Salton Oven GR82B User Guide

OWNER’S MANUAL  
Model No. GR82B  
TM  
GEORGE FOREMAN  
FPO ONLY  
George Jr.™  
Rotisserie  
 
IMPORTANT SAFEGUARDS  
(Cont.)  
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.  
21. Avoid contacting moving parts.  
SAVE THESE INSTRUCTIONS  
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY  
3
 
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.  
4
 
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 qual-  
ified 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.  
5
 
Getting to Know Your  
George Jr. Rotisserie  
B
C
A
D
E
G
H
F
I
A. Rotisserie Body  
F. Rotisserie Bar Assembly Track  
G. Track Grooves  
H. Heating Element  
B. Lift-up cover with Viewing  
Window (P/N 21191)  
C. Timer Control  
I. Reflector (P/N 21193)  
D. Cover Handles  
E. Drip Tray (P/N 21192)  
6
 
Getting to Know Your  
George Jr. Rotisserie (Cont.)  
K
L
J
M
N
O
P
Q
R
Accessories  
J. Rotisserie Remover  
(P/N 21194)  
K. Thumb Screw (P/N 21618)  
L. End Wheel w/Thumb Screw  
(P/N 21619A)  
O. Metal Tabs  
P. Adjustable Flat Basket Bottom  
w/Gear Assembly (P/N 21620)  
Q. Skewers with Handles (6)  
(P/N 21199)  
M. End Wheel w/Gear and  
Center Bar (P/N 21619B)  
N. Adjustable Flat Basket Cover  
(P/N 21338)  
R. Roasted Veggies/Air Bake  
Basket w/Gear Assembly  
(P/N 21621)  
7
 
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 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 food during cooking.  
Food to be cooked on the Rotisserie must be no longer than about  
9-1/2 inches. This allows the entire piece of food to fit onto the  
Rotisserie Bar Assembly and be in line with the Heating Element.  
Weight of food to be cooked is less important than length.  
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.  
Use cooking string to tie poultry at wings and legs. This will  
compact the bird so no parts touch the Heating Elements.  
8
 
Introduction (Cont.)  
ACCESSORIES  
Rotisserie Bar Assembly  
Your George Jr.Rotisserie features  
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 con-  
veniently—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 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, sliced vegetables, etc.  
9
 
ACCESSORIES (Cont.)  
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.  
Suggested foods: Potatoes, frozen french  
fries, chunked vegetables, etc.  
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.  
10  
 
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 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  
End Wheel with Thumb Screw  
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.  
End Wheel with Gear  
11  
 
Preparing for Use (Cont.)  
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.  
Figure 1  
Assemble Drip Tray  
1. If not in place, slide Drip Tray  
into position as shown in  
Figure 2.  
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.  
Figure 3  
12  
 
Preparing for Use (Cont.)  
USING THE ACCESSORIES  
ROASTED VEGGIES/AIR BAKE BASKET  
1. Grasp the wire handle on the  
Roasted Veggies/Air Bake Basket  
Door. Squeeze the wires and pull  
the door open. See Figure 4.  
2. Place food into Basket. Close  
Basket Door.  
3. WITHOUT TURNING THE  
ROTISSERIE ON YET, use the  
Cover Handles to raise the Cover.  
Figure 4  
4. Hold the Roasted Veggies/Air Bake  
Basket so the gear faces to the right. Slide it into the Rotisserie  
along the Rotisserie Bar Assembly Track. Make sure each end  
of the Roasted Veggies/Air Bake Basket drops into the center  
grooves of the Rotisserie Bar Track.  
ADJUSTABLE FLAT BASKET  
1. Squeeze the two metal tabs on the  
Adjustable Flat Basket Cover and  
remove. See Figure 5. Set Cover  
aside.  
2. Place food into Basket. Place food  
flat; do not “stack” food.  
3. Replace Basket Cover so it fits  
TIGHTLY against food. (The Cover  
will "hold" the food in place as it  
turns. The cover can be adjusted  
up or down to accommodate the  
thickness of the food. See Figure 6.  
Figure 5  
4. WITHOUT TURNING THE  
ROTISSERIE ON YET, use the  
Cover Handles to raise the Cover.  
5. Hold the Adjustable Basket  
Assembly so the gear faces to the  
right. Slide it into the Rotisserie  
along the Rotisserie Bar Assembly  
Track. Make sure each end of the  
Figure 6  
Adjustable Basket Assembly drops into the center grooves of  
the Rotisserie Bar Track.  
13  
 
Preparing for Use (Cont.)  
Skewers  
NOTE: Use Skewers with the Rotisserie Bar Assembly only. Do  
not attempt to use Skewers in any other manner.  
1. Load food onto the skewers.  
THUMB SCREW  
2. Place the End Wheel with  
Thumb Screw onto the center  
bar of the Rotisserie Bar  
Assembly. Align the locking  
device on the End Wheel with  
the guide lines on the center  
bar of the Rotisserie Bar  
Assembly. Tighten thumb screw  
to lock in place. See Figure 7.  
3. Hold one Skewer with the  
GUIDE  
LINES  
hooked end of the Skewer fac-  
ing to the left. Place the Skewer  
in a notched cut out in the End  
Wheel with Thumb Screw and  
align the tip of Skewer with the  
hole in the raised tab on the  
End Wheel (with gear).  
4. Squeeze and press down on  
Figure 7  
the top of the Skewer until it  
snaps firmly into place. See  
Figure 8. Repeat for remaining  
NOTCHED  
WHEEL  
Skewers.  
HOOKED END  
OF SKEWER  
5. WITHOUT TURNING THE  
ROTISSERIE ON YET, use  
the Cover Handles to raise the  
Cover.  
"SQUEEZE"  
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. Make sure  
each end of the Rotisserie Bar  
Assembly drops into the center  
Figure 8  
grooves of the Rotisserie Bar Track.  
14  
 
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 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.  
15  
 
Operation (Cont.)  
8. Protect your hands with  
oven mitts and use the  
Rotisserie Remover to  
remove the Rotisserie Bar  
Assembly from the  
Rotisserie.  
9. Squeeze the handles and  
place the Rotisserie  
Remover on the inside of the  
End Wheels, lift up and out  
of the Rotisserie. See Figure  
9.  
CAUTION: Always pro-  
tect hands with oven  
mitts when handling hot  
Rotisserie parts or when  
removing food from  
Rotisserie.  
10.To remove the food from the  
Rotisserie Bar Assembly,  
loosen the thumb screw on  
the End Wheel and pull it off  
the center bar. Carefully  
remove food from Rotisserie  
Bar Assembly.  
Figure 9  
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 meats until internal temperature reaches that referenced in the  
Cooking Chart and the USDA guidelines.  
16  
 
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.  
FOOD &  
QUANTITY  
COOKING  
METHOD  
WEIGHT/ COOKING  
INTERNAL  
TEMPERATURE  
SIZE  
TIME  
Poultry  
Chicken, Whole (1) Rotisserie Bar 3¹ꢀ₂ lbs.  
Assembly  
Chicken, Whole (2) Rotisserie Bar 3¹ꢀ₂ lbs.  
1-1¹ꢀ₂ hrs.  
1³ꢀ₄ - 2 hrs.  
25-35 min.  
35-45 min.  
180º F  
180º F  
170º F  
180º F  
Assembly  
Boneless Skinless Adjustable Flat 8 oz.  
Chicken Breast (3) Basket each  
each  
Chicken Wings  
Adjustable Flat 2 ¹ꢀ₄ lb.  
Basket  
Chicken Kabob  
Rock Cornish  
Game Hens (3)  
Duck, Whole (2)  
Skewers  
Rotisserie Bar 1-1¹ꢀ₄ lb.  
Assembly each  
Rotisserie Bar 3-4 lbs.  
Assembly  
1" pieces 25-35 min.  
170º F  
180º F  
1-1¹ꢀ₄ hrs.  
1-1¹ꢀ₄ hrs.  
25-30 min.  
180º F  
170º F  
Turkey Burgers (4) Adjustable Flat 4 oz.  
Basket each  
Turkey, Whole  
Rotisserie Bar 13 lbs.  
Assembly  
2³ꢀ -3¹ꢀ hrs. 180º F  
Turkey Breast,  
bone-in  
Rotisserie Bar 8 lbs.  
Assembly  
2¹ꢀ -2³ꢀ hrs. 170º F  
BEEF  
Rib Roast  
Rotisserie Bar 8 lbs.  
Assembly  
Rotisserie Bar 7 lbs.  
2¹ꢀ₂-2³ꢀ hrs. 145º F med/rare  
3-3¹ꢀ hrs.  
160º F medium  
Rib Eye Roast,  
trimmed and tied Assembly  
Top Round Rolled Rotisserie Bar 4 lbs.  
Roast  
2¹ꢀ -2³ꢀ hrs. 145º F med/rare  
2³ꢀ -3¹ꢀ hrs. 160º F medium  
2 - 2¹⁄ hrs.  
145º F med/rare  
Assembly  
2¹⁄ -2¹ꢀ₂ hrs. 160º F medium  
Top Sirloin  
Steak (1)  
Rotisserie Bar ³ꢀ₄" thick  
Assembly  
23 - 27 min. 145º F med/rare  
33 - 37 min. 160º F medium  
38 - 42 min. 170º F well done  
23 - 27 min. 145º F med/rare  
26 - 30 min. 160º F medium  
33 - 37 min. 170º F well done  
14 - 18 min. 145º F med/rare  
22 - 26 min. 160º F medium  
28 - 32 min. 170º F well done  
Rib Eye Steak (4) Adjustable Flat 1" thick  
Basket  
KC/NY Strip  
Steak (4)  
Adjustable Flat ³ꢀ₄" thick  
Basket  
17  
 
Cooking Chart (Cont.)  
FOOD &  
QUANTITY  
COOKING  
METHOD  
WEIGHT/  
SIZE  
COOKING INTERNAL  
TIME TEMPERATURE  
BEEF  
KC/NY Strip  
Steak (4)  
Adjustable Flat 1 ¹ꢀ₄" thick 15-19 min. 145º F med/rare  
Basket  
25-29 min. 160º F medium  
35-39 min. 170º F well done  
14-18 min. 145º F med/rare  
19-23 min. 160º F medium  
24-28 min. 170º F well done  
T-bone Steak (2)  
Hamburgers (4)  
Adjustable Flat ¹ꢀ₂" thick  
Basket  
Adjustable Flat 4 oz. each 25-30 min.. 160º F  
Basket  
PORK  
Pork Loin Center  
Rotisserie Bar 1" thick  
2¹ꢀ₄-2³ꢀ₄ hrs. 160º F medium  
Roast, trimmed and Assembly  
tied  
2¹ꢀ -3 hrs. 170º F well done  
²
Boneless Pork  
Chops (2)  
Boneless Pork  
Chops (4)  
Baby Back Ribs  
(par-boil for 15 min.)  
Tenderloin  
Adjustable Flat 5 lbs  
Basket  
Adjustable Flat ¹ꢀ₂" thick  
Basket  
33-37 min. 160º F medium  
43-47 min. 170º F well done  
18-22 min. 160º F medium  
28-32 min. 170º F well done  
45-60 min. 160º F medium  
Skewers  
2 slabs  
Adjustable Flat 1¹ꢀ₂-2 lbs. 1-1¹⁄₄ hrs. 160º F medium  
Basket  
LAMB  
Leg, semi-  
boneless  
Rotisserie Bar 7 lbs.  
Assembly  
2 ¹ꢀ₂ hrs.  
160º F medium  
Kabobs  
Skewers  
1" pieces  
25-35 min. 170º F  
SEAFOOD  
Swordfish  
Steak (4)  
Salmon Steak  
(4)  
Whitefish Fillet  
(2)  
Jumbo Shrimp,  
split shell  
Adjustable Flat 1" thick  
Basket  
Adjustable Flat 1" thick  
Basket  
Adjustable Flat ¹ꢀ₂" thick  
Basket  
23-27 min. Cook until flaky  
23-27 min. Cook until flaky  
25-29 min. Cook until flaky  
30-33 min. Cook until opaque  
Air Bake  
1 lb.  
Round Basket  
MISCELLANEOUS  
Hot Dogs (24)  
Skewers  
3 lbs.  
18-22 min. 165º F  
Italian Sausage (12) Skewers  
Smoked Bratwurst, Skewers  
cured & cooked (12)  
4 oz. each 30-40 min. 165º F  
2 ¹ꢀ₂ lbs.  
10-15 min. 165º F  
Vegetables  
(Zucchini, Bell  
Peppers, mush-  
rooms)  
Air Bake  
Round Basket 8 cups  
total  
1" cubes  
45-60 min. Cook until tender  
18  
 
Cooking Chart (Cont.)  
FOOD &  
QUANTITY  
COOKING  
METHOD  
COOKING  
TIME  
WEIGHT/  
SIZE  
INTERNAL  
TEMPERATURE  
Vegetables  
Adjustable Flat  
Basket  
35-45 min.  
1-1¹⁄₂"  
Cook until tender  
pieces to  
fill basket  
6 heads  
Garlic Heads  
Air Bake  
Round Basket  
Skewers  
25-30 min.  
Cook until tender  
Cook until tender  
Baked Potatoes  
(4)  
1-1¹⁄₄ hours  
10-12 oz.  
each  
PLEASE NOTE: The USDA recommends that meats such as beef and  
lamb, etc. should be cooked to an internal temperature of 145ºF. Pork  
should be cooked to an internal temperature of 160ºF and poultry prod-  
ucts should be cooked to an internal temperature of 170º-180ºF 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 165ºF.  
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.  
19  
 
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.  
20  
 
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  
21  
 
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  
NUTRITIONAL ANALYSIS  
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  
Calories:  
Total fat:  
Saturated fat:  
% calories fat:  
Carbohydrates:  
Protein:  
207  
11 g  
3 g  
48  
4 g  
23 g  
62 mg  
804 mg  
Cholesterol:  
Sodium:  
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.  
22  
 
* 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  
NUTRITIONAL ANALYSIS  
1/4 cup cider vinegar  
Calories:  
Total fat:  
Saturated fat:  
% calories fat:  
Carbohydrates:  
Protein:  
158  
5 g  
2 g  
28  
6 g  
21 g  
60 mg  
869 mg  
2 Tablespoons minced garlic  
1/4 teaspoon ground allspice  
1/4 teaspoon ground ginger  
1/4 cup chopped green onion  
1/4 cup water  
Cholesterol:  
Sodium:  
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.  
* Sirloin & Broccoli Linguine  
A hearty, full-meal salad.  
1 12-ounce beef top sirloin steak  
8 ounces linguine noodles, cooked and drained  
1 chopped tomato  
1 chopped red pepper  
1 cup broccoli cuts, cooked and cooled  
NUTRITIONAL ANALYSIS  
1 chopped carrot  
1 chopped red onion  
Dressing  
1/2 cup low fat mayonnaise  
1/2 teaspoon dill  
2 Tablespoons blue cheese  
1 Tablespoon minced garlic  
1 Tablespoon cider vinegar  
1 teaspoon lemon juice  
Calories:  
Total fat:  
Saturated fat:  
% calories fat:  
Carbohydrates:  
Protein:  
357  
7 g  
3 g  
20  
26 g  
40 g  
79 mg  
417 mg  
Cholesterol:  
Sodium:  
Place the sirloin steak in the Adjustable Flat Basket and insert in  
Rotisserie. Set the Timer for 25-40 minutes or until the meat is at  
least 145˚F. Cool and slice thinly. In a large bowl, combine the  
steak, noodles, tomato, red pepper, broccoli, carrot and onion.  
Make the dressing by mixing together the mayonnaise, dill, blue  
cheese, garlic, vinegar and lemon juice. Whisk together and pour  
over the beef and pasta salad. Serves 4.  
23  
 
Hungarian Pork Chops  
1 pound boneless pork chops  
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 35-45 minutes or until done. The  
meat is done when the internal temperature is 160ºF 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 the  
meat is at least 160˚F. 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.  
24  
 
* Spicy Pork Tenderloin  
A fast entrée that will delight everyone in the family.  
1 Tablespoon chili powder  
NUTRITIONAL ANALYSIS  
1/4 teaspoon dried oregano  
1/4 teaspoon salt  
1/4 teaspoon Italian seasoning  
1/4 teaspoon ground cumin  
1 Tablespoon minced garlic  
1 1 pound pork tenderloin, 1" thick  
Calories:  
Total fat:  
Saturated fat:  
% calories fat:  
Carbohydrates:  
Protein:  
148  
4 g  
1 g  
28  
2 g  
24 g  
67 mg  
215mg  
Cholesterol:  
Sodium:  
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 and insert in the Rotisserie. Set the Timer for 35-45 minutes  
or until done. The pork is cooked when the temperature is 160ºF  
on the meat thermometer. Slice the tenderloin thinly and serve.  
Serves 4.  
25  
 
* Herbed Pork Roast  
Marinade this roast overnight to develop the wonderful mustard  
and herb flavors.  
1 4 pound boneless pork loin roast  
3 Tablespoons Dijon® mustard  
1 cup minced onion  
NUTRITIONAL ANALYSIS  
3 Tablespoons minced garlic  
Calories:  
Total fat:  
Saturated fat:  
% calories fat:  
Carbohydrates:  
Protein:  
305  
12 g  
4 g  
36  
7 g  
41 g  
117 mg  
198 mg  
2 Tablespoons paprika  
2 teaspoons black pepper  
2 teaspoons dried thyme  
1 teaspoon celery seed  
1 teaspoon ground sage  
2 teaspoons chili powder  
Cholesterol:  
Sodium:  
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 160ºF 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. 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 min-  
utes. 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 160ºF on the meat  
thermometer. Serve the ribs with more sauce on the side. Serves  
4-6.  
26  
 
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 mari-  
nate for 3 hours in the refrigerator. Cook on the Rotisserie Bar  
Assembly for 1-1 1/2 hours or until the temperature in the dark  
meat is 170ºF 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 the temperature in the dark meat is 180˚F on the  
meat thermometer. Serves 4.  
27  
 
* Italian Rotisserie Chicken Breasts  
The marinade in this recipe adds a sophisticated taste to the mild  
chicken flavor.  
4 boneless, skinless chicken breast halves  
NUTRITIONAL ANALYSIS  
1/2 cup fat-free Italian salad dressing  
1/4 cup fat-free chicken broth  
1 Tablespoon olive oil  
Calories:  
Total fat:  
Saturated fat:  
% calories fat:  
Carbohydrates:  
Protein:  
207  
6 g  
1 g  
29  
8 g  
27 g  
73 mg  
441 mg  
1 Tablespoon lemon juice  
1 teaspoon grated lemon peel  
1/2 teaspoon dried Italian seasoning  
2 Tablespoons chopped green onion  
1/4 teaspoon black pepper  
Cholesterol:  
Sodium:  
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 and insert into  
Rotisserie. Set the Timer for 30-35 minutes and cook until the chicken  
is 170ºF on the meat thermometer. The chicken is done when the  
juices run clear and there is no pink color visible. Discard any remain-  
ing 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.  
NUTRITIONAL ANALYSIS  
With  
skin  
549  
32 g  
9 g  
54  
3 g  
58 g  
Without  
skin  
278  
7 g  
2 g  
23  
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  
Calories:  
Total fat:  
Saturated fat:  
% calories fat:  
Carbohydrates:  
Protein:  
3 g  
49 g  
Cholesterol:  
Sodium:  
155 mg 155 mg  
768 mg 768 mg  
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. The temperature in the dark meat should be 180˚F on the meat  
thermometer. If the chicken is not fully cooked, reset the Timer for an  
additional 10 minutes and test again. Serves 4.  
28  
 
* Mediterranean Chicken & Vegetable Kabobs  
Add rice pilaf and you have an entire meal!  
1/4 cup olive oil  
1 Tablespoon lemon juice  
1 teaspoon dried oregano  
1 Tablespoon minced garlic  
1 teaspoon ground cumin  
NUTRITIONAL ANALYSIS  
1 teaspoon black pepper  
4 skinless chicken breast halves,  
cut into 1-inch cubes  
1 medium red pepper, cut into 1-inch cubes  
1 medium green pepper, cut into 1-inch cubes  
1 small white onion, cut into large chunks  
prepared rice pilaf  
Calories:  
Total fat:  
Saturated fat:  
% calories fat:  
Carbohydrates:  
Protein:  
432  
19 g  
3 g  
41  
6 g  
56 g  
146 mg  
122 mg  
Cholesterol:  
Sodium:  
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.  
* Basil & Citrus Turkey Breast  
A tangy marinade dresses up this healthful  
entrée.  
NUTRITIONAL ANALYSIS  
Calories:  
Total fat:  
Saturated fat:  
% calories fat:  
Carbohydrates:  
Protein:  
266  
10 g  
3 g  
36  
2 g  
40 g  
101 mg  
103 mg  
1 7-8 pound boneless turkey breast  
1 cup non-fat chicken broth  
2 Tablespoons cider vinegar  
1/2 cup orange juice  
1/2 teaspoon black pepper  
2 Tablespoons minced fresh basil  
Cholesterol:  
Sodium:  
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.  
The temperature should be 170˚F on the meat thermometer. If the  
turkey is not fully cooked, reset the Timer for an additional 10 min-  
utes and test again. Cool slightly and slice thinly. Serves 10.  
29  
 
* Quick Turkey Burgers  
A healthful alternative to traditional burgers. Serve with all your favorite  
condiments.  
NUTRITIONAL ANALYSIS  
1 pound ground turkey  
1/4 cup finely chopped onion  
1/4 cup finely chopped green pepper  
1/4 cup shredded low fat cheddar cheese  
2 teaspoons Worcestershire sauce  
1/4 teaspoon black pepper  
1/2 teaspoon salt  
4 hamburger buns  
Calories:  
Total fat:  
Saturated fat:  
% calories fat:  
Carbohydrates:  
Protein:  
332  
13 g  
4 g  
37  
®
24 g  
28 g  
84 mg  
689 mg  
Cholesterol:  
Sodium:  
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  
insert into Rotisserie. Set the Timer for 25-30 minutes and cook until the  
meat is at least 170ºF. Serve with fat-free mayonnaise, mustard, sweet  
red onion slices, pickles or other favorite condiments. Serves 4.  
Hawaiian Fish  
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.  
* Dill Salmon  
Delicate herbs baste the fish.  
NUTRITIONAL ANALYSIS  
4 6 ounce salmon steaks, 1-inch thick  
Calories:  
Total fat:  
Saturated fat:  
% calories fat:  
Carbohydrates:  
Protein:  
331  
15 g  
3 g  
41  
4 g  
44 g  
107 mg  
562 mg  
2 Tablespoons low fat margarine  
1 Tablespoon chopped fresh parsley  
2 Tablespoons chopped fresh dill  
1/4 cup fat-free Mayonnaise  
2 teaspoons non-fat milk  
Cholesterol:  
Sodium:  
1 teaspoon pepper  
1/2 teaspoon salt  
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 insert into  
Rotisserie. Set the Timer for 25-30 minutes or until done. The fish will  
flake easily when done. Serves 4.  
30  
 
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 Basket and insert  
into Rotisserie. Cook for 45 minutes. Use the Rotisserie Bar  
Remover to remove 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 season-  
ing. DO NOT spray olive oil into Rotisserie.) Turn Basket to coat  
evenly with seasoning. Use Rotisserie Bar Remover to replace  
Roasted Veggies/Air Bake Basket into Rotisserie. Close Rotisserie  
Cover. Cook for an additional 15 minutes or until done. Serves 4.  
31  
 
LIMITED ONE YEAR WARRANTY  
Warranty: This George Foremanproduct is warranted by Salton, Inc. to be free from defects in  
materials or workmanship for a period of (1) year from the original purchase date. This product  
warranty covers only the original consumer purchaser of the product.  
Warranty Coverage: This warranty is void if the product has been damaged by accident in ship-  
ment, unreasonable use, misuse, neglect, improper service, commercial use, repairs by unautho-  
rized personnel, normal wear and tear, improper assembly, installation or maintenance abuse or  
other causes not arising out of defects in materials or workmanship. This warranty is effective only  
if the product is purchased and operated in the USA, and does not extend to any units which have  
been used in violation of written instructions furnished with the product or to units which have  
been altered or modified or to damage to products or parts thereof which have had the serial num-  
ber removed, altered, defaced or rendered illegible.  
Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIM-  
ITED IN DURATION TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow  
limitations on how long an implied warranty lasts, so the above limitation may not apply to you.  
Warranty Performance: During the above one-year warranty period, a product with a defect will  
be either repaired or replaced with a reconditioned comparable model (at our option) when the  
product is returned to the Repair Center, or the purchase price refunded. The repaired or replace-  
ment product will be in warranty for the balance of the one-year warranty period and an additional  
one-month period. No charge will be made for such repair or replacement.  
Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800) 937-  
3883 between the hours of 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER  
SERVICE stating that you are a consumer with a problem. Please refer to model number GR82B  
when you call.  
In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is  
made for service or postage. Call for return authorization (1 800 937-3883).  
Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include  
$15.00 (U.S.) for return shipping and handling. We will notify you by mail of the amount of the  
charge for service and require you to pay in advance for the repair or replacement.  
For Products Purchased in the USA, but Used in Canada: You may return the product insured,  
packaged with sufficient protection, and postage and insurance prepaid to the USA address listed  
below. Please note that all customs duty / brokerage fees, if any, must be paid by you and we will  
require you to pay the cost of customs duty / brokerage fees to us in advance of our performing  
any service.  
Risk During Shipment: We cannot assume responsibility for loss or damage during incoming ship-  
ment. For your protection, carefully package the product for shipment and insure it with the carrier.  
Be sure to enclose the following items with your appliance: any accessories related to your prob-  
lem, your full return address and daytime phone number, a note describing the problem you experi-  
enced, a copy of your sales receipt or other proof of purchase to determine warranty status. C.O.D.  
shipments cannot be accepted.  
To return the appliance, ship to:  
To contact us, please write to, call, or email:  
Attn: Repair Center  
Salton, Inc.  
Salton, Inc.  
P.O. Box 1526  
708 South Missouri Street  
Macon, MO 63552  
Columbia, MO 65205-1526  
1(800) 937-3883  
Email: Salton@Saltonusa.com  
Limitation of Remedies: No representative or person is authorized to assume for Salton, Inc. any  
other liability in connection with the sale of our products. There shall be no claims for defects or  
failure of performance or product failure under any theory of tort, contract or commercial law  
including, but not limited to negligence, gross negligence, strict liability, breach of warranty and  
breach of contract. Repair, replacement or refund shall be the sole remedy of the purchaser under  
this warranty, and in no event shall Salton be liable for any incidental or consequential damages,  
losses or expenses. Some states do not allow the exclusion or limitation of incidental or conse-  
quential damages, so the above limitation or exclusion may not apply to you.  
Legal Rights: This warranty gives you specific legal rights, and you may also have other rights  
which vary from state to state.  
George Foremanis a trademark of Salton, Inc.  
For more information on Salton products: Visit our website: http://www.salton-maxim.com  
“© 2001 Salton, Inc.  
All Rights Reserved”  
P/N 60612B  
Version 2  
Printed in China 10/01  
 

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