George Foreman GR80 - Manual (Page 16)

4-PRONG MEAT TINES
For Extra-Large Cuts of Meat:
NOTE: Be sure to use two of the same type Meat Tines for each
piece of meat you cook!
4. Locate square hole in center of each Meat Tine (the Rotisserie
Bar fits through the square hole). Place first Meat Tine onto
Rotisserie Bar so pointed ends point in the same direction as
the pointed end of the Rotisserie Bar.
5. Unscrew and remove wing nut from each End Bracket. (NOTE:
ONLY if you are NOT using End Brackets with 4-Prong Meat
Tines!)
6. Pierce meat/food with Rotisserie Bar. Slide meat/food across
Rotisserie Bar and into pointed ends of first Meat Tine.
7. Push matching Meat Tine onto Rotisserie Bar so pointed ends
face “in” toward meat/food. While holding first Bracket, firmly
push Meat Tine into food.
8. Once food is centered, insert wing nut into side hole in 4-prong
Meat Tine as shown below. Tighten wing nut firmly until Meat
Tines are secure on Rotisserie Bar.
Preparing for Use (Cont.)
Using 4-prong Meat Tines with an extra-large Turkey
16