Salton, Inc GR82B - Manual (Page 24)

9
ACCESSORIES
Rotisserie Bar Assembly
Your George Jr. ™ 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 heavy-
duty motor turns the Assembly so your food cooks evenly and con-
veniently—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, sliced vegetables, etc.
Introduction
(Cont.)
24
Hungarian Pork Chops
1 pound boneless pork chops
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 35-45 minutes or until done. The
meat is done when the internal temperature is 160ºF 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 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 10-12.