Page 2 - IMPORTANT SAFEGUARDS; SAVE THESE INSTRUCTIONS; THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions shouldalways 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...
Page 4 - Additional Important Safeguards
Additional Important Safeguards WARNING: This appliance generates heat and escapingsteam 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 instruction...
Page 7 - Getting to Know Your
AccessoriesK. Rotisserie Remover (P/N 21194 ) L. Rotisserie Bar Assembly ( P/N 21195 ) M. Removable End Wheel ( P/N 21196 ) N. End Wheel (with wheel gear) O. Adjustable Flat Basket Top ( P/N 21197 ) Bottom ( P/N 21198 ) P. Skewers with Handles (6) (P/N 21199) Q. Roasted Veggies/Air Bake Basket ( P/N...
Page 8 - Introduction; Rotisserie
8 Introduction Your George Jr. ™ Rotisserie is a full-featured Rotisserie with a pow- erful motor, large cooking area, and a heavy-duty Rotisserie BarAssembly. Complete with all the accessories you’ll need, your George Jr. ™ Rotisserie allows you to cook anything from delicate fish or vegeta-bles to...
Page 11 - Preparing for Use
11 WARNING: Do not attempt to assemble parts inside theRotisserie while it is plugged in or hot. Burns or other seriousinjuries can occur. Before Using Rotisserie for the First Time Before using your George Jr. ™ Rotisserie for the first time, wash all accesso- ry parts with hot, soapy water. Rinse ...
Page 12 - Assemble Drip Tray
12 5. WITHOUT TURNING THE ROTISSERIE ON YET , use the Cover Handles to lift open the Cover. 6. Hold the Rotisserie Bar Assembly so the End Wheel with the small gearfaces to the right. Slide the RotisserieBar into the Rotisserie along theRotisserie Bar Assembly Track. SeeFigure 1. Allow each end of t...
Page 14 - Skewers
14 See Figure 7. While continuing topush Meat Tines through to oppositelooped wires, BE SURE THE MEAT TINES GO ABOVE (FOR TOP OFBASKET) AND BELOW (FOR BOT-TOM OF BASKET) ALL OTHERWIRES ON ADJUSTABLE FLATBASKET. 6. Follow steps 5-6 under “Placing Accessories onto Rotisserie BarAssembly.” Skewers NOTE...
Page 15 - Operation
15 NOTE: When using this product for the first time, you may notice aslight 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, Rotisserie Bar Assembly and accessories as instructed in “Preparing fo...
Page 17 - Cooking Chart
17 Cooking Chart The following times are meant to be used as guidelines only. Times will varydue to the cut or thickness of the meat being cooked. To be sure that thefood is truly done, use a cooking thermometer. If the food does need moretime to cook, reset the timer and check periodically so you d...
Page 19 - Hints and Tips
19 Hints and Tips CAUTION: Always protect hands with oven mitts when handling hotRotisserie parts! • Do not place Rotisserie underneath cabinets or on a tableclothduring use. • Times given in Cooking Chart are suggestions. • Before beginning the full roasting process, turn the TimerControl to a mini...
Page 20 - User Maintenance Instructions
20 User Maintenance Instructions WARNING: Do not attempt to disassemble or clean the unit while itis plugged in and/or is hot. Burns or other serious injuries canoccur. Your George Jr. ™ Rotisserie requires little maintenance. It contains no user-serviceable parts inside the Rotisserie. Contact cons...
Page 21 - Recipes; A Little About Marinades and Rubs; Rubs; Red Meat Rub
21 Recipes Recipes indicated by asterisk (*) are adapted from the GeorgeForeman's Big George Rotisserie Cookbook by George Foremanand Connie Merydith Pascoe Publishing ©Salton, Inc. 1999. A Little About Marinades and Rubs Marinades tenderize, add flavor and moisten all kinds of foods. Tokeep beef, f...
Page 22 - * Dijon Mustard Steaks
22 Chicken Rub 1 Tablespoon pepper or cracked peppercorn2-4 Tablespoons salt1/2 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 6lb. chicken, use up to 12 Tablespoons of spices. Beef Roast 1 6-8 poun...
Page 23 - * Oriental Steak Kabobs
23 * Oriental Steak Kabobs Serve these kabobs with mixed vegetables and steamed rice for awell-balanced meal. 1 1 pound beef sirloin steak, cut into 1-inch cubes1/4 cup soy sauce1/4 cup cider vinegar2 Tablespoons minced garlic1/4 teaspoon ground allspice1/4 teaspoon ground ginger1/4 cup chopped gree...
Page 24 - Hungarian Pork Chops; Honey Pineapple Pork Roast
24 Hungarian Pork Chops 4 oz. boneless pork chops, 1/2 inch thick Marinade 2 Tablespoons chili sauce1-1/3 Tablespoons lemon juice2 Tablespoons grated onion1/3 teaspoon dry mustard1 Tablespoon Worcestershire ® sauce Dash salt, pepper and paprika Mix above ingredients well and pour over chops. Marinat...
Page 25 - * Spicy Pork Tenderloin
25 * Spicy Pork Tenderloin A fast entrée that will delight everyone in the family. 1 Tablespoon chili powder1/4 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon Italian seasoning1/4 teaspoon ground cumin1 Tablespoon minced garlic1 1 pound pork tenderloin, 1" thick Combine chili powder, oregan...
Page 26 - Rotisserie Barbecue Pork Ribs
26 * Herbed Pork Roast Marinade this roast overnight to develop the wonderful mustardand herb flavors. 1 4 pound boneless pork loin roast3 Tablespoons Dijon ® mustard 1 cup minced onion3 Tablespoons minced garlic2 Tablespoons paprika2 teaspoons black pepper2 teaspoons dried thyme1 teaspoon celery se...
Page 27 - Chicken with Rosemary; Herbed Roasted Chicken
27 Chicken with Rosemary 1 3-4 pound chicken Marinade 3/4 cup vegetable oil3/4 cup lemon juice2 cloves minced garlic1 finely chopped medium onion 1/3 teaspoon salt1/2 teaspoon pepper1/3 teaspoon dried rosemary or thyme Mix the above ingredients well and pour over the chicken. Let mar-inate for 3 hou...
Page 29 - * Mediterranean Chicken & Vegetable Kabobs
29 * Mediterranean Chicken & Vegetable Kabobs Add rice pilaf and you have an entire meal! 1/4 cup olive oil1 Tablespoon lemon juice1 teaspoon dried oregano1 Tablespoon minced garlic1 teaspoon ground cumin1 teaspoon black pepper4 skinless chicken breast halves, cut into 1-inch cubes 1 medium red ...
Page 31 - Skewered Lamb Kabobs; Guilt-free Air Baked Fries
31 Skewered Lamb Kabobs Marinade 1/2 cup olive oil11/2 Tablespoons dried rosemary 3 cloves crushed garlic1/2 teaspoon salt Kabobs 11/2 pounds boneless lamb 4-6 large mushrooms2 small green zucchini cut into 1" squares2 ripe plum tomatoes Stir marinade ingredients together in a large bowl. Add th...
