Ronco ST4000BLGEN Showtime 4000 Series Rotisserie User Manual

Ronco ST4000BLGEN Showtime 4000 Series Rotisserie

IMPORTANT SAFEGUARDS

• VERY IMPORTANT: Read all instructions before using the machine.
• To protect against electrical hazards, do not immerse cord, plug or appliance itself in water or other liquids.
• Do not touch hot surfaces. NOTE: (Glass Door, top, back and sides of the Rotisserie, as well as the Dual Heating Tray, Drip Tray, Non-stick Grate Cover, Heat Shield and Heating Element all get very hot during use and retain heat after use – even when Glass Door is positioned underneath the unit.) Always use adequate oven mitts or gloves when handling these hot surfaces and when checking hot foods.
• FOR ADULT USE ONLY: Close supervision is always necessary when the Rotisserie is used near children.
• Unplug Rotisserie from outlet when not in use, and allow unit to cool thoroughly before putting on or taking off parts, such as the Non-stick Drip Tray, and Non-stick Grate Cover, and before cleaning.
• Do not operate any appliance with a damaged cord or plug or after 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 instructions.
• Turn off and unplug the Rotisserie if you smell or see heavy smoke or fire. After it has cooled down, make adjustments so nothing touches the Heating Element as the food rotates. Do not open the Glass Door until it has cooled down. This is an electrical appliance; never put water in it, or on it to cool it down or stop it from smoking.
• Do not use any attachments or anything that is not recommended by HD Schulman lnt’I Trading LLC.;The use of such items may be hazardous.
• Do not use outdoors. Do not let cord hang over edge of table or counter or touch hot surfaces.
• Do not place appliance on or near a hot gas or electric burner, in a heated oven or near easily flammable material.
• Use only on a stable, heat-resistant surface and place unit at least 8″ (inches) from walls and 8″ clear above unit.
• To disconnect, turn machine Timer to “OFF” position, then grip plug and pull from wall outlet. Do not pull on cord.
• Always unplug the unit before attempting to move it. Never move the unit when it contains hot oil, liquids or hot foods.
• Use extreme caution when working near the hot pieces and the Heating Element after using Rotisserie as these parts become (and remain) very hot.
• Also use maximum care when removing Drip Tray or disposing of hot grease or other hot liquids

Cleaning and Caring for your Rotisserie

The Glass 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.
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 Surfaces. They will permanently scratch the surfaces of the Grate Cover, Drip Tray, Steaming Tray, 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

ROTISSERIE MODEL

4000 Series

• Dimensions: 18.75″W
• X 13″ H X 14.5″ D
• 12 lb Cooking Capacity
• Dial Timer
• Heat Shield
• 120 Volts AC / 60 Hz / 1250 Watts

UNPACKING ROTISSERIE

PARTS INCLUDED

How to Assemble

Door is shipped in place. If it is taken off, put frJ Showtime® Rotisserie Non-stick Grate Cover Non-stick Drip Tray Oven Gloves Heat Shield (Refer to page 8 before using) it back on by inserting pin on right side first, then insert left side pin through the slot. Before using your Rotisserie, be sure the Drip Tray with its Non-Stick Grate Cover is back in place

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 top and 8 inches all sides and do not place it under a cabinet when in use. A little smoking is normal the very first time you use your machine.

INSTRUCTIONS

Heat Shield

Never operate without Heat Shield in place behind the Heating Element. Insert it from the top. Discoloration over time is normal. 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-stick Drip Tray and Non-stick Grate Cover must always be in place when using the rotisserie.

Dishwasher Safe! You can put the Drip Tray, Basket and the Glass Door (if it will fit) all in your dishwasher. Rinse off any grease first.

Even Easier Clean Up! You can line the bottom of your Drip Tray with a small sheet of aluminum foil. Be sure it is flat against the bottom.

Spit Rod Assembly

Removable gear wheel fits on the Spit Rods after food (or Basket) is loaded in place. It is heavy and has sharp gear teeth. When carrying the Spit Rod Assembly always tilt this end upward so it won’t fall off.

Tips are sharp.

• Please be very careful with your hands when loading any food onto the Spit Rods.
• Spit Rods are connected with screws to one gear wheel.
• Place the removable gear wheel on after the food is loaded.
• Carving Platform keeps the Spit Rod Assembly in place so you can load food in upright position on a counter top or in a sink.

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. Make sure wings are all secure inside the Basket with no parts hanging Out so they can’t slip out and hang up on Grate Cover or Heating Element. You can use a small strip of aluminum foil inside the Basket- on the top and bottom edges (the edges that rotate near the Heating Element) to keep the tips of the wings from burning Set the Spit Rods in the Carving Platform.

Line up the two small loops on the Basket with the Spit Rods. Then drop the Basket down on the Spit Rods, and match it to the corresponding loops on the other end of the Rotisserie Basket. Check the Basket occasionally and be sure the food is still tight. lf 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.

How to Tie Chicken

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.

How to tie a chicken using 2 ties
Using two ties, shorten them both and put one over the wings and one over the legs. It’s very easy. You can also use several Food Ties to secure any bird. If you run out of Food Ties you can use butcher’s twine until you can order more Food Ties.

How to Tie Turkey

Tie 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 Twine or String when fixing your Turkey. DO NOT use the elastic Food Ties. Keep the cavity open to heat.

Stuffing Rotisserie poultry is not recommended.
Depending on the model of your rotisserie, you will only be able to cook a certain size turkey. Please see below:

4000 Series/12 lb maximum

TIE YOUR TURKEY IN FOUR OR FIVE SPOTS:
Two ties over the Wings, One or Two ties over the wide part of the Drumsticks, and One tie over the Legs, as shown above. Be sure that nothing hangs over or extends beyond the Gear Wheels. Always center your Turkey on the Spit Rods.

REMEMBER TO TIE EACH STRING AS TIGHTLY AS POSSIBLE.

If any part of your Turkey {or any game bird or other food) Touches the Heating Element while cooking, IMMEDIATELY TURN OFF YOUR ROTISSERIE and re-tie the Bird more securely. If, after re-tying, any part of your Turkey is still touching the Heating Element, the bird is too big and must be trimmed down, where necessary.

Placing Poultry on the Spit Rod Assembly

There are two ways to spit  rods

Piercing Poultry with Rods 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.)

Carving Platform to Load Chicken 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.

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 Position 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 Assembly is the Rest Position: Use this for easy loading and unloading

Loading the Spit Rod Assembly

Put the Spit Rods through center of the food so it will be balanced and the food does not touch the Heating Element as it rotates. This is important for large foods like turkeys, standing rib roasts, 2 chickens side-by-side or any large piece of meat that goes directly onto the Spit Rods. Small foods and pieces go in a Basket

Roast

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 the Spit Rods through meat between the bones.

Dial Timer

Automatically shuts off after the allotted time and a bell sounds. Use the Timer to turn on and off all functions. Always turn to OFF (if the unit is still running) before removing food.

Carving Platform
After your roast, leg of lamb, or ham is done, you can place the Carving Platform under the Gear Wheel to hold the Spit rod assembly in a vertical position while you carve the meat. And, if you want the roast browned further, you can put the roast back in the Rotisserie – even after you’ve carved some off.

Estimated Time and Temperature Chart
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 differences in meat shape, size, and the amount of fat and bone. Also 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 using a thermometer inserted into the center of the thickest portion of the meat.

POULTRY __

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
Whole Turkey| Up to 12 lbs.| 12-18 min/lb.| 165°
Chicken Pieces| 3 Ibs. (about)| 45 minutes| 165°
Turkey Burgers| 1 ¼lbs.| 30-35 minutes| 165°
 |  |  |
Chicken Kabobs| 8 Kabobs| 30-35 minutes| 170° Well

AVAILABLE ACCESSORIES

Liquid Flavor Injector (sold separately) For poultry meat and seafood, just add your favorite liquid, or one of Ron’s marinades, for the best flavor you’ve ever had. Mix with water, juice, wine, soy sauce, vinegar, olive oil, etc. Be creative, use the flavored marinating liquids of your choice.

How to Load Injector For Liquid:
Draw back Plunger to pull liquids into the Cylinder section

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 flavoring. For pastries try inserting chocolate chips, sprinkles, nuts and other seasonings.

How to Load Injector

To inject small whole garlic cloves, fresh herbs or seasonings into meat or poultry, you must first insert the 1 filled Expanding Tip as deep as it can go into the food, then depress the plunger.

Kabob Rods (sold separately)
Set the Spit Rod Assembly in the Rest Area Oust inside the machine). Load the Kabobs with food then insert them into the holes on the gear wheels. Start with sharp end on the left side, then load and snap the Kabob with the Auto Turn Mechanism (spring ends) on the right so they will rotate. Turn the Spit Rod 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 Oven Gloves to remove the Kabob Rods. Simply push the spring end inward and then pull the rods out one at a time.

Dual Heating Tray with Lid (sold separately)
Defrosts and heats frozen vegetables as well as heats and steams fresh vegetables, warms gravies, chili and sauces – all while food is rotating. Use about 1/2 cup water in each side of the Dual Heating Tray. Glass Door Shown open and tucked under the Rotisserie. Always keep the Door in up position when Heating Element is on. The glass gets very hot – please don’t touch it

Giant Lobster & Vegetable Basket
The Giant Lobster and Vegetable Basket is designed to handle extra thick foods like turkey breasts, super thick T-bone steaks, lobsters and an assortment of vegetables

Carving Knife (sold separately)
This is the all-purpose knife that can do just about anything you ask of it. Slice, chop, dice and stay sharp with the lifetime edge. The tip is used for picking up and serving 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.This is the all-purpose knife that can do just about anything you ask of it. Slice, chop, dice and stay sharp with the lifetime edge. The tip is used for picking up and serving 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.

Round BBQ Rib Basket (sold separately)

• * Place 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.

  • Position hooks over the middle of the last rib bones. Attach a C Hook at one end of the slab and attach a Stair Hook at the other end.
  • Thread the Spit Rod Assembly through eyelets on both ends of the Rib Basket. Then attach the removable wheel. Position the Spit Rod Assembly with the Rib Basket in the Rest Area.
  • Starting with the C Hook end, attach the ribs to the basket on any horizontal wire. Rotate the basket while wrapping the ribs around the outside of the basket. After ribs are stretched tight, lock the slab down by attaching the Stair Hook on the closest horizontal wire on the Rib Basket.
  • Make sure it is tight. Slide the Spit Rods with the Rib Basket back into the cooking 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. Brush ribs with one coat of BBQ Sauce onto the ribs 10 minutes before they are done.

Helpful Hints

• Use a strip of aluminum foil on your counter top under the front 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 bottom 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 the Rotisserie.
• 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. DO NOT LEAVE OUT AT ROOM TEMPERATURE MORE THAN 1 HOUR.
• It is not necessary to preheat the Rotisserie. Never cook foods larger than recommended in the booklet for your Rotisserie.
• Avoid burning – Baste with BBQ sauce only during the last 5 minutes. It’s tasty and delicious.
• Wrap fish with seasonings and marinade in aluminum foil (triple-fold the edges) and put tightly in the Basket for a delicious and easy meal
• Be sure wings are all secure inside the Basket with no parts hanging out.
• You can use a small strip of aluminum foil inside the Basket on the top and bottom edges (the edges that rotate near the Heating Element) to keep the tips of the wings from burning.

Meal Suggestions

Poultry:

• 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 Herb Chicken Breasts (basket)

Beef :

• Prime Rib Roasts- up to 8 lbs.
• Carne Asada Burritos
• Fajitas – Beef Strips with Bell Peppers and
• Onions
• New York Steak with Asparagus (basket)
• 9 Old Fashion ¼ lb. Hamburgers
• Chicago Style Hot Dogs
• Ribs (BBQ Rib Basket)

Pork and Lamb:

• Leg of Lamb Rolled in Rosemary and Olive Oil – up to 8 lbs.
• Pork Loin or Shoulder Roast – up to 8 lbs.
• Country Honey Glazed Ham
• Ribs (BBQ Rib Basket)
• Pineapple Teriyaki Pork Chops (basket)
• Apple Cinnamon Pork Chops (basket
• Lamb Chops with Bean Salad (basket)
• Sausages (basket)

Fish and Seafood:

• Cajun Fish (basket)
• Fish with Pineapple
• Cilantro Sauce (basket)
• Halibut with Eggplant (basket)
• Shrimp or Scallops with Tarragon
• Mustard Dressing (basket)

Vegetables:

• Mixed Vegetables (basket)

Kabobs :

• Chicken, Lamb, Beef, Seafood with Vegetables

Recipes

Roast Chicken with Lemon Herb Rub

• One 3½ to 4 pound Whole Chicken
• Rind of 2 Lemons, minced
• 5 Garlic Cloves, minced
• 1 tablespoon Dried Thyme, finely crumbled
• 2 teaspoons Dried Rosemary, finely crumbled
• 2 teaspoons Dried Sage Leaves, finely crumbled
• Salt and freshly Ground Pepper

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

Jamaican Jerk Pork Tenderloin

• 2 Pork Tenderloins (About 1 ½ to 2 Pounds Total)
• 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

Roasted Vegetable Skewers with Balsamic Basil Marinade

• 1 Red Bell Pepper, cut into 1 inch pieces
• 1 Yellow Summer Squash, cut into ¼ inch slices
• 1 Zucchini cut into ¼ inch slices
• 16 White Button 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

Merlot Marinated 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

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.

6 Easy Steps to Great Rotisserie Chicken

• * Wash the chicken with warm water (so the food is not cold when it goes in the Rotisserie) and remove any parts from the cavity (giblets, etc). Cut away excess fat and skin so hot air can get into the cavity. Tie the wings and legs down. Use one or two of the Elastic Food Ties (if they are too big for your chicken, knot them smaller and cut off the excess). See page 10 tor more details.

  • 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 vertically or horizontally. After loading the food on the Spit Rods, put the other Gear Wheel on.
  • 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 Glass Door up.
  • Set the 3-Way Function to ROAST or Normal Rotation. Set the 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 the actual weight of your chicken to figure the cooking time.
  • 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-Way Function to NO HEAT roation to keep the juices evenly distributed throughout the chicken.
  • When chicken is done, carefully slide the Glass Door under the unit. Use the Oven 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. 

NINETY DAY LIMITED WARRANTY

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 tamper, cosmetic damage, acts of God, accidental breakage, abuse, negligence, neglect or misuse. If you must return the product for reasons of malfunction within the ninety day warranty period, the following action and steps are required:

• The product must be clean and packaged securely to protect from damage or breakage in shipment.
• 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.

References

• Ronco Kitchen Accessories & Cooking Innovation
• Ronco Kitchen Accessories
• Ronco Kitchen Accessories & Cooking Innovation

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