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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 (vinegar,
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
12
5. WITHOUT TURNING THE
ROTISSERIE ON YET, use
the Cover Handles to raise the
Cover.
6. Hold the Rotisserie Bar
Assembly so the End Wheel
with the gear faces to the
right. Slide the Rotisserie Bar
into the Rotisserie along the
Rotisserie Bar Assembly
Track. See Figure 1. Make
sure each end of the center
Bar Assembly drops into the
center grooves of the Rotisserie
Bar Track.
Assemble Drip Tray
1. If not in place, slide Drip Tray
into position, as shown in
Figure 2.
Insert Reflector
1. Grasp the Handle and slide the
Reflector behind the Heating
Elements. See Figure 3. Make
sure the notches hook over the
Heating Element brackets. The
bottom of the Reflector must
angle over the Drip Tray.
Preparing for Use (Cont.)
Figure 1
Figure 2
Figure 3