OWNER???S MANUAL

Model No. GR82

GEORGE FOREMAN TM

George Jr.???

Rotisserie

IMPORTANT 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.To protect against electrical shock, do not immerse cord, plug, or any part of the appliance in water or any other liquid.

4.Close supervision is necessary when any appliance is used near children.

5.Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before clean- ing.

6.Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been dropped or dam- aged in any manner.

7.The use of accessory attachments not recommended by the manufacturer may cause fire, electric shock or injury.

8.Do not use outdoors.

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 con- taining hot oil, grease, or other hot liquids.

12.Do not insert oversized foods or metal utensils (except recommended accessories) into the Rotisserie. Doing so may create a fire or risk of electric shock.

13.A fire may occur if the Rotisserie is covered or touching flammable material including curtains, draperies, walls or similar materials when in operation. Do not store any item on top of the Rotisserie. Do not use on surfaces where heat may cause a problem.

14.Use extreme caution when removing the Drip Tray or disposing of hot grease.

15.Do not use appliance for other than intended use.

SAVE THESE INSTRUCTIONS

THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY

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IMPORTANT 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 off and touch electrical parts, creating a risk of electric shock.

18.To disconnect, turn Timer Control to the OFF position, then remove plug from wall outlet.

19.Do not store any materials, other than manufacturers recom- mended accessories, in the Rotisserie when not in use.

20.Do not cover Drip Tray, or any part of the Rotisserie with metal foil. This will cause overheating of the Rotisserie.

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Additional Important Safeguards

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.

2.Unplug from outlet when not in use and before cleaning. To avoid electric shock, never immerse or rinse this appliance in water or any other liquid.

3.If this appliance falls or accidentally becomes immersed in water, unplug it from the wall outlet immediately. Do not reach into the water!

4.To reduce the risk of burns or other injuries, do not touch hot surfaces. Use of protective oven mitts or gloves as well as long-handled utensils is recommended. Use the Rotisserie Remover when removing Rotisserie Bar Assembly from inside the Rotisserie.

5.To reduce the risk of injury to persons or property, unplug this appliance before inserting food. Always keep the appliance unplugged from the wall outlet when not in use.

6.When using this appliance, provide adequate air space above and on all sides for air circulation. Do not operate this appli- ance while it is touching or near curtains, wall coverings, cloth- ing, dish towels or other flammable materials.

7.To reduce the risk of fire, do not leave this appliance unattend- ed during use.

8.Do not use or attempt to repair a malfunctioning appliance!

9.The cord to this appliance should only be plugged into a 120V AC electrical wall outlet.

10.Do not use this appliance in an unstable position.

11.Do not attempt to dislodge food or clean the Rotisserie while it is plugged in or while it is still hot.

12.Do not attempt to use this appliance without the Cover in place.

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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. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.

Short Cord Instructions

A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. Longer extension cords are available and may be used if care is exercised in their use.

If a longer extension cord is used, (1) the marked electrical rating of the extension cord should be at least as great as the electrical rat- ing of the appliance, and (2) the longer cord should be arranged so that it will not drape over the counter top or table top where it can be pulled on by children or tripped over unintentionally.

Electric Power

If the electric circuit is overloaded with other appliances, your appli- ance may not operate properly. It should be operated on a sepa- rate electrical circuit from other appliances.

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Getting to Know Your

George Jr.??? Rotisserie

B

A C

D

E

G

H

F

I

D.Cover Handles

E.Drip Tray ( P/N 21192 )

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Getting to Know Your George Jr.??? Rotisserie (Cont.)

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Introduction

Your George Jr.??? Rotisserie is a full-featured Rotisserie with a pow- erful motor, large cooking area, and a heavy-duty Rotisserie Bar Assembly.

Complete with all the accessories you???ll need, your George Jr.??? Rotisserie allows you to cook anything from delicate fish or vegeta- bles to poultry items and hamburgers! Cook fish or hamburgers in the Adjustable Flat Basket or cook ???guilt-free??? air-baked fries in the Roasted Veggies/Air Bake Round Basket. Any way you cook it???it???s healthy and delicious!

Rotisserie

Foods which are cooked on a Rotisserie are extra flavorful, because they are self-basted with their own juices. Foods are more healthful as fat can drip down, away from the food during cooking.

Carefully center food (especially food with a bone in it) on Rotisserie Bar Assembly, as unbalanced food will cause a jerking motion during cooking. This causes undue stress on the Motor. Adjust food as necessary.

No food should touch elements or walls of the unit. Use cooking string to tie all poultry; some meats may also require tying. Trim food if necessary.

Before cooking poultry, clean inside of cavity removing giblets and neck, then tie bird with cooking string. Secure legs together with string and secure with a knot. Or, use the leg-ties that may come on the bird. Next, truss the thighs by wrapping string around the largest part of the thigh and secure with a knot. Wrap string around breast securing wings snugly next to body of bird and secure with a knot. Cut off excess string. If parts of a large turkey extend over the End Wheel, make sure the Rotisserie Bar Assembly turns freely.

Refer to chart for maximum size of food.

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Introduction (Cont.)

ACCESSORIES

Rotisserie Bar Assembly

Your George Jr.??? Rotisserie features a heavy-duty Rotisserie Bar Assembly which consists of two meat tines, two end wheels, one of which is removable. The Rotisserie Bar Assembly fits into the Rotisserie and the heavy-duty motor turns the Assembly so your food cooks evenly and conveniently???without all the added fat!

For easy insertion and removal of the

Rotisserie Bar Assembly, always use the

Rotisserie Remover.

Adjustable Flat Basket

Use the Adjustable Flat Basket to cook small cuts of meat, hamburger, seafood, or vegeta- bles. The Adjustable Flat 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 Assembly.

Suggested foods: Hamburgers, steaks, pork chops, fish, chicken breasts, sliced veg- etables, etc.

Roasted Veggies/Air Bake Basket

The Roasted Veggies/Air Bake Basket is great

for browning potatoes and vegetables. This Basket makes wonderful ???guilt-free??? air-baked fries. An easy-close door keeps all the food in

the Basket???safely and securely. This accessory

is designed to be used with the Rotisserie Bar Assembly.

Suggested foods: Potatoes, frozen french fries, chunked vegetables, etc.

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ACCESSORIES (Cont.)

Skewers

Six skewers mean shish-kabobs for everyone! Combine your favorite meats and/or vegetables to create your favorite types.

Suggested foods: Beef, chicken, vegetables, etc.

Rotisserie Stand/Drip Catch

The convenient Rotisserie Stand/Drip Catch allows you to place the Rotisserie Bar Assembly on end onto the Stand while loading the food and after cooking is complete. This allows the meat to cool and extra juices to run down and into the Drip

Catch. Finally, you can carve larger cuts of meat right on the Stand for easy handling!

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Preparing for Use

WARNING: Do not attempt to assemble parts inside the Rotisserie while it is plugged in or hot. Burns or other serious injuries can occur.

Before 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. Rinse all parts well and dry thoroughly. Be sure the Rotisserie is unplugged and use a damp cloth or sponge to wipe down the inside and outside of the Rotisserie.

CAUTION: Never immerse the Rotisserie in water or any other liquid!

Prepare Food

We recommend preparing the food to be cooked before proceed- ing with any Rotisserie assembly. Cut all vegetables to be cooked or prepare a homemade marinade for extra flavor (see ???Recipes??? for information about Marinades and Rubs). If necessary, store food in refrigerator while preparing Rotisserie.

Rotisserie Bar Assembly

Before placing any items to be cooked onto the Rotisserie Bar Assembly, we suggest familiarizing yourself with how the Rotisserie operates, how it fits into the Rotisserie, and how each accessory works with the Rotisserie Bar Assembly.

1.Locate the Rotisserie Bar Assembly.

2.Note the two End Wheels; one has a small gear and center stud attached to it, the other End Wheel only has a center stud.

3.Carefully grasp the End Wheel with the small gear and pull off the opposite wheel. When the End Wheel is removed, you will notice two meat tines with pointed ends. This is how you put the food or accessories onto the Rotisserie Bar Assembly.

4.Once food is secure on meat tines, firmly push the end wheel over the pointed meat tines to complete the assembly.

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Preparing for Use (Cont.)

5.WITHOUT TURNING THE ROTISSERIE ON YET, use the Cover Handles to lift open the Cover.

6.Hold the Rotisserie Bar Assembly so

Assemble Drip Tray

1.If not in place, slide Drip Tray into position as shown in Figure 2.

2.If the Rotisserie was previously used, be sure all parts have cooled. Remove Rotisserie Bar Assembly from inside Rotisserie.

3.Follow steps 3-4 under ???Rotisserie Bar Assembly.???

4.Locate the instructions on the following pages for the accessory you wish to use. Follow the appropriate steps for placing the accessory onto the Rotisserie Bar Assembly.

5.Once accessory is secure on Rotisserie Bar Assembly, position the Removable End Wheel over the pointed meat tines and firmly push the assembly together.

6.Follow steps 5-6 under ???Rotisserie Bar Assembly??? to place Rotisserie Bar Assembly/Accessory into Rotisserie.

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Preparing for Use (Cont.)

See Figure 7. While continuing to push Meat Tines through to opposite looped wires, BE SURE THE MEAT

TINES GO ABOVE (FOR TOP OF

BASKET) AND BELOW (FOR BOT-

TOM OF BASKET) ALL OTHER

WIRES ON ADJUSTABLE FLAT

BASKET.

6.Follow steps 5-6 under ???Placing Accessories onto Rotisserie Bar Assembly.???

Skewers

notched cut out in the removable End Wheel.

5.Slide the Skewer down inserting the tip of Skewer through the hole in the raised tab on the End Wheel (with gear).

6.Press down on the top of the Skewer until it snaps firmly into place. Repeat for remaining Skewers.

7.Follow steps 5-6 under "Placing Accessories onto Rotisserie Bar Assembly" being sure to align pointed end of Skewers with holes in the "geared" End Wheel.

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Operation

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.Prepare food, Rotisserie Bar Assembly and accessories as instructed in ???Preparing for Use.???

3.Close Cover.

4.Be sure Drip Tray is in place and properly positioned beneath Reflector. (See ???Preparing for Use.???)

5.Plug the Rotisserie into a polarized 120V, 60 Hz household electrical out- let.

6.Once the Rotisserie is plugged in, you may begin operation by turning the Timer Control to the desired cooking time.

NOTE: The Timer Control is adjustable anywhere between 15 minutes and 3 hours (180 minutes).

As soon as the Timer Control is turned to a time setting, the Rotisserie motor will begin turning and the Heating Element will turn on.

Allow the food to cook for the desired length of time. The food will cook only for as long as the Timer is set. When the time elapses, the Timer will sound a loud ???ding??? and the Rotisserie will turn off (both the Heating Element and the Motor).

7.Once food is cooked, and the Rotisserie is off, unplug the Rotisserie from the electrical outlet. Allow the Rotisserie and cooked food to sit 15-20 min- utes.

CAUTION: Always unplug Rotisserie before removing food. DO NOT carve meat while it is in the Rotisserie.

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Operation (Cont.)

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.

CAUTION: Always protect hands with oven mitts when handling hot Rotisserie parts or when removing food from Rotisserie.

10.Carefully remove food from Rotisserie Bar Assembly (see ???Rotisserie Bar Assembly??? for instructions on how to disassemble Rotisserie Bar Assembly).

HELPFUL HINTS WHEN COOKING LARGER CUTS OF MEAT WITH A

HIGHER FAT CONTENT:

???Cook large cuts of meats only on the Rotisserie Bar Assembly; cook slabs of meat in the Adjustable Flat Basket.

???Trim off all excess fat from meat before cooking in the Rotisserie.

???Remove all grease residue from the cooled Heating Elements.

???Cook beef and pork until meat thermometer reads 145??F for medium rare, beef only, and 170??F for well done.

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Cooking Chart

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

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Cooking Chart (Cont.)

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Cooking Chart (Cont.)

PLEASE NOTE: The USDA recommends that meats such as beef, pork, lamb, etc. should be cooked to an internal temperature of 160??F and poultry products should be cooked to an internal temperature of 170??-180??F to be sure any harmful bacteria has been killed.

When re-heating meat/poultry products, they should also be cooked to an internal temperature of 165??F.

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.

???Times given in Cooking Chart are suggestions.

???Before beginning the full roasting process, turn the Timer Control to a minimum setting to let the machine rotate a few times with meat in place. Be sure the meat rotates freely and does not hit the Heating Element when it rotates. Turn Timer Control to ???OFF.??? If the meat does hit the Heating Element, remove food and tie the food with cooking string or you may need to cut the meat down in size slightly.

???Do not cover food while it is cooking in the Rotisserie.

???Do not attempt to cook food in the Rotisserie without the Cover in place and closed.

???When cooking fatty foods (duck, turkey, etc.), check Drip Tray often to be sure the drippings do not overflow.

???When food is finished roasting, let it sit for 15-20 minutes to let the cooking process complete and to allow the juices to settle before carving.

???Make sure to use oven mitts or hot pads when removing the Rotisserie Bar Assembly with (or without) the Rotisserie Remover.

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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.

Your George Jr.??? Rotisserie requires little maintenance. It contains no user-serviceable parts inside the Rotisserie. Contact consumer service if the product requires servicing.

CAUTION: Unplug appliance from wall outlet and allow all parts to cool completely before cleaning.

CAUTION: Do not use metal or abrasive scouring pads or harsh or abrasive cleansers to clean the parts of the Rotisserie. If necessary, use a nylon bristle brush to loosen hardened food particles.

1.Once product is unplugged and has cooled completely, carefully pull out Drip Tray. Use care not to spill any liquids as they may still be hot.

2.Remove all accessories from Rotisserie. Wash all accessories in hot, soapy water. Rinse well and dry thoroughly.

3.Wipe outside of Rotisserie with a damp cloth or sponge. Dry with a soft cloth.

4.Lift open Cover. If desired and to make cleaning easier, you may also lift open the Cover completely, then pull up and remove Cover to release from tracks. Use a damp sponge to wipe the interior of the Rotisserie. Do not use metal or abrasive scouring pads or harsh or abrasive cleansers to clean inside the Rotisserie. Dry all parts thoroughly. If Cover is removed, replace into tracks on sides of Rotisserie and close Cover.

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Recipes

Recipes indicated by asterisk (*) are adapted from the George Foreman's Big George Rotisserie Cookbook by George Foreman and Connie Merydith Pascoe Publishing ??Salton, Inc. 1999.

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, etc.), oils and spices. The acids tenderize, the oils moisten, and the spices add the flavor.

The amount of time a food marinates depends on the flavor and texture of that food. For example, fish should only marinate for up to 30 minutes or less, while a steak should marinate for a couple of hours or more.

While foods are marinating, they should be kept refrigerated. It is best to remove the food and bring back to room temperature before cooking. NOTE: Do not allow raw or uncooked meats to stand at room temperature for extended periods of time.

Extra flavor can be added to meats by rubbing with your choice of spices and herbs. This is called a dry rub. Before cooking, rub the food with spice and herb mixture and it is ready to cook. Common examples of spice rubs are cracked peppercorn, garlic, or rose- mary.

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 cloves minced garlic

1 Tablespoon rosemary

1 Tablespoon paprika

Fish Rub

1 Tablespoon dried basil

1 teaspoon salt

1 teaspoon pepper pinch paprika

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Chicken Rub

1 Tablespoon pepper or cracked peppercorn

2-4 Tablespoons salt 1/2 Tablespoon tarragon

Note: Measurements will vary due to sizes of the meat. As a rule, use 1-2 Tablespoons of rub ingredients per pound of food. For a 6 lb. chicken, use up to 12 Tablespoons of spices.

Beef Roast

1 6-8 pound boneless beef roast

Marinade

3/4 cup vegetable oil. 3/4 cup lemon juice

8-10 cracked black peppercorns

6-8 whole cloves garlic

1 sliced red onion

1 Tablespoon dry rosemary

Mix ingredients together and pour over desired meat portion. Allow to marinate overnight in the refrigerator, turning from time to time. This marinade is the best for most kinds of meat including venison and tougher cuts of meat. Place meat on Rotisserie Bar Assembly and insert into Rotisserie. Set timer for 2 1/4-3 hours or until done. The beef is cooked when the temperature is at least 145??F on the meat thermometer.

* Dijon Mustard Steaks

The Dijon gives these small dinner steaks a distinctive flavor.

Place the steaks in a shallow glass pan. Combine the mustard, oil, garlic and spices to make a thick sauce. Brush each steak with the mustard mixture and turn to coat both sides. Cover the steaks with plastic wrap and marinate in the refrigerator for 2-4 hours to blend the flavors. Place the steaks in the Adjustable Flat Basket and load onto Rotisserie Bar Assembly. Insert into Rotisserie. Discard any remaining sauce. Set the Timer for 35-40 minutes and cook until the meat is at least 145??F. Serves 4.

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* 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 vinegar

2 Tablespoons minced garlic 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1/4 cup chopped green onion 1/4 cup water

1 Tablespoon honey

Place the steak cubes into a shallow glass pan. Combine all the remaining ingredients and pour over the steak, turning to coat evenly. Refrigerate 12-24 hours. Thread the steak cubes onto the Skewers and place in the Rotisserie as instructed on page 14. Discard any remaining marinade. Set the Timer for 25-35 minutes or until done. Serves 5.

Place the sirloin steak in the Adjustable Flat Basket of the Rotisserie. Load onto Rotisserie Bar Assembly and insert in Rotisserie. Set the Timer for 25-40 minutes or until done. Cool and slice thinly. In a large bowl, combine the steak, noodles, tomato, red pepper, broccoli, carrot and onion. Make the dressing by mix- ing together the mayonnaise, dill, blue cheese, garlic, vinegar and lemon juice. Whisk together and pour over the beef and pasta salad. Serves 4.

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Hungarian Pork Chops

4 oz. boneless pork chops, 1/2 inch thick

Marinade

2 Tablespoons chili sauce

1-1/3 Tablespoons lemon juice

2 Tablespoons grated onion 1/3 teaspoon dry mustard

1 Tablespoon Worcestershire?? sauce Dash salt, pepper and paprika

Mix above ingredients well and pour over chops. Marinate for up to 3 hours in the refrigerator. Load into Adjustable Flat Basket. Put on Rotisserie Bar Assembly and insert in Rotisserie. Set Timer for 20-30 minutes or until done. The meat is done when the internal temperature is 160??F on the meat thermometer. Serves 4.

Honey Pineapple Pork Roast

1 3-4 pound boneless pork roast

Marinade

1/4 cup tamari or light soy sauce 1/4 cup white vinegar

1/4 cup extra virgin olive oil

1/4 cup fresh or canned (packed in juice) crushed pineapple 2 Tablespoons honey

2 Tablespoons finely chopped ginger

2 cloves finely chopped garlic

Soak a 3-4 lb. boneless, trimmed and tied pork roast in marinade for 4 hours in the refrigerator. Place on Rotisserie Bar Assembly and insert in Rotisserie. Set Timer for 2-2 1/2 hours or until done. Close Rotisserie Cover. You may want to use drippings for basting during the last 45 minutes of cooking. Baste periodically every 10- 15 minutes. Serves 10-12.

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* Spicy Pork Tenderloin

A fast entr??e that will delight everyone in the family.

Combine chili powder, oregano, salt, Italian seasoning, cumin and garlic in a small bowl. Generously press the spice mixture into the pork, coating each side. Place the tenderloin in the Adjustable Flat Basket. Load onto Rotisserie Bar Assembly and insert in the Rotisserie. Set the Timer for 35-45 minutes or until done. The pork is cooked when the temperature is 160??F on the meat thermome- ter. Slice the tenderloin thinly and serve. Serves 4.

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* Herbed Pork Roast

Marinade this roast overnight to develop the wonderful mustard and herb flavors.

Tie the roast with cooking string and place it in a medium glass bowl. Rub the surface of the roast with the Dijon mustard. Combine the onion, garlic, paprika, pepper, thyme, celery seed, sage and chili powder in a small bowl. Mix well and sprinkle generously over the roast, turning the roast to coat evenly. Cover the roast with plastic wrap and refrigerate 8-12 hours. Prepare the roast for the Rotisserie on Rotisserie Bar Assembly. Insert into Rotisserie. Set the Timer for 2-2 1/2 hours or until done. The roast is done when the internal temperature is 160??F on the meat thermometer. Let the meat rest for 15 minutes and slice thinly to serve. Serves 8-10.

Rotisserie Barbecue Pork Ribs

2 full slabs baby back ribs

8 ounce barbecue sauce

Boil ribs in water for 15 minutes. Drain and allow to cool enough to handle. Place Rotisserie Bar Assembly on Rotisserie Stand and the End wheel on top. Attach all Skewers to the Rotisserie Bar Assembly. Wrap ribs around the outside of the Skewers. Pull each Skewer up and out of notched End Wheel and thread back down in-between ribs, attaching securely on the bottom. Move to the next Skewer until meat is skewered all around the Rotisserie Bar Assembly. Insert Rotisserie Bar Assembly into Rotisserie. Set the Timer for 30 minutes. Stop the Rotisserie and carefully baste the ribs with barbecue sauce. Resume cooking for another 15 minutes or until done. The ribs are fully cooked when the temperature is 160??F on the meat thermometer. Serve the ribs with more sauce on the side. Serves 4-6.

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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. 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 is 170??F on the meat thermometer. The chicken is done when the juices run clear and there is no pink color visible. Serves 4.

Herbed Roasted Chicken

1 3-4 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 1/2 hours or until done. Serves 4.

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* Italian Rotisserie Chicken Breasts

The marinade in this recipe adds a sophisticated taste to the mild chicken flavor.

Place the chicken breasts in a shallow glass pan. Combine the dress- ing, broth, oil, juice, lemon peel, seasoning, onions and pepper in a small bowl. Pour over the chicken breasts and seal the dish tightly with plastic wrap. Marinate in the refrigerator for 4-12 hours, turning occa- sionally. Place the chicken in the Adjustable Flat Basket. Load onto Rotisserie Bar Assembly and insert into Rotisserie. Set the Timer for 30-35 minutes and cook until the chicken is 170??F on the meat ther- mometer. The chicken is done when the juices run clear and there is no pink color visible. Discard any remaining marinade. Serves 4.

* Deli Rotisserie Chicken

This recipe is straight from the grocery deli, where that wonderful aroma of rotisserie chicken always makes shoppers immediately hun- gry.

1 3-4 pound whole roasting chicken

1 teaspoon salt

2 teaspoons paprika

1 teaspoon chili powder

1 teaspoon garlic powder

2 teaspoons black pepper

1 teaspoon onion powder

1 teaspoon dried thyme

Remove the giblets from the chicken and discard. Wash the cavity well and dry with paper towels. Tie the chicken wings and legs with cook- ing string. Combine all the spices in a small bowl and mix well. Rub thoroughly into the skin of the chicken, pressing gently. Cover the chicken and refrigerate overnight. Prepare the chicken for the Rotisserie and load onto Rotisserie Bar Assembly. Insert into Rotisserie. Set the Timer for 1-1 1/2 hours. The chicken is fully cooked when the juices run clear and the meat is white, with no pink remain- ing. If the chicken is not fully cooked, reset the Timer for an additional 10 minutes and test again. If desired, use a meat thermometer to test the internal temperature (175-180??F). Serves 4.

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* Mediterranean Chicken & Vegetable Kabobs

In a small bowl combine oil, juice, oregano, garlic, cumin and pepper. Place the chicken cubes in a shallow glass pan and pour the mari- nade over the chicken, turning to coat evenly. Tightly cover the pan with plastic wrap and refrigerate 4-8 hours. Thread the chicken cubes on the metal Skewers, alternating the chicken with red and green peppers and onions. Discard remaining marinade. Place the Skewers in the Rotisserie as instructed on page 14. Set the Timer for 25-35 minutes or until done. The chicken is done when the juices run clear and there is no pink color visible. Remove the chicken and veg- etables from the Skewers and serve with rice pilaf. Serves 4.

Place the turkey breast in a deep glass dish. Mix the marinade ingre- dients and pour over the turkey breast, turning to coat evenly. Cover tightly with plastic wrap. Marinate 4-6 hours in the refrigerator, turning occasionally. Prepare the turkey for the Rotisserie on the Rotisserie Bar Assembly. Insert into Rotisserie. Discard any remaining marinade. Set the Timer for 2 1/4-2 3/4 hours. The turkey is fully cooked when the juices run clear and the meat is white, with no pink remaining. If the turkey is not fully cooked, reset the Timer for an additional 10 minutes and test again. Use a meat thermometer to test the internal temperature (175-180??F). Cool slightly and slice thinly. Serves 10.

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* Quick Turkey Burgers

A healthful alternative to traditional burgers. Serve with all your favorite condiments.

In a large bowl, mix together turkey, onion, green pepper, cheese, Worcestershire sauce, pepper and salt. Shape into four patties of equal thickness. Place the turkey patties in the Adjustable Flat Basket and load onto Rotisserie Bar Assembly. Insert into Rotisserie. Set the Timer for 25-30 minutes and cook until the meat is at least 160??F. Serve with fat-free mayonnaise, mustard, sweet red onion slices, pick- les or other favorite condiments. Serves 4.

Hawaiian Fish

1 1/2 pounds whitefish fillets

Marinade

1/3 cup pineapple juice 1 Tablespoon soy sauce 1 Tablespoon lemon juice 2 cloves minced garlic

Mix the above ingredients and pour over fish fillets. Let marinate for a maximum of 30 minutes in the refrigerator. Cook in Adjustable Flat Basket for 25-30 minutes or until done. The fish will flake easily when done. Serves 4-6.

Combine the margarine, parsley, dill, mayonnaise, milk, pepper and salt in a small bowl. Mix well. Brush the salmon steaks on both sides with the sauce. Place the fish in the Adjustable Flat Basket and load onto Rotisserie Bar Assembly. Insert into Rotisserie. Set the Timer for 25-30 minutes or until done. The fish will flake easily when done. Serves 4.

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Skewered Lamb Kabobs

Marinade

1/2 cup olive oil

11/2 Tablespoons 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" squares

2 ripe plum tomatoes

Stir marinade ingredients together in a large bowl. Add the lamb squares, zucchini, tomatoes and mushrooms to the marinade and toss until all is well coated. Let stand, covered loosely, stirring occasionally. Keep refrigerated. Add ingredients to skewers and load onto Rotisserie Bar Assembly. Insert into Rotisserie. Set Timer for 25-35 minutes or cook until done. Serves 4-6.

Guilt-free Air Baked Fries

1-1 1/2 pounds potatoes (washed) cut into 1/2??? cubes or cut into 1/2??? strips for steak fries

Place cut potatoes into Roasted Veggies/Air Bake Round Basket. Secure Basket onto Rotisserie Bar Assembly. Cook for 45 min- utes. Use Rotisserie Bar Remover to remove Rotisserie Bar Assembly 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. DO NOT spray olive oil into Rotisserie.) Turn Basket to coat evenly with seasoning. Use Rotisserie Bar Remover to replace Rotisserie Bar Assembly with Basket into Rotisserie. Close Rotisserie Cover. Cook for an additional 15 minutes or until done. Serves 4.

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