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Related Manuals for GILMAN Gemini GOG100R
Summary of Contents for GILMAN Gemini GOG100R
- Page 1 MULTI-FUNCTIONAL ROTISSERIE OVEN MODEL NO GOG100R A GILMAN GROUP BRAND...
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Page 3: Important Safeguards
IMPORTANT SAFEGUARDS READ ALL INSTRUCTIONS BEFORE USING THE APPLIANCE. UNPLUG THE APPLIANCE FROM POWER SOURCE BEFORE CLEANING OR WHEN NOT IN USE. When using electrical appliances, especially when children are present, basic safety precautions should always be followed, including the following: 1. - Page 4 PARTS OF APPLIANCE Tempered Glass Lid Temperature Indicator Glass Lid Handle Heat Shield Walls (both sides) Handle Housing Handle Port Thermostat Knob Oil Drip Tray Power Indicator Timer Knob ACCESSORIES Round Cage Set Rack Multi-purpose Basket Set Chicken Roaster Set Skewers x 4pcs Screws for Chicken Glove...
- Page 5 ROUND CAGE INSTALLATION 3. Fix the rod with a 2. Insert the rod into 1. Tighten the screw. the round cage. handle on the rod (see Image 1). CHICKEN ROASTER INSTALLATION 2. Tighten the 1. Tighten the handle 3. Installation done. screws and fixer (see Image 1) and (after slide foods...
- Page 6 HOW TO ASSEMBLE Heat Shield Walls (two pieces) It is easy to put both walls in or take them out from the machine. Oil Drip Tray Grab the handle to pull it out and push in. How to position chicken roaster (same method for round cage and basket) Hold the handle and insert the front end into the Drive port then lower down the handle to the Handle port.
- Page 7 OPERATION INSTRUCTIONS Before using for the first time 1) Remove all packing materials. 2) Assemble the product. 3) Position the product on a flat surface. 4) Add some water in the oil drip tray in order to easily remove the oil dripping during cooking.
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Page 8: Cleaning And Maintenance
CLEANING AND MAINTENANCE 1. After the heat shield walls have cooled down, remove them from the unit. Wash with a non-abrasive cleaner or place in the dishwasher. 2. Wipe base unit with a warm sudsy cloth after it has cooled. Wipe clean with a dry cloth. - Page 9 RECIPES HERB COATED ROAST BEEF Ingredients - 1 TEASPOON CUMIN SEEDS - 1 TEASPOON CORIANDER SEEDS - 1/2 CUP PACKED FRESH PARSLEY LEAVES - 2 TABLESPOONS OLIVE OIL - 4 CLOVES GARLIC, CHOPPED - 1 TABLESPOON GRATED PEELED FRESH GINGER - 1 TEASPOON SEA SALT - 1/2 TEASPOON FRESHLY GROUND PEPPER - 1 (3-POUND) EYE ROUND BEEF ROAST, TRIMMED OF EXCESS FAT...
- Page 10 SPANISH ROTISSERIE PORK TENDERLOIN WITH PEPPERS Ingredients - 2 1/2 TABLESPOONS EXTRA VIRGIN OLIVE OIL - 2 TABLESPOONS MINCED RED ONION - 1 TABLESPOON CHOPPED FRESH THYME - 2 CLOVES GARLIC, CRUSHED WITH GARLIC PRESS - 1 TABLESPOON SHERRY VINEGAR - 1 TEASPOON GROUND CUMIN - 1 TEASPOON SEA SALT - 1/2 TEASPOON HOT PAPRIKA...
- Page 11 SPICE RUBBED SMALL CHICKEN Ingredients - 1 TABLESPOON BROWN SUGAR - 1 TEASPOON GROUND CUMIN - 1 TEASPOON GROUND CORIANDER - 1 TEASPOON SMOKED PAPRIKA - 1 TEASPOON GROUND GINGER - 3/4 TEASPOON SEA SALT - 1/2 TEASPOON GARLIC POWDER - 1/2 TEASPOON FRESHLY GROUND PEPPER - 1/8 TEASPOON GROUND CINNAMON - 2 (1 TO 11/4-POUND) SMALL CHICKENS...
- Page 12 MUSTARD HERB SPRING CHICKEN Ingredients - 2 TABLESPOONS CHOPPED FRESH FLAT-LEAF PARSLEY - 2 TABLESPOONS DIJON MUSTARD - ZEST AND JUICE OF 1 SMALL LEMON - 1 TABLESPOON EXTRA VIRGIN OLIVE OIL - 2 TEASPOONS CHOPPED FRESH THYME - 2 TEASPOONS CHOPPED FRESH ROSEMARY - 2 CLOVES GARLIC, CRUSHED WITH GARLIC PRESS - 2 (1 TO 11/4-POUND) SPRING CHICKENS - 4 FRESH SAGE LEAVES...
- Page 13 TEX MEX ROASTED SHRIMP Ingredients - 2/3 CUP CHILI SAUCE - 1/3 CUP KETCHUP - 1/4 CHOPPED FRESH CILANTRO - 2 TABLESPOONS PREPARED DRAINED HORSERADISH - 1 SMALL JALAPENO CHILE, MINCED - 1/2 TEASPOON LIME ZEST - 1 TABLESPOON FRESH LIME JUICE - 16 JUMBO SHRIMP - 1 TABLESPOON OLIVE OIL - 1/2 TEASPOON SEA SALT...
- Page 14 ROASTED ASPARAGUS PANCETTA BUNDLES Ingredients - 32 THIN ASPARAGUS SPEARS - 8 VERY THIN SLICES PANCETTA, HALVED - LEMON WEDGES Directions Trim the asparagus spears to 6-inch lengths. For each bundle, wrap half a pancetta slice around the middle of 2 asparagus spears. Add 2 to 3 tablespoons water to the Oil Drip Tray and slide back into place.
- Page 15 ROASTED TINY POTATOES WITH SHALLOTS AND HERB SALT Ingredients - 3/4 TEASPOON SEA SALT - 1 TEASPOON FINELY CHOPPED FRESH ROSEMARY - 1/2 TEASPOON FINELY CHOPPED FRESH THYME - 1/4 TEASPOON FRESHLY GROUND PEPPER - 2 POUNDS ASSORTED TINY POTATOES - 12 SMALL SHALLOTS, PEELED - 11/2 TABLESPOONS EXTRA VIRGIN OLIVE OIL Directions...
- Page 16 ROASTED PINEAPPLE WITH YOGURT AND PISTACHIOS Ingredients - 1 SMALL PINEAPPLE - 1/2 CUP PLAIN GREEK YOGURT - 4 TEASPOONS HONEY - 1/4 CUP ROASTED PISTACHIOS, COARSELY CHOPPED - 4 FRESH MINT SPRIGS Directions With a large knife, cut off the pineapple 1/2 inch below the leafy top. Slice off the bottom to remove the end of the core.
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