OWNERS MANUAL

Model No. GR82

GEORGE FOREMAN

George Jr. 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. 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.

SAVE THESE INSTRUCTIONS

THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY
IMPORTANT SAFEGUARDS Continued
16. Do not place any of the following materials in the Rotisserie: paper, cardboard, plastic, and the like. 17. Do not clean with metal scouring pads. Pieces of the pad may break off and touch electrical parts, creating a risk of electric shock. 18. To disconnect, turn Timer Control to the OFF position, then remove plug from wall outlet. 19. Do not store any materials, other than manufacturers recommended accessories, in the Rotisserie when not in use. 20. Do not cover Drip Tray, or any part of the Rotisserie with metal foil. This will cause overheating of the Rotisserie.
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.

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 the 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 elements or walls of the unit. Use cooking string to tie all poultry; some meats may 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 leg-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. If parts of a large turkey extend over the End Wheel, make sure the Rotisserie Bar Assembly turns freely. Refer to chart for maximum size of food.

Introduction (Cont.)

ACCESSORIES Rotisserie Bar Assembly
Your George Jr. Rotisserie features a heavy-duty Rotisserie Bar Assembly which consists of two meat tines, two end wheels, one of which is removable. The Rotisserie Bar Assembly fits into the Rotisserie and the heavy-duty motor turns the Assembly so your food cooks evenly and convenientlywithout all the added fat! For easy insertion and removal of the Rotisserie Bar Assembly, always use the Rotisserie Remover.
Use the Adjustable Flat Basket to cook small cuts of meat, hamburger, seafood, or vegetables. The Adjustable Flat Basket has a Lid which can be raised or lowered to adjust to the thickness of the food. This keeps the food in place while it turns on the Rotisserie Bar Assembly. Suggested foods: Hamburgers, steaks, pork chops, fish, chicken breasts, sliced vegetables, etc.
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 Basketsafely and securely. This accessory is designed to be used with the Rotisserie Bar Assembly. Suggested foods: Potatoes, frozen french fries, chunked vegetables, etc.
ACCESSORIES (Cont.) Skewers
Six skewers mean shish-kabobs for everyone! Combine your favorite meats and/or vegetables to create your favorite types. Suggested foods: Beef, chicken, vegetables, etc.
Rotisserie Stand/Drip Catch
The convenient Rotisserie Stand/Drip Catch allows you to place the Rotisserie Bar Assembly on end onto the Stand while loading the food and after cooking is complete. This allows the meat to cool and extra juices to run down and into the Drip Catch. Finally, you can carve larger cuts of meat right on the Stand for easy handling!

Preparing for Use

WARNING: Do not attempt to assemble parts inside the Rotisserie while it is plugged in or hot. Burns or other serious injuries can occur.
Before Using Rotisserie for the First Time
Before using your George Jr. Rotisserie for the first time, wash all accessory parts with hot, soapy water. Rinse all parts well and dry thoroughly. Be sure the Rotisserie is unplugged and use a damp cloth or sponge to wipe down the inside and outside of the Rotisserie. 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.

Rotisserie Bar Assembly

Before placing any items to be cooked onto the Rotisserie Bar Assembly, we suggest familiarizing yourself with how the Rotisserie operates, how it fits into the Rotisserie, and how each accessory works with the Rotisserie Bar Assembly. 1. Locate the Rotisserie Bar Assembly. 2. Note the two End Wheels; one has a small gear and center stud attached to it, the other End Wheel only has a center stud. 3. Carefully grasp the End Wheel with the small gear and pull off the opposite wheel. When the End Wheel is removed, you will notice two meat tines with pointed ends. This is how you put the food or accessories onto the Rotisserie Bar Assembly. 4. Once food is secure on meat tines, firmly push the end wheel over the pointed meat tines to complete the assembly.
Preparing for Use (Cont.)
5. WITHOUT TURNING THE ROTISSERIE ON YET, use the Cover Handles to lift open the Cover. 6. Hold the Rotisserie Bar Assembly so the End Wheel with the small gear faces to the right. Slide the Rotisserie Bar into the Rotisserie along the Rotisserie Bar Assembly Track. See REMOVABLE Figure 1. Allow each end of the END WHEEL Rotisserie Bar Assembly to drop into the center grooves in the Rotisserie Figure 1 Bar Track. Be sure the Rotisserie Bar Assembly is seated properly in Track Grooves.

Assemble Drip Tray

1. If not in place, slide Drip Tray into position as shown in Figure 2.

Insert Reflector

1. Grasp the Handle and slide the Reflector behind the elements. See Figure 3. Make sure the metal hooks catch on the element brackets. The bottom of the Reflector will angle over the Drip Tray. Figure 2
Placing Accessories onto Rotisserie Bar Assembly
1. Determine which accessory you will use with the Rotisserie Bar Assembly (Adjustable Flat Basket, Air Bake Figure 3 Round Basket, or Skewers). 2. If the Rotisserie was previously used, be sure all parts have cooled. Remove Rotisserie Bar Assembly from inside Rotisserie. 3. Follow steps 3-4 under Rotisserie Bar Assembly. 4. Locate the instructions on the following pages for the accessory you wish to use. Follow the appropriate steps for placing the accessory onto the Rotisserie Bar Assembly. 5. Once accessory is secure on Rotisserie Bar Assembly, position the Removable End Wheel over the pointed meat tines and firmly push the assembly together. 6. Follow steps 5-6 under Rotisserie Bar Assembly to place Rotisserie Bar Assembly/Accessory into Rotisserie.
ROASTED VEGGIES/AIR BAKE BASKET 1. Follow steps 1-3 under Placing Accessories onto Rotisserie Bar Assembly. 2. Grasp the wire handle on the Roasted Veggies/Air Bake Basket Door. Squeeze the wires and pull the door open. See Figure 4. 3. Place food into Basket. Be sure to Figure 4 allow room across the center for the Rotisserie Bar Assembly. 4. Close Basket Door. 5. Using the Rotisserie Stand, push the pointed meat tines (on the Rotisserie Bar Assembly) through the two holes on one end of the basket and through to the holes on the opposite end of the Basket. See Figure 5. (NOTE: It is helpful to place the Basket on end, using the Rotisserie Stand, to get the pointed ends through both sets of holes.) 6. Follow steps 5-6 under Placing Accessories onto Rotisserie Bar Assembly. Figure 5 ADJUSTABLE FLAT BASKET 1. Follow steps 1-3 under Placing Accessories onto Rotisserie Bar Assembly. 2. Grasp the wire handle on the Adjustable Flat Basket. Pull the wire closest to the edge toward the other handle wire and lift up. Pull the tab end of the Basket Cover out of side wires and lift up to remove Cover. See Figure 6. Set Cover aside. 3. Place food into Basket. Place food flat; do not stack food. 4. Replace Basket Cover so it fits TIGHTLY against food. (The Cover will "hold" the food in place as Figure 6 it turns on the Rotisserie Bar Assembly.) The cover can be adjusted up or down to accommodate the thickness of the food. 5. Locate each set of looped wires on top and bottom of Adjustable Flat Basket. Place the Rotisserie Bar Assembly on the Rotisserie Stand. Align the Meat Tines with the looped wires on one side of Basket. Push Rotisserie Bar Assembly through first set of looped wires. 13
See Figure 7. While continuing to push Meat Tines through to opposite looped wires, BE SURE THE MEAT TINES GO ABOVE (FOR TOP OF BASKET) AND BELOW (FOR BOTTOM OF BASKET) ALL OTHER WIRES ON ADJUSTABLE FLAT BASKET. 6. Follow steps 5-6 under Placing Accessories onto Rotisserie Bar Assembly.

Operation (Cont.)

8. Stop the unit when the 2 Rotisserie Bars in the Rotisserie Bar Assembly are parallel to the countertop. Now you can use the Rotisserie Remover as shown in Figure 9. 9. Protect your hands with oven mitts and use the Rotisserie Remover to remove Rotisserie Bar Assembly (with accessories and/or food) from the Rotisserie. See Figure 9. If desired, place Rotisserie Bar Assembly on end into the Rotisserie Stand/Drip Catch.

Figure 9

CAUTION: Always protect hands with oven mitts when handling hot Rotisserie parts or when removing food from Rotisserie. 10. Carefully remove food from Rotisserie Bar Assembly (see Rotisserie Bar Assembly for instructions on how to disassemble Rotisserie Bar Assembly). 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 beef and pork until meat thermometer reads 145F for medium rare, beef only, and 170F for well done.

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 SIZE TIME 3 lbs. 3 lbs. each 7 oz. each 2 lb. 1" pieces 1-1 lb. each 3-4 lbs. 4 oz. each 13 lbs. 8 lbs. 1-1 hrs. 1 - 2 hrs. 25-35 min. 35-45 min. 25-35 min. 1-1 hrs. 1-1 hrs. 25-30 min. 2 -3 hrs. 2 -2 hrs. 2 -2 hrs. 2 -3 hrs. 2 -2 hrs. 2 -3 hrs. 2 - 2 hrs. 2-2 hrs. 23 - 27 min. 33 - 37 min. 38 - 42 min. 23 - 27 min. 26 - 30 min. 33 - 37 min. 14 - 18 min. 22 - 26 min. 28 - 32 min. INTERNAL TEMPERATURE 180 F 180 F 170 F 180 F 170 F 180 F 180 F 160 F 180 F 170 F
Poultry Chicken, Whole (1) Rotisserie Bar Assembly Chicken, Whole (2) Rotisserie Bar Assembly Boneless Skinless Adjustable Flat Chicken Breast (4) Basket Chicken Wings Adjustable Flat Basket Chicken Kabob Skewers Rock Cornish Rotisserie Bar Game Hens (3) Assembly Duck, Whole (2) Rotisserie Bar Assembly Turkey Burgers (4) Adjustable Flat Basket Rotisserie Bar Turkey, Whole Assembly Rotisserie Bar Turkey Breast, Assembly bone-in BEEF Rib Roast Rotisserie Bar Assembly Rotisserie Bar Rib Eye Roast, trimmed and tied Assembly Top Round Rolled Rotisserie Bar Assembly Roast Rotisserie Bar Top Sirloin Assembly Steak (1) Rib Eye Steak (4)

8 lbs. 7 lbs. 4 lbs.

KC/NY Strip Steak (4)
" thick 8 oz. each Adjustable Flat 1" thick Basket 4 oz. each Adjustable Flat " thick Basket 4 oz. each 17
145 F med/rare 160 F medium 145 F med/rare 160 F medium 145 F med/rare 160 F medium 145 F med/rare 160 F medium 170 F well done 145 F med/rare 160 F medium 170 F well done 145 F med/rare 160 F medium 170 F well done

Cooking Chart (Cont.)

FOOD & QUANTITY BEEF KC/NY Strip Steak (4) T-bone Steak (2) COOKING METHOD WEIGHT/ COOKING INTERNAL SIZE TIME TEMPERATURE 15-19 min. 25-29 min. 35-39 min. 14-18 min. 19-23 min. 24-28 min. 25-30 min. 145 F med/rare 160 F medium 170 F well done 145 F med/rare 160 F medium 170 F well done 160 F medium Adjustable Flat 1 " thick Basket 4 oz. each Adjustable Flat " thick Basket 8 oz. each Adjustable Flat 4 oz. each Basket Rotisserie Bar Assembly Adjustable Flat Basket Adjustable Flat Basket Skewers 1" thick 4 lbs. 1" thick 6 oz. each " thick 4 oz. each 2 slabs
Hamburgers (4) PORK Pork Loin Center Roast, trimmed and tied Boneless Pork Chops (2) Boneless Pork Chops (4) Baby Back Ribs (par-boil for 15 min.) Tenderloin LAMB Leg, semiboneless Kabobs SEAFOOD Swordfish Steak (4) Salmon Steak (4) Whitefish Fillet (4) Jumbo Shrimp, split shell MISCELLANEOUS Hot Dogs (24) Italian Sausage (12) Smoked Bratwurst, cured & cooked (12) Vegetables (Zucchini, Bell Peppers, mushrooms)
2 -2 hrs. 160 F medium 2 -3 hrs. 170 F well done 33-37 min. 43-47 min. 18-22 min. 28-32 min. 45-60 min. 1-1 hrs. 2 hrs. 160 F medium 170 F well done 160 F medium 170 F well done 160 F medium 160 F medium
Adjustable Flat 1 -2 lbs. Basket Rotisserie Bar Assembly Skewers Adjustable Flat Basket Adjustable Flat Basket Adjustable Flat Basket Air Bake Round Basket Skewers Skewers Skewers 7 lbs. 1" pieces 1" thick 6 oz. each 1" thick 6 oz. each " thick 6 oz. each 1 lb.

160 F medium

25-35 min. 170 F 23-27 min. Cook until flaky 23-27 min. Cook until flaky 25-29 min. Cook until flaky 30-33 min. Cook until opaque
3 lbs. 4 oz. each 2 lbs. 2 oz. each Air Bake 1" cubes Round Basket 8 cups total 18
18-22 min. 165 F 30-40 min. 165 F 10-15 min. 165 F 45-60 min. Cook until tender
FOOD & QUANTITY Vegetables COOKING METHOD WEIGHT/ COOKING TIME SIZE 35-45 min. INTERNAL TEMPERATURE Cook until tender Adjustable Flat 1-1" Basket pieces to fill basket Air Bake 6 heads Round Basket Skewers 10-12 oz. each

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.
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

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 hours or until done. The beef is cooked when the temperature is at least 145F on the meat thermometer.

* Dijon Mustard Steaks

The Dijon gives these small dinner steaks a distinctive flavor. ounce beef KC/NY strip steaks, 1 1/4" thick NUTRITIONAL ANALYSIS 1/2 cup Dijon mustard Calories: 207 Total fat: 11 g 1 Tablespoon olive oil Saturated fat: 3 g 1 Tablespoon minced garlic % calories fat: teaspoon dried oregano Carbohydrates: 4 g Protein: 23 g 1 teaspoon dried thyme Cholesterol: 62 mg 1/2 teaspoon dried basil Sodium: 804 mg 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 load onto Rotisserie Bar Assembly. Insert into Rotisserie. Discard any remaining sauce. Set the Timer for 35-40 minutes and cook until the meat is at least 145F. Serves 4.

* Oriental Steak Kabobs

Serve these kabobs with mixed vegetables and steamed rice for a well-balanced meal. pound beef sirloin steak, cut into 1-inch cubes 1/4 cup soy sauce NUTRITIONAL ANALYSIS 1/4 cup cider vinegar Calories: Tablespoons minced garlic Total fat: 5 g Saturated fat: 2 g 1/4 teaspoon ground allspice % calories fat: 28 1/4 teaspoon ground ginger Carbohydrates: 6 g 1/4 cup chopped green onion Protein: 21 g Cholesterol: 60 mg 1/4 cup water Sodium: 869 mg 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. 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 Calories: 357 Total fat: 7 g 1 chopped red onion Saturated fat: 3 g Dressing % calories fat: 20 Carbohydrates: 26 g 1/2 cup low fat mayonnaise Protein: 40 g 1/2 teaspoon dill Cholesterol: 79 mg Sodium: 417 mg 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.

Hungarian Pork Chops

4 oz. boneless pork chops, 1/2 inch thick Marinade 2 Tablespoons chili sauce 1-1/3 Tablespoons lemon juice 2 Tablespoons grated onion 1/3 teaspoon dry mustard 1 Tablespoon Worcestershire sauce Dash salt, pepper and paprika Mix above ingredients well and pour over chops. Marinate for up to 3 hours in the refrigerator. Load into Adjustable Flat Basket. Put on Rotisserie Bar Assembly and insert in Rotisserie. Set Timer for 20-30 minutes or until done. The meat is done when the internal temperature is 160F 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 done. Close Rotisserie Cover. You may want to use drippings for basting during the last 45 minutes of cooking. Baste periodically every 1015 minutes. Serves 10-12.

Chicken with Rosemary

1 3-4 pound chicken Marinade 3/4 cup vegetable oil 3/4 cup lemon juice 2 cloves minced garlic 1 finely chopped medium onion 1/3 teaspoon salt 1/2 teaspoon pepper 1/3 teaspoon dried rosemary or thyme Mix the above ingredients well and pour over the chicken. Let marinate for 3 hours in the refrigerator. Cook on the Rotisserie Bar Assembly for 1-1 1/2 hours or until the temperature is 170F 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 done. Serves 4.
* Italian Rotisserie Chicken Breasts
The marinade in this recipe adds a sophisticated taste to the mild chicken flavor. 4 boneless, skinless chicken breast halves 1/2 cup fat-free Italian salad dressing 1/4 cup fat-free chicken broth 1 Tablespoon olive oil 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
NUTRITIONAL ANALYSIS Calories: Total fat: Saturated fat: % calories fat: Carbohydrates: Protein: Cholesterol: Sodium: 207 6g 1g 29 8g 27 g 73 mg 441 mg
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. Load onto Rotisserie Bar Assembly and insert into Rotisserie. Set the Timer for 30-35 minutes and cook until the chicken is 170F 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 4.

* Basil & Citrus Turkey Breast
A tangy marinade dresses up this healthful NUTRITIONAL ANALYSIS entre. Calories: 7-8 pound boneless turkey breast Total fat: 10 g Saturated fat: 3 g 1 cup non-fat chicken broth % calories fat: Tablespoons cider vinegar Carbohydrates: 2 g 1/2 cup orange juice Protein: 40 g Cholesterol: 101 mg 1/2 teaspoon black pepper Sodium: 103 mg 2 Tablespoons 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 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. If the turkey is not fully cooked, reset the Timer for an additional 10 minutes and test again. Use a meat thermometer to test the internal temperature (175-180F). Cool slightly and slice thinly. Serves 10.

* 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 Calories: 332 Total fat: 13 g 1/4 cup finely chopped green pepper Saturated fat: 4 g 1/4 cup shredded low fat cheddar cheese % calories fat: teaspoons Worcestershire sauce Carbohydrates: 24 g Protein: 28 g 1/4 teaspoon black pepper Cholesterol: 84 mg 1/2 teaspoon salt Sodium: 689 mg 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 load onto Rotisserie Bar Assembly. Insert into Rotisserie. Set the Timer for 25-30 minutes and cook until the meat is at least 160F. Serve with fat-free mayonnaise, mustard, sweet red onion slices, pickles or other favorite condiments. Serves 4.

Hawaiian Fish

1 1/2 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 ounce salmon steaks, 1-inch thick Calories: Tablespoons low fat margarine Total fat: 15 g 1 Tablespoon chopped fresh parsley Saturated fat: 3 g 2 Tablespoons chopped fresh dill % calories fat: 41 1/4 cup fat-free Mayonnaise Carbohydrates: 4 g Protein: 44 g 2 teaspoons non-fat milk Cholesterol: 107 mg 1 teaspoon pepper Sodium: 562 mg 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 load onto Rotisserie Bar Assembly. 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 Round Basket. Secure Basket onto Rotisserie Bar Assembly. Cook for 45 minutes. Use Rotisserie Bar Remover to remove Rotisserie Bar Assembly and 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 seasoning. DO NOT spray olive oil into Rotisserie.) Turn Basket to coat evenly with seasoning. Use Rotisserie Bar Remover to replace Rotisserie Bar Assembly with Basket into Rotisserie. Close Rotisserie Cover. Cook for an additional 15 minutes or until done. Serves 4.
ONE-YEAR LIMITED WARRANTY
This Salton, Inc. product warranty extends to the original consumer purchaser of the product. Warranty Duration: This product is warranted to the original consumer purchaser for a period of one (1) year from the original purchase date. Warranty Coverage: This product is warranted against defective materials or workmanship. This warranty is void if the product has been damaged by accident, in shipment, unreasonable use, misuse, neglect, improper service, commercial use, repairs by unauthorized personnel 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 by Salton, Inc., or to units which have been altered or modified or to damage to products or parts thereof which have had the serial number removed, altered, defaced or rendered illegible. Warranty Disclaimers: This warranty is in lieu of all warranties expressed or implied and 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 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. 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 Salton, Inc. option) when the product is returned to the Salton, Inc. facility. The repaired or replacement 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

If service is required, you should first call toll-free 1-800-233-9054 between the hours of 8:00 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 #GR82 when you call. In-Warranty Service: For an appliance covered under the warranty period, no charge is made for service or postage. Call Consumer Service at the above number for return authorization. Out-of- Warranty Service: A flat rate charge by model is made for Out-of-Warranty service. Please include $15.00 (U.S.) for return shipping and handling. Salton, Inc. cannot assume responsibility for loss or damage during incoming shipment. 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 problem; your full name and return address and daytime phone number; a note describing your problem, a copy of your sales receipt or other proof of purchase to determine warranty status. C.O.D. shipments cannot be accepted. Return the appliance to: ATTN: Repair Department Salton, Inc. 550 Business Center Drive Mt. Prospect, Illinois 60056 For more information on Salton, Inc. products visit our website: http://www.salton-maxim.com, or you can E-Mail us at: salton@saltonusa.com George Foreman and George Jr. are trademarks of Salton, Inc. 2000 Salton, Inc. Printed in China P/N #60612