Ronco rotisserie

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If not, sto p the machine and caref ully. When the food in t he Basket is done, you can remove the B asket by keeping i t in a horizontal po sition. Burnt Edges on Food? You can put a small strip of al uminum foil on the t op and bottom edges in side. Place foil inside on top and bottom edges. Be sure the wings are all secure i nside the Ba sket with no pa rts hanging out.

You can use a. Elastic Food Ties are design ed to be an easy-to-use meth od of securing poultry on the Spit Rods. It is. Rods so that the food will not touch the Heating Element and is evenly centered all around. It is recommended that y ou cut off the tail from the chicken a nd remove any excess f at or loose hanging. The illustration shows how to tie a bird with one or two ties. With one tie you go behi nd each wing, cross over the back and pull it ov er the bottom of the bird and.

Then tuck the wings inside the tie. If a Food Tie is too long, you can sho rten it by tying a knot in it and cut ting off the excess with scissors. Using two ties, shorten th em both and put one over th e wings and one over the legs. You can also use sever al Food Ties to secure any bird. If you run out of Foo d Ties you can use. There are two ways to load the Spit Rods. The Spit Rods are sha rp so always be careful n ot.

When inserting the Spi t Rods, push at a slightly down ward angle and then le vel ou t the Spit Rods so that. You should gently squ eeze the legs of the bird together when pushing the Spit Ro ds through the bird. Be sure you center the food within the area of the two Gear Wheels. After the food is held securely on th e Spit Rods, pu t the other Gear Wheel in place.

The Spit Assembly. The Re st Area. Located just inside the machi ne so you can rest your loaded Spit Rods and easil y adjust your food a nd. You can al so rotate two small chickens or game hens side-by-side. Place Spit Assembly in vertical. Push the birds on the Spit Rods through their center s, and pierce. Place the first tied chicken on its si de and run both Spit Rods throug h it.

Duplic ate this. Leave a little space between the two birds so they can brown faster and. Keep al l parts within the Gear Wheels and centered all around. Put the Spit Rods through center of the food so it will be balanced and the foo d does not touch the. Heating Element as i t rotates. This is important for large fo ods like turkeys, standing ri b roasts, 2.

Small fo ods and. Trim off excess fat and skin or loose pieces — especially around poultry cavities so heat can. Trim turkeys, standing rib roasts and other large food to be sure nothing bones, meat or skin hangs. Cut off excess and tie it down with strin g as necessary. Keep cent er cavity clear so heat can enter while it coo ks.

Roasts Only. Always trim fat and an y loose pieces from roas ts, turkeys, chickens , hams, etc. Standing Rib Roasts should alw ays be loaded with the bones on the left side opposite from the small. Also put the Spit Rods through. When loading a rib roast start through the fat, me aty end and move th e Spit Rods between or on to p. Keep the meat evenly dis tributed on the Spit Rods. It may take a couple of tries to no run. If any food scrapes or hangs up, sto p immediately. Trim with scissors and reload the Spit Ro ds so that.

Automatically shuts of f when time is up. Up to 4-Hour Setting. T imer can be adjusted while fo od is. Display Window Shows amount of time remaining until automatic shut off. Normal Rotation : Heat with Rotation. Use this setting to Rotisserie food. This function will be. No Heat Rotation : Use for up to 20 minutes to keep the ju ices evenly distributed before serving.

Pause to Sear : Heat with No Rotation. Use this function to sear steaks an d brown food in front of the. Heating Element. Especially for food in t he Baskets. Example : A 4. Notes: Time can be adjusted whi le food is cooki ng.

Add 2 additional minutes to the co oking time to allow it get hot. Use the total weight given on the outside of th e chicken package to figur e time. The Rotisserie starts about 5 seconds after the Timer is set. Let go and it sto ps tu rning. Th is. Automatically shuts off aft er the allotted time and a bell sounds.

Use the Timer to turn on and off all. Always turn to OFF if the unit i s still running before removing food. Center: Normal Rotation for heat and rotation. Right: Pause to Sear allows you to stop food in fron t of the Heating Element espe cially food in a. Char or sear equal ti me on both sides. Try 3- 5 minutes per side. Left: No Heat Rotation for up to 20 minutes to keep the juic es evenly di stributed befor e serving.

Timer must be ON for the heat to be on. Defrosts and heats frozen vegetables as well as he ats and steams fresh vegetabl es, warms gra vies, chili. Glass Door Shown open and tucked under the Rotiss erie. Always keep the Door in up posi tion when. Heating Eleme nt is on. Late for Dinner? Up to minutes is okay;. Wash the chicken with wa rm water so the food is not cold wh en it goes i n the Rotisserie and.

Cut away exce ss fat and skin so hot air can get. Tie the wings and legs down. Use one or two of the Elastic Food Ties i d they are too big for. Be careful to keep your hands clear of the s harp rod tips when loading food vertically or. After loading the food on the Sp it Rods, put the other Gear Wheel on.

If your package does. Then al ways add 2 minu tes for warm up. Then slide it on. Pull the Door up. Example: 4 l bs. Use total weight on pa ckage which includes giblets. If a chicken wing comes fr ee or any part touches the Heating Element or bottom. Let it cool a bit. P lease be careful — Both. Make any adjustment or retie your chicken. Th en reset the. To enjoy the best fla vor and taste, serve your chicken immediately.

If you ar e not ready to serve. If your c hicke n is done by time and temp era ture but it is not brown enough, you ca n. Pause-to-Se ar the breast area for minute s. Pause with the breast directly in front o f. Use the BBQ. Gloves and gently but quickly lift the chicken and Spit Rods Assembly out while supporti ng the.

A bowl under the chicken h elps make it easier to remove. Tak e off the Removab le Gear. Wheel, slide out the Spit Rods and serv e. Always use Caution: Th e parts get really hot! The Spit Rods can go to Position A for normal size foods. Use Position B for small foods — to. Tie it tightly. If nay piece touches the. Heating Element while rotating, move it do wn to Positi on A and add a bit more time. Load the Kabob with th e Auto Turn mechani sm spring ends on the right so they will rotate.

Turn th e. Spit Assembl y until all the Kabobs a re loaded in pla ce. Slide the whole ass embly back to the n ext notch. Use BBQ Gloves to remove. Simply push the spring end i nward and then pull the rods out one at a time. Spring Ends to Right for Kab obs. Parboiling 15 minutes wil l make ribs more tender, less fat and easier to handle. To Roti sserie : Put. Then place 4 empty Kabob Rods, next to eac h other in holes. To place ribs on the Kabo b Rods, take the 1 st ro d and thread it through the end of one side just behind.

Take the 6 th rod and thread it through the last rib. Insert 1 st rod into the Gear Wheels,. Then insert the 6 th rod int o th e Gea r Whe els. Repeat as needed if doing mo re than one rack of ribs. When preparin g a turkey, t he wings and legs must be tied down securely to prevent the m from touching. You must use h eavy string or tw i ne instead of the Elastic Food Ties when fi xing a.

As a turkey rotates the wings and legs have a tendency to bow out, so be sure to tie down four areas;. If any pa rt of the turkey or an y game bird touches the. Heating Element, immediately turn off the machine an d retie the bi rd more securely.

If the bird still. Be sure the turkey is tied with 4 he avy strings to tightly secur e all loose parts. Do not use the elas tic. Keep cavity open to heat. Stuffing Poultry Not Recommended. Please note: The manuf acturer does not recommend stuf fing Rotisserie poultry.

Keep the cavity open to. Be sure no thing hangs over o r extends beyond the Ge ar Wheels. Always center turkeys. Seasonings and spices should be sprinkled on or rubbed into the food before it goes in to the. Once the food is rotating, watch it to be sure nothin g is touchi ng the Hea ting Element as it goes.

Not chi lled. Wash food in warm water inside. The Du al He atin g Tray. Avoid burning — baste wit h sugared BBQ sauce only duri ng the last 20 minutes. BBQ Sauce! Never use any a erosol sprays of any kind inside the un it.

Do not preheat the Rotisserie. Add 2 minutes to the time for heating up. Wrap fish with seasonings and marinade in aluminum foil triple-fold th e edges and put tigh tly in the. Basket and cook 2 min. Delicious and easy! The times and temperatur es given in this booklet ar e only a guide for your reference and ar e based on. Times can vary due t o differences in meat shape , size, and the. T imes will also vary depending on the electricity in your home and it can v ary. Note: Add 2 minutes to times for the oven to come up to t emperature.

Cornish Hens side-by-sid e lbs 10 min. Pause-to-Sear breast stopped in front o f Heating Element 4 min. Turkey Up to 15 lbs min. Chicken Pieces About 3 lbs 45 min. Chicken Kabobs 8 Kabobs well min total.

Baby Back Ribs Parboiled 15 min racks med. Pork Chop chops 16 0 med. Boneless Pork Chops 6 chops med. Boneless Ham cooked 3 lbs med. Uncooked Up to 16 min. Cooked Up to 16 min. Hot Dogs Up to 16 min. Fish Fillets Basket thi n 18 min. Shrimp Kabobs 6 Kabobs min. Salt and Fresh Gr ound Pepper. Stir together the pr eserves, orange juice and soy sa uce. Separate and reserve hal f of the sauce and s erve.

Wash and thoroughly dr y the game hens ins ide and out. Season the insi de cavity with. Co ok the game hens in the. Rotisserie for 45 to 55 minutes or until the t emperature reaches Fahrenheit degree on a meat. Serve hens with warmed reserve sa uce. Serves 2 to 4.

ShowtimeRotisseri e. Stir in BBQ sauce; cov er and let marinat e. Remove the beef f rom the sauce and skewer on the Kabob Rods,. Cook th e Kabo bs for 20 to 25 minutes or until they r each. Baste with BBQ sauce only during the last minutes. Remove Kabob Rods from. Salt and Fres hly Ground Pe pper. In a small bowl combine lemo n, garlic, and herbs to form a slightly moist pa ste. Wash the chi cken and. Loosen t he skin across the breast s and then down around the leg and.

Work the seasoning mixture under the skin an d into the meat of. Season the cavity of the chicken wi th salt. Usi ng an Elastic Food Tie, truss the chicken. Place the chi cken on the Spit Rods for about. Remove chicken and cut it into pieces to serve. Tip: If you are rotating two. Serve s 3 to 4. Place the peppercorns in a heavy plastic bag and crus h with a rolling pin.

Stir in the salt. Coat th e. Rotisserie the roast on the Spit Rods 18 to 20 minutes per. Serves 4 to 6. Make perfectly roasted chickens, turkey, pork, roasts, and burgers that are delicious and healthy too. Its large capacity accommodates a pound turkey or 2 whole chickens while still fitting on your countertop! The three cooking options allow you to Roast with normal rotisserie rotation, Sear to pause rotation and stop food in front of the heating element, and No Heat Rotation to keep juices evenly distributed before serving.

An adjustable timer will automatically shut-off when cooking time is up which means no more worrying about overcooked food. Ronco rotisserie ovens feature dishwasher safe parts for easy clean up. Place burgers, sausages, fish, steaks, chops, or veggies inside for a delicious, healthy meal. Perfectly rotates your meat so that it cooks evenly and is perfectly browned every time. Prepare your meats before and carve them after cooking with this handy platform.

Includes 12 elastic food ties to keep chicken wings and legs tucked in while cooking. Also great for trussing larger cuts of meat so that they cook evenly in the Rotisserie. Detailed instruction and recipe booklet full of tasty recipes for incredible meals you are gonna love! Replacement Parts. Customer Care FAQ. Contact Us. Shipping Information. Return Policy. Warranty Registration. About Company.

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