View the manual for the Ronco Showtime Rotisserie Series here, for free. This manual comes under the category Ovens and has been rated by 1 people with an average of a 6. This manual is available in the following languages: English. Below, you will find the most frequently asked questions about the Ronco Showtime Rotisserie Series. Is your question not listed?
What the Dog Saw. Makes perfectly roas ted. Ask a question Need help? Number of questions: 19 Do you have a question about the Ronco Showtime Rotisserie Series or do you need help? Ask a question Gwen , 1 comment 0. I would like to get a manual for my set. It and forget it. Jimmy Rogers, Can I order manual for ronco showtime and have mailed to me? Answer this question Send. Terry DePoy, 2 comments 9. How do I download manual. Mora, Lori Morin, How do I download the manual for the modek.
Margaret A Pierce, 2 comments 4. Margaret A Pierce, Pauline , How do I download the manual. Judi McDermott, No comments 1. How long should I cook a 6 lb. Boneless prime rib. Kelly Geraghty, No comments 0. How long to take for a Debby, No comments 0. Push and turn rear burner control knob to "Hi". If any of the following symptoms occur there is probably a blockage in the venturi tubes. Shut off gas at once and clean the venturi tubes.
See "Venturi Tubes". If a flashback fire occurs. Push and turn control knob to "OFF". Wait 5 minutes, then try again with right control knob or both control knobs set at medium. If any burner will not light, consult "Trouble Shooting Guide". If problem cannot be resolved, do not attempt to operate the appliance; contact your dealer or approved service centre. Turn control knobs to "OFF". Before cooking on your gas barbecue for the first time, burn off the barbecue to rid it of any odors or foreign matter as follows:.
Remove cooking grids and warming rack and wash in mild soap and water. Ignite the burner. Turn the gas off at the source. Turn the control knobs to "Off". Let the appliance cool down, replace the grids.
You are now ready to use the appliance. It is necessary to preheat the barbecue with the lid closed for a short time before cooking certain foods. Food that requires a HIGH cooking temperature needs a preheat period of six to ten minutes; food that requires a lower cooking temperature needs only a period of two to five minutes. There is no need to preheat for casseroles or other food that requires slow cooking.
Lid Position. The position of the lid during cooking is a matter of personal preference, but the barbecue cooks fastest, uses less gas, and controls the temperature best with the lid closed. A closed lid also imparts a smokier flavor to meat cooked directly on the grid, and is essential for smoke, rotisserie and convection cooking. Vaporization Systems.
Ceramic Briquets are only to be used with the Briquet Grate supplied or specified. Only one layer is to be used. Place evenly. HIGH Setting. Use this setting only for fast warm-up, for searing steaks and chops, and for burning food residue from the cooking grids and briquets after the cookout is over. Rarely, if ever, do you use the HIGH setting for extended cooking.
Medium Setting. Use this setting for most grilling, roasting, and baking, and for cooking hamburgers and vegetables. Low Setting. Use this setting for all smoke cooking, rotisserie cooking, and when cooking very lean food such as fish. These temperatures are approximate only and vary with the outside temperature and the amount of wind.
When cooking by the convection or rotisserie method, use a meat thermometer for best results. Prepare food in advance to avoid delay and timing problems. If using marinade or spices, they should be applied before placing meat on the cooking grid. Organize the area around the barbecue to include forks, tongs, oven mitts, sauces and seasonings, to allow you to stay in the vicinity of the barbecue while cooking.
Trim excess fat from meat to minimize the "flareups" that are caused by dripping grease. To avoid the problem of food sticking to the cooking grid, coat the grids with vegetable oil or non-stick spray before lighting the burners. Pre-heat the barbecue to the desired temperature with the cover closed, before starting to cook.
Vegetables are best done in aluminum foil with enough moisture to create steam. Cooking time for vegetables will be similar to baking or steaming on the electric range. Check the gas supply before starting the barbecue. Grill cooking is the most popular form of barbecuing. The techniques are dictated by personal taste. Hold the salt when cooking meats on the barbecue.
The meat will stay juicier if the salt is added after cooking. Don't baste meats until they are one-third to one-half cooked. Sauces with tomato, sugar, and oil burn easily and can produce unappetizing results if allowed to burn. To prevent steaks from "drying out", use tongs rather than a fork and start on "HIGH" to sear the meat and seal the juices in. Reduce the heat when the meat is well browned. Generally, thicker cuts of meat will stay moist better on a barbecue.
To test when the meat is done, make a small cut at the thickest section or near the bone to check colour. For best results, don't let the flames reach the food. If "flare-ups" occur, remove the food. This will eliminate the "burned taste", particularly for chicken and pork.
Grilling with the cover closed on low heat will enhance the "smoked" flavour. After cooking, close the cover and turn burners to "HIGH" for approximately 10 minutes to burn off any residue on the grids and briquets.
For additional heat adjustment use two position cooking grid to raise and lower cooking surface. This method is ideal for roasting large cuts of meat with or without a rotisserie. Set up the barbecue before lighting. Place drip pan on top of briquets, beneath centre of food.
Put half to one inch of water in the drip pan. Fruit juice, wine or a marinade may also be added to enhance the flavour.
Do not let the drip pan run dry. For roasting without a rotisserie, place meat in a roasting rack directly on the grids. In most cases convection cooking is best with the cover closed and the heat reduced. Turn barbecue off and allow it to cool before removing drip pan. The fat drippings are highly flammable and must be handled carefully to avoid injury. The rotisserie can accommodate up to 7 kg 15 lb of meat with the limiting factor of rotating clearance. For best results the meat should be centered on the centre line of the spit to eliminate an out-of-balance condition.
The rotisserie can be used with a cooking grid if space allows. Fasten the meat securely on the spit prior to placing it on the barbecue. For poultry, tie the wings and legs in tightly to avoid contact with drip pan. In most cases rotisserie cooking is best with the cover closed and the heat reduced.
Prior to placing the meat on the barbecue, baste the meat with vegetable oil. This will enhance the browning on the outside of the meat.
For most applications of rotisserie cooking, a drip pan is recommended to catch the drippings. For cooking without a drip pan, close attention must be paid to avoid the risk of grease fire. Use oven mitts when handling the spit or working around the barbecue to avoid injury. Certain models feature a rear burner for rotisserie cooking.
The rear burner rotisserie method is the ultimate for cooking roasts and fowl. With the heat source located behind the food, there is no chance of a flare up caused by fat drippings to burn or spoil your dinner. Cook with confidence knowing you will get perfect results every time. A dish or drip pan placed below the spit will collect the juices for basting or for preparing a sauce. Welcome to ManualMachine.
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Please record your model and serial number here. Model number Serial number Date of purchase. Extinguish any open flame. Open lid. WARNING Fuels used in gas or oil-fired appliances, and the products of combustion of such fuels, contain chemicals known to the State of California to cause cancer, birth defects or other reproductive harm. Approximately 18" 46cm high 12" 31cm diameter 3. The cylinder supply system must be arranged for vapour withdrawal. The cylinder must include a collar to protect the cylinder valve.
Identification To identify these cylinders, the new OPD handwheel has been standardized to the shape shown. Connection 1. To avoid activating the Flow Limiting Device when lighting, open cylinder valve slowly with the appliance valves off. If your barbecue is equipped with a side burner or rear burner: a. You smell gas. Secure burner with burner fasteners. For Main Burner: Push and turn either main burner control knob to "Hi". Push or rotate the ignitor knob 3 or 4 times or match light.
For Side Burner: Push and turn side burner control knob to "Hi. Apply lighted match to burner ports. Follow steps 1 thru 8. Caution - Check your barbecue after lighting. Turn off cylinder valve. Before cooking on your gas barbecue for the first time, burn off the barbecue to rid it of any odors or foreign matter as follows: Remove cooking grids and warming rack and wash in mild soap and water.
Place the meat closest to the handle on the 1 spit to make handling easier. The spring loaded rear burner may be easily removed when not in use. You can only view or download manuals with.
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