George Foreman GR80 4-PRONGMEAT TINES, For Extra-LargeCuts of Meat:, Using 4-prongMeat Tines with an extra-largeTurkey

Preparing for Use (Cont.)

4-PRONG MEAT TINESFor Extra-Large Cuts of Meat:

NOTE: Be sure to use two of the same type Meat Tines for each piece of meat you cook!

4.Locate square hole in center of each Meat Tine (the Rotisserie Bar fits through the square hole). Place first Meat Tine onto Rotisserie Bar so pointed ends point in the same direction as the pointed end of the Rotisserie Bar.

5.Unscrew and remove wing nut from each End Bracket. (NOTE: ONLY if you are NOT using End Brackets with 4-Prong Meat Tines!)

6.Pierce meat/food with Rotisserie Bar. Slide meat/food across Rotisserie Bar and into pointed ends of first Meat Tine.

7.Push matching Meat Tine onto Rotisserie Bar so pointed ends face “in” toward meat/food. While holding first Bracket, firmly push Meat Tine into food.

8.Once food is centered, insert wing nut into side hole in 4-prong Meat Tine as shown below. Tighten wing nut firmly until Meat Tines are secure on Rotisserie Bar.

Using 4-prong Meat Tines with an extra-large Turkey

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