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George Foreman GR80 Owner's Manual

George foreham rotisserie oven model number: gr80.

 
OWNER'S MANUAL
Model No. GR80
Rotisserie Oven

Summary of Contents

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    OWNER’S MANUAL Model No. GR80 Rotisserie Oven...

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    9. Do not let cord hang over edge of table or counter, or touch hot surfaces. 10. Do not place on or near a hot gas or electric burner, or in a heated oven. 11. Extreme caution must be used when moving an appliance containing hot oil, grease, or other hot liquids.

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    4. To reduce the risk of burns or other injuries, do not touch hot sur- faces. Use of protective oven mitts or gloves as well as long-han- dled utensils is recommended. Use the Bar Remover when removing Rotisserie Bar and hot food from inside the Rotisserie.

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    Polarized Plug This appliance has a polarized plug (one blade is wider than the other). To 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.

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    Getting to Know Your George Foreman Rotisserie Oven A. Rotisserie Body B. Lift-up cover with Viewing Window C. Cover Handles D. Drip Tray w/ Handle (P/N 20899) E. Wire Rack Track Rotisserie Bar Track G. Baking Sheet/Wire Rack Track H. Wire Rack Ledges (4) Rotisserie Bar Sockets Heating Elements (1 upper;...

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    Getting to Know Your George Foreman Rotisserie Oven 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) (Cont.) Skewers (5) (P/N 20901) Q. Adjustable Basket (P/N 20902) R.

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    Getting to Know Your George Foreman Rotisserie Oven Control Panel A. On/Pause Button B. Reset/Off Button C. On Indicator Light D. LCD Timer Display E. Hour Button Temperature Button The “TEMP” Button adjusts the cooking temperature. As you press the “TEMP”...

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    The four LEDs match the four Heating Elements inside the Rotisserie Oven. The LED on the top corresponds to the Heating Element on the top of the Rotisserie Oven. The left LED and the right LED on the bottom correspond to the front and back Heating Elements on the bottom of the Rotisserie Oven.

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    Introduction Your George Foreman Rotisserie Oven is a combination Rotisserie and Oven. With a powerful motor, large cooking area, and heavy- duty Rotisserie Bar the Rotisserie Oven will beautifully and evenly cook an extra-large turkey! Complete with all the accessories you’ll need, your George...

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    Meat Tines, Adjustable Basket, and Roasted Veggies/Air Bake Basket. The Rotisserie Bar fits into the Rotisserie Oven and the heavy- duty motor turns the Bar so your food cooks evenly and conveniently—with- out all the added fat!

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    Introduction (Cont.) 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.

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    Before Using Rotisserie Oven for the First Time Before using your George Foreman Rotisserie Oven for the first time, wash all accessory parts with hot, soapy water. Rinse all parts well and dry thor- oughly. Use a damp cloth or sponge to wipe down the inside and outside of the Rotisserie Oven.

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    Rotisserie Bar fits into the Rotisserie Oven and how each accessory works. 1. Locate the Rotisserie Bar. 2. WITHOUT TURNING THE ROTISSERIE OVEN ON YET, use the Cover Handles to lift open the Cover. 3. Angle the Rotisserie Bar so the point-...

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    #2 and #3 below. If you will be using the Adjustable Basket, skip to section "Preparing for Use - Adjustable Basket." 2. If the Rotisserie Oven was previously used, be sure all parts have cooled and remove Rotisserie Bar from inside Rotisserie Oven.

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    Preparing for Use (Cont.) 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.

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    Preparing for Use (Cont.) 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).

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    Basket. Tighten both wing nuts to secure all pieces in place. ADJUSTABLE BASKET 1. If the Rotisserie Oven was previously used, be sure all parts have cooled and remove Rotisserie Bar from inside Rotisserie Oven. 2. Grasp the wire handle on the Adjustable Basket.

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    2. The Baking Sheet can be used in the middle position only. See Figure 9. Slide Baking Sheet into Rotisserie Oven at middle level as shown. When using the Wire Rack for baking, be sure the two cross wires are on the bottom.

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    Rack with Skewers, see "Using Wire Rack with Skewers" below. Place Wire Rack into Rotisserie Oven at desired level. Be sure the two cross wires are on the bottom. 3. Use Cover Handles to close Cover. Using Wire Rack with Skewers NOTE: Use Skewers with the Wire Rack only.

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    If the Motor was on the last time the machine turned off, the Motor will immediately start as the Rotisserie Oven turns on. If the Motor is on, a red LED will illuminate above the button and you will hear the motor turn- ing the Rotisserie Bar.

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    OFF/RESET Button at any time to stop or change the cooking cycle. 12. Once food is cooked, and the Rotisserie Oven is off, unplug the Rotisserie Oven from the outlet. Allow the cooked food to sit 15-20 minutes.

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    Rotisserie Bar. NOTE: When removing extra large cuts of meat or poultry, put on oven mitts and grasp each end of Rotisserie Bar. Carefully lift Rotisserie Bar up and out of Rotisserie Oven. 14. Carefully remove food from Rotisserie Bar and/or other accessory.

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    The following times are meant to be used as guidelines only. Times will vary due to the thickness of the meat being cooked. To be sure that a meat is truly done, use a meat thermometer. If the food does need more time to cook, reset the timer in 5-10 minute incre- ments and check periodically so you do not over cook.

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    Cooking Chart (Cont.) Food Amount Kabobs 1" pieces PORK Boneless, trimmed and tied 3-4 lbs. Tenderloin 1-1/2-2 lbs. LAMB Leg, boneless and tied 3-4 lbs. Kabobs 1" pieces SEAFOOD Swordfish steak 3/4" thick Swordfish kabobs 1" pieces Salmon steak 3/4" thick Shrimp, peeled Extra Large PLEASE NOTE: The USDA recommends that meats such as beef, pork,...

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    • Do not attempt to cook food in the Rotisserie without the Cover in place. • Use the Oven light only as necessary to check the status of the cooking food. Do not use the light continuously during cooking as this will greatly reduce the life of the bulb.

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    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. Your George Foreman Rotisserie Oven requires little maintenance. It contains no user-serviceable parts inside the Rotisserie Oven.

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    User Maintenance Instructions Replacing the Oven Light Bulb: Your George Foreman Rotisserie Oven uses a long-lasting bulb for the oven light. However, if the light burns out, you can order replacement bulbs. When using the Oven Light in your Rotisserie Oven, we recommend using the light only as necessary to check the status of the cooking food.

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    A Little About Marinades and Rubs Marinades tenderize, add flavor and moisten all kinds of foods. To keep beef, fish and chicken flavorful and juicy, a marinade is crucial. There are three basic ingredients in most marinades. Acids (vine- gar, citrus, wine, etc.), oils and spices. The acids tenderize, the oils moisten, and the spices add the flavor.

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    Lamb Marinade* (up to a 3 lb. lamb) 3/4 cup dried apricots (chopped) 2 large red onions(sliced) 2 cloves garlic (minced) 1 Tablespoons butter 1-1/2 Tablespoons curry powder 1-1/2 Tablespoons sugar 4 Tablespoons apple cider vinegar 3/4 teaspoon salt pinch of paprika and cayenne pepper 2-3 bay leaves •...

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    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 •...

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    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, are just suggestions. The possibilities for rubs are endless... Here are some examples: Red Meat Rub 1 Tablespoon cracked peppercorn 2-4 Tablespoons salt 2-4 garlic cloves (chopped or minced)

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    Heating Element in the Rotisserie. • Place chicken onto the Rotisserie Bar with Meat Tines. • Set Timer for 1-1/2-2 hours and Temperature for 350˚. • Close Rotisserie Oven Cover. • Cooking will begin when Start/Pause button is pressed. Honey Pineapple Pork Roast...

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    • Place Wire Rack into position (on lowest wire rack position and cross wires facing up) and place Skewers onto Rack. Set Timer for 20-25 minutes at 450˚F. • Close Rotisserie Oven Cover. • Cooking will begin when Start/Pause button is pressed. 1/2 teaspoon salt...

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    • After 30 minutes, press “ON/PAUSE” button. • Use Rotisserie Bar Remover to remove Rotisserie Bar and Basket. Use oven mitts to open Basket Door and add seasoning to taste (salt, garlic, rosemary, etc.). (If desired, you may spray a light mist of olive oil onto potatoes before seasoning.

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    Should the appliance malfunction, you should first call toll-free 1-800-233-9054 between the hours of 8:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem. Please refer to Model #GR80 when you call.

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