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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.
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 mu
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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, I
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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
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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.
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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 bef
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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
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* 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 *
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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
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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
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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 approximate
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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 ROA
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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 ca
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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
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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 di
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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. st To place ribs on the Kabob Rods, take the 1 rod and thread it through the end of one side just behind th st the first bone. Take the 6 rod and thread it through the last rib. Insert 1 rod in
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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
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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 bre
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RECIPES For the best and easiest Rotisserie food, try Ron’s Chicago Steakhouse Char Rubs and Ron’s Marinades for Rotisserie Food. Go to and get the best www.ShowtimeRotisserie.com there is. Also ask for Ron’s Showtime™ BBQ Sauce. Apricot-Orange Glazed Game Hens ___________________________________________________ Two 1 ½ to 2 Pound Rock Cornish Game Hens ___________________________________________________ 3 Tablespoons Fresh Orange Juice _______
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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
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_____________________________________________ 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
