Gebruiksaanwijzing /service van het product GR80 van de fabrikant George Foreman
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Rotisserie Oven OWNER’S MANUAL Model No. GR80.
Impor tant Safeguar ds 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.
Additional Important Safeguar ds WARNING: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires, other injury to persons or damage 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 For eman Rotisserie Oven ON PAUSE RESET OFF TEMP SELECT MOTOR LIGHT H M REMAINING COOKING TIME A. Rotisserie Body B. Lift-up cover with Viewing W indow C. Cover Handles D. Drip T ray w/ Handle (P/N 20899) E. W ire Rack T rack F.
Accessories L. Rotisserie Bar with Grooves (P/N 20897) M. End Brackets (2) (P/N 20898) N. 4-Prong Meat Tines (P/N 20907) O. 2-Prong Meat Tines (P/N 20900) P. Skewers (5) (P/N 20901) Q. Adjustable Basket (P/N 20902) R. Roasted V eggies/Air Bake Basket (P/N 20903) S.
Getting to Know Y our George For eman Rotisserie Oven (cont.) ON P AUSE RESET OFF TEMP SELECT MOTOR LIGHT H M REMAINING COOKING TIME Control Panel A. On/Pause Button B. Reset/Off Button C. On Indicator Light D. LCD T imer Display E. Hour Button F. Minute Button G.
Select Button The “SELECT” Button controls the Heating Elements. By being able to control the Heating Elements, you can adjust the br owning if the food is cooking/browning unevenly . Each of the Heating Elements is repr esented by an LED above the “SELECT” Button.
Intr oduction Y our George Foreman Rotisserie Oven is a combination Rotisserie and Oven. W ith a powerful motor , large cooking area, and heavy- duty Rotisserie Bar the Rotisserie Oven will beautifull.
ACCESSORIES Rotisserie Bar Y our George Foreman Rotisserie Oven fea- tures a heavy-duty Rotisserie Bar which hosts accessories such as the Meat T ines, Adjustable Basket, and Roasted V eggies/Air Bake Basket.
Adjustable Basket Use the Adjustable Basket to cook small cuts of meat, seafood, or vegetables. The Adjustable Basket has a Lid which can be raised or lowered to adjust to the thickness of the food. This keeps the food in place while it turns on the Rotisserie Bar .
Baking Sheet The Baking Sheet lets you use your Rotisserie Oven like a regular baking oven. Use the Baking Sheet to bake your favorite items. Suggested foods: For baking dinner rolls, cookies, etc. Wir e Rack The W ire Rack lets you use your Rotisserie Oven like a regular baking oven.
Pr epare Food We r ecommend preparing the food to be cooked befor e proceed- ing with any cookware assembly . Cut all vegetables to be cooked or prepar e a homemade marinade for extra flavor (see “Recipes” for information about Marinades and Rubs).
Assembling Accessories onto Rotisserie Bar IMPORT ANT : All foods must be secur ed onto Rotisserie Bar . Whenever possible, you must use the End Brackets to secure the accessory/food (Meat T ines, Adjustable Basket, Roasted V eggies/Air Bake Basket).
2-PRONG MEA T 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 squar e hole). Place first Meat T ine onto Rotisserie Bar so pointed ends point in the same direction as the pointed end of the Rotisserie Bar .
4-PRONG MEA T 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 squar e hole).
ROASTED VEGGIES/AIR BAKE BASKET NOTE: Follow steps 2-3 under “Assembling Accessories onto Rotisserie Bar .” 4. Grasp the wire handle on the Roasted V eggies/Air Bake Basket Door . Squeeze the wires and pull the door open. See Figure 5. 5. Place food into Basket.
4. Replace Basket Cover so it fits TIGHTL Y against food. (The Cover will "hold" the food in place as it turns on the Rotisserie Bar .) The cover can be adjusted up or down to accommodate the thickness of the food. 5. Locate looped wires on opposite sides of Adjustable Basket.
Using Wir e Rack for Baking NOTE: Do not use the W ire Rack at the same time as the Rotisserie Bar . 1. Use the Cover Handles to lift open the Cover . 2. The W ire Rack can be used in the top middle, or bottom positions. See Figure 10. NOTE: These instructions are for using the W ire Rack for Baking.
NOTE: When using this product for the first time, you may notice a slight burning odor and a small amount of smoke. This is normal and will dissipate in a short amount of time. 1. Use Cover Handles to lift open Cover . 2. Prepar e food, Rotisserie Oven, and accessories as instructed in “Preparing for Use.
until all Heating Elements are selected. Then, when you pr ess the but- ton, it will revert back to its default setting (fr ont and back bottom Heating Elements). 10. Press the “TEMP” Button to set the cooking temperatur e. The cooking temperature is indicated by small dots in the far left portion of the LCD T imer Display .
13. Protect your hands with oven mitts and remove Rotisserie Bar or other accessory from Rotisserie Oven. T o remove Rotisserie Bar: Hold Rotisserie Bar Remover by the handle with the hooks facing up. See Figure 11. Car efully slide the hooks under the cut-outs on the ends of the Rotisserie Bar .
Cooking Chart The following times are meant to be used as guidelines only . T imes will vary due to the thickness of the meat being cooked. T o be sure that a meat is truly done, use a meat thermometer . If the food does need more time to cook, r eset the timer in 5-10 minute incre- ments and check periodically so you do not over cook.
Food Amount Cook Suggested Internal T emp. ˚F Cook Time T emp. Kabobs 1" pieces 450 25-30 min. 160 PORK Boneless, trimmed 1 hr . 15 min. to and tied 3-4 lbs. 350 1 hr . 45 min. 160 T enderloin 1-1/2-2 lbs. 425 20 min. 160 LAMB Leg, boneless and tied 3-4 lbs.
Hints and Tips CAUTION: Always protect hands with oven mitts when handling hot Rotisserie parts! • Do not place Rotisserie Oven underneath cabinets or on a tablecloth during use. • T imes given in Cooking Chart are suggestions. Cook meat to your own tastes.
User Maintenance Instructions WARNING: Do not attempt to disassemble or clean the unit while it is plugged in and/or hot. Burns or other serious injuries can occur . Y our George Foreman Rotisserie Oven requir es little maintenance. It contains no user -serviceable parts inside the Rotisserie Oven.
User Maintenance Instructions (Cont.) Replacing the Oven Light Bulb: Y our George Foreman Rotisserie Oven uses a long-lasting bulb for the oven light. However , if the light bur ns out, you can order replacement bulbs.
Recipes A Little About Marinades and Rubs Marinades tenderize, add flavor and moisten all kinds of foods. T o keep beef, fish and chicken flavorful and juicy , a marinade is crucial. There ar e three basic ingr edients in most marinades. Acids (vine- gar , citrus, wine, etc.
Marinade Recipes Lamb Marinade* (up to a 3 lb. lamb) 3/4 cup dried apricots (chopped) 2 large red onions(sliced) 2 cloves garlic (minced) 1 T ablespoons butter 1-1/2 T ablespoons curry powder 1-1/2 T .
Marinade Recipes (Cont.) Chicken Marinade (up to a 5-6 lb. chicken) 1/3 cup cooking oil 3/4 cup dry white wine 2 garlic cloves (minced) 1 medium onion (finely chopped) 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.
Rubs* Any spice or herb can be used for a dry rub on virtually any kind of meat: roasts, chicken, steaks, and fish. These, of course, ar e just suggestions.
Herbed Roasted Chicken (5-6 lb. chicken) Herb Rub 2-3 T ablespoons dried rosemary 1 T ablespoon peppercorns 2-4 T ablespoons salt 2 T ablespoons thyme (dried) 2-3 T ablespoons dried parsley 1 5-6 lb. chicken • Clean out the inside cavity of the chicken.
Skewered Lamb Kabobs Marinade 1/2 cup olive oil 1-1/2 T ablespoon dried rosemary 3 cloves garlic, crushed 1/2 teaspoon salt Kabobs 1-1/2 lbs. 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.
“Guilt-free” Air Baked Fries 1-1 1/2 lbs. potatoes (washed) cut into 1/2” cubes or cut into 1/2” strips (steak fries) • Place cut potatoes into Roasted V eggies/Air Bake Basket. • Secur e Basket onto Rotisserie Bar with Brackets. Cook at 450˚F for 30 minutes.
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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.
Een belangrijk punt na aankoop van elk apparaat George Foreman GR80 (of zelfs voordat je het koopt) is om de handleiding te lezen. Dit moeten wij doen vanwege een paar simpele redenen:
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