Ronco Oven - Manual (Page 11)

Trim turkeys, standing rib roasts and other large food to be sure nothing (bones, meat or skin) hangs
over or extends beyond the Gear Wheels. Cut off excess and tie it down with string as necessary. Only
turkeys up to 15 lbs. in the full-size models. Keep center cavity clear so heat can enter while it cooks.
Rib Bones Always to the Left and Parallel to the Spit rods! – Up to 6-½ lb.. Roasts Only.
Always trim fat and any loose pieces from roasts, turkeys, chickens, hams, etc.
RIB ROASTS
Standing Rib Roasts should always be loaded with the bones on the left side opposite from the small
turning gear on the right side and the heavier meat on the right side. Also put the Spit Rods through
meat between the bones.
When loading a rib roast start through the fat, meaty end and move the Spit Rods between (or on top
of) the bones. Keep the meat evenly distributed on the Spit Rods. It may take a couple of tries to no run
into a bone.
If any food scrapes or hangs up, stop immediately. Trim with scissors and reload the Spit Rods so that
nothing touches the top, bottom, sides or Heating Element.
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Timers
ELECTRONIC TIMER (ONLY ON DELUXE PLATINUM MODELS)
Automatically shuts off when time is up. Up to 4-Hour Setting. Timer can be adjusted while food is
cooking without stopping or shutting off.
Hold down the OFF key to turn the spit and position the food in front of Heating Element or to
position the food for easier unloading.
Display Window Shows amount of time remaining until automatic shut off.
3-Way Function
Normal Rotation: Heat with Rotation. Use this setting to Rotisserie food. This function will be
automatically selected first.
No Heat Rotation: Use for up to 20 minutes to keep the juices evenly distributed before serving.