Ronco Showtime 4000 NHR User Manual

Wash and dry removable parts in warm soapy water. Do not immerse machine or cord.

Unplug and allow to cool before washing parts. Heating Element cleans itself.

Instructions on loading, securing food, checking, and removing the basket.

Use aluminum foil on basket edges to prevent food from burning.

Method for tying poultry with a single elastic food tie.

Method for tying poultry with two elastic food ties.

Pushing spit rods directly into the bird's breast area.

Using the loading base and gravity to help place chicken on spit rods.

Instructions for placing two small chickens or game hens on the spit rods.

Importance of centering food and trimming excess fat/skin for even cooking.

Specific instructions for loading rib roasts onto the spit rods.

Description of the automatic shut-off timer and its functions.

Explanation of the switch for normal rotation, pause-to-sear, and no heat rotation.

Overview of the optional dual heating tray for defrosting and heating.

Note on the glass door's function and heat warning.

Washing, drying, and tying chicken wings and legs with elastic ties.

Centering and balancing the chicken on the spit rods.

Placing the loaded spit assembly into the rotisserie rest area.

Setting the timer and 3-position switch for cooking chicken.

Using the spit loading base as a carving stand after cooking.

Using the flavor injector for meats, poultry, fish, and pork.

List of parts that are safe to wash in a dishwasher.

Tip for lining the drip tray with aluminum foil for easier cleaning.

Explanation of normal grease flickers and safety precautions for smoke or fire.

Parboiling, cooling, and seasoning ribs before placing in the basket.

Attaching ribs to the basket using hooks and locking the slab down.

Setting timer and checking ribs for clearance from heating element.

Applying BBQ sauce during the last 10 minutes of cooking.

Instructions for loading food onto kabob rods and placing them in the rotisserie.

Safe removal of kabob rods using BBQ gloves.

Tips on applying seasonings and marinades to food before cooking.

Advice on food temperature and washing before cooking.

Instructions for using the dual heating tray with frozen vegetables.

Tips for cleaning with foil and warnings against aerosol sprays and preheating.

Securely tying turkey wings and legs to prevent contact with the heating element.

Manufacturer's recommendation against stuffing poultry for rotisserie cooking.

Step-by-step guide for washing, seasoning, and cooking a turkey.

Using 'No Heat Rotation' to keep cooked food warm.

Cooking ideas for turkey up to 14 lbs.

Cooking ideas for one or two chickens at once.

Cooking ideas for beef cuts like roasts, steaks, and kabobs.

Cooking ideas for pork cuts like ribs, loin, chops, and sausages.

Cooking ideas for lamb dishes like leg of lamb.

Cooking ideas for fish and shrimp dishes.