SHOWTIME PRO 6000 User manual

Important: “Set It and Forget It” only after all instructional
Materials (written and video) have been carefully followed.
Make sure food safely rotates without touching the Heating Element.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safely precautions
Should always be taken, including the following:
These 3items: Heat Reflector, NonStick Grate Cover and Drip Tray must always be in place
when using your Rotisserie.
1. Very Important: Read all instructions and watch instructional video before using the machine.
2. To protect against electrical hazards, do not immerse cord, plug or appliance itself in water or
other liquids.
3. Do not touch hot surfaces. (NOTE: Glass Door, to, back and sides of the Rotisserie, as well as
the Heat Container, 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.
4. For Adult Use Only: Close supervision is always necessary when the Rotisserie is used near
children
5. Unplug Rotisserie from outlet when not in use, and allow unit to cool thoroughly before putting
on or taking off parts, such as the Drip Tray, NonStick Grate Cover and Heat Reflector, and
before cleaning.
6. Do not operate any appliance with a damaged cord or plug, after the appliance malfunctions or
is dropped or damaged in any manner. Return the appliance to Popeil Inventions, Inc. for
examination, repair, electrical or mechanical adjustment.
7. Turn off and unplug the Rotisserie if you smell or see heavy smoke or fire. After it has cooled
down, make adjustments so nothing touches the Heating Element as the food rotates. Do not
open the Glass Door until it has cooled down. This is an electrical appliance; never put water in
it, or on it to cool it down or stop it from smoking.
8. Do not use any attachments or anything that is not recommended by Popeil Inventions, Inc. The
use of such items may be hazardous.
9. Do not use outdoors when it could get wet. Keep it dry.
10. Do not let cord hang over edge of table or counter or touch hot surfaces.
11. Do not place appliance on or near a hot gas or electric burner, in a heated oven or near easily
flammable material.
12. Use only on a stable, heat-resistant surface and place unit at least 8” (inches) from walls and 8”
clear above unit.
13. To disconnect, turn machine Timer to “OFF” position, then grip plug and pull from wall outlet. Do
not pull on cord.
14. Always unplug the unit before attempting to move it. Never move the unit when it
contains hot oil, liquids or hot foods.
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15. Use extreme caution when working near the hot pieces, like the Heat Reflector and Heating
Element, after using Rotisserie because these parts become (and remain) very hot. Also use
maximum care when removing Drip tray or disposing of hot grease or other hot liquids.
16. When using the Rotisserie Basket, be use no small bones or other food can fall between or
extend beyond the wires and catch on the Nonstick Grate Cover or Heating Element or anything
else during rotation. It is important to check while cooking. If the food is still not tight, stop the
machine and carefully take out the Basket and tighten the lid. Use caution; the Basket get hot.
17. Do not clean with a metal scouring pad. Pieces can break off the pad and touch electrical parts,
creating a risk of electrical shock. In addition, scouring pads may damage Rotisserie finish.
18. Do not use appliance for other than its intended use.
19. Oversized foods 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.
20. Front, back, top, bottom and side surfaces become very hot. Do not allow contact with any
objects other than Heating Container in its proper operating position. A fire may occur if the
Rotisserie is covered or touching flammable material, including curtains, draperies, walls, and
the like, when in operation.
21. Do not place, or store, any objects or material other than foods and manufacturer’s
recommended accessories in the Rotisserie.
22. Unplug unit before changing/replacing the interior light bulb (25-watt small appliance bulb).
23. Polarized Electrical Plug: To reduce the hazard of potential shock, this item has a polarized plug
(one prong is wider than the other), which will fit only one way in a polarized outlet. If the plug
does not fit the outlet properly, turn the plug the other way; if it still does not fit, contact a
qualified electrician for assistance. Never use this plug with an extension cord unless it fits
properly. DO NOT ATTEMPT TO DEFEAT THIS SAFELY 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 used 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
2

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 centered on the
Spit Rods so it always rotates without touching the Heating Element.
Grease Flickers? Foods with high fat content can produce a small flicker of flame as fat
spatters off the Heating Element. This is normal. However, if you se 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.
Cleaning and Caring for your Rotisserie & BBQ Oven
Before First Use Be sure the Rotisserie is not plugged in. Wash and dry the removable
parts in warm soapy water. Never immerse the machine or the cord in water. Keep at least
8 inches of clearance on all sides and do not place it under a cabinet when in use. A little
smoke is normal when you first use the machine.
The Door Set the right side pin in the bottom first then slide the left pin in.
After use Unplug and allow it to cool before washing any parts. Note: The Heating Element
cleans itself and no other maintenance is necessary.
The Light is on when the heat is on. If you need to replace the bulb, it uses a 25-watt
appliance bulb.
Any repairs should be handled only by an authorized service facility. Call Customer Service
at 818 772-6450 or contact www.ShowtimeRotisserie.com.
Copyright © 2002 by Popeil Inventions, Inc. All Rights Reserved. Ronco is a trademark of
Ronco Inventions LLC and is used with its permission. No part of this book may be
reproduced without written permission of Popeil Inventions, Inc. U.S. and Foreign Patents
Pending. PRO Models Rev 3.19.02
3

Table of Contents
Important Safeguards
Introduction
Contents & Accessories
Cooking Positions, Reflector
Instructions
Centering Food on Spit Rods
Rotisserie Baskets
Elastic Ties – Chicken
Loading the Spit Rods
The Timer
Hear a Squeak?
6 Easy Steps – Chicken
Rotisserie Turkey
Round BBQ Rib Basket
Kabobs, Some Helpful Hints
Time & Temp Chart
Recipes
Warranty
Helpful Hints Throughout
A 24 POUND TURKEY
4

THE WORLD’S #1 INDOOR & OUTDOOR ROTISSERIE & BBQ
 Seals in natural juices and drains off unwanted fat as it cooks. About ¼ cup of animal fat
drips off each 4 lb.chicken.
 Roast a wide variety of meats and vegetables from a single kabob to 4 chickens (side-by-
side), a 24 lb.turkey or two 6-1/2 lb.legs of lamb.
 Every browns chicken, roasts, seafood, vegetables, chops, steaks, hamburgers, sausages,
hams, pork loin roasts, and, with the optional Round BBQ Rib basket – even ribs!
 Automatic Timer is easy to set and shuts off when the time is up.
 Dishwasher Safe. Drip Tray, NonStick Grate Cover, Spit Rod Assembly, Glass Door,
Kabob Rods and Heating Container are dishwasher safe.
 The Rotisserie Basket allows you to enjoy greater variety of Rotisserie & BBQ foods and
wraps (placing foods in foil, then in Basket).
 Lighted Oven makes it easy and fun to watch your food cook.
 Covered Heating Container (Optional Accessory) fits right on top for your favorite
vegetables, sauces, gravies, etc.
 Energy Efficient. Cooks faster than a conventional oven and uses less than half the
electricity!
Two Standing Ribs Roasts
5

Contents: Based on which model and which options you have, you will find some or all of
the following items:
Heat Reflector.
Important: The Heat Reflector must always be in place behind Heating Element when using the
Rotisserie
Glass Door
Spit Loading Base
Gear Wheels with NonStick Spit Rods
Spit Rod Spacer & Allen Wrench Tool
Heating Container: 4-Quart (Soup, Stew & Chili Pot) with Lid (Optional Accessory)
NonStick Grate Cover
Drip Tray
Kabob Rods (Optional)
BBQ Gloves
Meat & Poultry Thermometer (Optional)
Flavor Injector (Optional)
Instructional Video
Elastic Food Ties
Instruction & Recipe Booklet
Outdoor Weatherproof Cover (Optional)
Commercial Rotisserie Stand (Optional)
Standard Rotisserie Basket: Use in “A Position” Only
Giant Lobster & Vegetable Basket (Optional): Use in “A Position” Only
Round BBQ Rib Basket (Optional) with 8 Rib Hook
__________________________________________________________________________
Order Desk 818 772-6450
6 AM – 7 PM Pacific Standard Time and 24-Hour Phone Message Center
Fax: [phone]. Or go to www.ShowtimeRotiserrie.com
6

Very Important: Always put the Heat Reflector, Drip Tray and
NonStick Grate Cover in place before operating.
Never operate unit without Heat Reflector in place behind the Heating Element. Insert it from
the top. It can be removed for occasional cleaning.
Drip Tray with NonStick Grate Cover must be in place here where in use.
A or B Cooking Position?
Too cook, place the Spit Rods in Position A for normal size foods. Use Position B for smaller
foods – to cook them closer to the Heating Element.
Use Position B for small chickens loaded lengthwise. Tie them tightly. If any piece of food
touches the Heating Element while rotating, pull the Spit Rods back to Position A.
The first position for the Spit Wheel Assembly is the Rest Position: Use this for easy loading
and unloading.
Spit Rod Positions
Rest – for easy loading/unloading
A– for Normal Sized Foods
B– for Small Foods – closer to the Heating Element
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
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briquets, hickory chips or anything else in the machine that is not authorized by
Popeil Inventions, Inc. Do not use under cabinets.
4 – Quart Heating Container with Lid (Optional): Defrosts and heats frozen
vegetables as well as heats and steams fresh vegetables, warms gravies, beans,
chili and sauces – while food is rotating. Add ½ -1 cup water to the pot.
Glass Door Shown open and tucked under the Rotisserie. Always keep the Door in
up position when Heating Element is on. The glass gets very hot – please don’t
touch it.
Late for Dinner? No problem. Keep the Door closed and set the switch to “ No
Heat Rotation.” Your food will be warm and the juices evenly distributed for up to 20
minutes.
Tip: Use an elastic tie over the Door Handle and “Arrow Tab” to help secure the
Door for storage.
Removable Gear Wheel fits over the Spit Rods after food or Basket is loaded.
Caution: Don’t let this Removable Gear Wheel fall off as you carry the Spit
Rods. It is heavy and has sharp gear teeth.
Careful! Use Caution. Tips are sharp. Please keep your hands clear of the sharp
tips.
Spit Rods Spacer Use it to keep the rods from spreading apart as you load large
food. Remove when food is loaded.
Spit Rods are connected with screws to a Gear Wheel. Place the Removable Gear
Wheel on after food is loaded.
Plastic Spit Loading Base keeps Spit Assembly in place so you can load food in
upright position on a countertop.
8

Loading the Spit Rods
IMPORTANT: FOOD MUST BE CENTERED
Put Spit Rods through center of 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 a 10-20
lb.turkey, roast beef, leg of lamb, chickens side-by-side or any large piece of meat
that goes directly onto the Spit Rods, Small foods, chops and pieces go in the
Baskets.
Trim turkeys, roast and other large food to be sure nothing (bones, meat or skin)
hangs over or extends beyond the Gear Wheels. Cut excess and tie it down with
string as necessary.
Trim excess fat and skin or loose pieces. Trim around the inside cavities of
poultry so heat can enter as it cooks.
Place Bones on Left – Check on it Often
Bones, or any meat, could become loose when cooking and hang out where it
touches the Heating Element. Check on this. If it happens, stop the machine. Tie the
meat or trim it as necessary and re-center the meat.
There is a small motor gear on the inside right of your machine. Make sure nothing
can get caught on this gear.
Spit Rods should be loaded with any heavier meat, bones or skin to the left side-the
opposite side-away from the small motor gear and any chance of getting caught.
FOOD MUST BE CENTERED ON SPIT RODS
9

Rotisserie Basket
Perfect for hamburgers, chicken pieces, vegetables, whole fish and fish fillets,
steaks, chops, cutlets, and smaller flat roasts.
After putting the food in the Basket, compress the Basket lid very tightly so no
food can move, whatsoever. This can be done by compressing the lid further.
Caution: The Basket gets hot.
Be sure nothing extends out between the wires – such as chickens wings or small
bones, etc.
Set the Spit Rods in the gray Plastic Spit Loading Base. Line up the two small loops
on one end of the Rotisserie Basket with the Spit Rods matching the corresponding
loops on the other end of the Basket. Place the Removable Gear Wheel on the Spit
Rods and gently push down.
For example, keep the small bones of chicken wings securely toward the middle so
they can’t slip out and hang up on Grate Cover or Heating Element.
Check the Basket occasionally and be sure the food is still tight. If not, stop the
machine and carefully take out the Basket and tighten the lid.
When the food in the Basket is done, you can remove the Basket by keeping it in a
horizontal position. Remember the food, Spit Rod Assembly and the Basket are all
Hot – take precautions.
Burnt Edges on Food? You can put a small strip of aluminum foil on the top and
bottom edges inside the Basket to prevent burnt edges as it cooks.
Be sure the wings are all secure inside the Basket with no parts
hanging out. You can use a small trip of aluminum foil inside the
Basket only on the top and bottom edges (the edges that rotate
near the Heating Element) to keep the tips of the wings from
burning.
10

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
Shorten both ties so that they firmly hold the wings and legs down. Put one over the
wings and one over the legs. It’s very easy.
You can also use several Food Ties to secure any bird. If you run out of Food Ties
you can use butcher’s twin until you can order more Food Ties.
11

Placing Chickens on the Spit Rods
There are two ways to load the Spit Rods.
#1 Hold the tied poultry or meat down securely with one hand while firmly pushing
the Spit Rods into the bird, through the meaty portion of the breast area. The Spit
Rods are sharp so always be careful not to puncture your hand.
When inserting the Spit Rods, push at a slightly downward angle and then level out
the Spit rods so that they go through the breast and exit the bird on the other side at
approximately the same level. (Note: You should gently squeeze the legs of the bird
together when pushing the Spit Rods through the bird.)
#2 Try putting the food on by using the Spit Rods in the Loading Base and put the
chicken on breast first using gravity to help. Be sure you center the food within the
area of the two Gear Wheels. Also balance the food so the weight is evenly
distributed. 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. The
move on to A or B.
The Rest Area
Located just inside the machine so you can take the weight of the food off your
hands. Rest your loaded Spit Rods here and easily adjust your food or add Kabob
Rods, etc.
Small Chickens or Game Hens Side-by-Side
You can also rotate two small chickens or game hens side-by-side. Place Spit
Assembly in vertical position with platform underneath. Push the birds on the Spit
Rods through their centers, and pierce wing to wing. Place the first tied chicken on
its side and run both Spit Rods through it. Duplicate this method for the second bird.
Leave a little space between the two birds so they can brown faster and more
evenly. Keep all parts within the Gear Wheels and centered all around.
12

Timer
Standard Dial Timer
Automatically shuts off after the allotted time and bell sounds. Use the Timer to turn
on and off all functions. Always turn to OFF (if the unit is still running) before
removing food.
3-Position Switch
Center: Normal Rotation for heat and rotation.
Right: Pause to Sear allows you to stop food in front of the Heating Element
(especially food in a Basket). Char or sear equal time on both sides. Try 3-5 minutes
per side.
Left: No Heat Rotation for up to 20 minutes to keep the juices evenly distributed
before serving.
Red Light Heat Indicator
Timer must be ON for the heat to be on.
Always use Caution with Hot Food and Metal Parts. The Food, Basket and the
Spit Assembly get HOT!
Always wear protective gloves when removing the Basket. If you feel the optional
gloves are not insulated enough to adequately protect you from the hot surfaces you
are handling, set whatever you are holding down immediately and wait until the food
and the metal parts cool down. You may want to use a thicker oven glove or mitt.
Important! Hear a Squueeeeeeaaaak?
No problem. Put a drop or two of vegetable oil or olive oil on the Gear Wheel nub
before inserting the Spit Rod Assembly into the machine. Or use a straw or Kabob
Rod to drop oil on the nubs as they turn. But be careful if you do it when the machine
is turning of if it is hot.
A drop of oil on the nubs prevents squeaks.
13

6 Easy Steps to Great Rotisserie Chicken
1. IMPORTANT: Wash chickens with warm water inside and out so they are not cold
when going into the Rotisserie. Remove any parts from the cavity (giblets, etc). Cut
away the excess fat and skin so hot air goes into the cavity as it cooks.
Ties the wings and legs down. Use one or two of the Elastic Food Ties. If the tie is
too large for your chicken, knot it smaller and cut off the excess.
2. For 1-2 Chickens, place them on the Spit Rods breast first. For 3-4 smaller
chickens load them side-by-side. Either way, be sure all the chickens are centered
and the weight is evenly distributed.
Please keep your hands clear of the sharp rod tips when loading food vertically or
horizontally.
After loading the food on the Spit Rods, put the Removable Gear Wheel on.
Put Spit Wheel Assembly in Position A when cooking 2 or 3 chickens and when
cooking chickens larger than 3 ½ lbs.
You can use Position B for chickens less than 3 ½ lbs.
Spit Rods Caution: Always carry the Spit Rod Assembly so the removable Spit
wheel cannot fall off. It is heavy and it has sharp teeth.
Note: Use the total weight that’s printed on your chicken package. If your
package does not include giblets, etc., then add a ¼ pound to the actual
weight of your chicken to figure the cooking time.
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.
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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.) Note: Even chickens less than 4 lbs. will take 1hour to cook in
Position A. One hour is the minimum for any chicken over 3 lb.
Note: 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
adjustments or retie your chicken. Then reset the Timer.
5. To enjoy the best flavor and taste, serve your chickens immediately. If you are not
ready to serve it right away. However, set the 3 Position Switch to No Heat Rotation
to keep the juices evenly distributed throughout the chicken.
If your chicken is done by time and temperature but it is not brown enough,
you can Pause-to-Sear the breast area for 2-4 minutes. Pause with the breast
directly in front of the Heating Element for this.
6. To Serve: A chicken is done when the internal temperature of the thickest breast
area reaches 175ºF. When chickens are 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!
15

Rotisserie Turkey
When preparing a turkey, the wings and legs must be tied down securely to prevent them
from touching the Heating Element. You must use heavy string or twine instead of the
Elastic Food Ties when fixing a turkey.
As a turkey rotates, the wings and legs have a tendency to bow out, so be sure to tie down
four areas; twice on the wings and twice on the legs. If any part of the turkey (or any game
bird) touches the Heating Element, immediately turn off the machine and retie the bird more
securely. If the bird still touches the Heating Element after this second tie down, then the
bird is too big and it must be trimmed down so that it doesn’t touch the Heating Element.
Stuffing Poultry Not Recommended
Please note: the manufacturer does not recommend stuffing Rotisserie poultry. Keep the
cavity open to the heat to help cooking.
Up to a 24 lb. Turkey
Be sure the turkey is tied with 4 heavy strings to tightly secure all loose parts.
Do not use the elastic food ties for turkeys. Keep cavity open to heat
Be sure nothing hangs over or extends beyond the Gear Wheels. Always center
turkeys.
Roast Turkey
___________________________________________________________
One 12 to 24 Pound Turkey or Completely Thawed
2 Tablespoons Salt and 3 Tablespoons Poultry Seasoning (if desired)
5-6 Fresh Sprigs or Dried Rosemary or Sage to Put Loosely In Cavity
___________________________________________________________
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. Enjoy the best turkey you can imagine.
Keep cavity clear of skin and fat so heat can enter and help cook it throughout.
Add about 6 sprigs of rosemary or sage to cavity and it will add aromatic flavors as it rotates
without blocking the heat from getting inside the cavity.
Cook a 24 lb. turkey for 3 hours – 7 ½ minutes per pound
Cook a 15 lb turkey for 8 minutes per pound.
16

Round BBQ Rib Basket (Optional)
1. Parboil baby back or spare ribs in boiling water for 15 minutes. 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 behind the middle of the end rib bones. Attach a C Hook at one end
of the slab and attach a Stair Hook at the 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 empty Rib Basket in the Rest Area of your Rotisserie.
4. Attach the ribs to the basket on any horizontal wire, starting with the C Hook first.
Rotate the basket while wrapping the ribs around the outside of the basket. After ribs
are taut, lock ribs down by attaching the Stair Hook on the closest horizontal wire on
the rib basket. Make sure it is tight.
5. Slide the loaded Rib Basket back into the cooking position 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. 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
Spring Ends to Right for Kabobs
17

Kabob Rods
Set the Spit Assembly in the Rest Area (just inside the machine) before inserting the
loaded Kabob Rods.
Loading 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.
Spit Rod Spacers Keep your Spit Rods from spreading out as you load heavy food.
This is very helpful when loading 2-3 chickens or large roasts. Remove the Spacer
before cooking.
One end of this tool is a wrench for tightening the small screws that hold each rod –
if you should ever need it.
Additional Helpful Hints
. Seasoning and spices should be sprinkled on or rubbed into the food before it
goes into the Rotisserie. Try Ron’s 3 great new Char Rubs and 5 wonderful
Marinades.
Once the food is rotating, watch it to be sure nothing is touching the Heating
Element as it goes around.
Have your food at room temperature when it goes in. Not chilled. Wash food in warm
water inside and out.
. Heating Container Put frozen veggies on when a chicken starts. Add about ½ cup
water in the bottom.
. 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.
. Wrap fish with seasonings and marinade in aluminum foil (triple-fold the edges)
and put tightly in the Basket and cook 25-30 min. Delicious and easy!
18

Estimated Time and Temperature Chart
The times and temperatures given in this booklet are only a guide for your reference and are base on foods at
room temperature (not cold foods). Times can vary due to differences in meat shape, size, and the amount of
fat and bone. Times can vary depending on the electricity 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 &
Poultry Thermometer inserted into the center of the thickest portion of the meat. Remember: Use Position B
only for small foods.
FOOD WEIGHT/QTY INT TEMPT POSITION EST.TIME
Poultry – Cooked to 175º - 180º
Whole chicken (or Duck) 4 ½ lbs. 180º B – Horiz 12 min./lb.
Whole Chicken (or Duck) 4 ½ lbs. 180º A - Horiz 15 min./lb.
3 Small Chickens (horizontal) less than 3 ½ lbs. 180º B - Horiz 7 min./lb.total wt.
3 Chickens (side by side) 3 ½ lbs. 180º A – Vert 8 min./lb.total wt.
4 Chickens (side by side) 3 ½ lbs. 180º A - Vert 7 min./lb.total
Chicken Pieces Reg Basket 180º A 40-45 min. total
Chicken Kabobs 8 Kabobs 180º well 30-35 min. total
Turkey 15 lbs 180º A 8 min./lb.
Turkey 24 lbs. 180º A 7.5 min./lb.
Turkey Legs Giant Basket – Full 180º A 1 hour total
PORK – Cooked to 160º Med. - 170º Well
Baby Back Ribs (Parboiled 15 min) 1-4 racks A 25-35 min. total
Rolled Pork Loin Roast 5-1/2 lbs A 18 min./lb.
Rolled Pork Loin Roast 5-1/2 lbs B 17 min./lb.
2 Rolled Pork Loin Roasts 5 ½ lbs. each A 12 min./lb.total wt.
Pork Chops Reg. Basket 8 thick chops A 45 min. total
Boneless Ham (precooked) 10 lbs. 160º med A 6 min./lb.
Italian Sausages on Kabob Rods
#uncooked up to 16 A 25 min./lb.
#cooked up to 16 A 20 min. total
Hot Dogs Reg A 15-20 min. total
BEEF – Cooked to 145º Rare, 160º Med, - 170º Well
Standing Rib Roast 7-1/2 lbs. A 18 min./lb.
2 Standing Rib Roast 7-1/2 lbs. ea A 9 min./lb total wt.
2 Tri Tip Roast on Spit Rods A 12 min./lb total wt.
Steaks Reg Basket A 20 min. total
Hamburgers Reg Basket ¼ lb. each medium-well A 20-25 min. total
Beef Kabobs 8 Kabobs medium A 20 min. total
OTHER
Leg of Lamb 6- 1/5 lbs. 160º medium A 18 min./lb.
2 Legs of Lamb 6- 1/5 lbs. 160º medium A 9 min./l total wt.
Salmon Fillets in Reg Basket A 18min. total
Thicker Salmon Fillets in Giant Basket A 20 min. total
Frozen French Fries in Reg Basket A 30 min. total
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Recipes
WITH THE SHOWTIME PRO, YOU CAN DOUBLE MANY OF THESE RECIPES
For the best and easiest Rotisserie food, try Ron’s Chicago Steakhouse Char Rubs
and Ron’s Marinades for Rotisserie Food. Go to www.ShowtimeRotisserie.com and
get the best there is. Also ask for Ron’s Showtime™BBQ Sauce.
Apricot-Orange Glazed Game Hens
WITH THE SHOWTIME PRO, YOU CAN DOUBLE THIS RECIPE
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Two 11/2 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
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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
the sauce. Cook the game hens in the Rotisserie for 45 to 55 minutes or until the
temperature reaches 180ºF on a meat thermometer inserted in the thigh meat. Serve hens
with warmed reserve sauce. Serves 2 to 4.
BBQ Beef Kabobs
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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
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Cut the beef info ½ inch cubes and place in a medium bowl. Stir in BBQ sauce;
cover and let marinade for 1 to 4 hours in the refrigerator. Remove the beef from the
sauce and skewer on the Kabob Rods, alternating beef with desired vegetables.
Cook the Kabobs for 20 to 25 minutes or until they reach desired doneness. Baste
with BBQ sauce only during the last 5-10 minutes. Remove Kabob Rods from the
Gear Wheels and slide the meat and vegetables off onto serving plates. Serves 6.
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