Showtime Rotisserie Manual
. 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. 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. Do not use appliance for other than its intended use. Oversized foods or 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 Dual Heating Tray in its proper operating position. Rotisserie. After it has cooled, check to see if the food has touched the Heating Element.
Cook two full size chickens. The Ronco Showtime Digital Rotisserie and BBQ Oven Platinum Edition in Home Depot site describes the product details with all necessary. Mindjet mindmanager 9 mac torrent.
Never cook foods larger than recommended in the booklet for your model of Showtime™ Rotisserie. Ronco Showtime ™ ROTISSERIE & BBQ OVENS. 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. 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 Never operate unit without Heat Reflector in place behind Heating Element. 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. 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. 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. 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. 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!. 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”. 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”. the food and the Rotisserie get hot.
Make any adjustment or retie your chicken. Then reset the Timer. 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. BABY BACK RIBS Parboiling 15 minutes will make ribs more tender, less fat and easier to handle. 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 1 the first bone.
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.
Showtime Rotisserie Manual Download
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 Cornish Hens (side-by-side) Pause-to-Sear (breast stopped in front of Heating Element) @ 4 min. – browner breast if necessary. Apricot-Orange Glazed Game Hens Two 1 ½ to 2 Pound Rock Cornish Game Hens 3 Tablespoons Fresh Orange Juice Stir together the preserves, orange juice and soy sauce. Separate and reserve half of the sauce and serve it with the hens. 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. 2 Teaspoons Green Peppercorns 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. ¼ Teaspoon Ground Cinnamon 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.