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Ronco 6000 Series Rotisserie Manual

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Rotisserie
14 INSTRUCTIONS: Loading the Spit Rod Assembly
Loading the Spit Rod Assembly
Put the Spit Rods through center of the food so it will be balanced and the food does
not touch the Heating Element as it rotates. This is important for large foods like
turkeys, standing rib roasts, 2 chickens side-by-side or any large piece of meat that
goes directly onto the Spit Rods. Small foods and pieces go in a Basket.
Roast
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 not 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.
Rib Bones Always to the Left and Parallel to
the Spit Rods! - Up to 8 lb. Roasts Only
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-sized models. Keep
center cavity clear so heat can enter while
it cooks.
Trim off excess fat and skin or loose pieces
– especially around poultry cavities so heat
can enter as it cooks.
IMPORTANT: Food must be centered.
… 14 …


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