Ronco Rotisserie And Bbq Ovens Users Manual Important
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2015-02-03
: Ronco Ronco-Rotisserie-And-Bbq-Ovens-Users-Manual-473326 ronco-rotisserie-and-bbq-ovens-users-manual-473326 ronco pdf
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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.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety 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, 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
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.
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.
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, Heat Reflector and 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 of other hot liquids.
16. When using the Rotisserie Baskets, be use no small bones or other food can fall between or
extend beyond the wires and catch on the Nonstick Grate Cover or Heating Element or
anything else during rotation. It is important to check while cooking. If the food is still not
tight, stop the machine and carefully take out the Basket and tighten the lid. Use caution; the
Basket gets hot.
17. Do not clean with a metal scouring pad. Pieces can break off the pad and touch electrical parts,
creating a risk of electrical shock. In addition, scouring pads may damage Rotisserie finish.
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. Do not place, or store, any objects or material other than foods and manufacturer’s
recommended accessories in the Rotisserie.
22. Unplug unit before changing/replacing the interior light bulb (25-watt small appliance bulb).
23. Polarized Electrical Plug: To reduce the hazard of potential shock, this item has a polarized plug
(one prong is wider than the other), which will fit only one way in a polarized outlet. If the plug
does not fit the outlet properly, turn the plug the other way; if it still does not fit, contact a
qualified electrician for assistance. Never use this plug with an extension cord unless it fits
properly. DO NOT ATTEMPT TO DEFEAT THIS SAFETY FEATURE.
24. SHORT CORD INSTRUCTIONS: A short cord is provided to reduce the risks of becoming
tangled in or tripping over a longer cord. Extension cords may be used if care is exercised in
their use and the wattage rating is a least as great as the wattage stamped on the back of the
appliance. If an extension cord is used, it should be arranged so that it will not drape over the
counter or tabletop where it can be reached by children or tripped over accidentally.
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
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 got 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.
Trim any excess fat or meat, retie your food tightly and be sure the food is centered on the Spit
Rods so it always rotates without touching the Heating Element.
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.
Showtime
™
ROTISSERIE & BBQ OVENS
Ronco
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. Note: The Heating Element cleans
itself and no other maintenance is necessary.
The Light is on when the heat is on. If you need to replace the bulb, it uses a 25-watt appliance bulb.
Any repairs should be handled only by an authorized service facility. Call Customer Service at 818-772-
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. U.S. and Foreign Patents pending. American Models Rev. 8.7.1
TABLE OF CONTENTS
• Important Safeguards
• Contents & Accessories
• Clearance, Gloves, Squeak
• Rotisserie Baskets
• Elastic Ties – Chicken
• Loading the Spit Rods
• Rib Roasts
• Timers
• 6 Easy Steps – Chicken
• Kabobs and Ribs
• Rotisserie Turkey
• Time & Temp Chart
• Recipes
• Warranty
• Helpful Hints Throughout
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 (side-
by-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. Shuts off when the time is up.
• Dishwasher Safe. Drip Tray, NonStick Grate Cover, Entire Spit Rod Assembly, Glass
Door, Kabob Rods and Heating Tray are dishwasher safe.
• The Rotisserie Basket allows you to enjoy greater variety of Rotisserie & BBQ foods
and wraps (placing foods in foil, then in Basket)
• Lighted Oven makes it easy and fun to watch your food cook.
• Covered Heating Tray (Optional Accessory) fits right on top for your favorite
vegetables, sauces, gravies, etc.
• 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
before operating
Never operate unit without Heat Reflector in place behind Heating Element. Insert it from the top.
This can be removed for occasional cleaning.
Drip Tray with NonStick Grate Cover must be in place when in use.
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
* 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)
(Holds up to 8)
* Speed Basket
(Optional)
-For “B Position”
* Meat & Poultry Thermometer
(Optional Accessory)
* Giant Lobster & Vegetable
Basket (Optional)
-For “A Position” Only
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Order Desk 818-772-6450
6 AM – 7 PM Pacific Standard Time and 24-Hour Phone Message Center
Fax 818-775-4665 * or go to www.ShowtimeRotisserie.com
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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. If you feel the optional gloves are not
insulated enough to adequately protect you from the hot surfaces you are handling, set whatever you are
holding down immediately and wait until the food and the metal parts cool down. 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.
Careful! Use Caution. Tips are sharp. Please Keep Hands Clear.
Spit Rods are connected with screws to one Gear Wheel. Place the Removable Gear Wheel on after the
food is loaded.
Plastic Spit Loading Base keeps the Spit Assembly in place so you can load food in upright position
on a countertop or in a sink.
Kabob Rods (Accessories): Fits into the holes on the Gear Wheels. After loading with food, carefully
insert the sharp end in the Gear Wheel first then “click” the other end in a hole.
A Squeak? Put a drop or two of vegetable oil or olive oil on the Gear Wheel nub before inserting the
Spit Rod Assembly into the machine – Or use a straw to drop oil on the nubs while turning. But be
careful if you do it when the machine is turning of if it is hot.
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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.
Be sure nothing extends out between the wires – such as chicken wings or small bones, etc.
Set the Spit Rods in the gray Plastic Spit Loading Base. Line up the two small loops on one end of the
Rotisserie Basket with the Spit Rods. Place the Basket onto the Spit Rods matching the corresponding
loops on the other end of the Basket. Place the Removable Gear Wheel on the Spit Rods and gently
push down.
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.
Remember the food, Spit Rod Assembly, and the Basket are all HOT – take precautions.
Burnt Edges on Food? You can put a small strip of aluminum foil on the top and bottom edges inside
the Basket to prevent burnt edges as it cooks.
Place foil inside on top and bottom edges.
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.
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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.
It is recommended that you cut off the tail from the chicken and remove any excess fat or loose hanging
parts – especially around that main cavity so heat can enter inside the chicken while it’s cooking.
The illustration shows how to tie a bird with one or two ties.
Using 1 Tie
With one tie you go behind each wing, cross over the back and pull it over the bottom of the bird and
up the front to hold the legs together. Then tuck the wings inside the tie.
If a Food Tie is too long, you can shorten it by tying a knot in it and cutting off the excess with scissors.
Using 2 Ties
Using two ties, shorten them both and put one over the wings and one over the legs. It’s very easy.
You can also use several Food Ties to secure any bird. If you run out of Food Ties you can use
butcher’s twin until you can order more Food Ties.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
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. (Note:
You should gently squeeze the legs of the bird together when pushing the Spit Rods through the bird.)
#2 Try putting the food on by using the Spit Rods in the Loading Base and put the chicken on breast
first using gravity to help. Be sure you center the food within the area of the two Gear Wheels. Also
balance the food so the weight is evenly distributed.
After the food is held securely on the Spit Rods, put the other Gear Wheel in place. The Spit Assembly
can now be placed in the Rest Area just inside the Door. Then move on to A or B.
The Rest Area
Located just inside the machine so you can rest your loaded Spit Rods and easily adjust your food and
add Kabob Rods, etc.
Small Chickens or Game Hens Side-by-Side
You can also rotate two small chickens or game hens side-by-side. Place Spit Assembly in vertical
position with platform underneath. Push the birds on the Spit Rods through their centers, and pierce
wing to wing. Place the first tied chicken on its side and run both Spit Rods through it. Duplicate this
method for the second bird. Leave a little space between the two birds so they can brown faster and
more evenly. Keep all parts within the Gear Wheels and centered all around.
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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.
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.
RIB ROASTS
Standing Rib Roasts should always be loaded with the bones on the left side opposite from the small
turning gear on the right side and the heavier meat on the right side. Also put the Spit Rods through
meat between the bones.
When loading a rib roast start through the fat, meaty end and move the Spit Rods between (or on top
of) the bones. Keep the meat evenly distributed on the Spit Rods. It may take a couple of tries to no run
into a bone.
If any food scrapes or hangs up, stop immediately. Trim with scissors and reload the Spit Rods so that
nothing touches the top, bottom, sides or Heating Element.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Timers
ELECTRONIC TIMER (ONLY ON DELUXE PLATINUM MODELS)
Automatically shuts off when time is up. Up to 4-Hour Setting. Timer can be adjusted while food is
cooking without stopping or shutting off.
Hold down the OFF key to turn the spit and position the food in front of Heating Element or to
position the food for easier unloading.
Display Window Shows amount of time remaining until automatic shut off.
3-Way Function
Normal Rotation: Heat with Rotation. Use this setting to Rotisserie food. This function will be
automatically selected first.
No Heat Rotation: Use for up to 20 minutes to keep the juices evenly distributed before serving.
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. Or set the Timer for 20 minutes and deduct 3 minutes with “-
Min/Hold –10”
Notes: Time can be adjusted while food is cooking.
Add 2 additional minutes to the cooking time to allow it get hot.
Use the total weight given on the outside of the chicken package to figure time
The Rotisserie starts about 5 seconds after the Timer is set.
“OFF/Hold to Turn” Key Shuts off the Rotisserie
Turn Rotisserie Spit to Desired Position: If you hold “OFF/Hold to Turn” down after turning off
the Rotisserie, you can slowly turn the spit to any position you want. Let go and it stops turning. This
feature allows you to position a filled Basket for searing (like steaks) or position the food for easier
unloading.
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.
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. Try 3-5 minutes per side.
Left: No Heat Rotation for up to 20 minutes to keep the juices evenly distributed before serving.
Red Light Heat Indicator
Timer must be ON for the heat to be on.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Dual Heating Tray (Optional)
Defrosts and heats frozen vegetables as well as heats and steams fresh vegetables, warms gravies, chili
and sauces – all while food is rotating. Use about ½ cup water in each side of the bottom tray.
Glass Door Shown open and tucked under the Rotisserie. Always keep the Door in up position when
Heating Element is on. The glass gets very hot – please don’t touch it.
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. 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.
Tie the wings and legs down. Use one or two of the Elastic Food Ties (id they are too big for
your chicken, knot them smaller and cut off the excess).
2. Place the chicken on the Spit Rods breast first – be sure it’s centered and the weight is evenly
distributed.
Be careful to keep your hands clear of the sharp rod tips when loading food vertically or
horizontally.
After loading the food on the Spit Rods, put the other Gear Wheel on.
Note: Use the total weight that’s printed on your chicken package. If your package does
not include giblets, etc., then add a ¼ pound to the actual weight of your chicken to
figure the cooking time. Then always add 2 minutes for warm up.
Use Position A when cooking 2 chickens and when cooking chickens larger than 3-½ lbs. Use
position B for chickens 3 ½ lbs or less.
3. Place the loaded Spit Rod Assembly in the “Rest” area just inside the Rotisserie. Then slide it on
back to the cooking position. Pull the Door up.
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) add 2 minutes to allow for warmup = 1 Hour 2 minutes.
(Use total weight on package which includes giblets.)
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 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. Pause with the breast directly in front of
the Heating Element for this.
6. TO SERVE: When chicken is done, carefully slide the Glass Door under the unit. Use the BBQ
Gloves and gently but quickly lift the chicken and Spit Rods Assembly out while supporting the
chicken. A bowl under the chicken helps make it easier to remove. Take off the Removable Gear
Wheel, slide out the Spit Rods and serve. Always use Caution: The parts get really hot!
A or B Cooking Position?
The Spit Rods can go to Position A for normal size foods. Use Position B for small foods – to
cook them closer to the Heating Element.
Use Position B for a single chicken 3-½ lbs. or less. Tie it tightly. If nay piece touches the
Heating Element while rotating, move it down to Position A and add a bit more time.
The first position for the Spit Wheel Assembly the Rest Position: Use this for easy loading and
unloading.
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KABOB RODS
Set the Spit Assembly in the Rest Area (just inside the machine) before inserting 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 loaded in place. Slide the whole assembly back to the next notch
– the cooking position.
When done, carefully move the Spit Rods Assembly back to the Rest Area. Use BBQ Gloves to remove
the Kabob Rods. Simply push the spring end inward and then pull the rods out one at a time.
Spring Ends to Right for Kabobs
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. Insert 1st rod into the Gear Wheels,
wrap ribs around the 4 Kabob Rods already in position. Then insert the 6th rod into the Gear Wheels.
Repeat as needed if doing more than one rack of ribs.
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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;
twice on the wings and twice on the legs. If any part of the turkey (or any game bird) touches the
Heating Element, immediately turn off the machine and retie the bird more securely. If the bird still
touches the Heating Element after this second tie-down, then the bird is too big and it must be trimmed
down so that it doesn’t touch the Heating Element.
Up to a 15 lb. Turkey
Be sure the turkey is tied with 4 heavy strings to tightly secure all loose parts. Do not use the elastic
food ties for turkeys. Keep cavity open to heat.
Stuffing Poultry Not Recommended
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.
Have your food at room temperature when it goes in. Not chilled. Wash food in warm water inside
and out.
The Dual Heating Tray. Put frozen veggies on when a chicken starts with about ½ cup water in each
side of tray.
Avoid burning – baste with sugared BBQ sauce only during the last 20 minutes. Try Ron’s great new
BBQ Sauce! It’s tasty and delicious.
Never use any aerosol sprays of any kind inside the unit.
Do not preheat the Rotisserie. Add 2 minutes to the time (for heating up).
Use aluminum foil over the Drip Tray bottom (not over the NonStick Grate Cover) – for easier
cleanup.
Wrap fish with seasonings and marinade in aluminum foil (triple-fold the edges) and put tightly in the
Basket and cook 25-30 min. Delicious and easy!
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
ESTIMATED TIME AND TEMPERATURE CHART
The times and temperatures given in this booklet are only a guide for your reference and are based on
foods starting at room temperature. Times can vary due to differences in meat shape, size, and the
amount of fat and bone. Times will also vary depending on the electricity in your home and it can vary
in different outlets. The most accurate method of determining if your food is done, is a meat/poultry
thermometer inserted into the center of the thickest portion of the meat.
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 4 ½ lbs 180 15 min./lb
Cornish Hens (side-by-side) 2-4 lbs 180 10 min./lb
Pause-to-Sear (breast stopped in front of Heating Element) @ 4 min. – browner breast if necessary
2 Chickens/Ducks (side-by-side) 4 lbs each 180 10 min./lb
Turkey Up to 15 lbs 180 12-15 min./lb
Chicken Pieces About 3 lbs 180 45 min. total
Turkey Burgers 1 ¼ lbs 165 30-35 min total
Chicken Kabobs 8 Kabobs 180 well 30-35 min total
PORK
Baby Back Ribs (Parboiled 15 min) 1-3 racks 160 med. 170 well 35 min. total
Rolled Pork Loin 5 ½ lbs 160 med. 170 well 20-30 min./lb
Pork Tenderloin 1 ¾ to 2 lbs 160 med. 170 well 30-35 min./lb
Pork Chop 4-6 chops 160 med. 170 well 30-35 min./lb
Boneless Pork Chops 6 chops 160 med. 170 well 20 min./lb
Boneless Ham (cooked) 3 lbs 160 med. 13 min./lb
Italian Sausages
Uncooked Up to 16 30-35 min./lb
Cooked Up to 16 20-25 min./lb
Hot Dogs Up to 16 10-15 min./lb
BEEF
Standing Rib Roast Up to 6 ½ lbs 145 med. 18 min./lb
Roast Up to 6 ½ lbs 140 rare 16 min./lb
160 med. 18 min./lb
170 well 20 min./lb
Steaks 1 ¼’’ thick medium 20 min./lb
Hamburgers(9) ¼ lb each medium-well 20 min./lb
Beef Kabobs 8 Kabobs medium 20 min./lb
LAMB
Leg of Lamb to 6 ½ lbs 160 med 22 min./lb
SEAFOOD
Salmon Steaks (Basket) 4-6 steaks 1 ¼’’ thick 20-25 min. total
Fish Fillets (Basket) ¾’’ thick 25 min. total
Fish Fillets (Basket) thin 18 min. total
Shrimp Kabobs 6 Kabobs 20-25 min. total
Halibut Fillets (Basket) ¾’’ inch (breaded with dill) 30 min. total
Temperatures based on USDA Food Safety and Inspection Service Guidelines.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Apricot-Orange Glazed Game Hens
___________________________________________________
Two 1 ½ to 2 Pound Rock Cornish Game Hens
___________________________________________________
3 Tablespoons Fresh Orange Juice
___________________________________________________
3 Tablespoons Soy Sauce
__________________________________________________
½ Cup Apricot Preserves
__________________________________________________
Salt and Fresh Ground Pepper
__________________________________________________
Stir together the preserves, orange juice and soy sauce. Separate and reserve half of the sauce and serve
it with the hens. Wash and thoroughly dry the game hens inside and out. Season the inside cavity with
salt and pepper and brush the game hens with the other half of the sauce. Cook the game hens in the
Rotisserie for 45 to 55 minutes or until the temperature reaches 180 Fahrenheit degree on a meat
thermometer inserted in the thigh meat. Serve hens with warmed reserve sauce. Serves 2 to 4.
BBQ Beef Kabobs
_______________________________________________
2 Pounds Beef Top Sirloin
_______________________________________________
1 Cup Ron’s Showtime BBQ Sauce
_______________________________________________
2 Bell Peppers; Cut in 1 Inch Pieces
_______________________________________________
2 Cups Whole Mushrooms
_______________________________________________
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. Remove Kabob Rods from
the Gear Wheels and slide the meat and vegetables off onto serving plates.
Roast Chicken with Lemon Herb Rub
______________________________________________
One 3 ½ 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. Loosen the skin across the breasts and then down around the leg and
thigh using a chopstick or your fingers. Work the seasoning mixture under the skin and into the meat of
the breast, leg and thighs and all over the outside skin as well. Season the cavity of the chicken with salt
and pepper. Using an Elastic Food Tie, truss the chicken. Place the chicken on the Spit Rods for about
60 minutes or until the internal temperature reaches 180 Fahrenheit degree on a meat thermometer
inserted in the thigh meat. Remove chicken and cut it into pieces to serve. (Tip: If you are rotating two
small chickens at a time, skewer them side by side on the Spit Rods and increase the time to 1 ½ hours.)
Serves 3 to 4.
Four Peppercorn Crusted Roast Beef
_____________________________________________
One 3 ½ to 4 Pound Boneless Beef Rib Roast
_____________________________________________
2 Teaspoons Black Peppercorns
_____________________________________________
2 Teaspoons White Peppercorns
_____________________________________________
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. 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. Remove and slice into ¼ inch thick slices or thinner. Serves 4 to 6.
Roast Turkey
______________________________________________
One 12 to 15 Pound Turkey Fresh or Completely Thawed
______________________________________________
1 Tablespoon Salt and 1 Tablespoon Poultry Seasoning if Desired
_____________________________________________
Thoroughly wash the turkey with warm water. Cut away all extra fat and skin so hot air can get into the
cavity. Rub Salt and Poultry Seasoning into the cavity. Tie with string in 4 places. Place centered on Spit
Rods and cook for 10 minutes per pound. Enjoy the best turkey you can imagine. Keep cavity clear of
skin and fat so heat can enter and help cook it throughout.
Jamaican Jerk Pork Tenderloin
______________________________________________
2 Pork Tenderloins (About 1 ½ to 2 Pounds Total)
______________________________________________
2 Tablespoons Chopped Fresh Cilantro
_____________________________________________
1 Tablespoon Finely Minced Fresh Ginger
_____________________________________________
¼ Cup Dark Rum
_____________________________________________
2 Tablespoons Fresh Lime Juice
_____________________________________________
2 Tablespoons Olive Oil
____________________________________________
2 Tablespoons Light Brown Sugar
____________________________________________
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. Trim all fat and skin from the pork tenderloins and place them in the marinade. Turn to coat
well. Cover and marinate for 15 to 30 minutes at room temperature. Cook the pork in a Rotisserie
Basket for 30 minutes basting it with the marinade juices often during the last 10 minutes or until the
internal temperature reaches 160 Fahrenheit degree on a meat thermometer. Slice the pork on the
diagonal, place on a serving platter. Warm the reserved marinade and spoon it over the pork slices and
serve. Serves 4.
Beef Tenderloin Roast with Horseradish Sauce
___________________________________________
One 3 Pound Beef Tenderloin Roast
___________________________________________
Salt and Pepper To Rub On Roast
___________________________________________
Horseradish Sauce: ¾ Cup Whipping Cream
___________________________________________
4 Tablespoons Prepared Horseradish
___________________________________________
2 Tablespoons Fresh Lemon Juice
___________________________________________
½ 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 Fahrenheit degree for rare on the meat
thermometer. Remove the roast and slice it into ½ inch thick slices and serve with Horseradish Sauce.
Serves 6.
Horseradish Sauce: Whip the cream until stiff. Stir in the horseradish, lemon juice and salt. Cover and
refrigerate for 1 hour. Remove the roast and slice it into ½ inch thick slices and serve with Horseradish
Sauce. Serves 6.
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 Powder
___________________________________________
Salt and Pepper to Taste
___________________________________________
In a flat baking dish stir together the ketchup, soy sauce, Worcestershire sauce, brown sugar, garlic, chili
powder, salt and pepper. Add the steak and turn to coat. Cover and marinate in the refrigerator for 2 to
8 hours. Remove the steak from the marinade. Place the steak in the Flat Standard Basket. Tighten lid
and cook for 18 minutes for rare or 25 minutes for medium. If the steak is not brown enough, position
the Basket facing the Heating Element and turn the switch to “Pause-to Sear” for 2 to 3 minutes per
side. Remove and slice thinly across the grain. Serves 4.
Roasted Vegetable Skewers with Balsamic Basil Marinade
____________________________________________
1 Red Bell Pepper, Cut Into 1 Inch Pieces
___________________________________________
1 Yellow Summer Squash, Cut Into ¼ Inch Slices
___________________________________________
1 Zucchini Cut Into ¼ Inch Slices
___________________________________________
16 White Button Mushrooms, Stems Removed
____________________________________________
8 Green Onions, But Into 1 ½ Inch Pieces
____________________________________________
Marinade:
___________________________________________
½ 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. 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. Rotate the
skewered vegetables for 20 to 25 minutes until the vegetables are slightly brown, but still crunchy.
Remove the Kabobs from the Gear Wheels and slide the vegetables off onto serving plates. Serves 6.
Merlot Marinated Leg of Lamb
__________________________________________
One Leg of Lamb (4 ½ to 5 Pounds) Boned and Tied
__________________________________________
1 Cup Merlot or Other Dry Red Wine
__________________________________________
½ Cup Soy Sauce
__________________________________________
4 Cloves Garlic; Minced
__________________________________________
2 Tablespoons Dried Oregano
__________________________________________
1 Tablespoon Dried Rosemary
________________________________________
1 Tablespoon Coarsely Ground Pepper
________________________________________
Combine the soy sauce, Merlot, garlic, oregano, rosemary, and pepper in a deep bowl. Add the lamb and
turn it to coat with marinade. Cover and chill at least 6 hours or up to a day, turning the meat over
several times. Remove the lamb from the marinade, reserving marinade for basting. Place the lamb on
the Spit Rods. Cook for 1 hour, 15 to 30 minutes or until the internal temperature reaches 160
Fahrenheit degree for medium, basting several times during the last 10 minutes. Serves 6 to 8.
Ginger Teriyaki Chicken
_________________________________________
4 Pound Whole Chicken
_________________________________________
½ Cup Soy Sauce
_________________________________________
½ Cup Dry White Wine
_________________________________________
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. Bland the water with the cornstarch;
stir into the sauce. Stir over medium heat 1 minute or until thickened. Strain the sauce. Makes about 1
cup. Set aside to cool or refrigerate up to 1 week. Next, wash and dry the chicken, inside and out.
Loosen the skin across the breast and then down around the leg and thigh using a chopstick or your
fingers. Reserve ½ cup of the cooled teriyaki sauce and inject some of the remaining sauce under the
skin of the chicken. Work it over the breast, legs and thighs. Rub more sauce all over the outside of the
chicken and then marinate for 30 minutes. Place chicken on the Spit Rods for 60 minutes or until the
internal temperature reaches 180 Fahrenheit degree on meat thermometer inserted into the center of the
thickest part. Remove chicken and cut into pieces to serve. Serve with the remaining teriyaki sauce. (You
could substitute a prepared Teriyaki Marinade for the Ginger Teriyaki Sauce in this recipe. If you are
fixing two small chickens at once skewer them side by side on the Spit Rods and increase the time to 1
½ hours). Cook in Position A only. Serves 2 to 3.
Mustard-Brown Sugar Glazed Pork Chops
____________________________________________
Three or Four 1 Inch Thick Center Cut Pork Chops
____________________________________________
½ Cup Brown Sugar
____________________________________________
¼ 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. If not brown enough, position the Basket facing
the Heating Element and turns the switch to “Pause-to-Sear” for 2 to 3 minutes on each side. Serves 3
to 4.
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. 91311
any part of the product which is defective. Such warranty will not apply to defects resulting from
tamper, cosmetic damage, acts of God, accidental breakage, abuse, negligence, neglect or misuse. If you
must return the product for reasons of malfunction within the six-month warranty period, the following
action and steps are required: Remit U.S. Dollars:
1. The machine must be clean and packaged securely to protect from damage or breakage in
shipment.
2. Call and obtain a Return Authorization Number. Then ship prepaid to Popeil Inventions, Inc.,
by the most convenient method. Enclose $29.90 to cover return shipping, handling, and
insurance. Popeil Inventions, Inc., will repair or replace your Rotisserie unit and return it to you
prepaid.
3. If you return the product after the six-month warranty period, enclose $45.00 plus $29.90 for
shipping, handling and insurance and Popeil Inventions, Inc., will replace/repair your machine
and return it to you.
Even if not required, the rights in this warranty are granted to you. This warranty gives you specific legal
rights, and you may also have other rights which vary from state to state. Return of Owner Registration
Card is not a condition precedent to warranty coverage.
Popeil Inventions, Inc., will not be held liable for any special, incidental, or consequential damage,
resulting from possession, use or loss of use of this product either directly or indirectly.
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
Popeil Inventions, Inc.
21344 Superior Street, Chatsworth, CA 91311 Fax 818-775-4665
Lemon Dill Salmon Steaks
_______________________________________________
4 Large or 6 Medium Salmon Steaks
______________________________________________
¼ Cup Fresh Lemon Juice
______________________________________________
3 Tablespoons Olive Oil
______________________________________________
1 Tablespoon Minced Fresh Dill or 1 Teaspoon Dry Dill Weed
______________________________________________
½ Teaspoon Salt
______________________________________________
½ 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.
Ron’s Spice Lemon Pepper Chicken Wings
______________________________________________
10-12 Chicken Wings
______________________________________________
2 Eggs, Slightly Beaten
______________________________________________
2 Cups Plain Dry Breadcrumbs
______________________________________________
6 Tablespoons Lemon Pepper
______________________________________________
2 Tablespoons Crushed Red Chili Pepper
______________________________________________
Beat eggs and set aside. Mix breadcrumbs, lemon pepper and crushed red chili pepper in a flat dish or
on a sheet of wax paper, aluminum foil or cutting board. Wash and thoroughly dry the chicken wings.
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.
Place foil inside on top and bottom edges.
To reorder supplies call Customer Service at 818-772-6450
If all the lines are busy, or after hours, please contact us on the web at www.ShowtimeRotisserie.com
