Ronco Oven - Manual (Page 13)

Late for Dinner? No problem, keep the Door closed and set the function switch to “No Heat
Rotation” and your food will be warm and the juices evenly distributed. Up to 15-20 minutes is okay;
after that the food cools down.
Use an elastic tie over the Door Handle and “Arrow Tab” to help secure the Door for storage
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6 Easy Steps to Great Rotisserie Chicken
1. 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 (id they are too big for
your chicken, knot them smaller and cut off the excess).
2. 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.
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. Then always add 2 minutes for warm up.
Use Position A when cooking 2 chickens and when cooking chickens larger than 3-½ lbs. Use
position B for chickens 3 ½ lbs or less.
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.
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) add 2 minutes to allow for warmup = 1 Hour 2 minutes.
(Use total weight on package which includes giblets.)
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