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SHOWTIME PRO 6000 Manual

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Important: "Set It and Forget It" only after all instructional
Materials (written and video) have
Make sure food safely rotates without touching the Heating Element.
When using electrical appliances, basic safely precautions
Should always be taken, including the following:
These 3 items: Heat Reflector, NonStick Grate Cover and Drip Tray must always be in place
when using your Rotisserie.
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, to, back and sides of the Rotisserie, as well as
the Heat Container, 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.
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. for
examination, repair, electrical or mechanical adjustment.
7. Turn off and unplug the Rotisserie if you smell or see heavy smoke or fire. After it has cooled
down, make adjustments so nothing touches the Heating Element as the food rotates. Do not
open the Glass Door until it has cooled down. This is an electrical appliance; never put water in
it, or on it to cool it down or stop it from smoking.
8. Do not use any attachments or anything that is not recommended by Popeil Inventions, Inc. The
use of such items may be hazardous.
9. Do not use outdoors when it could get wet. Keep it dry.
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.
12. Use only on a stable, heat-resistant surface and place unit at least 8" (inches) from walls and 8"
clear above unit.
13. To disconnect, turn machine Timer to "OFF" position, then grip plug and pull from wall outlet. Do
not pull on cord.
Always unplug the unit before attempting to move it. Never move the unit when it
14.
contains hot oil, liquids or hot foods.
IMPORTANT SAFEGUARDS
been carefully followed.
1

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Summary of Contents for SHOWTIME PRO 6000

  • Page 1 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 safely precautions Should always be taken, including the following: These 3 items: Heat Reflector, NonStick Grate Cover and Drip Tray must always be in place when using your Rotisserie.
  • Page 2 15. Use extreme caution when working near the hot pieces, like the Heat Reflector and Heating Element, after using Rotisserie because 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.
  • Page 3 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.
  • Page 4 Table of Contents Important Safeguards Introduction Contents & Accessories Cooking Positions, Reflector Instructions Centering Food on Spit Rods Rotisserie Baskets Elastic Ties – Chicken Loading the Spit Rods The Timer Hear a Squeak? 6 Easy Steps – Chicken Rotisserie Turkey Round BBQ Rib Basket Kabobs, Some Helpful Hints Time &...
  • Page 5 THE WORLD’S #1 INDOOR & OUTDOOR ROTISSERIE & BBQ Seals in natural juices and drains off unwanted fat as it cooks. About ¼ cup of animal fat drips off each 4 lb.chicken. Roast a wide variety of meats and vegetables from a single kabob to 4 chickens (side-by- side), a 24 lb.turkey or two 6-1/2 lb.legs of lamb.
  • Page 6 Contents: Based on which model and which options you have, you will find some or all of the following items: Heat Reflector. Important: The Heat Reflector must always be in place behind Heating Element when using the Rotisserie Glass Door Spit Loading Base Gear Wheels with NonStick Spit Rods Spit Rod Spacer &...
  • Page 7 Very Important: Always put the Heat Reflector, Drip Tray and NonStick Grate Cover in place before operating. Never operate unit without Heat Reflector in place behind the Heating Element. Insert it from the top. It can be removed for occasional cleaning. Drip Tray with NonStick Grate Cover must be in place here where in use.
  • Page 8 briquets, hickory chips or anything else in the machine that is not authorized by Popeil Inventions, Inc. Do not use under cabinets. 4 – Quart Heating Container with Lid (Optional): Defrosts and heats frozen vegetables as well as heats and steams fresh vegetables, warms gravies, beans, chili and sauces –...
  • Page 9 Loading the Spit Rods IMPORTANT: FOOD MUST BE CENTERED Put Spit Rods through center of 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 a 10-20 lb.turkey, roast beef, leg of lamb, chickens side-by-side or any large piece of meat that goes directly onto the Spit Rods, Small foods, chops and pieces go in the Baskets.

  • Page 10: Rotisserie Basket

    Rotisserie Basket 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.
  • Page 11 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.
  • Page 12 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 13 Timer Standard Dial Timer Automatically shuts off after the allotted time and 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. 3-Position Switch Center: Normal Rotation for heat and rotation. Right: Pause to Sear allows you to stop food in front of the Heating Element (especially food in a Basket).
  • Page 14 6 Easy Steps to Great Rotisserie Chicken 1. IMPORTANT: Wash chickens with warm water inside and out so they are not cold when going into the Rotisserie. Remove any parts from the cavity (giblets, etc). Cut away the excess fat and skin so hot air goes into the cavity as it cooks. Ties the wings and legs down.
  • Page 15 4. Set the 3-Position Switch to “Normal Rotation.” Set the Timer for 15 minutes per pound for a chicken. Example: 4 lbs. = 1 hour. (Use total weight on package which includes giblets.) Note: Even chickens less than 4 lbs. will take 1hour to cook in Position A.
  • Page 16 Rotisserie Turkey 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;...
  • Page 17 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.
  • Page 18 Kabob Rods Set the Spit Assembly in the Rest Area (just inside the machine) before inserting the loaded Kabob Rods. Loading 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. Slide the whole assembly back to the next notch –...
  • Page 19 Estimated Time and Temperature Chart The times and temperatures given in this booklet are only a guide for your reference and are base on foods at room temperature (not cold foods). Times can vary due to differences in meat shape, size, and the amount of fat and bone.
  • Page 20 Recipes WITH THE SHOWTIME PRO, YOU CAN DOUBLE MANY OF THESE 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 get the best there is. Also ask for Ron’s Showtime™BBQ Sauce.
  • Page 21 Rotisserie 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.
  • Page 22 Beef Tenderloin Roast with Horseradish Sauce WITH THE SHOWTIME PRO, YOU CAN DOUBLE THIS RECIPE ____________________________________________ One 3-Pound Beef Tenderloin Roast Salt and Pepper To Rub On Roast Horseradish Sauce: ¾ Cup Whipping Cream 4 Tablespoons Prepare Horseradish 2 Tablespoons Fresh Lemon Juice ½...
  • Page 23 Remove the Kabobs from the Gear Wheels and slide the vegetables off onto serving plates. Serves 6. Merlot Marinated Leg of Lamb WITH THE SHOWTIME PRO, YOU CAN DOUBLE THIS RECIPE _______________________________________________________ One Leg of Lamb (4 ½ to 5 Pounds) Boned and Tied 1 Cup Merlot or Other Dry Red Wine ½...
  • Page 24 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 date 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.