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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 acces-
sory 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 liq-
uid!
Prepare Food
We recommend preparing the food to be cooked before proceeding 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 prepar-
ing Rotisserie.
Before placing any items to be cooked onto the Rotisserie Bar Assembly,
Adjustable Flat Basket or Veggies/Air Bake Basket, we suggest familiariz-
ing yourself with how the Rotisserie operates and how each accessory is
assembled and used in the Rotisserie.
Rotisserie Bar Assembly
1. Locate the Rotisserie Bar Assembly.
2. The Rotisserie Bar assembly consists of two End Wheels. One End
Wheel (M) has a gear, center bar and two meat tines attached to it.
The other End Wheel (L) has two meat tines and a Thumb Screw lock-
ing device.
3. Loosen the Thumb Screw and pull the End Wheel off the center bar of
the Rotisserie Bar Assembly. Carefully slide the food to be cooked
onto the center bar and meat tines of the geared End Wheel.
4. Once the food is in place, align the End Wheel with Thumb Screw on
the center bar of the Rotisserie Bar Assembly such that the tines are
at 90˚ angles to those on
opposite side, as seen in
the view to the right. Push
the End Wheel with
Thumb Screw toward the
geared End Wheel as far
as possible. Tighten the
Thumb Screw to lock the
End Wheel in place.
Preparing for Use
22
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 1/4 hours or until
done. The beef is cooked when the temperature is at least 145ºF
on the meat thermometer.
* Dijon Mustard Steaks
The Dijon gives these small dinner steaks a distinctive flavor.
4 4 ounce beef KC/NY strip steaks, 1 1/4" thick
1/2 cup Dijon mustard
1 Tablespoon olive oil
1 Tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
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 insert
into Rotisserie. Discard any remaining sauce. Set the Timer for 35-
40 minutes and cook until the meat is at least 145ºF. Serves 4.
NUTRITIONAL ANALYSIS
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:
207
11 g
3 g
48
4 g
23 g
62 mg
804 mg
End Wheel with Thumb Screw
End Wheel with Gear