Ronco 5500 Series Stainless Rotisserie Oven - Manual (Page 17)

INSTRUCTIONS: Time and Temperature Chart
17
ST5000 Series Rotisserie
Estimated time and temperature chart
The times and temperatures given in this booklet are only a guide for your reference and are based on foods
at room temperature (not cold foods). Times can vary due to differences in meat shape, size, and the amount
of fat and bone. Also times can vary depending on the electricity in your home – and it can even vary when
plugged into different electrical outlets. The most accurate method of determining if your food is done is using
a thermometer inserted into the center of the thickest portion of the meat. NOTE: If poultry exceeds 180º
(internal temperature) your poultry will become drier and less juicy. Remember to use Position B for small foods.
FOOD (QTy.) WEIGHT EST. TIME INTERNAL TEMP
pouLtrY
Whole Chicken or Duck 5 lbs. 15 min/lb. 165°
2 Chickens or Ducks 4 lbs. each = 8 lbs. 10 min/lb. 165°
Cornish Hens
(side by side)
2-4 lbs. total 10 min/lb. 165°
Pause-to-Sear (breast stopped in front of Heating Element) @ 4 min - browner breast if necessary
Whole Turkey Up to 15 lbs. 12-18 min/lb. 165°
Chicken Pieces 3 lbs.
(about)
45 minutes 165°
Turkey Burgers 1 ¼ lbs. 30-35 minutes 165°
Chicken Kabobs 8 Kabobs 30-35 minutes 170°
Well
pork
Baby Back Ribs
(Parboiled 15 min)
1-3 racks 35 min total 160°
Med
170°
Well
Rolled Pork Loin up to 8 lbs. 18-25 min/lb. 160°
Med
170°
Well
Pork Tenderloin 1 ¾ - 2 lbs. 30-35 min/lb. 160°
Med
170°
Well
Pork Chops 4-6 chops 30-40 min total 160°
Med
170°
Well
Boneless Pork Chops 6 chops 25-30 min total 160°
Med
170°
Well
Boneless Ham
(cooked)
3 lbs. 13 min/lb. 140°
Italian Sausages
uncooked
up to 16 30-35 minutes
cooked up to 16 20-25 minutes
Hot Dogs up to 16 10 minutes
BEEF
Standing Rib Roast up to 8 lbs. 18 min/lb. 145°
Med
Roast up to 8 lbs. 16 min/lb. 140°
Rare
18 min/lb. 160°
Med
20 min/lb. 170°
Well
Steaks 1 ¼” thick 20 min total
Med
Hamburgers (9) ¼ lb. each 20-30 min total
Med
Beef Kabobs 8 Kabobs 20-25 min total
Med
LAMB
Leg of Lamb up to 8 lbs. 18-22 min/lb. 160°
Med
sEAFooD
Salmon Steaks
(Basket)
4-6 steaks 1 ¼” thick 20-25 min total
Fish Fillets
(Basket)
¾” thick 25 min total
thin 18 min total
Shrimp Kabobs 6 Kabobs 20-25 min total
Halibut Fillets
(Basket)
¾” thick
(breaded with dill)
30 min total
Temperatures based on USDA Food Safety and Inspection Service Guidelines.
Power and energy or rotations may vary based on voltage and speed of the basket.