Ronco o Showtime™ ROTISSERIE & BBQ OVENS PLATINUM & JOG DIAL ************* Important: “Set It and Forget It” only after all instructional materials (written and video) have been carefully followed. Make sure food safely rotates without touching the Heating Element.
4. For Adult Use Only: Close supervision is always necessary when the Rotisserie is used near children. 5. Unplug Rotisserie from outlet when not in use, and allow unit to cool thoroughly before putting on or taking off parts, such as the Drip Tray, NonStick Grate Cover and Heat Reflector, and before cleaning. 6. Do not operate any appliance with a damaged cord or plug, after the appliance malfunctions or is dropped or damaged in any manner. Return the appliance to Popeil Inventions, Inc.
18. Do not use appliance for other than its intended use. 19. Oversized foods or metal utensils must not be inserted in the appliance as they may create a fire or risk of electrical shock. 20. Front, back, top, bottom and side surfaces become very hot. Do not allow contact with any objects other than Dual Heating Tray in its proper operating position. A fire may occur if the Rotisserie is covered or touching flammable material, including curtains, draperies, walls, and the like, when in operation. 21.
Grease Flickers? Foods with high fat content can produce a small flicker of flame as fat spatters off the Heating Element. This is normal. However, if you see smoke or fire, turn off and unplug the machine and let it cool off. Do Not Open The Door until it has cooled down. Never put water on or in the Rotisserie. After it has cooled, check to see if the food has touched the Heating Element. Never cook foods larger than recommended in the booklet for your model of Showtime™ Rotisserie.
CLEANING AND CARING FOR YOUR ROTISSERIE & BBQ OVEN Before First Use Be sure the Rotisserie is not plugged in. Wash and dry the removable parts in warm soapy water. Never immerse the machine or the cord in water. Keep at least 8 inches of clearance on all sides and do not place it under a cabinet when in use. A little smoke is normal when you first use the machine. The Door Set the right side pin in the bottom first then slide the left pin in. After Use Unplug and allow it to cool before washing any parts.
THE WORLD’S #1 INDOOR ROTISSERIE & BBQ • • • • • • • • • Seals in natural juices and drains off unwanted fat as it cooks. About ¼ cup of animal fat drips off a 4 lb. chicken. Roast a wide variety of meats and vegetables from a single kabob to 2 chickens (sideby-side), up to a 15 lb. turkey or a 6-½ lb. leg of lamb. Evenly browns chicken, roasts, seafood, vegetables, chops, steaks, hamburgers, sausages, hams, pork lion roasts, and, with the optional Kabob Rods – even ribs! Automatic Timer is easy to set.
* Heat Reflector Important: The Heat Reflector must always be in place behind Heating Element when using the Rotisserie * Glass Door * NonStick Grate Cover * Drip Tray * Spit Loading Base (Also used as a Carving Stand) * Gear Wheels with Spit Rods * Lid * Heating Tray * Dual Heating Tray with Lid (Optional Accessory) * Flavor Injector (Optional) * Elastic Food Ties * BBQ Gloves * Instructions & Recipe Booklet * Standard Rotisserie Basket -For “A Position” Only * Instructional Video * Kabob Rods (Optional) (
CAUTION: Keep at least 8’’ clearance all around form 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 Popeil Inventions, Inc. 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.
Be sure small pieces like chicken wing tips don’t fall out the ends and catch as Basket rotates. For example, keep the small bones of chicken wings securely toward the middle so they can’t slip out and hang up on Grate Cover or Heating Element. Check the Basket occasionally and be sure the food is still tight. If not, stop the machine and carefully take out the Basket and tighten the lid. When the food in the Basket is done, you can remove the Basket by keeping it in a horizontal position.
PLACING CHICKENS ON THE SPIT RODS There are two ways to load the Spit Rods #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. When inserting the Spit Rods, push at a slightly downward angle and then level out the Spit Rods so that they go through the breast and exit the bird on the other side at approximately the same level.
Trim turkeys, standing rib roasts and other large food to be sure nothing (bones, meat or skin) hangs over or extends beyond the Gear Wheels. Cut off excess and tie it down with string as necessary. Only turkeys up to 15 lbs. in the full-size models. Keep center cavity clear so heat can enter while it cooks. Rib Bones Always to the Left and Parallel to the Spit rods! – Up to 6-½ lb.. Roasts Only. Always trim fat and any loose pieces from roasts, turkeys, chickens, hams, etc.
Pause to Sear: Heat with No Rotation. Use this function to sear steaks and brown food in front of the Heating Element. Especially for food in the Baskets. SETTING DIGITAL TIMER – AND SOME OTHER FEATURES Example: A 4.25 lb. chicken will take 1 hour and 17 minutes. Press “Hours” once = 1 Hour. Press “+Min/Hold +10” Key and hold it down to get 10 min. Then press it 7 more times to get +7 minutes.
Late for Dinner? No problem, keep the Door closed and set the function switch to “No Heat Rotation” and your food will be warm and the juices evenly distributed. Up to 15-20 minutes is okay; after that the food cools down. Use an elastic tie over the Door Handle and “Arrow Tab” to help secure the Door for storage ************************************************************ 6 Easy Steps to Great Rotisserie Chicken 1.
the food and the Rotisserie get hot. Make any adjustment or retie your chicken. Then reset the Timer. 5. To enjoy the best flavor and taste, serve your chicken immediately. If you are not ready to serve it right away, however, set the 3 Position Switch to No Heat Rotation to keep the juices evenly distributed throughout the chicken. If your chicken is done by time and temperature but it is not brown enough, you can Pause-to-Sear the breast area for 3-5 minutes.
BABY BACK RIBS Parboiling 15 minutes will make ribs more tender, less fat and easier to handle. To Rotisserie: Put the Spit Rods in the Rest Area Position. Then place 4 empty Kabob Rods, next to each other in holes around the wheel, with the spring ends on the left side. To place ribs on the Kabob Rods, take the 1st rod and thread it through the end of one side just behind the first bone. Take the 6th rod and thread it through the last rib.
Please note: The manufacturer does not recommend stuffing Rotisserie poultry. Keep the cavity open to the heat to help cooking. Be sure nothing hangs over or extends beyond the Gear Wheels. Always center turkeys. ADDITIONAL HELPFUL HINTS Seasonings and spices should be sprinkled on or rubbed into the food before it goes into the Rotisserie. Try Ron’s 3 great new Char Rubs and 5 wonderful Marinades. Once the food is rotating, watch it to be sure nothing is touching the Heating Element as it goes around.
Note: Add 2 minutes to times for the oven to come up to temperature. FOOD WEIGHT/QTY CHICKEN Whole Chicken or Duck Cornish Hens (side-by-side) INTERNAL TEMP EST TIME 4 ½ lbs 2-4 lbs 180 180 15 min./lb 10 min./lb 4 lbs each Up to 15 lbs About 3 lbs 1 ¼ lbs 8 Kabobs 180 180 180 165 180 well 10 min./lb 12-15 min./lb 45 min. total 30-35 min total 30-35 min total 1-3 racks 5 ½ lbs 1 ¾ to 2 lbs 4-6 chops 6 chops 3 lbs 160 med. 170 well 160 med. 170 well 160 med. 170 well 160 med. 170 well 160 med.
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.ShowtimeRotisserie.com and get the best there is. Also ask for Ron’s Showtime™ BBQ Sauce.
1 Purple Onion, Cut in 1 Inch Pieces _______________________________________________ Cut the beef into 1 ½ inch cubes and place in a medium bowl. Stir in BBQ sauce; cover and let marinate for 1 to 4 hours in the refrigerator. Remove the beef from the sauce and skewer on the Kabob Rods, alternating beef with desired vegetables. Cook the Kabobs for 20 to 25 minutes or until they reach desired doneness. Baste with BBQ sauce only during the last 5-10 minutes.
_____________________________________________ 2 Teaspoons Green Peppercorns _____________________________________________ 1 Teaspoon Pink Peppercorns _____________________________________________ 1 Teaspoon Salt _____________________________________________ Place the peppercorns in a heavy plastic bag and crush with a rolling pin. Stir in the salt. Coat the outside of the roast with the pepper mixture.
1 Cup Soy Sauce _____________________________________________ ½ Teaspoon Nutmeg ____________________________________________ ¼ Teaspoon Cayenne ____________________________________________ ¼ Teaspoon Ground Allspice ____________________________________________ ¼ Teaspoon Ground Cinnamon ____________________________________________ ¼ Teaspoon Salt ____________________________________________ Combine all ingredients except the pork in a flat baking dish. Reserve 1/3 of the marinade and keep it separate.
Marinated Top Sirloin Steak ____________________________________________ One 1 ¾ to 2 Pound Sirloin Steak ____________________________________________ ½ Cup Ketchup ____________________________________________ 2 Tablespoons Soy Sauce ___________________________________________ 1 Tablespoon Worcestershire Sauce ___________________________________________ 1 Tablespoon Brown Sugar ___________________________________________ 1 Clove Garlic, Minced ___________________________________________ ½ Teaspoon Chili Pow
___________________________________________ 2 Tablespoons Minced Fresh Basil ___________________________________________ 2 Cloves Garlic ___________________________________________ Prepare the vegetables and place them in a large bowl or food storage bag. Combine the marinade ingredients and pour the marinade over the vegetables. Cover and marinate 1 to 2 hours at room temperature. Drain off the marinade and skewer the vegetables on the Kabob Rods.
¼ Cup Sake or Dry Sherry _________________________________________ ¼ Cup Sugar _________________________________________ 2 Slices Fresh Ginger Root _________________________________________ 2 Tablespoons Water _________________________________________ 1 Tablespoon Cornstarch ________________________________________ Ginger Teriyaki Sauce: Combine the soy sauce, wine, sake or sherry, sugar and ginger in a small saucepan. Bring to a boil and simmer over medium heat 3 minutes.
Ronco Showtime™ ROTISSERIE & BBQ OVENS Six Month Limited Warranty Popeil Inventions, Inc., warrants to the owner of this product that it is free from defects in material and workmanship for a period of six months from ate of purchase providing the Owner Registration Card has been completed and returned to Popeil Inventions, Inc., within thirty (30) days from the original purchase date. The manufacturer’s obligation will be limited to repairing or replacing F.O.B. Chatsworth, CA.
Popeil Inventions, Inc.
Dip the wings in the egg batter to coat and then roll them in the breadcrumb mixture. Place the chicken wings in the Rotisserie Basket and cook for about 40 minutes or until crispy and slightly dark. Helpful Hint Be sure the wings are all secure inside the Basket with no parts hanging out. You can use a small strip of aluminum foil inside the basket on the top and bottom edges (the edges that rotate near the Heating Element) to keep the tips of the wings from burning.
