George-foreman GR59A User Manual download pdf (Page 9)

ACCESSORIES

Rotisserie Bar Assembly

Your Baby George

™

Rotisserie fea-

tures 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 heavy-

duty motor turns the Assembly so

your food cooks evenly and conve-

niently—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.

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 5 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 160ºF. Close Rotisserie Cover. You may want to use drip-

pings for basting during the last 45 minutes of cooking. Baste peri-

odically every 10-15 minutes. Serves 12.

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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 9

Comments to this Manuals

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