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George Foreman Roaster Instructions

Updated February 21, 2017

The electric George Foreman Roaster easily roasts chicken, meats and vegetables without heating up the whole house like a conventional oven; it's an especially convenient appliance for those with small living spaces or those who have a difficult time manoeuvring heavy roasting pans from the oven. Since the fats drip away from the meats while cooking, the finished product is leaner than with oven roasting.

Plug in unit. If roasting poultry, meat or potatoes, press the "On" button to preheat with the lid shut. After five minutes, the unit will beep, indicating that it is ready. Make sure that the drip tray is in place.

Coat the pan with cooking spray. Season the poultry or meat as desired or according to any recipe directions. Hold the lid open with a pot holder and place meat into the roaster. Add vegetables, if desired, and close the lid.

Set the cooking time. Time will depend of the size, type and cut of the meat or poultry. A medium-sized chicken will take approximately 60 minutes; a 1.36kg. beef tenderloin takes approximately 90 minutes; and a leg of lamb will take up to 120 minutes. Use a meat thermometer to test for doneness: poultry must be cooked to an internal temperature of 82.2 degrees C, and meats must be cooked to 76.7 degrees C.

Remove cooked food from the unit with pot holders. Do not use metal utensils, as they can damage the cooker's surface. Unplug unit. Clean when fully cooled after each use.

Warning

Do not preheat or cook with the lid open. Do not leave the unit unattended while in use. Be careful of hot steam escaping as you lift the lid. Unplug and cool unit completely after cooking and before cleaning. Do not submerge unit in water when cleaning.

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About the Author

Delaware-based Daisy Cuinn has been writing professionally since 1997, when she became the features editor for her local biweekly music newspaper. She has been a staff writer and contributor to online and offline magazines, including "What It Is!," Celebrations.com and Slashfood. Cuinn holds a Bachelor of Fine Arts from Temple University.