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Table of Contents
ROTISSERIE & BBQ OVENS
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.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
These 3 items: Heat Reflector, NonStick Grate Cover and Drip Tray must always be
1. Very Important: Read all instructions and watch instructional video before using the machine.
2. To protect against electrical hazards, do not immerse cord, plug or appliance itself in water or
other liquids.
3. Do not touch hot surfaces. (NOTE: Glass Door, top, back and sides of the Rotisserie, as well as
the Dual Heating Tray, Drip Tray, NonStick Grate Cover, Heat Reflector and Heating Element
all get very hot during use and retain heat after use – even when Glass Door is positioned
underneath the unit.) Always use adequate oven mitts or gloves when handling these hot
surfaces and when checking hot foods.
Ronco
o
Showtime
PLATINUM & JOG DIAL
*************
taken, including the following:
in place when using your Rotisserie.
™
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Related Manuals for Ronco Oven
Summary of Contents for Ronco Oven
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Page 1: Important Safeguards
Dual Heating Tray, Drip Tray, NonStick Grate Cover, Heat Reflector and Heating Element all get very hot during use and retain heat after use – even when Glass Door is positioned underneath the unit.) Always use adequate oven mitts or gloves when handling these hot surfaces and when checking hot foods. - Page 2 9. Do not use outdoors. 10. Do not let cord hang over edge of table or counter or touch hot surfaces. 11. Do not place appliance on or near a hot gas or electric burner, in a heated oven or near easily flammable material.
- Page 3 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.
- Page 4 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. Ronco Showtime ™ ROTISSERIE & BBQ OVENS...
- Page 5 6450 or contact www.ShowtimeRotisserie.com. Copyright © 2000, 2001 by Popeil Inventions, Inc. All Rights Reserved. Ronco is a trademark of Ronco Inventions LLC and is used with its permission. No part of the book may be reproduced without written permission of Popeil Inventions, Inc.
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Page 6: Features
• Energy Efficient. Cooks faster than a conventional oven but still uses about half the electricity! Warms up in only 2 minutes! Very Important: Always put the Heat Reflector, Drip Tray, and NonStick Grate Cover in place Never operate unit without Heat Reflector in place behind Heating Element. -
Page 7: Parts List
* 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... -
Page 8: Rotisserie Basket
You may want to use a thicker oven glove or mitt. Removable Gear Wheel fits on the Spit Rods after food (or Basket) is loaded in place. - Page 9 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.
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Page 10: Placing Chickens On The Spit Rods
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. -
Page 11: Electronic Timer
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! –... - Page 12 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”...
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Page 13: Easy Steps To Great Rotisserie Chicken
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”... - Page 14 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.
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Page 15: Baby Back Ribs
BABY BACK RIBS Parboiling 15 minutes will make ribs more tender, less fat and easier to handle. 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 1 the first bone. - Page 16 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.
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Page 17: Estimated Time And Temperature Chart
Note: Add 2 minutes to times for the oven to come up to temperature. FOOD WEIGHT/QTY INTERNAL TEMP EST TIME CHICKEN Whole Chicken or Duck Cornish Hens (side-by-side) Pause-to-Sear (breast stopped in front of Heating Element) @ 4 min. – browner breast if necessary... -
Page 18: Recipes
Apricot-Orange Glazed Game Hens ___________________________________________________ Two 1 ½ to 2 Pound Rock Cornish Game Hens ___________________________________________________ 3 Tablespoons Fresh Orange Juice ___________________________________________________ __________________________________________________ __________________________________________________ __________________________________________________ Stir together the preserves, orange juice and soy sauce. Separate and reserve half of the sauce and serve it with the hens. - Page 19 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.
- Page 20 _____________________________________________ 2 Teaspoons Green Peppercorns _____________________________________________ _____________________________________________ _____________________________________________ 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. Rotisserie the roast on the Spit Rods 18 to 20 minutes per pound for rare or until the internal temperature reaches 140 Fahrenheit degree, or 35 to 40 minutes pre pound for well done or until the internal temperature reaches 170 Fahrenheit degree on the meat thermometer inserted in the center.
- Page 21 _____________________________________________ ____________________________________________ ____________________________________________ ____________________________________________ ¼ Teaspoon Ground Cinnamon ____________________________________________ ____________________________________________ Combine all ingredients except the pork in a flat baking dish. Reserve 1/3 of the marinade and keep it separate. Trim all fat and skin from the pork tenderloins and place them in the marinade. Turn to coat well.
- Page 22 Marinated Top Sirloin Steak ____________________________________________ One 1 ¾ to 2 Pound Sirloin Steak ____________________________________________ ____________________________________________ ___________________________________________ 1 Tablespoon Worcestershire Sauce ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ In a flat baking dish stir together the ketchup, soy sauce, Worcestershire sauce, brown sugar, garlic, chili powder, salt and pepper.
- Page 23 ___________________________________________ 2 Tablespoons Minced Fresh Basil ___________________________________________ ___________________________________________ 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.
- Page 24 _________________________________________ _________________________________________ _________________________________________ _________________________________________ ________________________________________ 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. Bland the water with the cornstarch; stir into the sauce.
- Page 25 No returns will be accepted without prior authorization. To receive a Return Authorization Number Call Customer Service at 818-772-6450 If all lines are busy, please contact us on the web at www.ShowtimeRotisserie.com Ronco ™...
- Page 26 21344 Superior Street, Chatsworth, CA 91311 Lemon Dill Salmon Steaks _______________________________________________ 4 Large or 6 Medium Salmon Steaks ______________________________________________ ______________________________________________ ______________________________________________ 1 Tablespoon Minced Fresh Dill or 1 Teaspoon Dry Dill Weed ______________________________________________ ______________________________________________ ______________________________________________ In a small bowl add all ingredients except the salmon. Brush on both sides of the salmon, wait 5 minutes and repeat.
- Page 27 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.