Ronco ST4023SSGEN Use and Care Manual
Contents
1. 24 25 Always unplug the unit before attempting to move it Never move the unit when it contains hot oil liquids or hot foods Use extreme caution when working near the hot pieces and the 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 or other hot liquids When using the Rotisserie Baskets be sure 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 moves around inside the Basket stop the machine Put BBQ Gloves on and carefully take out the Basket Tighten the lid down further so the food can t move or slip around in the Basket as it rotates Use caution The Basket gets hot 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 or the nonstick parts Do not use appliance for other than its intended use Oversized foods that touch Heating Element must be trimmed down and metal utensils must not be inserted in the appliance as they may create a fire or risk of electrical shock Front back top bottom and side surfaces become very hot Do not allow contact with any objects other than Heating Container in its proper operating2. Country Honey Glazed Ham BBQ Ribs Use Optional Round BBQ Rib Basket Giant Lobster and Vegetable Basket Optional RECIPES 19 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 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 1 80 F 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 hours Serves 3 to 4 Four Peppercorn Crusted Roast Beef One 3 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 Plac
3. even carving after you ve carved some off Showtime BBQ Flavor Injector Use it to inject flavorings into meats poultry fish and pork Try Lemon Juice Marinades Garlic Oil g and Wines A Add a couple drops of olive oil or vegetable oil on the black tae to keep it moving smoothly For food preparation only Keep away from children Dishwasher Safe You can put the Grate Cover Drip Tray Heating Tray and Lid and even the Glass Door if it will fit all in your dishwasher Rinse off any grease first Even Easier Clean Up You can line the bottom of your Drip Tray with a small sheet of aluminum foil Be sure it is flat against the bottom There cannot be any build up of fat or oil on the Grate Cover so please don t cover it with foil Grease Flicker 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 IN THE ROTISSERIE Water and fat or oil don t mix After it has cooled check to see if food touched or hung up on the Heating Element 14 HELPFUL HINTS Round BBQ Rib Basket Optional Stair Hook attached to the last rib and then to a horizontal wire on the basket to hold ribs securely in place as they turn 1 Parboil baby back or spare ribs in boiling water for 15 minutes
4. 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 touch es 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 Stuffing Poultry Not Recommended Please note The manufacturer does not rec ommend stuffing Rotisserie poultry Keep the cavity open to the heat to help cooking Up to a 15 Ib 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 Be sure nothing hangs over or extends beyond the Gear Wheels Always center turkeys Roast Turkey One 8 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
5. Wrap fish with seasonings and mari nade 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 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 Times can vary due to differences in meat shape size and the amount of fat and bone Also times can vary depending on the elec tricity in your home and it can even vary when plugged into different electrical outlets The most accurate method of determining if your food is done is a Meat amp Poultry Thermometer inserted into the center of the thickest portion of the meat Note If poultry exceeds 180 internal temperature your poultry will become drier and less juicy Remember Use Position B only for small foods FOOD WEIGHT QTY INTERNAL TEMP EST TIME CHICKEN Whole Chicken or Duck 4 1 2 Ibs 180 15 min Ib Cornish Hens side by side 2 4 total weight 180 10 min Ib Pause to Sear breast stopped in front of Heating Element 4 min browner breast if necessary 2 Chickens Ducks side by side 4 Ibs each 8 Ib 180 10 min Ib Turkey Up to 15 Ibs 180 12 15 min Ib Chicken Pieces About 3 lbs 180 45 min total Turkey Burgers 1 1 4 Ibs 165 30 35 min total Chicken Kabobs 8 Kabobs 180
6. food vertically or horizontally Note Use the total weight that s printed es ondi he food he Spi on your chicken package If your package CE ee oe Oe ee does not include giblets etc then add a Rods put the other Gear Wheel on 1 4 pound to the actual weight of your chicken to figure the cooking time 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 STANDARD TIMER 3 Position Switch No Heat E E Pause Rotation to Sear Normal Rotation 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 12 SIX EASY STEPS CHICKEN 6 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 Then reset the Timer No Heat Pause Rotation to Sear Normal Rotation 5 u 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 br
7. oil on the Gear Wheel Nub before inserting the Spit Rod Assembly in the machine 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 hot 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 cen tered 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 BA Showtine ROTISSERIE amp BBQ OVENS Cleaning and Caring for your Rotisserie amp BBQ Oven Before First Use Be sure the Rotisserie is not plugged in Wash and dry th
8. skin and fat so heat can enter and help cook it throughout Helpful Hint Late for Dinner No problem keep the Door closed Note E and set the function switch to No Heat Rotation and your Normal food will be warm and the juices evenly distributed Up to Rotation 15 20 minutes is okay after that the food cools down 18 ROTISSERIE TURKEY 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 Put some of your favorite herbs inside a chicken as it cooks Rotisserie makes savory delicious reduced fat food Here is a list of food that requires little prep to have a fantastic meal with your Showtime Rotisserie SHOWTIME MENU IDEAS Turkey Up to 14 Ibs Chickens 1 or 2 at Once Prime Rib Roasts Up to 8 Ibs Delicious Steaks in the Basket Hamburgers 9 Quarter Pounders at Once Kabobs Chicken Lamb Beef or Seafood Shrimp or Scallops in the Standard Basket Leg of Lamb Rolled in Rosemary Pork Loin or Shoulder Roast Lamb Chops Veal Chops Pork Chops Fish Whole or Fillet in the Basket Cornish Games Hens or Ducks Wild Game Venison Goat Fowl Foil Wraps Cooked in the Baskets Spicy Chicken Wings in the Basket Sausages and Hot Dogs
9. well 30 35 min total Baby Back Ribs Parboiled 15 min 1 3 racks 160 med 170 well 35 min total Rolled Pork Loin 5 1 2 lbs 160 med 170 well 20 30 min Ib Pork Tenderloin 1 3 4 to 2 Ibs 160 med 170 well 30 35 min Ib Pork Chops 4 6 chops 160 med 170 well 30 40 min total Boneless Pork Chops 6 chops 160 med 170 well 25 30 min total Boneless Ham cooked 3 Ibs 160 med 13 min Ib Italian Sausages uncooked up to 16 30 35 min Ib 20 25 min Ib cooked up to 16 Hot Dogs Standing Rib Roast Roast Steaks Hamburgers 9 Beef Kabobs LAMB Leg of Lamb SEAFOOD up to 16 up to 6 1 2 Ibs up to 6 1 2 Ibs 1 1 4 thick 1 4 1b each 8 Kabobs to 6 1 5 lbs 145 medium 140 rare 160 medium 170 well medium medium well medium 160 medium 10 15 min lb 18 min Ib 16 min Ib 18 min Ib 20 min Ib 20 min total 20 30 min total 20 25 min total 22 min Ib Salmon Steaks Basket 4 6 steaks 1 1 4 thick Fish Fillets Basket 3 4 thick Fish Fillets Basket thin Shrimp Kabobs 6 Kabobs Halibut Fillets Basket 3 4 inch breaded with dill 20 25 min total 25 min total 18 min total 20 25 min total 30 min total Temperatures based on USDA Food Safety and Inspection Service Guidelines TIME amp TEMPERATURE CHART 17 Rotisserie Turkey When preparing a turkey the wings and legs must be tied down securely to prevent them from touching the
10. 2 WRONG Off Center Always trim fat and any loose pieces from roasts turkeys chickens hams etc yyy Rib Roasts Standing Rib Roasts should always be loaded with the bones on the left side take a couple of tries to not run the Spit Rods It may opposite from the small turning gear on the right side and the heavier meat 10t0 a bone on the right side Also put the Spit Rods through meat between the bones If any food scrapes or hangs A0 BBL When loading a rib roast start through YP Stop immediately the fat meaty end and move the Spit Rods between or on top of the bones Keep the meat evenly distributed on Trim with scissors and reload the Spit Rods so that nothing touches the top bottom sides or Heating Element 10 LOADING THE SPIT RODS RIB ROASTS 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 1s 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 No Heat Pause front of the Heating Element especially food in a ae Pee Basket Char or sear equal time on both sides Try Normal Rotation 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 f
11. Apricot Orange Glazed Game Hens Two 1 to 2 Pound Rock Cornish Game Hens 3 Tablespoons Fresh Orange Juice 3 Tablespoons Soy Sauce 2 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 40 to 50 minutes or until the temper ature reaches 180 F on a meat thermometer Serve 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 1 Purple Onion Cut in 1 Inch Pieces Cut the beef into 1 4 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 for 20 to 25 minutes or until they reach desired doneness Baste with BBQ sauce only during the last 5 10 minutes Serves 6 RECIPES 23 Lemon Dill Salmon Steaks 4 Large or 6 Medium Salmon Steaks 1 4 Cup Fresh Lemon Juice 3 Tablespoons Olive Oil 1 Tablespoon Minced Fresh Dill or 1 Teaspoon Dry Dill Weed 1 2 Teaspoon Salt h Teaspoon White Pepper In a small bowl add all ingredients except the salmon Brush on both si
12. 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 Position hooks over the middle of the last rib bones Attach a C Hook at one end of the slab and attach a Stair Hook at the other other end 3 Thread the Spit Rod Wheel Assembly through eyelets on both ends of the Rib Basket Then attach the removable wheel Position the Spit Rod Assembly with the Rib Basket in the Rest Area 4 Starting with the C Hook end attach the ribs to the basket on any horizontal wire Rotate the basket while wrapping the ribs around the outside of the basket After ribs are stretched tight lock the slab down by attaching the Stair Hook on the closest horizontal wire on the Rib Basket Make sure it is tight Slide the Spit Rods with the Rib Basket back into the cooking posi tion and set the timer for 35 minutes on Normal Rotation While rotating check to make sure the ribs are not touching the heating element or the glass door If they touch trim the ribs Always check on your food from time to time 6 Brush ribs with one coat of Ron s BBQ Sauce onto the ribs 10 minutes before they are done ROUND RIB BASKET 15 Kabob Rods Accessories Set the spit Rod Assembly in the Rest Area Load the Kabobs with food then insert them into the holes on the Gear Wheels Start with sharp end on the left side then snap the g
13. 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 and NonStick Grate Cover before cleaning 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 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 Do not use any attachments or anything that is not recommended by Ronco Acquisition Corporation The use of such items may be hazardous Do not use outdoors Do not let cord hang over edge of table or counter or touch hot surfaces Do not place appliance on or near a hot gas or electric burner in a heated oven or near easily flammable material Use only on a stable heat resistant surface and place unit at least 8 inches from walls and 8 clear above unit To disconnect turn machine Timer to OFF position then grip plug and pull from wall outlet Do not pull on cord Continued IMPORTANT SAFEGUARDS CONTINUED 14 15 16 17 18 19 20 21 22 23
14. STANDARD FULL SIZE MODEL 4000 NHR AS SEENON i it ROTISSERIE amp BBQ Ron Popeil Inventor KORLO 1 BEST SELLING ROTISSERIE Efa c EBO 4 Full Size 4000 NHR TV Model shown with the optional Dual Heating Tray Instructions amp Recipes Eat Healthy Cut the Fat Naturally Important Set It and Forget It only after all instructional materials written and DVD 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 The NonStick Grate Cover and Drip Tray must always be in place when using your Rotisserie 1 10 11 12 13 Very Important Read all instructions and watch instructional DVD before using the machine To protect against electrical hazards do not immerse cord plug or appliance itself in water or other liquids 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 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 For Adult Use Only Close supervision is always necessary when the Rotisserie is used near children Unplug
15. des of the salmon wait 5 minutes and repeat Place the salmon steaks in the Rotisserie Bas ket Accessory Cook for 15 to 20 minutes Serve one salmon steak per person Ron s Spicy 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 Place foil inside on peat a bottom edges aA Be sure the wings are all secure inside the Been AN TERN Basket with no parts hanging out You can CRAY use a small strip of aluminum foil inside the WYNN Yee basket on the top and bottom edges the edges that rotate near the Heating Element o 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 24 HELPFUL HINTS Ea Showtime ROTISSERIE amp BBQ OVEN Six Month Limited Warranty Ronco Acquisition Corporation war rants to the owner of this product that it is fre
16. e 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 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 2 INTRODUCTION Table of Contents 0 1 Important Safeguards 4 5 Rotisserie amp Accessories 6 Clearance Gloves Squeak 7 Rotisserie Baskets 8 Elastic Ties Chicken 9 10 Loading the Spit Rods 10 Rib Roasts 11 Timer More Helpful Hints 12 13 6 Easy Steps Chicken 15 Round Rib Basket 16 Kabob Rods amp Hints 17 Time amp Temp Chart 18 Rotisserie Turkey 18 24 Recipes 24 Helpful Hints Throughout Warranty THE WORLD S 1 INDOOR ROTISSERIE amp BBQ Seals i
17. e 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 Ronco Acquisition Corporation within thirty 30 days from the original purchase date The manufacturer s obligation will be limited to repairing or replacing F O B 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 pre paid to Ronco Acquisition Corporation by the most convenient method Enclose 29 90 to cover return shipping handling and insurance Ronco Acquisition Corporation 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 Ronco Acquisition Corporation will replace repair your machine and return it to you Even if not required the rights in this warranty are granted to you This war ranty gives you specific legal rights and you may also have other rights wh
18. e 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 temper ature reaches 140 F 25 to 30 minutes per pound for medium or until the internal temperature reaches 160 F or 35 to 40 minutes per pound for well done or until the internal temperature reaches 170 F on the meat thermometer inserted in the center Remove and slice into 4 inch thick slices or thinner Serves 4 to 6 20 RECIPES Beef Tenderloin Roast with Horseradish Sauce One 3 Pound Beef Tenderloin Roast Salt and Pepper To Rub On Roast Horseradish Sauce 1 Cup Whipping Cream 4 Tablespoons Prepared Horseradish 2 Tablespoons Fresh Lemon Juice 12 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 F for rare on the meat thermometer Remove the roast and slice it into 2 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 inch thick slices and serve with Horseradish Sauce Serves 6 Marinated Top Sirloin Steak One 17 4 to 2 Pound Sirloin Steak 12 Cup Ketchup 2 Tablespoons Soy Sauce 1 Tabl
19. ear Wheels with Spit Rods 4 CONTENTS amp ACCESSORIES Flavor Injector Heating Optional CTA O Ty n Ta pf RL Dual Heating Tray with Lid Elastic Optional Accessory Food Ties S Complimentary BBQ Gloves Instructions amp Recipe Booklet Standard Rotisserie Basket For A Position Only Instructional E ER DVD E b EE gt Speed Basket Optional For B Position Kabob Rods Optional SA Holds up to 8 Nili EAA Ny K i i Round BBQ Rib Meat amp Poultry Giant Lobster amp Vegetable Basket amp 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 amp ACCESSORIES 5 CAUTION Keep at least 8 clearance all around from 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 Ronco Acquisition Corporation Do not use under cabinets Always use Caution with Hot Food and Metal Parts The Food Basket and the Spit Assembly get HOT N Always wear protective gloves when removing the Basket If you feel the optional gloves are not insulated enough to adequately protect you from t
20. ear side into place on the right 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 loaded in place Slide the whole assembly back to the next notch the cooking position When done carefully move the Spit Rod 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 Helpful Hints Seasonings and spices should be sprin kled 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 veg gies on when a chicken starts with about 1 2 cup water in each side of tray 16 KABOB RODS 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 Use aluminum foil over the Drip Tray bottom not over the NonStick Grate Cover for easier cleanup
21. espoon Worcestershire Sauce 1 Tablespoon Brown Sugar 1 Clove Garlic Minced 12 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 1s not brown enough posi tion 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 RECIPES 21 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 4 Inch Slices 16 White Button Mushrooms Stems Removed 8 Green Onions Cut Into 1 Inch Pieces Marinade 12 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 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 min utes until the vegetables are s
22. he hot surfaces you are han dling 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 C lt Removable Gear Wheel fits on the Spit Rods a after food or Basket is loaded in place It is heavy and has sharp gear teeth When carrying the Spit Rods always tilt this end upward so it won t fall off Careful Use Caution Tips are sharp Please be very careful with your hands when loading any food onto the Spit Rods Spit Rods are connected with screws to one Gear i Wheel Place the Removable Gear Wheel on after the food is loaded Spit Rods are permanently set Plastic Spit Loading Base keeps the Spit in the bottom Gear Wheel an f can be tightened with a small Assembly in place so you can load food in upright Allen Wrench if necessary position on a countertop or in a sink Important Hear a Squeeeeaak No problem Put a drop or two of vegetable oil or olive oil on the A drop Gear Wheel nub before inserting the Spit Rod of oil on Assembly into the machine Or use a straw the nubs for Kabob Rod to drop oil on the nubs as they prevents squeaks turn But be careful if you do it when the machine is turning or if it is hot 6 INSTRUCTIONS Rotisserie Basket Perfect for hamburgers chicken pieces vegetables whole fish and fish fillets steaks chops cutlets and smaller flat roasts After p
23. ich vary from state to state Return of Owner Registration Card is not a condition precedent to warranty coverage Ronco Acquisition Corporation will not be held liable for any special inci dental 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 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 New York NY 10272 1000 A ci P a ee ee Be s N R r ya ha lt 3 ENERGY EFFICIENT SEL TEL Cooks food in less time than a conventional oven and uses less than HALF the electricity Saving lots of money Ronco Acquisition Corporation AONE o d 0100 Peck Slip Station And No Warm Up Required New York NY 10272 1000 Starts Cooking In One Minute 800 486 1806 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
24. lightly 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 to 5 Pounds Boned and Tied 1 Cup Merlot or Other Dry Red Wine 1 2 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 F for medium basting several times during the last 10 minutes Serves 6 to 8 22 RECIPES Mustard Brown Sugar Glazed Pork Chops Three or Four 1 Inch Thick Center Cut Pork Chops 12 Cup Brown Sugar 1 4 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 turn the switch to Pause to Sear for 2 to 3 minutes on each side Serves 3 to 4
25. mall 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 sec ond 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 LOADING THE SPIT RODS 9 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 nec essary Only turkeys up to 15 Ibs in the WRONG CORRECT full sized models Keep center cavity Centered clear so heat can enter while it cooks Rib Bones Always to the Left and Parallel to the Spit Rods Up to6 1
26. mber 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 edge KK LKRN RNN Toor oe ee INSTRUCTIONS ROTISSERIE BASKETS 7 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 the 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 yo
27. n natural juices and drains off unwanted fat as it cooks About 1 4 cup of animal fat drips off a 4 Ib chicken E Roast a wide variety of meats and vegetables from a single kabob to 2 chickens side by side up to a 15 Ib turkey or a 6 1 2 Ib leg of lamb E Evenly browns chicken roasts seafood vegetables chops steaks hamburgers Sausages hams pork loin roasts and with the optional Kabob Rods even ribs E Automatic Timer is easy to set Shuts off when the time is up E Dishwasher Safe Drip Tray NonStick Grate Cover Entire Spit Rod Assembly Glass Door Kabob Rods and Heating Tray are dishwasher safe E The Rotisserie Basket allows you to enjoy greater variety of Rotisserie amp BBQ foods and wraps placing foods in foil then in Basket E Lighted Oven makes it easy and fun to watch your food cook E Covered Heating Tray Optional Accessory fits right on top for your favorite vegetables sauces gravies etc E Energy Efficient Cooks faster than a conventional oven but still uses about half the electricity INTRODUCTION 3 Very Important Always put the Drip Tray and the NonStick Grate Cover in place before operating Drip Tray with NonStick Grate Cover must be in place here when in use Contents Based on which model and which options you have you will find some or all of the following items NonStick Grate Glass Cover Door Drip Tray Spit Loading Base Also used as a Carving Stand G
28. or the heat to be CAUTION To prevent a wheel from accidentally falling off always carry the end with the Removable Wheel held slightly higher The wheels are heavy and have sharp gear teeth 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 1 2 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 7 TIMER MORE HELPFUL HINTS 11 6 Easy Steps to Great Rotisserie Chicken Use Position A when cooking 2 chickens and when cooking chickens larger than 3 1 2 Ibs Use Position B for chickens 3 1 2 lbs or less 1 a 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 Removable Gear Wheel Tie the wings and legs down Use one or two of the Elastic Food Ties if they are too big for your chicken knot them smaller and cut off the excess 2 a Place the chicken on the Spit Rods breast first be sure it s centered and the weight is evenly distributed Or load 2 chick ens side by side Be careful to keep your hands clear of the sharp rod tips when loading
29. own 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 E 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 Rod 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 1 2 Ibs or less Tie it tightly If any piece touches the Heating Element while rotating move it down to Position A and add a bit more time Rest for easy loading unloading The first position for the Spit Wheel A for Normal Sized Foods Assembly is the Rest Position Use B for Small Foods Closer to the this for easy loading and unloading Heating Element SIX EASY STEPS CHICKEN 13 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 And if you want the roast WheeL for browned further you can put the support when roast back in the Rotisserie
30. position A fire may occur if the Rotisserie is covered or touching flammable material including curtains draperies walls and the like when in operation Do not place or store any objects or material other than foods and manufacturer s rec ommended accessories in the Rotisserie Do not place or store anything on the top of the Rotisserie when it is plugged in other than the Showtime Heating Trays Unplug unit before changing replacing the interior light bulb 25 watt small appliance bulb 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 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 at 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 acciden tally HEAR A SQUEAK No problem Put a drop or two of vegetable
31. u run out of Food Ties you can use butcher s twine until you can order more Food Ties 8 ELASTIC FOOD TIES FOR CHICKENS Be careful to keep your hands clear of the pointed rods as they exit from the meat 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 slight ly 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 See details on page 11 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 S
32. utting the food in the Basket compress the Basket lid very tightly so no food can move whatso ever This can be done by compressing the lid further Caution The Basket gets hot Be sure nothing extends out E between the iaa wires suchas iff si ee i chicken wings or PRT il A small bones etc Uni iii iii Set the Spit Rods Hai eas 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 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 Be sure J small pieces like chicken Q wing tips LH don t fall out the ends N J and catch J 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 1s 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 Reme
Download Pdf Manuals
Related Search