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Ronco Showtime 4000 NHR Instructions & Recipes
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Ronco Showtime 4000 NHR Instructions & Recipes

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Summary of Contents for Ronco Showtime 4000 NHR

  • Page 2 6. Do not operate any appliance with a damaged cord or plug or after the appliance mal- functions or is dropped or damaged in any manner. Return the appliance to Ronco Acquisition Corporation for examination, repair, electrical or mechanical adjustment.
  • Page 3 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.
  • Page 4 Customer Service 7 days a week at 800-486-1806 (there is a 24-hour Phone Message Center after hours). If all lines are busy, please contact us at www.Ronco.com. Copyright © 2009 by Ronco Acquisition Corporation. All Rights Reserved. Ron Popeil name and likeness used with permission. U.S. and foreign patents pending. 0709 INTRODUCTION...

  • Page 5: Table Of Contents

    Table of Contents Important Safeguards Rotisserie & Accessories Clearance, Gloves, Squeak Rotisserie Baskets Elastic Ties – Chicken 9-10 Loading the Spit Rods Rib Roasts Timer / More Helpful Hints 12-13 6 Easy Steps – Chicken Round Rib Basket Kabob Rods & Hints Time &...
  • Page 6 NonStick Grate Cover Glass Door Drip Tray Ronco Showtime ™ ™ R O T I S S E R I E & B B Q O V E N Spit Loading Base (Also used as a Carving Stand) Gear Wheels with Spit Rods...
  • Page 7 Giant Lobster & Vegetable Basket & Rib Hooks Thermometer Basket (Optional) (Optional Accessory) (Optional Accessory) –For “A Position” Only Call the Order Desk at 800-486-1806 7 Days a Week (and a 24-Hour Phone Message Center after hours) customerservice@ronco.com • www.Ronco.com CONTENTS & ACCESSORIES...
  • Page 8 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.

  • Page 9: Rotisserie Baskets

    Be sure otisserie Basket small pieces Perfect for hamburgers, chicken like chicken pieces, vegetables, whole fish wing tips and fish fillets, steaks, chops, don’t fall cutlets and smaller flat roasts. out the ends After putting the food in the Basket, and catch compress the Basket lid very as Basket...
  • Page 10 Elastic Food Ties 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.
  • Page 11 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.

  • Page 12: Loading The Spit Rods

    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.

  • Page 13: Timer / More Helpful Hints

    Standard Dial Timer 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. 3- Position Switch Center: Normal Rotation for heat and rotation.
  • Page 14 Easy Steps to Great Rotisserie Chicken Use Position A when Wash the chicken with warm cooking 2 chickens and water (so the food is not cold when it when cooking chickens goes in the Rotisserie) and remove larger than 3 1/2 lbs. Use Position B for any parts from the cavity (giblets, chickens 3 1/2 lbs or less...
  • Page 15 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 adjust- ments or retie your chicken.
  • Page 16 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 Place Spit Spit rod assembly in a vertical Loading Base position while you carve the under Gear meat.

  • Page 17: Round Rib Basket

    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. Position hooks over the middle of the last rib bones.

  • Page 18: Kabob Rods & Hints

    Kabob Rods Set the Spit Assembly in the Rest Area (just inside the machine) before insert- ing the loaded Kabob Rods. 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 Kabob Rods loaded in place.
  • Page 19 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.

  • Page 20: Rotisserie Turkey

    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 Up to a 15 lb.
  • Page 21 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, mari- nades and rubs.
  • Page 22 Roast Chicken with Lemon Herb Rub One 3 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 23 Beef Tenderloin Roast with Horseradish Sauce One 3-Pound Beef Tenderloin Roast Salt and Pepper To Rub On Roast Horseradish Sauce: Cup Whipping Cream 4 Tablespoons Prepared Horseradish 2 Tablespoons Fresh Lemon Juice Teaspoon Salt Thoroughly coat the beef with salt and pepper. Place the beef tenderloin on the Spit Rods.
  • Page 24 Roasted Vegetable Skewers with Balsamic Basil Marinade 1 Red Bell Pepper, Cut Into 1 Inch Pieces 1 Yellow Summer Squash, Cut Into Inch Slices 1 Zucchini Cut Into Inch Slices 16 White Button Mushrooms, Stems Removed 8 Green Onions, Cut Into 1 Inch Pieces Marinade: Cup Bertolli Olive Oil...
  • Page 25 Mustard-Brown Sugar Glazed Pork Chops Three or Four 1 Inch Thick Center Cut Pork Chops Cup Brown Sugar 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.
  • Page 26 Heating Element) to keep the tips of the wings from burning. To reorder supplies call Customer Service at 800-486-1806 If all the lines are busy, or after hours, please contact us on the web at www.Ronco.com HELPFUL HINTS...
  • Page 27 No returns will be accepted without prior authorization. To receive a Return Authorization Number Call Customer Service at 800-486-1806 If all lines are busy, please contact us on the web at www.Ronco.com Ronco Acquisition Corporation P.O. Box 1000, Peck Slip Station...