George Foreman GR82 - Manual (Page 19)

19
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, turkey, etc.), check Drip Tray
often to be sure the drippings do not overflow.
• When food is 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.
Cooking Chart (Cont.)
FOOD &
QUANTITY
Vegetables
Garlic Heads
Baked Potatoes
(4)
COOKING
METHOD
Adjustable Flat
Basket
Air Bake
Round Basket
Skewers
WEIGHT/
SIZE
1-1
¹⁄₂"
pieces to
fill basket
6 heads
10-12 oz.
each
COOKING
TIME
35-45 min.
25-30 min.
1-1
¹⁄₄ hours
INTERNAL
TEMPERATURE
Cook until tender
Cook until tender
Cook until tender
PLEASE NOTE: The USDA recommends that meats such as beef,
pork, lamb, etc. should be cooked to an internal temperature of 160ºF
and poultry products 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.