9
ACCESSORIES
Rotisserie Bar Assembly
Your Baby George
™
Rotisserie fea-
tures a heavy-duty Rotisserie Bar
Assembly which consists of two
assemblies:
1. End Wheel w/Center Bar and
Gear and two meat tines
2. End Wheel w/Thumb Screw and
two meat tines
The Rotisserie Bar Assembly fits
into the Rotisserie and the heavy-
duty motor turns the Assembly so
your food cooks evenly and conve-
niently—without all the added fat!
Rotisserie Remover
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 for browning potatoes
and vegetables. The Adjustable Flat
Basket has a Cover which can be
raised or lowered to adjust to the
thickness of the food and keep it in
place.
Suggested foods:
Hamburgers,
steaks, pork chops, fish, chicken
breasts, potatoes, sliced or chunked
vegetables, etc.
24
Hungarian Pork Chops
2 4-ounce 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 and
insert in Rotisserie. Set Timer for 18-26 minutes or until done. The
meat is done when the internal temperature is 160ºF on the meat
thermometer. Serves 2.
Honey Pineapple Pork Roast
1 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 5 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 1/4 - 3 hours or until the meat
is at least 160ºF. Close Rotisserie Cover. You may want to use drip-
pings for basting during the last 45 minutes of cooking. Baste peri-
odically every 10-15 minutes. Serves 12.
