George-foreman GR59A User Manual download pdf (Page 14)

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

PLEASE NOTE: The USDA recommends that meats such as beef and

lamb, etc. should be cooked to an internal temperature of 145ºF. Pork

should be cooked to an internal temperature of 160ºF and poultry prod-

ucts should be cooked to an internal temperature of 170º-180ºF to be

sure any harmful bacteria has been killed. When re-heating meat/poultry

products, they should also be cooked to an internal temperature of 165ºF.

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.

3. Hold one Skewer with the

hooked end of the Skewer fac-

ing to the left. Place the Skewer

in a notched cut out in the End

Wheel with Thumb Screw and

align the tip of Skewer with the

hole in the raised tab on the

End Wheel (with gear).

4. Squeeze and press down on

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.

Preparing for Use (Cont.)

Figure 6

NOTCHED

WHEEL

HOOKED END

OF SKEW

"SQUEEZE"

Figure 7

THUMB SCREW

GUIDE

LINES

1 2 ... 9 10 11 12 13 14 15 16 17 18 19 ... 31 32

Comments to this Manuals

David Border 07 Nov 2024 | 14:38:29

Very nice manual just what I was looking for

George-foreman GR59A User Manual Page 14

Comments to this Manuals

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