Important: “Set It and Forget It” only after all instructional materials (written and DVD) have been carefully followed. Make sure food safely rotates without touching the Heating Element. IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be taken, including the following: The NonStick Grate Cover and Drip Tray must always be in place when using your Rotisserie. 1. Very Important: Read all instructions and watch instructional DVD before using the machine. 2.
IMPORTANT SAFEGUARDS CONTINUED 14. Always unplug the unit before attempting to move it. Never move the unit when it contains hot oil, liquids or hot foods. 15. Use extreme caution when working near the hot pieces and the Heating Element after using Rotisserie as these parts become (and remain) very hot. Also use maximum care when removing Drip Tray or disposing of hot grease or other hot liquids. 16.
Please Don’t Take “Set It and Forget It” Literally Always use caution and check on your Rotisserie from time to time. It is highly unlikely, but if you should see or smell heavy smoke it’s because the food is rubbing against the hot Heating Element. This indicates that the meat or poultry is too big or it wasn’t tied properly - or the food is off-center (lopsided) on the Spit Rods. If this occurs Turn off and unplug your machine. Do not open the Glass Door. Let it cool down.
Table of 0-1 4-5 6 7 8 9-10 10 11 12-13 15 16 17 18 18-24 24 Contents Important Safeguards Rotisserie & Accessories Clearance, Gloves, Squeak Rotisserie Baskets Elastic Ties – Chicken Loading the Spit Rods Rib Roasts Timer / More Helpful Hints 6 Easy Steps – Chicken Round Rib Basket Kabob Rods & Hints Time & Temp Chart Rotisserie Turkey Recipes Helpful Hints Throughout Warranty THE WORLD’S #1 INDOOR ROTISSERIE & BBQ nnSeals in natural juices and drains off unwanted fat as it cooks.
Very Important: Always put the Drip Tray and the NonStick Grate Cover in place before operating B A Rest Drip Tray with NonStick Grate Cover must be in place here when in use.
Lid Flavor Injector (Optional) Heating Tray Elastic Food Ties Dual Heating Tray with Lid (Optional Accessory) Complimentary BBQ Gloves Instructions & Recipe Booklet Standard Rotisserie Basket –For “A Position” Only Instructional DVD Speed Basket (Optional) –For “B Position” Kabob Rods (Optional) (Holds up to 8) Round BBQ Rib Basket & Rib Hooks (Optional Accessory) Meat & Poultry Thermometer (Optional Accessory) Giant Lobster & Vegetable Basket (Optional) –For “A Position” Only Call the Order Desk
CAUTION: Keep at least 8” clearance all around from walls, cabinets and other objects when using the Rotisserie to prevent heat damage. Don’t put charcoal briquets, hickory chips or anything else in the machine that is not authorized by Ronco Acquisition Corporation. Do not use under cabinets. Always use Caution with Hot Food and Metal Parts. The Food, Basket and the Spit Assembly get HOT! Always wear protective gloves when removing the Basket.
Rotisserie Basket Be sure small pieces like chicken wing tips don’t fall out the ends and catch as Basket rotates Perfect for hamburgers, chicken pieces, vegetables, whole fish and fish fillets, steaks, chops, cutlets and smaller flat roasts. After putting the food in the Basket, compress the Basket lid very tightly so no food can move, whatsoever. This can be done by compressing the lid further. Caution: The Basket gets hot.
Elastic Food Ties For Chickens Elastic Food Ties are designed to be an easy-to-use method of securing poultry on the Spit Rods. It is very important when using your Showtime™ Rotisserie that food is securely tied and fits onto the Spit Rods so that the food will not touch the Heating Element and is evenly centered all around.
Placing Chickens on the Spit Rods There are two ways to load the Spit Rods. Be careful to keep your hands clear of the pointed rods as they exit from the meat. #1 Hold the tied poultry or meat down securely with one hand while firmly pushing the Spit Rods into the bird, through the meaty portion of the breast area. The Spit Rods are sharp so always be careful not to puncture your hand.
Loading the Spit Rods Important: Food must be centered Put the Spit Rods through center of the food so it will be balanced and the food does not touch the Heating Element as it rotates. This is important for large foods like turkeys, standing rib roasts, 2 chickens side-by-side or any large piece of meat that goes directly onto the Spit Rods. Small foods and pieces go in a Basket. Trim off excess fat and skin or loose pieces – especially around poultry cavities so heat can enter as it cooks.
3 Standard Dial Timer 1 /2 OFF 2 Automatically Shuts Off after the allotted time and a bell sounds. Use the Timer to turn on and off all functions. Always turn to OFF (if the unit is still running) before removing food. 1 /2 1 /2 1 Center: Normal Rotation for heat and rotation. HOUR No Heat Rotation Pause to Sear Normal Rotation 3-Position Switch Right: Pause to Sear allows you to stop food in front of the Heating Element (especially food in a Basket). Char or sear equal time on both sides.
6 Easy Steps to Great Rotisserie Chicken 1. Wash the chicken with warm water (so the food is not cold when it goes in the Rotisserie) and remove any parts from the cavity (giblets, etc). Cut away excess fat and skin so hot air can get into the cavity. Use Position A when cooking 2 chickens and when cooking chickens larger than 3 1/2 lbs. Use Position B for chickens 3 1/2 lbs or less Removable Gear Wheel Tie the wings and legs down.
6 Easy Steps to Great Rotisserie Chicken Problem? If a chicken wing comes free or any part touches the Heating Element or bottom grate during cooking, simply turn the Timer to OFF. Let it cool a bit. Please be careful – Both the food and the Rotisserie get hot. Make any adjustments or retie your chicken. Then reset the Timer. Pause to Sear No Heat Rotation Normal Rotation 5. To enjoy the best flavor and taste, serve your chicken immediately.
Helpful Hints Instant Carving Stand After your roast, leg of lamb, or ham is done, you can use the Spit Loading Base to hold the Spit rod assembly in a vertical position while you carve the meat. And, if you want the roast browned further, you can put the roast back in the Rotisserie - even after you’ve carved some off.
Round BBQ Rib Basket Optional 1. Parboil baby back or spare ribs in boiling water for 15 minutes. Drain ribs and let them cool. This step makes the ribs more pliable and tender and reduces fat. When cooled, cover both sides of the ribs with BBQ Seasoning. 2. Position hooks over the middle of the last rib bones. Attach a C Hook at one end of the slab and attach a Stair Hook at the other other end. 3. Thread the Spit Rod Wheel Assembly through eyelets on both ends of the Rib Basket.
Kabob Rods Set the Spit Assembly in the Rest Area (just inside the machine) before inserting the loaded Kabob Rods. Kabob Rods (Accessories) Set the spit Rod Assembly in the Rest Area. Load the Kabobs with food then insert them into the holes on the Gear Wheels. Start with sharp end on the left side, then snap the gear side into place on the right. Load the Kabob with the Auto Turn Mechanism (spring ends) on the right so they will rotate. Turn the Spit Assembly until all the Kabobs are loaded in place.
Estimated Time and Temperature Chart for Standard Models The times and temperatures given in this booklet are only a guide for your reference and are based on foods at room temperature (not cold foods). Use weight listed on chicken label (weight includes giblets) for determining time. Times can vary due to differences in meat shape, size, and the amount of fat and bone. Also times can vary depending on the electricity in your home – and it can even vary when plugged into different electrical outlets.
Rotisserie Turkey 1 When preparing a turkey, the wings and legs must be tied down securely to prevent them from touching the Heating Element. You must use heavy string or twine instead of the Elastic Food Ties when fixing a turkey. As a turkey rotates, the wings and legs have a tendency to bow out, so be sure to tie down four areas; twice on the wings and twice on the legs.
Recipes For the best and easiest Rotisserie food, try Ron’s Chicago Steakhouse Char Rubs and Ron’s Marinades for Rotisserie Food. Go to www.Ronco.com and get the best there is. Also ask for Ron’s Showtime™ BBQ Sauce. Here are some recipes from Ron’s collection. Try just adding salt, pepper, marinades and rubs. Put some of your favorite herbs inside a chicken as it cooks. Rotisserie makes savory, delicious, reduced fat food.
Roast Chicken with Lemon Herb Rub One 31/2 to 4 Pound Whole Chicken Minced Rind of 2 Lemons 5 Cloves Garlic, Minced 1 Tablespoon Dried Thyme, Finely Crumbled 2 Teaspoons Dried Rosemary, Finely Crumbled 2 Teaspoons Dried Sage Leaves, Finely Crumbled Salt and Freshly Ground Pepper In a small bowl combine lemon, garlic, and herbs to form a slightly moist paste. Wash the chicken and dry thoroughly, inside and out.
Beef Tenderloin Roast with Horseradish Sauce One 3-Pound Beef Tenderloin Roast Salt and Pepper To Rub On Roast Horseradish Sauce: 3/4 Cup Whipping Cream 4 Tablespoons Prepared Horseradish 2 Tablespoons Fresh Lemon Juice 12 / Teaspoon Salt Thoroughly coat the beef with salt and pepper. Place the beef tenderloin on the Spit Rods. Rotate for 30 to 40 minutes or until the internal temperature reaches 140°F for rare on the meat thermometer.
Roasted Vegetable Skewers with Balsamic Basil Marinade 1 Red Bell Pepper, Cut Into 1 Inch Pieces 1 Yellow Summer Squash, Cut Into 1/4 Inch Slices 1 Zucchini Cut Into 1/4 Inch Slices 16 White Button Mushrooms, Stems Removed 8 Green Onions, Cut Into 11/2 Inch Pieces Marinade: 12 / Cup Bertolli Olive Oil 6 Tablespoons Balsamic Vinegar 2 Tablespoons Minced Fresh Basil 2 Cloves Garlic Prepare the vegetables and place them in a large bowl or food storage bag.
Mustard-Brown Sugar Glazed Pork Chops Three or Four 1 Inch Thick Center Cut Pork Chops 1/2 Cup Brown Sugar 1/4 Cup Dijon Mustard Pinch Each of Dried Thyme and Dried Sage Pat pork chops dry with a paper towel. Stir together mustard, thyme and sage. Coat pork chops well with the herb mustard. Press brown sugar into the herb mustard. Place the pork chops in the Rotisserie Basket for 30 to 35 minutes or until cooked through.
Lemon Dill Salmon Steaks 4 Large or 6 Medium Salmon Steaks 1/4 Cup Fresh Lemon Juice 3 Tablespoons Olive Oil 1 Tablespoon Minced Fresh Dill or 1 Teaspoon Dry Dill Weed 1/2 Teaspoon Salt 1/2 Teaspoon White Pepper In a small bowl add all ingredients except the salmon. Brush on both sides of the salmon, wait 5 minutes and repeat. Place the salmon steaks in the Rotisserie Basket Accessory. Cook for 15 to 20 minutes. Serve one salmon steak per person.
Ronco ™ Showtime ™ ROTISSERIE & BBQ OVEN Six Month Limited Warranty Ronco Acquisition Corporation, warrants to the owner of this product that it is free from defects in material and workmanship for a period of six months from date of purchase providing the Owner Registration Card has been completed and returned to Ronco Acquisition Corporation within thirty (30) days from the original purchase date. The manufacturer’s obligation will be limited to repairing or replacing F.O.B.
