Assembly of the Oven Geyser

The Oven Geyser Automatic Basting Assembly Instructions

U.S. Patent #6,588,324
All parts are dish washer proof, non-corrosive and long lasting.
Wash all parts well before using The Geyser for the first time.

Assembly Steps:

Fill half of the base with water (for faster basting use hot water).
Place the float (3) into the bowl.
Secure the bowl into place at the bottom of the tray (the elongated part over the tube outlet).
Set the tray onto the base.
Place the rack in the tray.
Lock the rack into place with the handles (spring locks).
Slide the tube all the way into the base tube outlet.
Slip the diffuser bottom through the tube.
Press the silicon stopper into the tube.
Press the diffuser top in place.

For safety, always use protective gloves when handling the hot Geyser or cooked meat.
NOTE: Make sure there is always enough juices for basting and that the water and oven are hot enough to create steam.
Clean The Tube Thoroughly After Each Use.

Time to start cooking

• Place the poultry or meat on the rack under the diffuser.
• Place the Geyser into a pre-heated oven. Use the fold-down handles with protective gloves.

Cooking tips

• For lean meat or poultry, juices or other liquids should can be added for basting.
• Spices may be added to the meat or liquids.
• The continuous basting will speed up your cooking time from 15% to 25% depending on the type of meat or poultry being basted.
• To stop the basting at any time, using protective gloves, simply remove the tube and diffuser.