SaltonメーカーGR82の使用説明書/サービス説明書
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George Jr . Rotisserie OWNER’S MANUAL Model No. GR82 TM GEORGE FOREMAN ™.
IMPOR T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions carefully . 2. Do not touch hot surfaces. Use handles or knobs. 3. T o protect against electrical shock, do not immerse cor d, plug, or any part of the appliance in water or any other liquid.
IMPOR T ANT SAFEGUARDS Continued 16. Do not place any of the following materials in the Rotisserie: paper , cardboard, plastic, and the like. 17. Do not clean with metal scouring pads. Pieces of the pad may break of f and touch electrical parts, creating a risk of electric shock.
Additional Important Safeguar ds WARNING: This appliance generates heat and escaping steam during use. Proper precautions must be taken to pre- vent the risk of burns, fires, other injury to persons or dam- age to property . 1. A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance.
Polarized Plug This appliance has a polarized plug (one blade is wider than the other). T o reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way . If the plug does not fit fully into the outlet, reverse the plug.
Getting to Know Y our George Jr . ™ Rotisserie A. Rotisserie Body B. Lift-up cover with Viewing W indow ( P/N 21191 ) C. T imer Control D. Cover Handles E. Drip T ray ( P/N 21192 ) F. Rotisserie Bar Assembly T rack G. T rack Grooves H. Heating Element I.
Accessories K. Rotisserie Remover (P/N 21194 ) L. Rotisserie Bar Assembly ( P/N 21195 ) M. Removable End Wheel ( P/N 21196 ) N. End Wheel (with wheel gear) O. Adjustable Flat Basket T op ( P/N 21197 ) Bottom ( P/N 21198 ) P. Skewers with Handles (6) (P/N 21199) Q.
8 Intr oduction Y our George Jr . ™ Rotisserie is a full-featured Rotisserie with a pow- erful motor , large cooking area, and a heavy-duty Rotisserie Bar Assembly .
9 ACCESSORIES Rotisserie Bar Assembly Y our George Jr . ™ Rotisserie features a heavy-duty Rotisserie Bar Assembly which consists of two meat tines, two end wheels, one of which is removable.
10 ACCESSORIES (Cont.) Skewers Six skewers mean shish-kabobs for everyone! Combine your favorite meats and/or vegetables to create your favorite types.
11 WARNING: Do not attempt to assemble parts inside the Rotisserie while it is plugged in or hot. Burns or other serious injuries can occur . Befor e Using Rotisserie for the First Time Before using your George Jr . ™ Rotisserie for the first time, wash all accesso- ry parts with hot, soapy water .
12 5. WITHOUT TURNING THE ROTISSERIE ON YET , use the Cover Handles to lift open the Cover . 6. Hold the Rotisserie Bar Assembly so the End Wheel with the small gear faces to the right. Slide the Rotisserie Bar into the Rotisserie along the Rotisserie Bar Assembly T rack.
ROASTED VEGGIES/AIR BAKE BASKET 1. Follow steps 1-3 under “Placing Accessories onto Rotisserie Bar Assembly .” 2. Grasp the wire handle on the Roasted V eggies/Air Bake Basket Door . Squeeze the wires and pull the door open. See Figure 4. 3. Place food into Basket.
14 See Figure 7. While continuing to push Meat T ines through to opposite looped wires, BE SURE THE MEA T TINES GO ABOVE (FOR TOP OF BASKET) AND BELOW (FOR BOT- TOM OF BASKET) ALL OTHER WIRES ON ADJUST ABLE FLA T BASKET . 6. Follow steps 5-6 under “Placing Accessories onto Rotisserie Bar Assembly .
15 NOTE: When using this product for the first time, you may notice a slight odor and a small amount of smoke. This is normal and will dis- sipate in a short amount of time. 1. Use Cover Handles to lift open Cover . 2. Prepar e food, Rotisserie Bar Assembly and accessories as instructed in “Preparing for Use.
16 8. Stop the unit when the 2 Rotisserie Bars in the Rotisserie Bar Assembly are parallel to the countertop. Now you can use the Rotisserie Remover as shown in Figure 9. 9. Protect your hands with oven mitts and use the Rotisserie Remover to remove Rotisserie Bar Assembly (with accessories and/or food) from the Rotisserie.
17 Cooking Chart The following times are meant to be used as guidelines only . T imes will vary due to the cut or thickness of the meat being cooked. T o be sure that the food is truly done, use a cooking thermometer . If the food does need mor e time to cook, reset the timer and check periodically so you do not over cook.
18 Cooking Chart (Cont.) FOOD & QUANTITY BEEF KC/NY Strip Steak (4) T -bone Steak (2) Hamburgers (4) PORK Pork Loin Center Roast, trimmed and tied Boneless Pork Chops (2) Boneless Pork Chops (4) Baby Back Ribs (par -boil for 15 min.
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.
20 User Maintenance Instructions WARNING: Do not attempt to disassemble or clean the unit while it is plugged in and/or is hot. Burns or other serious injuries can occur . Y our George Jr . ™ Rotisserie requir es little maintenance. It contains no user -serviceable parts inside the Rotisserie.
21 Recipes Recipes indicated by asterisk (*) are adapted fr om the George Foreman's Big George Rotisserie Cookbook by George For eman and Connie Merydith Pascoe Publishing ©Salton, Inc. 1999. A Little About Marinades and Rubs Marinades tenderize, add flavor and moisten all kinds of foods.
22 Chicken Rub 1 T ablespoon pepper or cracked peppercorn 2-4 T ablespoons salt 1/2 T ablespoon tarragon Note: Measurements will vary due to sizes of the meat. As a rule, use 1-2 T ablespoons of rub ingredients per pound of food. For a 6 lb. chicken, use up to 12 T ablespoons of spices.
23 * Oriental Steak Kabobs Serve these kabobs with mixed vegetables and steamed rice for a well-balanced meal. 1 1 pound beef sirloin steak, cut into 1-inch cubes 1/4 cup soy sauce 1/4 cup cider vineg.
24 Hungarian Pork Chops 4 oz. boneless pork chops, 1/2 inch thick Marinade 2 T ablespoons chili sauce 1-1/3 T ablespoons lemon juice 2 T ablespoons grated onion 1/3 teaspoon dry mustard 1 T ablespoon Wor cestershire ® sauce Dash salt, pepper and paprika Mix above ingredients well and pour over chops.
25 * Spicy Pork T enderloin A fast entrée that will delight everyone in the family . 1 T ablespoon chili powder 1/4 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon Italian seasoning 1/4 teaspoo.
26 * Herbed Pork Roast Marinade this roast overnight to develop the wonderful mustard and herb flavors. 1 4 pound boneless pork loin roast 3 T ablespoons Dijon ® mustard 1 cup minced onion 3 T ablesp.
27 Chicken with Rosemary 1 3-4 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.
28 * Italian Rotisserie Chicken Breasts The marinade in this recipe adds a sophisticated taste to the mild chicken flavor . 4 boneless, skinless chicken breast halves 1/2 cup fat-free Italian salad dr.
29 * Mediterranean Chicken & V egetable Kabobs Add rice pilaf and you have an entire meal! 1/4 cup olive oil 1 T ablespoon lemon juice 1 teaspoon dried oregano 1 T ablespoon minced garlic 1 teaspo.
* Quick T urkey Burgers A healthful alternative to traditional burgers. Serve with all your favorite condiments. 1 pound ground turkey 1/4 cup finely chopped onion 1/4 cup finely chopped green pepper .
31 Skewered Lamb Kabobs Marinade 1/2 cup olive oil 11/2 T ablespoons dried rosemary 3 cloves crushed garlic 1/2 teaspoon salt Kabobs 11/2 pounds boneless lamb 4-6 large mushrooms 2 small green zucchini cut into 1" squar es 2 ripe plum tomatoes Stir marinade ingredients together in a large bowl.
ONE-YEAR LIMITED W ARRANTY T his Salton, Inc. product warranty extends to the original consumer purchaser of the product. Warranty Duration: This product is warranted to the original consumer purchaser for a period of one (1) year from the original purchase date.
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