George Foreman GR59A - Manual (Page 27)

27
Getting to Know Your
Baby George ™ Rotisserie
A. Rotisserie Body
B. Lift-up Cover with Viewing
Window (P/N 21415)
C. Timer Control
D. Cover Handles
E. Drip Tray (P/N 21414)
F. Rotisserie Bar Assembly
Track
G. Track Grooves
H. Heating Element
I. Reflector (P/N 21416)
6
A
B
C
E
G
F
H
D
I
Chicken with Rosemary
1 2-3 pound chicken
Marinade
3/4 cup vegetable oil
3/4 cup lemon juice
2 cloves minced garlic
1 finely chopped medium onion
1/3 teaspoon salt
1/2 teaspoon pepper
1/3 teaspoon dried rosemary or thyme
Mix the above ingredients well and pour over the chicken. Let mar-
inate for 3 hours in the refrigerator. Cook on the Rotisserie Bar
Assembly for 1 - 1 1/2 hours or until the temperature in the dark
meat is 180ºF on the meat thermometer. The chicken is done when
the juices run clear and there is no pink color visible. Serves 2 - 3.
Herbed Roasted Chicken
1 4-5 pound chicken
Herb Rub
2-3 Tablespoons dried rosemary
1 Tablespoon peppercorns
2-4 Tablespoons salt
2 Tablespoons dried thyme
2-3 Tablespoons dried parsley
Clean out the inside cavity of the chicken. Remove skin if desired.
Pat the surface dry with a paper towel. Combine all of the rub
ingredients. Rub the ingredients onto the surface of the chicken.
Place the chicken on Rotisserie Bar Assembly. Tie cooking string
around chicken to hold in legs so they do not touch the Heating
Element in the Rotisserie. Insert into Rotisserie. Set Timer for
1 1/2 - 2 hours or until the temperature in the dark meat is 180ºF
on the meat thermometer. Serves 4.