GILMAN Gemini GOG100R User manual
A
MODEL NO ীᇆΚGOG100R
MULTI-FUNCTIONAL
ROTISSERIE OVEN
ࡳ㛑ᮟ䔝ᓣ⚸⛫⟤
A GILMAN GROUP BRAND
1
IMPORTANT SAFEGUARDS
READ ALL INSTRUCTIONS BEFORE USING THE APPLIANCE.
UNPLUG THE APPLIANCE FROM POWER SOURCE BEFORE
CLEANING OR WHEN NOT IN USE.
When using electrical appliances, especially when children are present, basic
safety precautions should always be followed, including the following:
1. This unit is not intended to be used by people (including children) with
reduced physical, sensory or mental capabilities, or by persons who lack
experience or knowledge, unless they are supervised or have been given
instructions beforehand on the use of the unit by a person responsible of their
safety.
2. Children should be supervised to ensure that they do not play with the
appliance.
3. Cleaning and user maintenance shall not be made by children aged below 8
years or children without supervision.
4. Never immerse the unit into water or any other liquid.
5. ALWAYS place the unit on a heat-resistant glass, wood or stone surface. Do
not place on any counter or table that may be affected by high heat.
6. If the supply cord is damaged, stop using it in case of any accidents and
please contact our after-sales service center for assistance.
7. Unplug the unit immediately if you have problems when using it.
8. Do not use any accessories other than those provided by manufacturer.
9. Do not operate the unit outdoors.
10. Do not touch the hot surfaces. Use oven mitts when handling the heated
unit.
11. When opening the Glass Lid while roasting or cooking, heat and steam may
escape. Stand away from the Lid and use oven mitts to handle any hot surfaces
of the Lid or unit.
12. Extreme caution must be used when moving an appliance containing hot oil
or other hot liquids.
13. Allow the unit to completely cool off before storing.
14. Use of an extension cord is not recommended.
15. Never pull cord to disconnect form outlet, instead, grasp plug and pull to
disconnect.
KEEP THESE INSTRUCTIONS FOR FUTURE REFERENCE.
2
Glass Lid Handle
Tempered Glass Lid
Multi-purpose Basket Set
Chicken Roaster Set
Round Cage Set
Rack
Skewers x 4pcs Glove
PARTS OF APPLIANCE
Housing
Oil Drip Tray
Power Indicator
Timer Knob
Thermostat Knob
Handle
Temperature Indicator
ACCESSORIES
Handle Port
Heat Shield Walls
(both sides)
Screws for Chicken
Roaster and Round
Cage
3
ROUND CAGE INSTALLATION
1. Tighten the
handle on the rod
(see Image 1).
2. Insert the rod into
the round cage.
3. Fix the rod with a
screw.
CHICKEN ROASTER INSTALLATION
MULTI-PURPOSE BASKET INSTALLATION
1. Tighten the handle
(see Image 1) and
loose the fixer and
screws..
2. Tighten the
screws and fixer
(after slide foods
on the rod).
3. Installation done.
1. Tighten the handle
(see Image 1).
2. The basket is
fixed with handle.
3. Press the tabs together
and remove the cover.
4. Put foods inside the
basket or insert the foods
in each skewer, then
place inside the basket.
5. Lock the cover to the
appropriate position.
Image 1
When
assembling
the handle (of cage,
chicken roaster or basket),
tighten it at clockwise direction
and loose it at anti-clockwise
direction.
out.
4
HOW TO ASSEMBLE
Heat Shield Walls (two pieces)
Oil Drip Tray
It is easy to put both walls in or take them out from the machine.
Grab the handle to pull it out and push in.
How to position chicken roaster (same method for round
cage and basket)
Hold the handle and insert the front end into the Drive port then lower down the
handle to the Handle port.
How to take out chicken roaster (same method for round
cage and basket)
Hold and raise the handle, slightly pull, then take the chicken roaste
r
5
OPERATION INSTRUCTIONS
Before using for the first time
1) Remove all packing materials.
2) Assemble the product.
3) Position the product on a flat surface.
4) Add some water in the oil drip tray in order to easily remove the oil dripping
during cooking.
5) Place the loaded roaster/cage/basket into the oven chamber with the square
tip end towards the Drive port, resting the handle on the Handle port. Press
down into place until it locks securely. Set the required temperature and time for
the food and the rotisserie operation starts automatically.
6) Set the max temperature and timer at 5-10 minutes to start for the first time.
(The above procedure is to remove the odor of the product. Odor occurrence is
normal for the first use.)
7) Select correct accessories to start cooking.
Temperature/Timer settings
Temperature is adjustable from 125 to 250°C. And the cooking time is
adjustable from 0 to 60 minutes.
Set suitable temperature and time depending on the type of food.
NOTE:
1) Light smoke or burning odor may be emitted during the first few uses. This
is normal because the product is burning off the excess lubricants.
2) During cooking, the temperature indicator will switch on and off when it
reaches the set temperature. This is normal. It does this to regulate the
temperature inside and therefore evenly cook your food.
6
CLEANING AND MAINTENANCE
1. After the heat shield walls have cooled down, remove them from the unit.
Wash with a non-abrasive cleaner or place in the dishwasher.
2. Wipe base unit with a warm sudsy cloth after it has cooled. Wipe clean with a
dry cloth. Do not use abrasive cleaners or scouring pads. Do not immerse the
machine in water or let water get into the machine as it could damage the
electronics and motor.
3. Before cleaning, be sure the machine is turned off, unplugged and completely
cooled down. Disassemble each accessory, and wash in warm, sudsy water or
place the removable accessories in the dishwasher. Do not use abrasive
cleaners or scouring pads to clean with it.
NOTE: Always completely dry each component and assemble the machine
properly before storing.
SPECIFICATIONS
Model: GOG100R
Rated Voltage: 220V-240V~
Rated Frequency: 50/60Hz
Rated Power: 1000-1100W
Temperature setting: 125-250°C
Time Setting: 0-60 minutes
Product dimension (mm): 523(W) x 230 (H) x 256 (D)
7
RECIPES
HERB COATED ROAST BEEF
Ingredients
- 1 TEASPOON CUMIN SEEDS
- 1 TEASPOON CORIANDER SEEDS
- 1/2 CUP PACKED FRESH PARSLEY LEAVES
- 2 TABLESPOONS OLIVE OIL
- 4 CLOVES GARLIC, CHOPPED
- 1 TABLESPOON GRATED PEELED FRESH GINGER
- 1 TEASPOON SEA SALT
- 1/2 TEASPOON FRESHLY GROUND PEPPER
- 1 (3-POUND) EYE ROUND BEEF ROAST, TRIMMED OF EXCESS FAT
Directions
In a small skillet, toast the cumin and coriander seeds over low heat until
fragrant, 2 to 3 minutes. Cool. Transfer the seeds to a chopper and pulse until
coarsely ground. Add the parsley, oil, garlic, ginger, salt and pepper and pulse
to form a thick paste. Rub the roast all over with the herb paste. Slide the roast
on the Rotisserie Rod, centering it in the middle of the Rod. With kitchen string,
tie the roast firmly in 2-inchintervals into a cylindrical shape.
Add 2 to 3 tablespoons water to the Oil Drip Tray and slide back into place.
Place the loaded Rod into the Oven chamber with the square tip end toward the
Drive Port, resting the handle on the Handle Port. Press down into place until it
locks securely. Close the Glass Lid. Set the Temperature to 175°C and the
Timer to 1 hour and roast. Add 2 to 3 tablespoons water to the Oil Drip Tray and
slide back into place. Reset the Timer to 20 minutes and roast until finished.
Place the roast on the Rack over a cutting board and let stand 10 minutes.
Remove the Rod and cut off the kitchen string. Cut into thin slices.
8
SPANISH ROTISSERIE PORK TENDERLOIN WITH PEPPERS
Ingredients
- 2 1/2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
- 2 TABLESPOONS MINCED RED ONION
- 1 TABLESPOON CHOPPED FRESH THYME
- 2 CLOVES GARLIC, CRUSHED WITH GARLIC PRESS
- 1 TABLESPOON SHERRY VINEGAR
- 1 TEASPOON GROUND CUMIN
- 1 TEASPOON SEA SALT
- 1/2 TEASPOON HOT PAPRIKA
- 1 MEDIUM RED BELL PEPPER, THICKLY SLICED
- 1 MEDIUM GREEN BELL PEPPER, THICKLY SLICED
Directions
Marinade: In a small bowl, whisk together 2 tablespoons oil, onion, thyme,
vinegar, garlic, cumin, 3/4 teaspoon salt and paprika. Place the pork in a large
plastic zip-close bag. Add the marinade, squeeze out the air and seal the bag,
turn to coat the pork. Marinate the pork in the refrigerator, turning the bag
occasionally, at least 4 hours or up to 8 hours.
Meanwhile, in a medium bowl, toss together the peppers, remaining 1/2
tablespoon oil and 1/4 teaspoon salt. Add 2 to 3 tablespoons water to the Oil
Drip Tray and slide back into place. Press the top of the Basket tabs together to
remove the lid and open the basket. Fill with the peppers and replace the
Basket lid. Place the loaded Basket into the Oven chamber with the square tip
end toward the Drive Port, resting the handle on the Handle Port. Press down
into place until it locks securely. Close the Glass Lid. Set the Temperature to
250°Cand the Timer to 30 minutes. Roast until the peppers are tender and
evenly charred. Transfer the peppers to a plate.
Add 2 to 3 tablespoons water to the Oil Drip Tray and slide back into place.
Slide the pork on the Rotisserie Rod, centering it in the middle of the Rod. Fold
the narrow end underneath the pork. With kitchen string, tie the pork firmly in
11/2-inch intervals into a cylindrical shape. Place the loaded Rod into the Oven
chamber with the square tip end toward the Drive Port, resting the handle on the
Handle Port. Press down into place until it locks securely. Close the Glass Lid.
Set the Temperature to 250°C and the Timer to 35 minutes. Roast until time is
up. Place the pork on the Rack over a cutting board. Let stand 5 minutes.
Remove the Rod and slice the pork. Serve with the peppers.
9
SPICE RUBBED SMALL CHICKEN
Ingredients
- 1 TABLESPOON BROWN SUGAR
- 1 TEASPOON GROUND CUMIN
- 1 TEASPOON GROUND CORIANDER
- 1 TEASPOON SMOKED PAPRIKA
- 1 TEASPOON GROUND GINGER
- 3/4 TEASPOON SEA SALT
- 1/2 TEASPOON GARLIC POWDER
- 1/2 TEASPOON FRESHLY GROUND PEPPER
- 1/8 TEASPOON GROUND CINNAMON
- 2 (1 TO 11/4-POUND) SMALL CHICKENS
- LIME WEDGES
Directions
In a small bowl, combine the brown sugar, cumin, coriander, paprika, ginger,
salt, garlic powder, pepper and cinnamon. Rub the chickens with the spice
mixture. Remove the lock screws on the Drive end of the Chicken Roaster.
Slide the chickens onto the Roaster, centering the chickens in the middle of the
Roaster. Tie the legs together with kitchen string and once around the wings.
Add 2 to 3 tablespoons water to the Oil Drip Tray and slide back into place.
Place the loaded Chicken Roaster into the Oven chamber with the square tip
end toward the Drive Port, resting the handle on the Handle Port. Press down
into place until it locks securely. Close the Glass Lid. Set the Temperature to
225°C and the Timer to 1 hour. Roast until time is up. Place the chickens on the
Rack over a cutting board and let stand 5 minutes. Remove the Roaster and cut
off the kitchen string. Serve the chickens with lime wedges.
10
MUSTARD HERB SPRING CHICKEN
Ingredients
- 2 TABLESPOONS CHOPPED FRESH FLAT-LEAF PARSLEY
- 2 TABLESPOONS DIJON MUSTARD
- ZEST AND JUICE OF 1 SMALL LEMON
- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- 2 TEASPOONS CHOPPED FRESH THYME
- 2 TEASPOONS CHOPPED FRESH ROSEMARY
- 2 CLOVES GARLIC, CRUSHED WITH GARLIC PRESS
- 2 (1 TO 11/4-POUND) SPRING CHICKENS
- 4 FRESH SAGE LEAVES
- 3/4 TEASPOON SEA SALT
- 1/4 TEASPOON FRESHLY GROUND PEPPER
Directions
In a small bowl, stir together the parsley, mustard, lemon zest and juice, thyme,
rosemary and garlic. With fingertips, gently separate skin from meat on each
chicken breast, being careful not to break skin. Tuck 2 sage leaves under the
skin of each chicken. Place the chickens in a large plastic zip-close bag. Add
the marinade, squeeze out the air and seal the bag. Marinate the chickens in
the refrigerator at least 2 hours or up to 8 hours.
Add 2 to 3 tablespoons water to the Oil Drip Tray and slide back into place.
Remove the lock screws on the Drive end of the Chicken Roaster. Slide the
chickens onto the Roaster, centering the chickens in the middle of the Roaster.
Tie the legs together with kitchen string and once around the wings. Sprinkle the
chickens with the salt and pepper. Place the loaded Roaster into the Oven
chamber with the square tip end toward the Drive Port, resting the handle on the
Handle Port. Press down into place until it locks securely.
Close the Glass Lid. Set the Temperature to 250°C and the Timer to 50 minutes.
Roast until time is up. Place the chickens on the Rack over a cutting board and
let stand 5 minutes. Remove the Roaster and cut off the kitchen string.
11
TEX MEX ROASTED SHRIMP
Ingredients
- 2/3 CUP CHILI SAUCE
- 1/3 CUP KETCHUP
- 1/4 CHOPPED FRESH CILANTRO
- 2 TABLESPOONS PREPARED DRAINED HORSERADISH
- 1 SMALL JALAPENO CHILE, MINCED
- 1/2 TEASPOON LIME ZEST
- 1 TABLESPOON FRESH LIME JUICE
- 16 JUMBO SHRIMP
- 1 TABLESPOON OLIVE OIL
- 1/2 TEASPOON SEA SALT
- 1/4 TEASPOON FRESHLY GROUND PEPPER
Directions
Cocktail Sauce: In a medium bowl, stir together the chili sauce, ketchup, cilantro,
horseradish, jalapeño and lime zest and juice. Refrigerate.
Shell and devein the shrimp, leaving the tails on. In a large bowl, toss together
the shrimp, oil, salt and pepper.
Add 2 to 3 tablespoons water to the Oil Drip Tray and slide back into place.
Press the top of the Basket tabs together to remove the lid and open the basket.
Fill with the shrimp in one layer and replace the Basket lid so the bundles fit
snugly. Place the loaded Basket into the Oven chamber with the square tip end
toward the Drive Port, resting the handle on the Handle Port. Press down into
place until it locks securely. Close the Glass Lid. Set the Temperature to 250°C
and the Timer to 10 minutes. Roast until time is up. Serve with the cocktail
sauce.
12
ROASTED ASPARAGUS PANCETTA BUNDLES
Ingredients
- 32 THIN ASPARAGUS SPEARS
- 8 VERY THIN SLICES PANCETTA, HALVED
- LEMON WEDGES
Directions
Trim the asparagus spears to 6-inch lengths. For each bundle, wrap half a
pancetta slice around the middle of 2 asparagus spears.
Add 2 to 3 tablespoons water to the Oil Drip Tray and slide back into place.
Press the top of the Basket tabs together to remove the lid and open the basket.
Arrange 8 bundles on an angle in one layer and replace the Basket lid so the
bundles fit snugly.
Place the loaded Basket into the Oven chamber with the square tip end toward
the Drive Port, resting the handle on the Handle Port. Press down into place
until it locks securely. Close the Glass Lid. Set the Temperature to 250°C and
the Timer to 15 minutes. Roast until the asparagus are tender and the pancetta
is crisp. Transfer to a platter. Repeat with the remaining bundles. Serve with
lemon wedges.
13
ROASTED TINY POTATOES WITH SHALLOTS AND HERB SALT
Ingredients
- 3/4 TEASPOON SEA SALT
- 1 TEASPOON FINELY CHOPPED FRESH ROSEMARY
- 1/2 TEASPOON FINELY CHOPPED FRESH THYME
- 1/4 TEASPOON FRESHLY GROUND PEPPER
- 2 POUNDS ASSORTED TINY POTATOES
- 12 SMALL SHALLOTS, PEELED
- 11/2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
Directions
In a small bowl, combine the salt, rosemary, thyme and pepper. Transfer 1
teaspoon herb salt to a cup and set aside. In a large bowl, toss the potatoes and
shallots with the oil and remaining herb salt.
Add 2 to 3 tablespoons water to the Oil Drip Tray and slide back into place.
Insert the square end tip of the Rod into the Rotisserie Cage to the opposite
side as far as it will go. Fill with the potatoes and lock the Cage securely. Place
the loaded Cage into the Oven chamber with the square tip end toward the
Drive Port, resting the handle on the Handle Port. Press down into place until it
locks securely. Close the Glass Lid. Set the Temperature to 225°C and the
Timer to 1 hour and roast. Reset the Timer to 15 minutes and roast until the
potatoes are tender. Serve sprinkled with the reserved herb salt.
14
ROASTED PINEAPPLE WITH YOGURT AND PISTACHIOS
Ingredients
- 1 SMALL PINEAPPLE
- 1/2 CUP PLAIN GREEK YOGURT
- 4 TEASPOONS HONEY
- 1/4 CUP ROASTED PISTACHIOS, COARSELY CHOPPED
- 4 FRESH MINT SPRIGS
Directions
With a large knife, cut off the pineapple 1/2 inch below the leafy top. Slice off the
bottom to remove the end of the core. Set the pineapple upright and using the
curve of the fruit as a guide, slide downward to remove the tough rind and any
“eyes.”
Add 2 to 3 tablespoons water to the Oil Drip Tray and slide back into place.
Slide the pineapple on the Rotisserie Rod, centering it in the middle of the Rod.
Place the loaded Rod into the Oven chamber with the square tip end toward the
Drive Port, resting the handle on the Handle Port. Press down into place until it
locks securely. Close the Glass Lid. Set the Temperature to 250°C and the
Timer to 1 hour. Roast until the pineapple is tender and browned around the
edges.
Place the pineapple on the Rack over a cutting board. Let stand until cool
enough to handle. Remove the Rod cut crosswise into 12 slices. Place
3pineapple slices on each of 4 dessert plates. Top each serving with the 2
tablespoons yogurt, 1 teaspoon honey, 1 tablespoon pistachios and 1 mint
sprig.
15
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ڜ٤ࣹრࠃႈʳ
ࠌشছᓮגาᔹᦰءᎅࣔΖʳ
ሽᕴڇၳᆜࢨ堚ᑥছΔؘႊࢸנ༺ᙰΖʳ
ʳ
ᅝࠌشሽᕴழΔ֠ࠡڶࠝ࿙ڇΔᚨ՛֨֗ᙅښאՀڜ٤قΚʳ
ˀʳ ءขլᇠᨃڶཕᎽΕྲྀᎽΕტࡴڶະࢨࠌشሽᕴᆖ᧭ፖൄᢝԳΰץ
ࠝ࿙αᗑࠌشΔۖᚨطڶᆖ᧭֗ൄᢝհጥԳኘ֗ᖄՀࠌشڼขΔࠝ
࿙ᚨ࠹ጥאঅᢞהଚլᄎނڼขΖʳ
ˀʳ ᓮ֎ᨃ՛ࠌشءขࢨലءขᅝګࠠΖʳ
ˀʳ ᓮ֎ᨃ ˋ ᄣאՀࢨآᅮࠝ࿙堚ᑥࢨঅ塄ءᖲΖʳ
ˀʳ ֊֎ނሽᕴ࣋Եࢨൾၞֽࢨࠡ،᧯խΖʳ
ˀʳ ֊ಖᚨᆜءᖲ࣍રᑷᑿΕֵࠫࢨفࠫឺ૿ՂΔ֊֎࣋ᆜરᑷឺ૿ՂΖʳ
ˀʳ ڕ࣠ሽᄭຌᒵჾᡏΔԱᝩ܍ٲᙠΔᓮ֎ࠌشΔࠀٌءഇ৵ࣚ೭ຝၞ۩
ፂଥΖʳ
ˀʳ ڕૉڇࠌشխڶٚ۶լݔΔᓮ್Ղࢸװ༺ᙰΖʳ
ˀʳ ᓮլࠌشءข༼ࠎٚ۶ٙΖʳ
ˀʳ ᓮ֎؆ࠌشءᖲΖʳ
ˀʳ ᓮ֎ᤛᅸᄵຝۯΔࠌشڜ٤֫ᖙ܂Ζʳ
ˀʳ ௷௸ழؚၲᑿ።ΔᄎඈנᄵᑷΔᓮ֎൷ᑿ።Δᖙ܂ழᏁࠌشڜ٤
֫Ζʳ
ˀʳ ᅝᖲփఎڶᑷࢨࠡ،ᄵ᧯Δჺ೯ழؘႊᄕጤ᠃შΖʳ
ˀʳ ৱሽᕴܐথհ৵թگ៲Ζʳ
ˀʳ լ৬ᤜ൷ᏍۼᒵࠌشΖʳ
ˀʳ ֊֎ෳԺ൷ވሽᄭຌᒵΔᚨތ۰༺ᙰຝ։ࢸװሽᄭΖ
ᓮঅఎڼڜ٤ق܂ֲ৵ەΖʳ
16
ᑿ።֫
ൎ֏ᑿ።
ڍפ౨ֱݮ௸
ᦨຑ֫
௸ᠪຑ֫
Ⴝݮ௸ᦨຑ
֫
ฐ௸ᦨڮ
ۭᗈՐ x 4 ֭
֫ 1ೋ
ข
ขຝٙʳ
ᖲ
ฐᒌ
ሽᄭقᗉ
ழၴࡳඝၨ
ᄵ৫ࡳඝၨ
ٙ֫
ףᑷقᗉ
ٙʳ
֫ᑒۯ
ሶᑷࣨΰؐ
׳ࠟჇα
௸ᠪ֗Ⴝݮ
௸ᦨᝅ 1
ΰڕቹα
17
Ⴝݮ௸ᦨΕڍ
פ౨ֱݮ௸ᦨΕ௸ᠪ
ิᇘ֫ழ׳ށጹܛױΔࣈ
࠵ழٻֱ֘ٻށ࣪Ζ
Ⴝ
Ⴝݮ௸ᦨڜᇘֱʳ
˄ˁ᠏ၗՂ֫ࠀށ
ጹΰߠቹ 1αΖ
˅ˁൕၗ֞༺Ե௸ᦨ
ࠀઠመԫጤᦨ
ՑΖ
ˆˁ່৵ށጹᝅࡐ
ࡳ᠏ၗΖ
௸ᠪڜᇘֱʳ
ڍפ౨ֱݮ௸ᦨڜᇘֱʳ
˄ˁ֫ᙰՂ֫ࠀ
ށጹΰߠቹ 1αΖ
˅ˁᇘՂᙰࠀށጹᝅ
ΰۭՂଇ৵αΖ
ˆˁڜᇘݙฅΖ
˄ˁ֫ᙰՂ֫ࠀ
ށጹΰߠቹ 1αΖ
˅ˁբՂ֫Ζ ˆˁ۰ڬ༿ၲᦨ።Ζ
ˇˁ࣋Եଇࢨբۭᗈ
ړଇ࣋Ե௸ᦨփΖ
ˈˁ᠙Ղᦨ።ࠩٽᔞۯᆜΖ
ቹ˄
18
ิ
ิᇘতʳ
ሶᑷࣨΰؐ׳ࠟჇαᇘࣈʳ
ฐᒌᇘࣈʳ
࿑პছႜԫՀ٦࣋ၞװΔࣈ࠵ழٻՂࢮנΖʳ
ތ۰ฐᒌ֫ٻ؆ࢮ࠷נࢨං೯֫א࣋ၞװΖʳ
࣋ᆜ௸ᠪΰٵᑌᔞش࣍࣋ᆜႽݮࡉڍפ౨ֱݮ௸ᦨαʳ
༽۰௸֫༺ၞᖲփ֞ۯࠀՀ֫࣍ءᖲᑒۯܛױΖ
࠷נ௸ᠪழ༽۰֫Δ༼ದࠀ࿑პ৵ࢮԫՀ٦࠷נΖ
࠷נ௸ᠪΰٵᑌᔞش࣍࠷נႽݮࡉڍפ౨ֱݮ௸ᦨαʳ
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