NINETY DAY LIMITED WARRANTY
s
s
0
~
N
140mm
HD
Schulman
lnt'I
Trading
LLC.,warrants
to
the
owner
of
this
product
that
it
is
free
from
defects
in
material
and
workmanship
for
a
period
of
Ninety(90)
Days
from
date
of
purchase
providing
the
owner
has
registered
this
product
within
thirty(30)
days
from
the
original
purchase
date
.
Visit
us
on
line
to
register
this
product
at
ronco
.
com/warranty
.
The
manufacturer's
obligation
will
be
limited
to
repairing
or
replacing
any
part
of
the
product
which
is
defective.
Such
warranty
will
not
apply
to
defects
resulting
from
tam-
per,
cosmetic
damage,
acts
of
God,
accidental
breakage,
abuse,
negligence,
neglect
or
misuse
.
If
you
must
return
the
product
for
reasons
of
malfunction
within
the
ninety
day
warranty
period,
the
following
action
and
steps
are
required
:
1.
The
product
must
be
clean
and
packaged
securely
to
protect
from
damage
or
breakage
in
shipment.
2.
Ship
prepaid
to
HD
Schulman
lnt'I
Trading
LLC
.
,by
your
preferred
carrier.We
recommend
using
a
carrier
shipping
method
that
will
provide
a
tracking
number
as
we
cannot
be
responsible
for
lost
shipments
HD
Schulman
lnt'I
Trading
LLC.,
will
repair
or
replace
the
product
and
return
it
to
you
.
Shipping
and
handling
charges
may
apply
.
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
.
Warranty
registration
is
not
a
condition
precedent
to
warranty
coverage
.
HD
Schulman
lnt'I
Trading
LLC.,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
.
HD
Schulman lnt'I Trading LLC
1108
Lavaca Street Suite 110-101
Austin, TX 78701
1 (512)
609-8276
www
.Ronco.com
Copyright@2020 by HD Schulman lnt'I Trading LLC. All Rights Reserved
Manufactured under U.S.
patents:
09/651,804; 09/569, 163; 09/891 ,019; 10/021 ,406; 10/176,697;
10/945,232; 11/274,518; 11/274,516;12/025,530
Foreign patents pending.
08. 20 5000
SERIES
R1571GZ
J%oa1tiHf
e®
Roti
sse
ri
e
INSTRUCTIONS
&
RECIPES
5000
SERIES
oRL~
h
"#1
u
B
EST-SE
I.I.I NC
R
CJnSSER
IE
& B
BQ
0 e
®
Rotisserie
Table of Contents
Impoant Safeguards I Cleaning & Care .................................................................. 3-5
Rotisserie Model ......................................................................................................... 6
Unpacking Rotierie .................................................................................................. 6
Pa Included ............................................................................................................. 7
Instructions
Heat Shield / Spit Rod Assembly .......................................................................... 8
Rotisserie Basket .................................................................................................. g
How to e Chicken & How to Tie Turkey ......................................................... 10-11
Placing Poultry on the Spitsembly ................................................................... 12
A or B Cooking Position ....................................................................................... 13
Loading the Spit Assembly .................................................................................. 14
Digital Ti mer ....................................................................................................... 15
Caing Platfo ................................................................................................ 16
Time & mperature Chart .................................................................................. 17
Available Accessories (sold separately) ............................................................... 18-22
Cautions & Helpful Hints ...................................................................................... 23-24
Meal Suggestions & Recipes ................................................................................ 25-29
6 Easy Steps to Rotisserie Chicken ...................................................................... 30-31
Warran ................................................................................................................... 32
Seals in naral juices and drains off unwanted fat as it cooks. Abo ¼ cup of animal
fat drips off a 4 lb. chicken.
Evenly browns chicken, roasts, seafood, vegetables, chops, steaks, hamburgers,
sausages, hams, pork loin roasts, and even ribs!
mer makes it easy to use and automatically shuts off when the me is up.
Dishwasher safe. Non-Stick Drip ay, Non-Stick Grate Cover, Entire Spit Rod
Assembly, Glass Door, Kabob Rods and Heating Tray are all dishwasher safe.
The Rotisserie Basket allows you to enjoy greater variety of Rotisserie foods and
wraps (placing foods in foil, then in Basket).
ghted Oven makes it easy and fun to watch your food cook.
Dual Heating Tray with Lid (sold separately) ts right on top of the rotisserie
for heating your favorite vegetables, sauces, gvies, etc.
Energy Eicien Cooks faster than a conventional oven but still uses about
half the electricity!
••
••
Shome
®
Rosserie
3. Place the loaded Spit Rod Assembly
in the Rest area just inside the Rotisserie.
Then slide it on back to e cooking
position. Pull the Glass Door up.
4. Set e 3-Way Funcon to ROAST
or Normal Rotaon. Set e Timer for
15 minutes per pound for a chicken.
Example: 4 lbs. = 1 hour. NOTE: Use the
total weight- which includes giblets that's
printed on your chicken package. If your
package does not include giblets, etc., then
add a 1 /4 pound to e actual weight of
your chicken to gure the cooking time.
Pblem? If a chicken wing comes free or any part touches e Heating Element
or bottom grate during cooking, simply m the Timer to OFF. Let it cool a b.
Please be careful - both e food and the Rotisserie get hot. Make any adjustmen
or re-tie your chicken. Then reset1he mer.
•
•
•
111ul No Ht·ll P1wH'
oll 1t RDt.1l1n fo 5:u
5. To enjoy the best flavor and taste, serve
your chicken immediately. If you are not
ready to see it right away, however, set
the 3-Way Function to NO HT roation
to keep the juices evenly distributed
throughout the chicken.
6. To See: When chicken is done, care
fully slide the Gla Door under the unit.
Use the Oven Gloves and gently but quickly
li the chicken and Spit Rod embly out
while suppoing the chicken. A bowl under
the chicken helps make it easier to remove.
Take o the removable Gear Wheel, slide
out the Spit Rods and serve.
CAUTION: The pas get really hot!
6 Y SS TO ROTISSERIE CHICN
31
Shoime
®
Rosserie
Two Original Sle Roast Chickens
Two 3½ to 4 pound whole chicken
2 teaspoons each of Salt and Paprika
1 teaspoon each of Onion Powder, Dried yme, White Pepper
½ teaspoon each of Cayenne Pepper, Black Pepper, Garlic Powder
Salt and fresh Ground Pepper
2 Onions, quaered
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black
pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken.
Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out
with spice mire. Place 1 onion into the cavity of each chicken. Place chickens in a
resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to
6 hours. Remove onions from cav. Season e cavity of e chicken with salt and
pepper. Using an Elastic od e, truss the chicken. Place the chickens side by side on
the Spit Rods for about 80-90 minutes or until the internal temperature reaches 165
°
F
on a meat ermometer inseed in the thigh meat. Remove chickens and cut it into
pieces to serve. Sees 6 to 8.
6 Easy Steps to Great Rotisserie Chicken
30 6 SY STEPS TO ROTISSERIE CHIC
1 . Wash e chicken wi warm water
(so e food Is not cold when it goes in the
Rotisserie) and remove any pas from the
cavi (giblets, etc). Cut away excess fat
and skin so hot air can get into e cavi.
Tie the wings and legs down. Use one or
o of the Elastic Food Ties (if they are too
big for your chicken, knot them smaller and
cut o the excess). See page 10 r more
deils.
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 veically or horizontally.
Aer loading the food on the Spit Rods, put
the other Gear Wheel on.
Shoime
®
Rosserie
IMPORTANT SAFEGUARDS
These items: Heat Shield, Non-sck Grate Cover and Dp Tray must always be
in
place when using your Rotisserie. When using elecical appliances, basic safe
pcauons should always be taken, including e following:
1. VERY IMPORTANT: Read all insuctions before using e machine.
2. To protect against electrical hards, do not immerse cord, plug or appliance itself
in water or other liquids.
3. Do not touch hot suaces. NOTE: (Glass Door, top, back and sides of the Rotisserie,
as well as e Dual Heating ay, Drip Tray, Non-stick Grate Cover, Heat Shield and
Heating Element all get ve hot during use and retain heat aer use - even when
Glass Door is positioned undeeath e unit.) Always use adequate oven mis or
gloves when handling these hot suaces and when checking hot foods.
4. FOR ADU USE ONLY: Close supeision is always necessa when e Rotisserie
is used near children.
5. Unplug Rotisserie from outlet when not in use, and allow unit to cool thoroughly
before puing on or taking o parts, such as e Non-stick Drip Tray, and Non-sck
Grate Cover, and before cleaning.
6. Do not operate any appliance with a damaged cord or plug or aer the appliance
malfunctions or is dropped or damaged in any manner. Return the appliance to
HD Schulman lnt'I Trading LLC., for examination, repair, electrical or
mechanical adjustment. Call 1 -512- 609-8276 for return instctions.
7. Turn off and unplug e Rotissee if you smell or see heavy smoke or fire. Aer it
has cooled down, make adjustments so nothing touches the Heang 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 fm smoking.
8. Do not use any achme or aning at is not recommended by HD Schulman
lnt'I Trading LLC.Jhe use of such items may be hardous.
9. Do not use outdoors.
10. Do not let cord hang over edge of table or counter or touch hot suaces.
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 sble, heat-resisnt suace and place unit at least 8" (inches) from
walls and 8" clear above unit.
13. To disconnect, tum machine Timer to "OFF" position, then grip plug and pull from
wall outlet. Do not pull on cord.
14. Always unplug the unit before aempting to move it. Never move e unit when
it contains hot oil, liquids or hot foods.
15. Use extreme caution when working near the hot pieces and the Heating Element
aer using Rotisserie as these parts become (and remain) very hot. Also use mi
mum care when removing Drip ay or disposing of hot grease or other hot liquids.
IMPORTT SAFEGUARDS 3
Showtime
®
Rotisserie
16. When using the Rotisserie Baskets, be sure no small bones or other food can fall
between or eend beyond the wires and catch on the Non-stick Grate Cover or
Heating Element or anything else during rotation. It is impoant to check while
cooking. If the food moves around inside the Basket, stop the machine. Put Oven
Gloves on and carefully take out the Basket. Tighten the lid down fuher so the
food can't move or slip around in the Basket as it rotates. The Basket gets hot
so please use caution.
17. Do not clean with a metal scouring pad. Pieces can break off the pad and touch
electrical pas, creating a risk of electrical shock. In addition, scouring pads may
damage Rotisserie finish or the nonstick pas.
18. Do not use appliance for other than its intended use.
19. Oversized foods that touch Heating Element must be trimmed down and metal
utensils must not be inseed in the appliance as they may create a fire or risk
of electrical shock.
20. Front, back, top, boom and side surfaces become very hot. Do not allow contact
with any objects other than the Dual Heating Tray (sold separately) in its proper op
erating position. A fire may occur if the Rotisserie is covered or touching flammable
material, including cuains, 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. Do not place or store anything on top
of the Rotisserie when it is plugged in other than the Dual Heating Tray. (sold sepa
rately)
22. Unplug unit before changing/replacing the interior light bulb (25 watt small
appliance bulb).
23. Polarized Electrical Plug: 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 AEMPT TO DEFE
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 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 accidentally.
25. HEAR A SQUEAK? No problem. Put a drop or two of vegetable 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
4 IMPORNT SAFEGUARDS
Showtime
®
Rotisserie
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 turn the switch
to "Pause-to-Sear" for 2 to 3 minutes on each side. Serves 3 to 4.
Apricot-Orange Gled Game Hens
o 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 40 to 50 minutes or until the temperature reaches
180
°
F on a meat thermometer. Serve with warmed reserve sauce. Serves 2 to 4.
BBQ Beef Kabobs
2 pounds Beef p Sirloin
1 cup 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 ¼ 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 29
Showtime
®
Rotisserie
Roasted Vegetable Skewers with
Balsamic Basil Marinade
1 Red Bell Pepper, cut into 1 inch pieces
1 llow Summer Squash, cut into ¼ inch slices
1 Zucchini cut into ¼ inch slices
16 White Buon Mushrooms, stems removed
8 Green Onions, cut into 1 ½ inch pieces
Marinade:
½ cup 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 Marined 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
°
F for medium, basting several
times during the last 10 minutes. Serves 6 to 8.
28 RECIPES
Showtime
®
Rotisserie
IMPORTANT: Please read and follow all warran and instructional materi
als carefully. For more tips visit ube.com/RoncoProducts.
Make sure food safely rotates without touching the Heating Element.
AS 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 placed properly - or the food is off-center (lopsided) on the spit rods or
in the basket. If this occurs:
rn o and unplug your machine. Do not open the Glass Door. Let it cool down.
Trim any excess fat or meat, position your food tightly in the basket and be sure the
food is centered in the basket so it always rotates without touching the Heating Element.
Cleaning and Caring for your Rotisserie
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 Glass Door: Set the right side pin in the bottom first then slide the left pin in.
Aer 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: The light is on when the heat is on. If you need to replace the bulb, it uses
a 25 watt appliance bulb.
Never Use Metal Cleaning Pads on the Non-stick Suaces. They will permanently
scratch the surfaces of the Grate Cover, Drip Tray, Steaming ay, etc.
Discoloration? Some discoloration over time is to be expected when you work with
hot food - especially food with fat. It's normal and will not affect the function. On white
machines it gets slightly browner on the front of the machine behind the Glass Door
and on the Dual Heating Tray. Fat from roast beef can be the worst offender. While not
recommended, you can return your machine and, for a nominal fee, the factory will
refinish the special outside surface.
Any repairs should be handled only by an authorized service facility.
CLEANING & CARE 5
Shome
®
Rotisseri
e
ROTISSERIE MODEL
5000 Series
• Dimensions: 18" W x
13" H x 14.75" D
• 12 lb Coong Capaci
• Digital mer
• Heat Shield
• 120 Volts AC/ 60 Hz/ 1250
Was
NOTE: The model number is located on e back of your Shoim Rotisserie.
UNPACKING ROTISSERIE
A. Fold aps back,
carefully m box
over and li up.
B.p on one
face of srofoam
block and carefully
remove Rotisserie.
1-5120276
Call the Order Desk to order supplies,
6 ROTISSERIE MODEL & UNPACNG
C. Carefully pull
srofoam bloc
o e Rotisserie.
NOTE:
All included
componen are
located in the basket
inside e Rotisserie.
www.Ronco.com
Visit us online for more information and
product availability or email us:
suppo@ronco.com
Jamaican Jerk Pork Tendeoin
2 Pork Tenderloins {About 1 ½ to 2 Pounds Tol)
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
Shoime
®
Rosserie
Combine all ingredients except the pork in a flat baking dish. Resee 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
wh the manade juices oen during the last 1 O mines or until the internal temperature
reaches 160
°
F on a meat thermometer. Slice the pork on the diagonal, place on a
serving plaer. Warm e reseed marinade and spoon it over the pork slices and
serve. Serves 4.
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 D Dill Weed
½ teaspoon Salt
½ teaspoon White Pepper
In a small bowl add all ingredients except the salmon. Brush on both sides of e
salmon, wait 5 minutes and repeat. Place the salmon steaks in the Rotisserie Basket.
Cook for 15 to 25 minutes, depending on size of salmon steaks. See one salmon
steak per person.
RECIPES 27
Shoime
®
Rotisserie
Recipes
Roast Chicken with Lemon Herb Rub
One 3½ to 4 pound Whole Chicken
Rind
o
f 2 Lemons, minced
5
Garlic Cloves, minced
1 tablespoon Dried Thyme, finely crumbled
2 teaspoons Dried Rosema, finely crumbled
2 teaspoons Ded Sage Leaves, finely crumbled
Salt and freshly Ground Pepper
In a small bowl combine lemon rind, garlic, and herbs to form a slightly moist paste.
Wash e chicken and d thoroughly, inside and out. Loosen the skin across e
breasts and then down around e leg and thigh using a chopstick or your ngers.
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 cavi of the chicken with salt
and pepper. Using an Elastic od e, truss the chicken. Place the chicken on the Spit
Rods for about 60 minutes or until the internal temperature reaches 165
°
F on a meat
thermometer inseed in the thigh meat. Remove chicken and cut it into pieces to see.
ip: If you are rotating o small chickens at a time, skewer them side by side on the
Spit Rods and increase the time to 1 ½ hours.) Sees 3 to 4.
Four Peppercorn Crusted Roast Beef
One 3½ 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 hea plastic bag and crush with a rolling pin. Stir in the
salt. Coat the outside of the roast with e pepper mixture. Rotisserie the roast on the
Spit Rods 18 to 20 minutes per pound for ra or until the inteal temperature reaches
140
°
25 to 30 minutes per pound for medium or unl the internal temperature reaches
160
°
or 35 to 40 minutes per pound for well done or until the internal temperature
reaches 170
°
F on the meat thermometer inseed in the center. Remove and slice into
1 /4 inch thick slices or thinner. Serves 4 to 6.
26 RECIPES
PARTS INCLUDED
Glass Door
®
•
• 0
'.
Spit Rod Assembly
(Gear Wheel and Spit Rs)
Insions & Recipes
How to Assemble
Rotisserie
Rotierie Basket
Caing Plaorm
( u ld e
Spit R mb)
Door is shipped in place. If it is taken o, put
it back on by inseing pin on right side first,
then inse le side pin through the slot.
Before using your Rotisserie, be sure e
Drip ay wi i Non-Stick Grate Cover is
back in place.
Shoime
®
Rosserie
Non-ick Grate Cover
Non-sck Drip Tray
Oven Gloves
Heat Shield
(Refer to page 8
befo ing)
Before Fit Use, be sure the Rotisserie is not plugged in. Wash and dry e removable
pas in warm soapy water. Never immerse e machine or the cord in water. Keep at
least 8" (inches) of clearance on top and 8 inches all sides and do not place it under a
cabinet when in use. A lile smoking is normal the ve first me you use your machine.
Read e bookl for comple insons and safeguards. r on line videos and
vis YouTube.comoncoProdu
Never cook foods larger than recommended for your model of Showme
®
Rotisserie.
PARTS INCLUDED & ASSEMB 7
Shoime
®
Rosseri
e
INSTRUCTIONS
Heat Shield
Never operate without Heat Shield in place behind the Heating Element. Inse it from
e top. Discoloration over time is
n
ormal. From time to time you can remove it and use
steel wool to remove and clean any grease buildup. It is also dishwasher safe.
Non-ck Dp Tray and Non-stick Grate Cover must always be in place when using
the rotisserie.
Dishwasher Safe! You can put e Drip Tray, Basket and the Gla Door (if it will fit)
all in your dishwasher. Rinse o any grease first.
Even Easier Clean Up! You can line the boom of your Drip ay with a small sheet
of aluminum foil. Be sure it is at again the bottom.
•
Spit Rod Assembly
�
Removable gear eel fits on the Spit Rods after food (or
Basket) is loaded in place. It is hea and has sharp gear
tee. When ring e Spit Rod mbly always lt
this end upward so it won't ll o.
CAREFUL! Use CAUTION. ps are sharp. Please be ve
careful wi your hands when loading any food onto the Spit
. -"·a·•
.
... �Rods.
,.i ···�
_ ) Spit Rods are connected with screws to one gear wheel.
, 0
0
� Place the removable gear wheel on aer e food is loaded.
caing Plao keeps the Spit Rod sembly in place you
can ld f in upright son on a counter top or in a sink.
8 INSUCTIONS: Spit R sembly
Shome
®
Rosserie
Meal Suggestions
Here is a list of food that requires lile prep to have a fanstic meal wi your
Shoime
®
Rotisserie.
u:
N:
1 or 2 Seasoned Chickens
Turkey - up to 12 lbs.
Cornish Game Hens or Ducks
Wild Game - Venison, Goat , Fowl
Spicy Chicken Wings (basket)
Lemon He Chicken Breas (basket)
Bee
Prime Rib Roas- up to 8 lbs.
Cae ada Burritos
Fajitas - Beef Stps with Bell Peppers and
Onions
New Yo Steak with paragus (basket)
9 Old shion ¼ lb. Hamburge
Chicago Sle Hot Dogs
Ribs (BBQ Rib Basket)
rk and Lamb:
Leg of Lamb Rolled in Rosema
and Olive Oil - up to 8 lbs.
Pork Loin or Shoulder Roast - up to 8 lbs.
Count Honey Gled Ham
Ribs (BBQ Rib Basket)
Pineapple Teyaki Pork Chops (basket)
Apple Cinnamon Pork Chops (basket
Lamb Chops wh Bean Salad (bket)
Sausages (basket)
Fish and afd:
Cajun Fish (basket)
Fish with Pineapple
Cilantro Sauce (basket)
Halibut with Eggplant (basket)
Shmp or Scallops wi Tarragon
Musrd Dressing (basket)
Vegebles:
Mixed Vegebles (basket)
bobs:
Chicken, mb, Beef, Seafood
wi Vegebles
e 50 en dimensions are: 14.50� W
x 14.00" D x 13.00" H.
5000 basket dimensions are:
9.50" W X 9.25" L X 1.50" 0.
We have provided you e dimensions of
the above to help you also in figuring out
e size of e turkey/chicken/roast to use.
The baskets are designed so at ey
ll not touch eer e Ht Element or
the Door when in rotation. So, the outer
contour of the potential bird or meat c
should not exceed the rectangle made by
the bounda of your basket.
For example, the mimum "weight" of
a bird (chicken or turkey) to grill wi the
4000 series is 12 lbs. However, you need
to be mindful of the "volume" as well.
Please note that the length of the
chicken should not exceed 9.50" (which
represents the distance beeen the gear
wheels) while the width to be at 9.25" or
less (which represents the depth allowed
to occupy witho having e chicken
touching the heat element on the back
wall or the glass door at the front during
rotation.)
NOTE: e model number is located on
the back of your Shoim Roserie.
ML SUGGESTIONS 25
Shoime
®
Rotisserie
Helpful Hints
Use a sip of aluminum foil on your
counter top under the fnt door opening
to collect any grease or moisture from
a roast beef or a whole turkey during
cooking.
Burnt Edges on Food? You can put a
small strip of aluminum foil on the top
and om edges inside the Basket to
prevent burnt edges as it cooks.
Seasonings and spices should be
sprinkled on or rubbed into the food
before It goes into e Rotissee.
Once the food is rotating, watch it
to be sure nothing is touching e
Heang 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. oo NOT
L OUT AT ROOM TEMPERE MORE
THAN 1 HOUR.
It is not necsa to pheat the
Rotisserie.
Never cook foods larger than
recommended in the booklet for
your Rotisserie.
Avoid burning - Baste wi BBQ
sauce only during the last 5 minutes.
It's tas and delicious.
24 HELPFUL HIS
Wrap sh wi seasonings and mari
nade in aluminum foil (iple-fold the
edges) and put tightly in the Basket for
a delicious and eas
y meal!
Be sure wings are all secure inside e
Basket with no pa hanging out
WRONG
You can use a small sip of aluminum
foil inside the Basket on e top and
bom edges (e edges that rotate near
e Heating Element) to keep the tips of
e wings om buing.
Place foil inside on top
'
and boom edges
Shome
®
Rosserie
UTION: Keep at lea a
»
cleance all around from walls, cabine and other
obj when using the rotisserie to prevent heat damage. Don't p charcoal
briquees, hicko chips or aning else in the machine that is not ahorized by
HD Schulman lnt'I Trading LLC, Do not u under cabine. ROTISSERIE IS HOT!
Always use CAUTION wi Hot Food and Metal Pas. The
od, Basket and e Spit Assembly get HOT! Always wear
protective gloves when removing the Basket. If you feel the Oven
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 pas
cl down. You may want to use a thicker oven glove or mitt.
Rotisserie Basket
Peect for hamburge, chicken pieces, vegebles, whole sh
and sh fille, steaks, chops, ce and smaller flat roas.
Aer 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 fuher. CAION: The Basket gets hot.
Be sure noing eends o beeen the wis. Make sure
wings are all secure inside the Basket with no pa hanging
out so they can't slip out and hang up on Grate Co
v
er or Heating
Element.
You can use a small strip of aluminum foil inside the Basket
on e top and boom edges (the edges at rote near e
Heating Element) to keep the tips of the wings from buing.
Set the Spit Rods in the Caing Plao. Line up the o s�
loops on the Basket with the Spit Rods. Then drop e Basket
down on the Spit Rods, and match it to the corresponding loops
on e other end of the Rotisserie Basket.
Check the Basket occasionally and be sure e 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 e Basket
by keeping it in a horizonl position.
REMEMBER THE FOOD, SP ROD AEMBLY AND THE B
ARE ALL HOT - TAKE PRECAUTIONS.
WNG
I , '
1
,
�
-
CORRECT
INSTRUCTIONS: Rotierie Basket & Speed Basket 9
Shoime
®
Roti
sse
rie
Aa u CAION with Hot and Metal Pa. The d, Basket and the
Spit embly get HOT! ways wear protective gloves when removing the Basket.
If you feel the Oven Gloves are not insulated enough to adequately protect you
from the hot suaces you are handling, set whatever you are holding down
immediately and wait until e fd and e mel pa cool down. You may
want to use a thicker oven glove or mitt.
How to Tie Chicken
Elastic Food Ties are designed to be an easy-to-use method of securing poultry on
e Spit Rods. It is ve impoant when using your Shoime
®
Rotisserie that food is
securely tied and fits onto the Spit Rods so that the food will not touch the Heating Ele
ment and is evenly centered all around.
It is recommended that you cut o the tail from the chicken and remove any excess fat
or loose hanging pas - especially aund 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 o ties.
S1a Breast Side Down
nish Breast Side Up
How to tie a chicken 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 od ne is too long, you can shoen it by tying a knot in it and cuing o the
excess with scissors.
1 0 INSTRUCTIONS: How to e Chicken
Shoime
@
Rotisserie
CAUTIONS
A Never use any aerol sp of any kind inside the unit.
A Never cook foods larger than recommended in the booklet for your Rosserie.
A
Grease Fllck ds wi high fat content can produce a small flicker of flame
as t spaers o the Heating Element. This is normal. However, you see smoke
or fire, tum off and unplug the machine and let it cool off. DO NOT OPEN THE DOOR
unl it has cled down. NEVER PUT WATER IN THE RIERIE - Water and fat
or oil don't mix.
Aer it has cooled, check to see if food touched, or hung up on the
Heating Element.
A Keep out of reach of children.
A
DO NOT MOVE rotissee when it is hot or loaded wi fd.
A Always keep at least 8" (inch) clearance all around the rotisserie from walls,
cabinets and other objects when in use to prevent heat damage.
A
Do not use under cabine.
A Do not put charcoal briquettes, hickory chips or anything else in the machine
that is not authorized by HD Schulman lnt'I Trading LLC.
A Rotisserie is HOT!
Gla Door, top, back and sides of the Risserie, as well as the Dual Heating Tray,
Drip Tray, Non-stick Grate Cover, Heat Shield and Heating Element all get ve
hot during use and rein heat aer use - even when Gla Door Is positioned
underneath the un. Always use adequate oven m or gloves when handling
these hot suaces and when checking hot fos.
CAUTIONS 23
Shoime
®
Rosserie
Round BBQ Rib Basket (sold separately)
CHook
22 ACCESSORIES
ir Hook
1. Place baby back or spare ribs in boiling
water for 15 minutes. Drain ribs and let
them cool. This ep makes the bs more
pliable and tender and reduces fat. When
cooled, cover both sides of e ribs with
BBQ Seasoning.
2. Position hooks over the middle of the last
rib bones. Aach a C Hook at one end of
the slab and attach a Stair Hook at the
other end.
3. Thread the Sp Rod Assembly rough
eyelets on both ends of the Rib Basket.
Then aach the removable wheel.
Position the Spit Rod Assembly with
the Rib Basket in the Rest Area.
4. Staing with e C Hook end, aach the
ribs to e basket on any horizontal wire.
Rotate the basket while wrapping the ribs
around the outside of the basket.
Aer ribs are stretched tight, lock the
� slab down by aaching the Sir Hook
on the closest horizontal wire on the Rib
Basket. Make sure it is tight.
5. Slide the Spit Rods with the Rib Basket
back into the cooking position and set the
timer for 35 minutes on Normal Roon.
While rotang, 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 BBQ Sauce
onto the ribs 1 O minutes before they
are done.
How to tie a chicken using 2
Using o ties, shoen 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 nes you can
use butcher's ine until you can order more
Food Ties.
How to Tie Turkey
Shome
®
Rosserie
ne your turkey right: make it tight! When preparing a Turkey, the wings and legs
must be tied down securely to prevent them from touching the heating element.
REMEMBER: Your must use Heavy ine or String when fixing your Turkey.
DO NOT use the elastic od Ties. Keep e cavity open to heat.
Stuing Roerie pouly is not recommended.
Depending on the model of your rotisserie, you will only be able to cook a cein size
turkey. Please see below:
5000 Series
• Dimensions: 18.7" x16.7" x 16.3"
• 1
2
lb mimum
As your rkey rotates, the wings and legs do have a tendency to bow out. It is VERY
IMPORTANT that you follow these insuctions to make sure that no pa of your rkey
touches the Heang Element!
MA FOUR OR FIVE TIES WITH HEAVY STRING OR INE!
{FOR BEST RESULTS W THE STRING OR INE BEFORE USE}
TIE YOUR TURY IN FOUR OR FIVE SPOTS:
Two ties over the Wings, One or Two es over the
wide pa of the Drumsticks, and One tie over
the Legs, as shown
above. Be sure that nothing
hangs over or eends beyond the Gear Wheels.
Always center your Turkey on the Spit Rods.
REMEMBER TO TIE EACH STRING AS TIGH
AS POSSIBLE.
2
If any pa of your Tuey {or any game bird or other food) Touches the Heating Element
while cooking, IMMEDIATE TURN OFF YOUR ROTISSERIE and re-tie the Bird more
securely. If, after re-tying, any pa of your Turkey is still touching the Heating Element,
the bird is too big and must be trimmed down, where necessary.
INSTRUCTIONS: How to Tie Tuey 11
Showtime
®
Rotisserie
Placing Poultry on the Spit Rod Assembly
Keep hands clear of pointed rods as ey
exit from e meat.
Piercing Poult with Rods Hold the tied poultry or meat down securely with one hand
while rmly pushing the Spit Rods into the bird, through the meaty poion of the breast
area. The Spit Rods are sharp so always be careful not to puncture your hand.
When inseing 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 e bird on the other side at
approximately the same level. (Note: You should gently squeeze the legs of the bird
together when pushing e Spit Rods through the bird.)
Carving Plaorm to Load Chicken
Carving Plao to Load Chicken Try puing the food on by using the Spit Rods in
the Loading Base and put e chicken on breast first using gravity to help. Be sure you
center the food wiin the area of the two Gear Wheels. Also balance the food so e
weight is evenly distributed.
12 INSTRUCTIONS: Placing Poultry on the Spit Rod embly
Giant Lobster & Vegetable Basket
(sold separately)
The Giant Lobster and Vegetable Basket is
designed to handle extra thick foods like turkey
breas, super thick T-bone steaks, lobsters and
an assoent of vegebles.
Carving Knife (sold separately)
This is the all-purpose knife that can do just
about aning you ask of it. Slice, chop, dice
and stay sharp with the lifetime edge. The tip
is used for picking up and seing small pieces
of meat. Use it when you want to dice and
slice without having your hand hit the counter.
Use for all vegetables and fruits. Use a gentle
sawing motion. Remember to always use
caution with knives.
Overall length 14-3/8".
Healthy
Delicious
Food
Shome
®
Rotisserie
Made Easy
Call for product availabili 1-512276
Visit us online at .Ronco.com for more Gall e Order Desk to order supplies,
information and product availabily
ACCESSORIES 21
Shome
®
Rosseri
e
Kabob Rods (sold separately)
Set the Spit Rod embly in e Rest Area
Oust inside the machine). Load the Kabobs
with food then inse em into the holes on
the gear wheels. Sta with sharp end on
e left s
i
de, then load and snap the Kabob
with the Auto Tum Mechanism (spring
ends) on the right so they will rotate.
Tum the Spit Rod Assembly until all the
Kabobs are loaded in place. Slide the
whole assembly back to the ne notch
the cooking position.
When done, carefully move the Spit Rod
Assembly back to the Rest Area. Use
Oven Gloves to remove the Kabob Rods.
Simply push the spring end inward and
en pull the rods out one at a time.
Dual Heating Tray with Lid (sold separately)
Defrosts and heats frozen vegetables as
well as hea and eams fresh vegetables,
warms gravies, chili and sauces - all while
food is rotating. Use about 1/2 cup water in
each side of e Dual Heating ay.
Gla Door Shown open and cked under
e Rotisserie. Always keep the Door in up
position when Heating Element is on. The
glass gets very hot - please don't touch it.
20 ACCESSORIES
Shoime
®
Rosserie
Aer e food is held securely on the Spit
Rods, put the oer Gear Wheel in place.
The Sp
i
t Assembly can now be placed in e
Rest Area just inside the Door. Then move on
to A or B.
Rest Aa
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 o small chickens or game hens side-by-side. Place Spit Assembly
in veical position with plaorm underneath. Push the birds on the Spit Rods through
their centers, and pierce wing to wing. Place e first tied chicken on its side and run
bo Spit Rods through it. Duplicate this method for the second bird. Leave a little
space beeen the o birds so they can brown faster and more evenly. Keep all pas
within the Gear Wheels and centered all around.
A or B Cooking Position?
The Spit Rods can go to Position A
for normal size foods. Use Position
B for small foods and/or Speed
Basket - to cook them closer to the
Heating Element.
Use Posion B for a single chicken
3-1 /2 lbs. 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.
The first position for the Spit Wheel
sembly is the Rest Position: Use
this for easy loading and unloading.
Rest - for easy loading/unloading
A - for Normal Sized ds
B - for Small ds and/or Speed Basket -
Closer to e Heating Element
UTION: To prevent a wheel from acci
dentally falling o, always car the end w
e Removable Wheel held slightly higher. The
wheels are hea and have sharp gear teeth.
INSUCTIONS: A or B Cking ion? 13
Shoime
®
Rotisserie
Loading the Spit Rod Assembly
IMPOANT: Food must 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 impoant 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.
WRONG
O Center
CORRECT
Cented
Trim o eKcess t and skin or loose pieces
- especially around pouy caes so heat
can enter as it cooks.
Roa
Tm tueys, standing rib roas and oer
large fd to be sure noing (bones, meat
or skin) hangs over or eends beyond the
Gear Wheels. Cut o excess and tie it down
with string as necessary. Only turkeys up
to 12 lbs. in the ll-sized models. Keep
center cavity clear so heat can enter while
it cooks.
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 e Spit Rods through meat beeen the bones.
WRONG • O Center
CORRE· Cte
Rib Bones ways to the Le and rallel to
e Spit Rods! - Up to 8 lb. Roas Only
When loading a rib roast a through
the fat, meaty end and move e Spit
Rods beeen (or on top o� the bones.
Keep the meat evenly disibuted on the
Spit Rods. It may ke a couple of tries
to not 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 e top, boom, sides or Heating Element.
14 INSUCTIONS: ading e Spit Rod embly
Shoime
®
Rosserie
Solid Flavor Injector (sold separately)
This expanding tip injector can be loaded with pieces of garlic or diced onions, herbs,
spices, diced peppers, fruit pieces or diced ham for flavong. For pastries t inseing
chocolate chips, sprinkles, nuts and oer seasonings.
Plunger
�J
inr
In Rod
1) Load e Expanding p with
garlic, fresh or dried herbs, nuts
or other solid food items.
2) Insert the filled panding p
inside the Locking Ring.
3) Place the Inse Rod inside
the injector linder. Plunger
should be pulled back as far as
it can go. The Inse R is used
to push e spices rough the
Expanding p.
4)
Inject meat, poult or past
with small pieces of lid food
en withdraw the whole
Injector. Pull the plunger back.
Repeat as necea.
How to Load Injector
To inject small
whole garlic cloves,
fresh herbs or
seasonings into
meat or poult, you
must first inse the
1 filled panding Tip
------
as deep as can
go into the food,
then depress e
plunger.
Depress plunger while tip is inseed
into the meat (or past). Withdraw the
injector then pull the plunger back,
reload the panding p and repeat
throughout e meat or poultry.
Difficulty in piercing through tough skin,
hea fat or tough meat? Start a slit
(about 1 ½" deep) into the meat with
the point of a small knife.
CAION: R FOOD PREP ONLY.
KEEP AWAY FROM CHILDREN.
Impont Safeguards
While inseing this Solid Flavor Injector
into meat, poult, or any other food,
be careful not to push Injector into your
hand. The panding Tip is sharp.
Wash Injector thoroughly with soap and
water aer each use. Meat and poultry
residue is unhealthy and can cause the
expanding Tip to crack or break.
If the Injector seems too large for your
hand, fill the Expand
ing p only ½ or ¾ full
(then the plunger is
less eended and will
fit smaller hands).
Always sto
Imant: Please
the Expanding
don't leave e Insert
p empty.
Rod in the panding Tip. It can stretch.
Aer each use, pull plunger all the way
back and en retract the Insert Rod
from the Expanding Tip by pping e
point down gently onto a smooth, hard
suace.
ACCESSORIES 1 9
Shoime
®
Rotisserie
AVAIBLE ACCESSORIES
Liquid Flavor Injector (sold separately)
r poul meat and seafood, just add your favorite liquid, or one of Ron's manades,
for the best flavor you've ever had. Mix with water, juice, wine, soy sauce, vinegar, olive
oil, etc. Be creative, use the avored manang liquids of your choice.
J �
Plun y
Lklngp
Nle
1) Remove the Lking Tip
hidden Inside the Plunger,
2) Load Plunger into Cylinder. 3) Snap Locng Tip to e head
Note: Keep a couple of drops of
of Cylinder.
olive oil or vegetables oil
on the back stopper to keep
it moving smoothly.
How to Load Injector
Impoant Safeguards
r Liquid: Draw back Plunger to pull
liquids into the Cylinder section.
n
18 ACCESSORIES
Lk inside Cylinder
section to see at
liquid has filled up
to desired amount.
Keep all pas clean. Use warm water to
clean. Mild bleach can be added to help
reduce bacteria too. To clean a clogged
needle, soak and use a coon swab
or fine brush.
Discard used marinade. It can carry
bacteria. Never use leftover marinade on
cooked meat or pouly after the marinade
has had conct with uncooked meat
or poultry. Should your needle stop or
clog when using, you will need to make a
finer marinade. Use the blender to make
smaller pacles.
If you inject against bone, it will seem
stuck. Move the needle to one side and
continue.
If you let e meat or poult sit to mari
nate, refrigerate until ready to cook the
food.
CAUTION: FOR FOOD PREP ONLY.
KEEP AWAY FROM CHILDREN.
Shoime
®
Rosserie
Digital Timer
Automatically shuts o when me is up. Up to 4-Hour Seing. Timer can be adjusted
while food is cooking wiout stopping or shing o.
Hold down the OFF key to turn the spit and position the food in front of Heating Element
or to poson the food for easier unloading.
• • •
�formal Ne Ht Pau
Rlitl1on Aolahon Tn StHlf
3-Way • Funcllun
••
••
Display Window Shows amount of me remaining until
automatic shut o.
3-Way Funcon
Normal Rotaon: Heat with Rotation. Use this setting
to Rotisserie food. This nction will be automatically
selected rst.
No Heat Rotation: Use for up to 20 minutes to keep the
juices evenly distributed before seing.
Pause to ar: Heat with No Rotation. Use this
function to sear steaks and brown food in front of the
Heating Element. Especially for food in the Baske.
ng Digl mer - and Some Other Feares
ample: A 4 ¼ lb. chicken will take 1 hour and 17 minutes.
Press once = 1 Hour. Press
Key and hold down to get 1 O min.
Then press it 7 more times to get +7 minutes.
Or set the Timer for 20 minutes and deduct 3 minutes with
NES: Time can be adjusted while food is cooking.
Add 2 additional minutes to the cooking time to allow it to get hot. Use
the total weight given on the ouide of the chicken package to figure time.
The Rotisserie stas abo 5 seconds after the mer is set
Shuts o the Rotisserie
Turn Rossee Spit to Desired Position: If you hold
down after turning o
the Rotisserie, you can slowly turn the spit to any position you want and it stops
tuing. This feature allows you to position a filled Basket for searing (like steaks) or
posion the food for easier unloading.
INSTRUCONS: mer 15
Showtime
®
Rotisserie
Carving Plaorm
Aer your roast, leg of lamb, or ham is done,
you can place the Caing Plaorm under
the Gear Wheel to hold the Spit rod assembly
in a veical position while you carve the meat.
And, if you want the roast browned fuher, you
can put the roast back in the Rotisserie - even
after you've carved some off.
Notes
IMPORTANT: The times and temperatures given in this booklet are only a guide
for your reference. Times can vary due to dierences in meat shape, size, tat content,
presence of bone, and electrical outlets. Use a cooking thermometer inseed into
the center of the thickest poion of the meat to determine internal temperature and
doneness. Remember to use Position B for small foods.
16 INSTRUCTIONS: Carving Plaorm
Showtime
®
Rotisserie
Estimated Time and mperature Cha
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). Times can vary due to dierences in meat shape, size, and the amount
of fat and bone. Also times can va depending on the electricity in your home - and it can even va when
plugged into different electrical outlets. The most accurate method of determining if your food is done is using
a thermometer inseed into the center of the thickest poion of the meat. NOTE: If poultry exceeds 180
°
(internal temperature) your poult will become drier and less juicy. Remember to use Position B for small foods.
FOOD
(QT) WEIGHT ES TIME INTERNAL TEMP
POURY
Whole Chicken or Duck
5 lbs.
15 min/lb.
165
°
2 Chickens or Ducks
4 lbs. each = 8 lbs.
10 min/lb.
165
°
Cornish Hens (side by side)
2-4 lbs. total 10 min/lb.
165
°
Pause-to-Sear (breast stopped in front of Heating Element} @ 4 min - browner breast if necessary
3 I bs. (about)
Whole rkey 12-18 min/lb. Up to 12 lbs.
Chicken Pieces 45 minutes
rkey Burgers
1 ¼ lbs.
30-35 minutes
Chicken Kabobs
8 Kabobs
30-35 minutes
PORK
Baby Back Ribs (Parboiled 15 min) 1-3 racks
35 min total
Rolled Pork Loin
up to 8 lbs.
18-25 min/lb.
Pork nderloin
1 ¾ - 2 lbs.
30-35 min/lb.
Pork Chops
4-6 chops
30-40 min total
Boneless Pork Chops 6 chops
25-30 min total
Boneless Ham (cooked)
3 lbs. 13 min/lb.
Italian Sausages
uncooked
up to 16
30-35 minutes
cooked
up to 16
20-25 minutes
Hot Dogs up to 16
10 minutes
BEEF
Standing Rib Roast
up to 8 lbs.
18 min/lb.
Roast up to 8 lbs.
16 min/lb.
18 min/lb.
20 min/lb.
Steaks
1 ¼" thick
20 min total
Hamburgers (9)
¼lb.each
20-30 min total
Beef Kabobs
8 Kabobs
20-25 min total
LAMB
Leg of Lamb
up to 8 lbs.
18-22 min/lb.
SEAFOOD
Salmon Steaks (Basket)
4-6 steaks 1 ¼" thick
20-25 min total
Fish Fillets (Basket)
¾" thick
25 min total
thin 18 min total
Shrimp Kabobs
6 Kabobs
20-25 min total
Halibut Fillets (Basket)
¾" thick (breaded with dill)
30 min total
mperatures based on USDA od Safety and Inspection Service Guidelines.
Power and energy or rotations may vary based on voltage and speed of the basket.
165
°
165
°
165
°
170
°
Well
160
°
Med 170
°
Well
160
°
Med 170
°
Well
160
°
Med 170
°
Well
160
°
Med 170
°
Well
160
°
Med 170
°
Well
140
°
145
°
Med
140
°
Rare
160
°
Med
170
°
Well
Med
Med
Med
160
°
Med
INSTRUCTIONS: Time and mperature Cha
17
Showtime
®
Rotisserie
Safety Warning
CAREFULLY FOLLOW THE INSTRUCTIONS FOR SET UP & USE OF YOUR RONCO SHOWTIME
ROTISSERIE
• Ronco Showtime Rotisserie Product Manuals Can Be Accessed at Ronco.com Using the
Dropdown Menu for “SHOP” or “CUSTOMER CARE”
• Customers Should Read the Complete Product Manual Prior to Use
• Your Ronco Showtime Rotisserie is an oven and will get very hot
__________________________________
THE FOLLOWING MUST BE FOLLOWED IN ORDER TO PREVENT YOUR
FOOD/MEAT FROM CATCHING ON FIRE BY COMING INTO CONTACT
WITH THE HEATING ELEMENT
1. Do Not Load More Food/Meat on the Spit Rod Assembly than is specified in the
Product Manual – IMPROPER USE by loading excess food/meat could cause the
food/meat to touch the heating element and cause a fire.
2. For the first few rotations of the rotisserie after turning on the unit, watch the food/
meat loaded on the Spit Rod Assembly as it rotates to be sure no food/meat
touches the heating element when cooking. This may require at least 3-4 full
rotations to confirm. If the food/meat touches the heating element, this IMPROPER
USE could cause a fire.
3. Before you begin cooking with the rotisserie, check to be sure your food/meet is
secured as shown in the Product Manual so that during the cooking time, the food/
meat does not come loose and touch the heating element - this IMPROPER USE
could cause a fire.
4. You should periodically check on your food/meat as it cooks in the Ronco
Showtime Rotisserie to make sure there has been no change to the position of your
food/meat on the Spit Rod Assembly as it rotates, and the food/meat is cooking as
you intend.
5. DO NOT LEAVE THE COOKING FOOD/MEAT FOR LONGER THAN 15 MINUTES
WITHOUT CHECKING ON THE PROGRESS OF THE COOKING.
