George Foreman GR80 Oven User Manual


 
Herbed Roasted Chicken (5-6 lb. chicken)
Herb Rub
2-3 Tablespoons dried rosemary
1 Tablespoon peppercorns
2-4 Tablespoons salt
2 Tablespoons thyme (dried)
2-3 Tablespoons dried parsley
1 5-6 lb. chicken
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 with Meat Tines.
Tie cooking string around chicken to hold in legs so they do not
touch the 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
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 garlic cloves (finely chopped)
1 3-4 lb. Pork Roast
Soak a 3-4 lb. boneless, trimmed and tied pork roast in mari-
nade for 4 hours.
Place on Rotisserie Bar with Meat Tines. Set Timer for 1 hour and
15 minutes to 1 hour and 45 minutes and temperature for 350˚.
Close Rotisserie Oven Cover.
Cooking will begin when Start/Pause button is pressed.
You may want to use drippings for basting during the last 45
minutes of cooking. Baste periodically every 10-15 minutes.
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