How to Convert Your George Foreman Rotisserie
George Foreman Big George Rotisserie Ovens convert back and forth from rotisserie spits to standard ovens depending on the accessories and attachments used. The conversion is simple when following the proper steps. Rotisserie cooking works best for fatty meats, roasts, whole chickens and other meat or poultry that requires longer cooking times for juicy tenderness. When used as regular ovens, the George Foreman devices offer a smaller alternative to the standard kitchen oven, generating less heat in hot summer months and requiring less energy. Does this Spark an idea?
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Things You'll Need
- Big George Rotisserie Oven
- Rotisserie bar (also called a spit)
- Meat tine accessories
- 2 end brackets
- Wire oven rack
Instructions
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Converting to a rotisserie spit
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1
Open the Big George hood and slide the oven rack forward in its grooves until it slides completely out of the oven. Set the oven rack aside for later conversion back to a standard oven.
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2
Skewer the rotisserie bar through meat or poultry, following the manufacturer's recommendations for trimming or tying off roasts or chickens.
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3
Position the center square openings on the meat tines over the ends of the rotisserie bar with tines pointing in toward the meat or poultry. Slide the tines down the rotisserie bar until they pierce deeply into the meat and then center the meat and tines on the rotisserie bar.
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4
Slide the end brackets onto the rotisserie bar until tight, pressing on the back end of the meat tines, and use the wing nuts to tighten the brackets to the bar. When done properly, brackets, tines and meat should rest firmly in place with little or no give or movement on the bar.
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5
Lift the rotisserie bar assembly into the rotisserie oven with the pointed end of the spit pointing to the right inside wall of the oven. Slide the pointed end into the port on the right inside wall before placing the grooves of the opposite end of the bar into the bracket on the left inside wall.
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6
Slide out the Big George drip pan from the front of the oven, cover the pan in foil, pour in 2 cups of water and then slide the pan back into the oven. This will squelch any hot grease falling from meat during the cooking process, reducing smoking and burning.
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7
Use the dial pad on the front of the Big George to adjust cooking time, temperature and rotisserie motor direction based on meat type and manufacturer's recommendations.
Converting to a standard oven
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8
Remove the rotisserie bar, end brackets and meat tines and set aside for later conversion back to a rotisserie oven.
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9
With arched grooves pointing down, slide the wire oven rack into the slots inside the Big George until it stops and is fully seated.
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10
Place desired dishes on small baking pans or cookware before placement inside the oven.
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11
Close the hood and set the cooking times and temperatures based on meat type or recipe recommendations. Standard oven temperatures and times apply.
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1
Tips & Warnings
When in rotisserie mode, always use a water-filled and foil-covered drip pan to reduce smoke and threat of grease fires when cooking. When in oven mode, never place food directly on the wire oven rack. Always place it in oven-safe cookware first.
Use the George Foreman oven mitts and rotisserie bar remover when removing hot spit assemblies from the oven to avoid burns.
