olive oil
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon dried Italian seasoning
1 Tablespoons chopped green onion
1/8 teaspoon black pepper
Place the chicken breasts in a shallow glass pan. Combine the dressing, 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 occasionally. Place the chicken in the Adjustable Flat Basket and insert into
Rotisserie. Set the Timer for 25-30 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 remaining marinade. Serves 2.
* Deli Rotisserie Chicken
This recipe is straight from the grocery deli, where that wonderful
aroma of rotisserie chicken always makes shoppers immediately hungry.
1 4-5 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
Remove the giblets from the chicken and discard. Wash the cavity well
and dry with paper towels. Tie the chicken wings and legs with cooking 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 1/2 - 2 hours. The chicken is fully
cooked when the juices run clear and the meat is white, with no pink
remaining. 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!
3 Tablespoons olive oil
2 teaspoons lemon juice
3/4 teaspoon dried oregano
2 teaspoons 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 170°F 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.
29
* 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 165˚F. 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.
* Dill Salmon
Delicate herbs baste the fish.
3 8 ounce salmon steaks, 1 1/4 inch thick
4 teaspoons low fat margarine
2 teaspoon 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.
30
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, tomato 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.
31
LIMITED ONE-YEAR WARRANTY
Warranty Coverage: This product is warranted to be free from defects in
materials or workmanship for a period of one (1) year from the original purchase date. This product warranty is extended only to the original consumer purchaser of the product and is not transferable. For a period of
one (1) year from the date of original purchase of the product, our Repair
Center will, at its option, either (1) repair the product or (2) replace the
product with a reconditioned comparable model. These remedies are the
purchaser's exclusive remedies under this warranty.
Warranty Service: To obtain warranty service, you must call our warranty
service number at 1-800-233-9054 for return instructions on how to deliver
the product, in either the original packaging or packaging affording an
equal degree of protection to the Repair Center specified below. You must
enclose a copy of your sales receipt or other proof of purchase to demonstrate eligibility for warranty coverage.
To return the appliance, ship to:
ATTN: Repair Center
708 South Missouri Street
Macon, MO 63552 USA
What Is Not Covered: This warranty does not cover damage resulting
from misuse, accident, commercial use, improper service or any other
damage caused by anything other than defects in material or workmanship
during ordinary consumer use. This warranty is invalid if the serial number
has been altered or removed from the product. This warranty is valid only
in the United States and Canada.
LIMITATION ON DAMAGES: THERE SHALL BE NO LIABILITY FOR ANY
INCIDENTAL OR CONSEQUENTIAL DAMAGES FOR BREACH OF ANY
EXPRESS OR IMPLIED WARRANTY OR CONDITION ON THIS PRODUCT.
To contact us, please write to, call, or email:
Consumer Relations Department
PO Box 7366
Columbia MO 65205-7366 USA
1-800-233-9054
E-mail:
consumer_relations@toastmaster.com
DURATION OF IMPLIED WARRANTIES: EXCEPT TO THE EXTENT
PROHIBITED BY APPLICABLE LAW, ALL IMPLIED WARRANTIES AND
CONDITIONS, INCLUDING, WITHOUT LIMITATION, IMPLIED WARRANTIES AND CONDITIONS OF MERCHANTABILITY AND FITNESS
FOR A PARTICULAR PURPOSE OR USE ON THIS PRODUCT ARE LIMITED IN DURATION TO THE DURATION OF THIS WARRANTY.
Some jurisdictions do not allow the exclusion or limitation of incidental or
consequential damages, or allow limitations on how long an implied warranty lasts, so the above limitations or exclusions may not apply to you.
This warranty gives you specific legal rights and you may have other rights
under the laws of your jurisdiction.
For more information on our products, visit our website: www.maxim-toastmaster.com.
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