Ronco Oven - Manual (Page 19)

1 Purple Onion, Cut in 1 Inch Pieces
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Cut the beef into 1 ½ inch cubes and place in a medium bowl. Stir in BBQ sauce; cover and let marinate
for 1 to 4 hours in the refrigerator. Remove the beef from the sauce and skewer on the Kabob Rods,
alternating beef with desired vegetables. Cook the Kabobs for 20 to 25 minutes or until they reach
desired doneness. Baste with BBQ sauce only during the last 5-10 minutes. Remove Kabob Rods from
the Gear Wheels and slide the meat and vegetables off onto serving plates.
Roast Chicken with Lemon Herb Rub
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One 3 ½ to 4 Pound Whole Chicken
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Minced Rind of 2 Lemons
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5 Cloves Garlic, Minced
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1 Tablespoon Dried Thyme, Finely Crumbled
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2 Teaspoons Dried Rosemary, Finely Crumbled
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2 Teaspoons Dried Sage Leaves, Finely Crumbled
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Salt and Freshly Ground Pepper
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In a small bowl combine lemon, garlic, and herbs to form a slightly moist paste. Wash the chicken and
dry thoroughly, inside and out. Loosen the skin across the breasts and then down around the leg and
thigh using a chopstick or your fingers. Work the seasoning mixture under the skin and into the meat of
the breast, leg and thighs and all over the outside skin as well. Season the cavity of the chicken with salt
and pepper. Using an Elastic Food Tie, truss the chicken. Place the chicken on the Spit Rods for about
60 minutes or until the internal temperature reaches 180 Fahrenheit degree on a meat thermometer
inserted in the thigh meat. Remove chicken and cut it into pieces to serve. (Tip: If you are rotating two
small chickens at a time, skewer them side by side on the Spit Rods and increase the time to 1 ½ hours.)
Serves 3 to 4.
Four Peppercorn Crusted Roast Beef
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One 3 ½ to 4 Pound Boneless Beef Rib Roast
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2 Teaspoons Black Peppercorns
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2 Teaspoons White Peppercorns