Salton GR59A Hints and Tips, Cooking Chart Cont, Times given in Cooking Chart are suggestions

Cooking Chart (Cont.)

FOOD &	COOKING	WEIGHT/	COOKING	INTERNAL
QUANTITY	METHOD	SIZE	TIME	TEMPERATURE
Vegetables	Adjustable Flat	1-1¹⁄₂" pcs.	35-45 min.	Cook until tender
	Basket	Pieces to
		fill Basket
Garlic Heads	Adjustable Flat	6 heads	25-30 min.	Cook until tender
	Basket
Baked Potatoes	Rotisserie Bar	8-10 oz.	1-1¹⁄₂hrs.	Cook until tender
(4)	Assembly	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, etc.), check Drip Tray often to be sure the drippings do not overflow.

•When large cuts of meat are 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 with (or without) the Rotisserie Remover.

•Place 1 pound of hot dogs flat on work surface with sides touching. Measure approximately 1-inch from edge of hot dogs and push Skewer through all hot dogs. Measure approximately 2 1/2-inches over from Skewer in hot dogs and push second Skewer through. Place Skewers onto Rotisserie Bar Assembly. Repeat for second pound of hot dogs.

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