George Foreman GR80B - Manual (Page 15)

2-PRONG MEAT TINES
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. Push Meat
Tine against first End Bracket.
5. Pierce meat/food with Rotisserie Bar.
Slide meat/food across Rotisserie Bar
and into pointed ends of first Meat
Tine.
6. 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.
7. Push remaining Bracket onto Rotisserie Bar and against Meat
Tine. See Figure 4.
8. Center food on Rotisserie Bar and push each End Bracket
against Meat Tines. Tighten both wing nuts to secure all pieces
in place. (NOTE: Do not use excessive force to tighten
wing nuts.)
Figure 4
Using 2-prong Meat Tines with two small chickens or
cornish hens
Preparing for Use (Cont.)
15