Ronco ST5250SSGEN Use and Care Manual
Contents
1. Heat Shield VERY IMPORTANT Always make sure the Heat Shield and Drip Tray are properly in place before operating Never operate without Heat Shield in place behind the Heating Element Insert it from the top Discoloration over time is normal From time to time you can remove it and use steel wool to remove and clean any grease buildup It is also dishwasher safe Drip Tray must always be in place when using the rotisserie Dishwasher Safe You can put the Drip Tray Basket and the Glass Door if it will fit all in your dishwasher Rinse off any grease first Even Easier Clean Up You can line the bottom of your Drip Tray with a small sheet of aluminum foil Be sure it is flat against the bottom Non stick Spit Rod Assembly Proper Assembly One end of the spit rod is held in place by a wire clip installed on Gear Wheel A Insert the notched end of the spit rod into Gear Wheel A while squeez ing the wire clip together The Spit Rod is secure when the wire clip snaps into the notch Repeat for other spit rod Insert pointed ends of spit rods into Gear Wheel B Removable gear wheels A amp B fit on the Spit Rods after food or Basket is loaded in place It is heavy and has sharp gear teeth When carrying the S2. Small Chickens or Game Hens Side by Side You can also rotate two small chickens or game hens side by side Place Spit Assembly in vertical position with platform underneath Push the birds on the Spit Rods through their centers and pierce wing to wing Place the first tied chicken on its side and run both Spit Rods through it Duplicate this method for the second bird Leave a little space between the two birds so they can brown faster and more evenly Keep all parts within the Gear Wheels and centered all around Cooking Position The Spit Rods can go to Position A for normal size foods Use Position B for small foods and or Speed Basket B B to cook them closer to the Heating A SS A Element Use Position B for a single chicken D 3 1 2 Ibs or less Tie it tightly If any piece touches the Heating Element while rotating move it down to N JJ Position A and add a bit more time CD A for Norm
3. inch clearance all around the rotisserie from walls cabinets and other objects when in use to prevent heat damage Do not use under cabinets 4 Do not put charcoal briquettes hickory chips or anything else in the machine that is not authorized by Ronco Holdings Inc amp Rotisserie is HOT Glass Door top back and sides of the Rotisserie as well as the Dual Heating Tray Drip Tray Heat Shield and Heating Element all get very hot during use and retain heat after use Always use adequate oven mitts or gloves when handling these hot surfaces and when checking hot foods Wait until the Rotisserie has completely cooled before emptying Drip Tray amp Empty Drip Tray TRAY AND GREASE WILL BE HOT Once the Rotisserie is cool to the touch empty the Drip tray The tray should be emptied after each use PRESS on the latch to release the Drip Tray CAUTIONS 23 E Z Store Rotisserie Helpful Hints Burnt Edges on Food You can put a small strip of aluminum foil on the top and bottom edges inside the Basket to prevent burnt edges as it cooks Seasonings and spices should be sprinkled on or rubbed into the food before it goes into the Rotisserie Once the food is rotating watch it to be sure nothing is touching the Heating Element as it goes around Have your food
4. juices evenly distributed before serving h la wy dy NO HEAT ROAST SEAR SEAR Pause to SEAR Heat with NO rotation Use this function to sear steaks and brown food in front of the Heating Element Great for food in the Baskets HOE NO HEAT ROAST SEAR INSTRUCTIONS Timers 15 E Z Store Rotisserie Carving Platform After your roast leg of lamb or ham is done you can place the Carving Platform under the Gear Wheel to hold the Spit rod assembly in a vertical position while you carve the meat And if you want the roast browned further you can put the roast back in the Rotisserie even after you ve carved some off Always Tnnovating Call for order information 1 855 85 RONCO Visit us online at www Ronco com for more Call the Order Desk to order supplies information and product availability or email 7 Days a Week Leave phone message after us support ronco com standard business hours IMPORTANT The times and temperatures given in this booklet are only a guide for your reference Times can vary due to differences in meat shape size fat content presence of bone and electrical outlets Use a cooking thermometer inserted into the center of the thickest portion of the meat to determine internal temperature and doneness Remember to use Position B for small foods 16 INSTRUCTIONS Carving Platform 5250 Series Rotisserie Estimated Time and Temperature Chart The times and
5. Combine all ingredients except the pork in a flat baking dish Reserve 1 3 of the marinade and keep it separate Trim all fat and skin from the pork tenderloins and place them in the marinade Turn to coat well Cover and marinate for 15 to 30 minutes at room temperature Cook the pork in a Rotisserie Basket for 30 minutes basting it with the marinade juices often during the last 10 minutes or until the internal temperature reaches 160 F on a meat thermometer Slice the pork on the diagonal place on a serving platter Warm the reserved marinade and spoon it over the pork slices and serve Serves 4 Lemon Dill Salmon Steaks 4 Large or 6 Medium Salmon Steaks 14 cup Fresh Lemon Juice 3 tablespoons Olive Oil 1 tablespoon Minced Fresh Dill or 1 teaspoon Dry Dill Weed v2 teaspoon Salt Y teaspoon White Pepper In a small bowl add all ingredients except the salmon Brush on both sides of the salmon wait 5 minutes and repeat Place the salmon steaks in the Rotisserie Basket Cook for 15 to 25 minutes depending on size of salmon steaks Serve one salmon steak per person RECIPES 2 E Z Store Rotisserie Roasted Vegetable Skewers with Balsamic Basil Marinade 1 Red Bell Pepper cut into 1 inch pieces 1 Yellow Summer Squash cut into 1 4 inch slices 1 Zucchini cut into 1 4 inch slices 16 White Button Mushrooms stems removed 8 Green Onions cut into 11 2 inch pieces Marinade v2 cup Olive Oil 6 tablespoons Balsami
6. Med 170 Well Boneless Ham cooked 3 Ibs 13 min Ib 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 Ib 145 Med Roast up to 8 Ibs 16 min Ib 140 Rare 18 min Ib 160 Med 20 min Ib 170 Well Steaks 1 14 thick 20 min total Med Hamburgers 9 Y Ib each 20 30 min total Med Beef Kabobs 8 Kabobs 20 25 min total Med LAMB Leg of Lamb up to 8 Ibs 18 22 min Ib 160 Med SEAFOOD Salmon Steaks Basket 4 6 steaks 1 1 4 thick 20 25 min total Fish Fillets Basket 34 thick 25 min total thin 18 min total Shrimp Kabobs 6 Kabobs 20 25 min total Halibut Fillets Basket 34 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 INSTRUCTIONS Time and Temperature Chart 17 E Z Store Rotisserie AVAILABLE ACCESSORIES Liquid Flavor Injector Optional Accessory For poultry meat and seafood just add your favorite liquid or one of Ron s marinades for the best flavor you ve ever had Mix with water juice wine soy sauce vinegar olive oil etc Be creative use the flavored marinating liquids of your choice __ D 0B Plunger i i Needle Locking Tip 1 Remove the Locking Tip 2 Load Plunger into Cylinder 3 Snap Locking Tip to the head
7. basket Lemon Herb Chicken Breasts basket Beef Prime Rib Roasts up to 8 Ibs Carne Asada Burritos Fajitas Beef Strips with Bell Peppers and Onions New York Steak with Asparagus basket 9 Old Fashion 1 4 Ib Hamburgers Chicago Style Hot Dogs Ribs BBQ Rib Basket Pork and Lamb Leg of Lamb Rolled in Rosemary and Olive Oil up to 8 Ibs Pork Loin or Shoulder Roast up to 8 lbs Country Honey Glazed Ham Ribs BBQ Rib Basket Pineapple Teriyaki Pork Chops basket Apple Cinnamon Pork Chops basket Lamb Chops with Bean Salad basket Sausages basket Fish and Seafood Cajun Fish basket Fish with Pineapple Cilantro Sauce basket Halibut with Eggplant basket Shrimp or Scallops with Tarragon Mustard Dressing basket Vegetables Mixed Vegetables basket Kabobs Chicken Lamb Beef Seafood with Vegetables NOTE The 5250 Series oven dimensions are 12 05 W x 11 38 H x 9 40 D 5500 Series basket dimensions are 9 25 L x 9 50 W x 1 50 H We have provided you the dimensions of the above to help you also in figuring out the size of the turkey chicken roast to use The baskets are designed so that they will not touch either the Heat Element or the Glass Top Lid when in rotation So the outer contour of the potential bird or meat cut should not exceed the rectangle made by the boundary of your basket For example the maximum weight of a bird chicken or turkey to grill
8. hidden inside the Plunger E Keep a couple of drops of of Cylinder olive oil or vegetables oil on the back stopper to keep it moving smoothly How to Load Injector Important Safeguards For Liquid Draw back Plunger to pull Keep all parts clean Use warm water to liquids into the Cylinder section clean Mild bleach can be added to help reduce bacteria too To clean a clogged Look inside Cylinder needle soak and use a cotton swab section to see that or fine brush liquid has filled up l to desired amount Discard used marinade It can carry bacteria Never use leftover marinade on cooked meat or poultry after the marinade has had contact with uncooked meat or poultry Should your needle stop or clog when using you will need to make a finer marinade Use the blender to make smaller particles If you inject against bone it will seem stuck Move the needle to one side and continue If you let the meat or poultry sit to mari nate refrigerate until ready to cook the food CAUTION FOR FOOD PREP ONLY KEEP AWAY FROM CHILDREN 18 ACCESSORIES 5250 Series Rotisserie Solid Flavor Injector Optional Accessory This expanding tip injector can be loaded with pieces of garlic or diced onions herbs spices diced peppers fruit pieces or diced ham for flavoring For pastries try inserting chocolate chips sprinkles nuts and other seasonings Plunger 1 Load the Expanding Tip with or other solid food
9. www Ronco com Copyright 2013 by Ronco Holdings Inc All Rights Reserved 01 13 Manufactured under U S patents 7 424 849 7 325 484 7 739 948 6 782 805 6 782 806 7 153 120 6 250 214 6 142 064 6 988 445 7 021 203 6 170 390 5 731 012 6 874 408 6 422 136 6 658 991 6 393 972 6 240 838 6 408 742 6 568 315 6 568 316 6 253 665 6 330 855 7 225 729 7 225 730 6 536 334 6 742 445 7 500 428 7 878 111 6 837 150 Foreign patents pending 5250 MODEL ROTISSERIE
10. 20 to 25 minutes or until they reach desired doneness Baste with BBQ sauce only during the last 5 10 minutes Serves 6 RECIPES 29 E Z Store Rotisserie Two Original Style Roast Chickens Two 3 to 4 pound whole chicken 2 teaspoons each of Salt and Paprika 1 teaspoon each of Onion Powder Dried Thyme White Pepper Y teaspoon each of Cayenne Pepper Black Pepper Garlic Powder Salt and fresh Ground Pepper 2 Onions quartered In a small bowl mix together salt paprika onion powder thyme white pepper black pepper cayenne pepper and garlic powder Remove and discard giblets from chicken Rinse chicken cavity and pat dry with paper towel Rub each chicken inside and out with spice mixture Place 1 onion into the cavity of each chicken Place chickens in a resealable bag or double wrap with plastic wrap Refrigerate overnight or at least 4 to 6 hours Remove onions from cavity Season the cavity of the chicken with salt and pepper Using an Elastic Food Tie truss the chicken Place the chickens side by side on the Spit Rods for about 80 90 minutes or until the internal temperature reaches 165 F on a meat thermometer inserted in the thigh meat Remove chickens and cut it into pieces to serve Serves 6 to 8 6 Easy Steps to Great Rotisserie Chicken 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
11. at room temperature when it goes in Not chilled Wash food in warm water inside and out DO NOT LEAVE OUT AT ROOM TEMPERATURE MORE THAN 1 HOUR It is not necessary to preheat the Rotisserie Never cook foods larger than recommended in the booklet for your Rotisserie Avoid burning Baste with BBQ sauce only during the last 5 minutes It s tasty and delicious Wrap fish with seasonings and mari nade in aluminum foil triple fold the edges and put tightly in the Basket for a delicious and easy meal Be sure wings are all secure inside the Basket with no parts hanging out You can use a small strip of aluminum CORRECT foil inside the Basket on the top and bottom edges the edges that rotate near the Heating Element to keep the tips of the wings from burning Place foil inside on top and bottom edges Always Innovating Call for order information 1 855 85 RONCO Visit us online at www Ronco com for more information and product availability or email us support ronco com Call the Order Desk to order supplies 7 Days a Week Leave phone message after standard business hours 24 HELPFUL HINTS 5250 Series Rotisserie Meal Suggestions Here is a list of food that requires little prep to have a fantastic meal with your E Z Store Rotisserie Poultry 1 or 2 Seasoned Chickens Turkey up to 15 Ibs Cornish Game Hens or Ducks Wild Game Venison Goat Fowl Spicy Chicken Wings
12. chicken package If your package does not include giblets etc then add a 1 4 pound to the actual weight of your chicken to figure the cooking time 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 the food and the Rotisserie get hot Make any adjustments or re tie your chicken Then reset the Timer G o N D To enjoy the best flavor and taste serve IOR your chicken immediately If you are not NO HEAT ready to serve it right away however press the NO HEAT button to continue rotating This will keep the juices evenly distributed throughout the chicken 6 To Serve When chicken is done care fully slide the Glass Door under the unit Use the Oven Gloves and gently but quickly lift the chicken and Spit Rod Assembly out while supporting the chicken A bowl under the chicken helps make it easier to remove Take off the removable Gear Wheel slide out the Spit Rods and serve CAUTION The parts get really hot 6 EASY STEPS TO ROTISSERIE CHICKEN 31 ONE YEAR LIMITED WARRANTY Ronco Holdings Inc warrants to the owner of this product that it is free from defects in material and workmanship for a period of one year from date of purchase Please visit http www ronco com warranty html and fill out your Warranty Registration Form The manufacturer s obligation will be limited to
13. crack or break If the Injector seems too large for your hand fill the Expand ing Tip only or 3 4 full then the plunger is less extended and will fit smaller hands Always store the Expanding Tip empty Important Please don t leave the Insert Rod in the Expanding Tip It can stretch After each use pull plunger all the way back and then retract the Insert Rod from the Expanding Tip by tapping the point down gently onto a smooth hard surface ACCESSORIES 19 E Z Store Rotisserie Kabob Rods Optional Accessory Set the Spit Rod Assembly in the Rest Area EEE just inside the machine Load the Kabobs with food then insert them into the holes on the gear wheels Start with sharp end on B the left side then load and snap the Kabob j with the Auto Turn Mechanism spring ends on the right so they will rotate Turn the Spit Rod Assembly until all the Kabobs are loaded in place Slide the whole assembly back to the next notch the cooking position When done carefully move the Spit Rod Assembly back to the Rest Area Use Oven Gloves to remove the Kabob Rods Simply push the spring end inward and then pull the rods out one at a time Large Multipurpose Basket Optional Accessory The Large Multipurpose Basket is designed to handle extra thick foods like turkey breasts super thick T bone steaks lobsters and an assortment of vegetables 20 ACCESSOR
14. 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 11 2 hours Serves 3 to 4 Four Peppercorn Crusted Roast Beef One 3 to 4 pound Boneless Beef Rib Roast 2 teaspoons Black Peppercorns 2 teaspoons White Peppercorns 2 teaspoons Green Peppercorns 1 teaspoon Pink Peppercorns 1 teaspoon Salt Place the peppercorns in a heavy plastic bag and crush with a rolling pin Stir in the salt Coat the outside of the roast with the pepper mixture Rotisserie the roast on the Spit Rods 18 to 20 minutes per pound for rare or until the internal temperature reaches 140 F 25 to 30 minutes per pound for medium or until the internal temperature reaches 160 F or 35 to 40 minutes per pound for well done or until the internal temperature reaches 170 F on the meat thermometer inserted in the center Remove and slice into 1 4 inch thick slices or thinner Serves 4 to 6 26 RECIPES 5250 Series Rotisserie Jamaican Jerk Pork Tenderloin 2 Pork Tenderloins About 1 1 to 2 Pounds Total 2 tablespoons Chopped Fresh Cilantro 1 tablespoon Finely Minced Fresh Ginger Ys cup Dark Rum 2 tablespoons Fresh Lime Juice 2 tablespoons Olive Oil 2 tablespoons Light Brown Sugar 1 cup Soy Sauce teaspoon Nutmeg 14 teaspoon Cayenne 14 teaspoon Ground Allspice 14 teaspoon Ground Cinnamon 14 teaspoon Salt
15. items 2 Insert the filled Expanding Tip inside the Locking Ring How to Load Injector To inject small whole garlic cloves fresh herbs or seasonings into meat or poultry you must first insert the filled Expanding Tip as deep as it can go into the food then depress the plunger Depress plunger while tip is inserted into the meat or pastry Withdraw the injector then pull the plunger back reload the Expanding Tip and repeat throughout the meat or poultry Difficulty in piercing through tough skin heavy fat or tough meat Start a slit about 1 12 deep into the meat with the point of a small knife CAUTION FOR FOOD PREP ONLY KEEP AWAY FROM CHILDREN Expanding Tip Locking Ring Cylinder 3 Place the Insert Rod inside garlic fresh or dried herbs nuts the injector Cylinder Plunger Should be pulled back as far as it can go The Insert Rod is used Injector Pull the plunger back to push the spices through the Expanding Tip Insert Rod A Inject meat poultry or pastry with small pieces of solid food then withdraw the whole Repeat as necessary Important Safeguards While inserting this Solid Flavor Injector into meat poultry or any other food be careful not to push Injector into your hand The Expanding Tip is sharp Wash Injector thoroughly with soap and water after each use Meat and poultry residue is unhealthy and can cause the expanding Tip to
16. repairing or replacing F 0 B any part of the product which is defective Such warranty will not apply to defects resulting from tamper cosmetic damage acts of God accidental breakage abuse negligence neglect or misuse If you must return the product for reasons of malfunction within the one year warranty period the following action and steps are required Remit U S Dollars 1 The machine must be clean and packaged securely to protect from damage or breakage in shipment 2 Call and obtain a Return Authorization Number Then ship prepaid to Ronco Hold ings Inc by the most convenient method Ronco Holdings Inc will repair or replace your Rotisserie unit and return it to you prepaid Even if not required the rights in this warranty are granted to you This warranty gives you specific legal rights and you may also have other rights which vary from state to state Registering for your warranty is not a condition precedent to warranty coverage Ronco Ronco Holdings Inc will not be held liable for any special incidental or con sequential damage resulting from possession use or loss of use of this product either directly or indirectly No returns will be accepted without prior authorization To receive a Return Authorization Number Call Customer Service at 1 855 85 RONCO lf all lines are busy please contact our support site at https support ronco com Ronco Holdings Inc 15505 Long Vista Dr Ste 250 Austin TX 78728
17. 2 To protect against electrical hazards do not immerse cord plug or appliance itself in water or other liquids 3 Do not touch hot surfaces NOTE Glass Door top back and sides of the Rotisserie as well as the Drip Tray Heat Shield and Heating Element all get very hot during use and retain heat after use Always use adequate oven mitts or gloves when handling these hot surfaces and when checking hot foods 4 FORADULT USE ONLY Close supervision is always necessary when the Rotisserie is used near children 5 Unplug Rotisserie from outlet when not in use and allow unit to cool thoroughly before putting on or taking off parts such as the Drip Tray before cleaning 6 Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or is dropped or damaged in any manner Return the appliance to Ronco Holdings Inc for examination repair electrical or mechanical adjustment Call 1 855 85 RONCO 76626 for return instructions 7 Turn off and unplug the Rotisserie if you smell or see heavy smoke or fire After it has cooled down make adjustments so nothing touches the Heating Element as the food rotates Do not open the Glass Door until it has cooled down This is an electrical appliance never put water in it or on it to cool it down or stop it from smoking 8 The use of accessory attachments not recommended by Ronco Holdings Inc may cause injuries 9 Do not use outdoors 10 Do not let cord han
18. EZ Store Rotisserie 5250 Series Stainless Always Innovating INSTRUCTIONS amp RECIPES ike a Gourmet perfectly roasted silo turkey pork oaio roasts a M ous and healthy too EZ Store Rotisserie Table of Contents Important Safeguards Cleaning amp Care ccccceessccsseccsseescsseesseescseeeesseeeeseeeseaees 3 5 Rotisserie Model SP CS ccccccesscccssseessseccseeeceseeecsseeeccseeeseeeceseaseseeecsanessutessnaseees 6 Unpacking Rotisserie ccccscccssussscrsusescsuseseususeseusesessusevecsusevecsusevecsusevsuesevensenerenuenens 6 ISDA Ye ee PEAP E a E A EA E E E E 7 Instructions Heat Shield Non stick Spit Rod Assembly secere 8 Rotisserie Basket cccccccsssssesssesessrsusssensesssensussseueusaueneusaueueusaueneusueseususenersuuenens 9 How to Tie Chicken amp How to Tie TUrKey ccccccccsssesssseessssescsseeesseeeeseeeeeees 10 11 Placing Poultry on the Spit ASSEMDIY ccccccssecscssescsseessseeessseeessseeeseeeesseeeenes 12 A OF B COOKING POSITION ccoin E EA 13 Loading the Spit Assembly uu ccc cccsssccssecssecesssesesseeesseeecsseeeseeeeseeesseeeeseneeeeas 14 Digital TIMET cccccesseccsesecessseeeeeseeeecsseeeeesseeeeesseeeeeseeeesessueesecseessseetesecsutesenees 15 GAVINO PlaUOr Measann ANAN 16 Time amp Temperature Chart cccccccccssscsssssecssseecseeessseeessseessseeeeseeesseeeesseeeseaees 17 Available Accessories sold separately ccccccccs
19. IES 5250 Series Rotisserie Carving Knife Optional Accessory This is the all purpose knife that can do just about anything you ask of it Slice chop dice and stay sharp with the lifetime edge The tip is used for picking up and serving small pieces of meat Use it when you want to dice and slice without having your hand hit the counter Use for all vegetables and fruits Use a gentle sawing motion Remember to No always use caution with knives N Overall length 14 3 8 AtWay s Innovating Call for order information 1 855 85 RONCO Visit us online at www Ronco com for Call the Order Desk to order supplies more information and product availability 7 Days a Week Leave phone message or email us support ronco com after standard business hours ACCESSORIES 21 E Z Store Rotisserie Round BBQ Rib Basket Optional Accessory 1 Place baby back or spare ribs in boiling a CM water for 15 minutes Drain ribs and let C Hook Stair Hook them cool This step makes the ribs more pliable and tender and reduces fat When fe cooled cover both sides of the ribs with BBQ Seasoning 2 Position hooks over the middle of the last rib bones Attach a C Hook at one end of the slab and attach a Stair Hook at the other end 3 Thread the Spit Rod Assembly through eyelets on both ends of the Rib Basket Then attach the removable wheel Position the Spit Rod Assembly with the Rib Basket in the Rest Area 4 Startin
20. a rib roast start through the fat meaty end and move the Spit Rods between or on top of the bones de ae E Keep the meat evenly distributed on the AE ROEE CORRECT Centered Spit Rods It may take a couple of tries Rib Bones Always to the Left and Parallel to to not run into a bone the Spit Rods Up to 8 Ib Roasts Only 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 14 INSTRUCTIONS Loading the Spit Rod Assembly 5250 Series Rotisserie Digital Timer 5250 Series Timer Push the ON OFF button to turn on Press the HOUR button to set the hours of cook time Press the MIN button to set additional minutes for your cook time Automatically shuts off after the allotted time and a bell sounds Always push the ON OFF button if the unit is still running before removing food The ON OFF button will stop all functions Oven Light Heat Indicator When the heat coils are getting hot the oven light will be on The timer must be ON for the heat to be on ees E x fu H NO HEAT ROAST SEAR Cook Settings ROAST Normal rotation with heat Use this setting to rotisserie food This function will be automatically selected first oN SEAR NO HEAT ROAST NO HEAT Rotation without heat Use for up to 20 minutes after cooking to keep the
21. al Sized Foods B for Small Foods and or Speed Basket Closer to the Heating Element CAUTION To prevent a wheel from acci dentally falling off always carry the end with the Removable Wheel held slightly higher The wheels are heavy and have sharp gear teeth INSTRUCTIONS A or B Cooking Position 13 E Z Store Rotisserie Loading the Spit Rod Assembly IMPORTANT Food must be centered 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 CORRECT Trim turkeys standing rib roasts and other Off Center Centered 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 Ibs 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 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
22. available at your local grocery or hardware store Any repairs should be handled only by an authorized service facility Call Customer Service at 1 855 85 RONCO 76626 and leave a message if after standard business hours Or you can contact us via email at support ronco com or visit our help desk http support ronco com CLEANING amp CARE 9 E Z Store Rotisserie ROTISSERIE MODEL SPECS 5250 Series e Dimensions 17 25 W x 12 75 Hx 15 75 D e 15 lb Cooking Capacity NOTE The model number is located on the back of your E Z Store Rotisserie UNPACKING ROTISSERIE A Fold flaps back carefully turn box over and lift up B Tip on one face of styrofoam block and carefully remove Rotisserie C Carefully pull styrofoam blocks off the Rotisserie NOTE All included components are located in the basket inside the Rotisserie 1 855 85 RONCO www Ronco com Call the Order Desk to order supplies 7 Days a Week Leave phone message after standard business hours Visit us online for more information and product availability or email us support ronco com 6 ROTISSERIE MODELS amp UNPACKING 5250 Series Rotisserie PARTS INCLUDED Non stick Spit Rod Assembly Non stick Rotisserie Basket Oven Gloves 2 Gear Wheels and 2 Spit Rods Heat Shield Carving Platform Also used to load the S
23. c vinegar 2 tablespoons minced fresh Basil 2 Cloves Garlic Prepare the vegetables and place them in a large bowl or food storage bag Combine the marinade ingredients and pour the marinade over the vegetables Cover and marinate 1 to 2 hours at room temperature Drain off the marinade and skewer the vegetables on the Kabob rods Rotate the skewered vegetables for 20 to 25 minutes until the vegetables are slightly brown but still crunchy Remove the Kabobs from the Gear Wheels and slide the vegetables off onto serving plates Serves 6 Merlot Marinated Leg of Lamb One Leg of Lamb 4 1 2 to 5 Pounds boned and tied 1 cup Merlot or other dry red wine v2 Cup Soy Sauce 4 cloves Garlic minced 2 tablespoons Dried Oregano 1 tablespoon Dried Rosemary 1 tablespoon coarsely Ground Pepper Combine the soy sauce Merlot garlic oregano rosemary and pepper in a deep bowl Add the lamb and turn it to coat with marinade Cover and chill at least 6 hours or up to a day turning the meat over several times Remove the lamb from the marinade reserving marinade for basting Place the lamb on the Spit Rods Cook for 1 hour 15 to 30 minutes or until the internal temperature reaches 160 F for medium basting several times during the last 10 minutes Serves 6 to 8 28 RECIPES 5250 Series Rotisserie Mustard Brown Sugar Glazed Pork Chops Three or Four 1 Inch thick Center Cut Pork chops cup Brown Sugar Y4 cup Dijon Mustard Pinch ea
24. ch of Dried Thyme and Dried Sage Pat pork chops dry with a paper towel Stir together mustard thyme and sage Coat pork chops well with the herb mustard Press brown sugar into the herb mustard Place the pork chops in the Rotisserie Basket for 30 to 35 minutes or until cooked through If not brown enough position the Basket facing the Heating Element and turn the switch to Pause to Sear for 2 to 3 minutes on each side Serves 3 to 4 Apricot Orange Glazed Game Hens Two 1 to 2 Pound Rock Cornish Game Hens 3 tablespoons Fresh Orange Juice 3 tablespoons Soy Sauce v2 cup Apricot Preserves Salt and Fresh Ground Pepper Stir together the preserves orange juice and soy sauce Separate and reserve half of the sauce and serve it with the hens Wash and thoroughly dry the game hens inside and out Season the inside cavity with salt and pepper and brush the game hens with the other half of the sauce Cook 40 to 50 minutes or until the temperature reaches 180 F on a meat thermometer Serve with warmed reserve sauce Serves 2 to 4 BBQ Beef Kabobs 2 pounds Beef Top Sirloin 1 cup BBQ Sauce 2 Bell Peppers cut in 1 Inch pieces 2 cups whole Mushrooms 1 Purple Onion cut in 1 Inch pieces Cut the beef into 1 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 for
25. ecure inside the Basket with no parts hanging out so they can t slip out and hang up on Drip Tray or Heating Element You can use a small strip of aluminum foil inside the Basket on the top and bottom edges the edges that rotate near the Heating Element to keep the tips of the wings from burning Set the Spit Rods in the Carving Platform Line up the two small loops on the Basket with the Spit Rods Then drop the Basket down on the Spit Rods and match it to the corresponding loops on the other end of the Rotisserie Basket Check the Basket occasionally and be sure the food is still tight jC If not stop the machine and carefully take out the Basket and tighten the lid ill Iil iill When the food in the Basket is done you can remove the Basket alll it tt by keeping it in a horizontal position I ath vil ser REMEMBER THE FOOD SPIT ROD ASSEMBLY AND THE BASKET ARE ALL HOT TAKE PRECAUTIONS INSTRUCTIONS Rotisserie Basket amp Speed Basket 9 E Z Store Rotisserie Always use CAUTION with Hot Food and Metal Parts The Food Basket and the Spit Assembly get HOT Always wear protective gloves when removing the Basket If you feel the Oven Gloves are not insulated enough to adequately protect you from the hot surfaces you are handling set whatever you are holding down immediately and wait until the food and the metal parts cool down You may want to use a thicker oven glove or mitt How to Tie C
26. g over edge of table or counter or touch hot surfaces 11 Do not place appliance on or near a hot gas or electric burner in a heated oven or near easily flammable material 12 Use only on a stable heat resistant surface and place unit at least 8 inches from walls and 8 clear above unit 13 To disconnect turn rotisserie OFF then grip plug and pull from wall outlet Do not pull on cord 14 Always unplug the unit before attempting to move it Never move the unit when it contains hot oil liquids or hot foods 15 Use extreme caution when working near the hot pieces and the Heating Element after using Rotisserie as these parts become and remain very hot Also use maxi mum care when removing Drip Tray or disposing of hot grease or other hot liquids 16 When using the Rotisserie Baskets be sure no small bones or other food can fall IMPORTANT SAFEGUARDS 3 E Z Store Rotisserie between or extend beyond the wires and catch on the Drip Tray or Heating Element or anything else during rotation It is important to check while cooking If the food moves around inside the Basket stop the machine Put Oven Gloves on and care fully take out the Basket Tighten the lid down further so the food can t move or slip around in the Basket as it rotates The Basket gets hot so please use caution 17 Do not clean with a metal scouring pad Pieces can break off the pad and touch electrical parts creating a risk of electrical sh
27. g with the C Hook end attach the ribs to the basket on any horizontal wire Rotate the basket while wrapping the ribs around the outside of the basket After ribs are stretched tight lock the slab down by attaching the Stair Hook on the closest horizontal wire on the Rib Basket Make sure it is tight 5 Slide the Spit Rods with the Rib Basket back into the cooking position and set the timer for 35 minutes on ROAST While rotating check to make sure the ribs are not touching the heating element or the glass door If they touch trim the ribs Always check on your food from time to time 6 Brush ribs with one coat of BBQ Sauce SSX onto the ribs 10 minutes before they are done 22 ACCESSORIES 5250 Series Rotisserie CAUTIONS Never use any aerosol sprays of any kind inside the unit amp Never cook foods larger than recommended in the booklet for your Rotisserie Grease Flicker Foods with high fat content can produce a small flicker of flame as fat spatters off the Heating Element This is normal However if you see smoke or fire turn off and unplug the machine and let it cool off DO NOT OPEN THE DOOR until it has cooled down NEVER PUT WATER IN THE ROTISSERIE Water and fat or oil don t mix After it has cooled check to see if food touched or hung up on the Heating Element Keep out of reach of children DO NOT MOVE rotisserie when it is hot or loaded with food amp Always keep at least 8
28. hicken Elastic Food Ties are designed to be an easy to use method of securing poultry on the Spit Rods It is very important when using your E Z Store Rotisserie that food is securely tied and fits onto the Spit Rods so that the food will not touch the Heating Ele ment and is evenly centered all around It is recommended that you cut off the tail from the chicken and remove any excess fat or loose hanging parts especially around the main cavity so heat can enter inside the chicken while it s cooking The illustration shows how to tie a bird with one or two ties Finish Breast Side Up How to tie a chicken using 1 tie With one tie you go behind each wing cross over the back and pull it over the bottom of the bird and up the front to hold the legs together Then tuck the wings inside the tie If a Food Tie is too long you can shorten it by tying a knot in it and cutting off the excess with scissors 10 INSTRUCTIONS How to Tie Chicken 5250 Series Rotisserie How to tie a chicken using 2 ties Using two ties shorten them both and put one over the wings and one over the legs It s very easy You can also use several Food Ties to secure any bird If you run out of Food Ties you can use butcher s twine until you can order more Food Ties How to Tie Turkey Tie your turkey right make it tight When preparing a Turkey the wings and legs must be tied down securely to prevent them from t
29. ock In addition scouring pads may damage Rotisserie finish or the nonstick parts 18 Do not use appliance for other than its intended use 19 Oversized foods or metal utensils must not be inserted in the appliance as they may create a fire or risk of electrical shock 20 Do not cover crumb drip tray or any part of the oven with metal foil This will cause overheating of the oven 21 Front back top bottom and side surfaces become very hot Do not allow contact with any objects A fire may occur if the Rotisserie is covered or touching flammable material including curtains draperies walls and the like when in operation 22 Do not place or store any objects or material other than foods and manufacturer s recommended accessories in the Rotisserie Do not place or store anything on top of the Rotisserie when plugged 23 Unplug unit before changing replacing the interior light bulb 25 watt small appliance bulb 24 Polarized Electrical Plug To reduce the hazard of potential shock this item has a polarized plug one prong is wider than the other which will fit only one way ina polarized outlet If the plug does not fit the outlet properly turn the plug the other way if it still does not fit contact a qualified electrician for assistance Never use this plug with an extension cord unless it fits properly DO NOT ATTEMPT TO DEFEAT THIS SAFETY FEATURE 25 SHORT CORD INSTRUCTIONS A short cord is provided to reduce the risk
30. on the Spit Rod Assembly There are two ways to load the Spit Rods Keep hands clear of pointed rods as they exit from the meat Piercing Poultry with Rods Hold the tied poultry or meat down securely with one hand while firmly pushing the Spit Rods into the bird through the meaty portion of the breast area The Spit Rods are sharp so always be careful not to puncture your hand When inserting the Spit Rods push at a slightly downward angle and then level out the Spit Rods so that they go through the breast and exit the bird on the other side at approximately the same level Note You should gently squeeze the legs of the bird together when pushing the Spit Rods through the bird Carving Platform to Load Chicken Carving Platform to Load Chicken Try putting the food on by using the Spit Rods in the Loading Base and put the chicken on breast first using gravity to help Be sure you center the food within the area of the two Gear Wheels Also balance the food so the weight is evenly distributed 12 INSTRUCTIONS Placing Poultry on the Spit Rod Assembly 5250 Series Rotisserie After the food is held securely on the Spit Rods put the other Gear Wheel in place The Spit Assembly can now be placed in the rotisserie See diagram at the bottom of the page for more information about Cooking Position
31. ouching the heating element REMEMBER Your must use Heavy Twine or String when fixing your Turkey DO NOT use the elastic Food Ties Keep the cavity open to heat Stuffing Rotisserie poultry is not recommended Depending on the model of your rotisserie you will only be able to cook a certain size turkey Please see below 5250 Series e Dimensions 17 25 W x 12 75 HX 15 75 D e 15 lb Cooking Capacity As your Turkey rotates the wings and legs do have a tendency to bow out It is VERY IMPORTANT that you follow these instructions to make sure that no part of your Turkey touches the Heating Element MAKE FOUR OR FIVE TIES WITH HEAVY STRING OR TWINE FOR BEST RESULTS WET THE STRING OR TWINE BEFORE USE TIE YOUR TURKEY IN FOUR OR FIVE SPOTS 9 Two ties over the Wings One or Two ties over the wide part of the Drumsticks and One tie over the Legs as shown above Be sure that nothing hangs over or extends beyond the Gear Wheels Always center your Turkey on the Spit Rods REMEMBER TO TIE EACH STRING AS TIGHTLY AS POSSIBLE If any part of your Turkey or any game bird or other food Touches the Heating Element while cooking IMMEDIATELY TURN OFF YOUR ROTISSERIE and re tie the Bird more securely If after re tying any part of your Turkey is still touching the Heating Element the bird is too big and must be trimmed down where necessary INSTRUCTIONS How to Tie Turkey 11 ST5000 Series Rotisserie Placing Poultry
32. pit Rod Assembly Refer to page 8 before using Instructions amp Recipes How to Assemble P Glass Lid Top comes packed and nested for storage To assemble turn lid right side up Line up the lid pins to the back of the rotis serie base and insert Close the rotisserie CJ lid Before using your 5250 Rotisserie be sure the Drip Tray and Heat Shield are back e 115151154155555545151515151313333353 o in place Before First Use be sure the Rotisserie is not plugged in Wash and dry the removable parts in warm soapy water Never immerse the machine or the cord in water Keep at least 8 inches of clearance on top and 8 inches all sides and do not place it under a cabinet when in use A little smoking is normal the very first time you use your machine Read the retain this instruction booklet for future reference regarding instruction and safeguards Never cook foods larger than recommended for your model of E Z Store Rotisserie PARTS INCLUDED amp ASSEMBLY 7 E Z Store Rotisserie INSTRUCTIONS
33. pit Rod Assembly always carry Gear Wheel B upward so it won t fall off CAREFUL Use CAUTION Tips are sharp Please be very careful with your hands when loading any food onto the Spit Rods Notched End of Spit Rod 8 INSTRUCTIONS Heat Shield Non stick Spit Rod Assembly 5250 Series Rotisserie CAUTION Keep at least 8 clearance all around from walls cabinets and other objects when using the rotisserie to prevent heat damage Don t put charcoal briquettes hickory chips or anything else in the machine that is not authorized by Ronco Holdings Inc Do not use under cabinets ROTISSERIE IS HOT Always use CAUTION with Hot Food and Metal Parts The Food Basket and the Spit Assembly get HOT Always wear protective gloves when removing the Basket If you feel the Oven Gloves are not insulated enough to adequately protect you from the hot surfaces you are handling set whatever you are holding down immediately and wait until the food and the metal parts cool down You may want to use a thicker oven glove or mitt Rotisserie Basket Perfect for hamburgers chicken pieces vegetables whole fish and fish fillets steaks chops cutlets and smaller flat roasts After putting the food in the Basket compress the Basket lid very tightly so no food can move whatsoever This can be done by compressing the lid further CAUTION The Basket gets hot Be sure nothing extends out between the wires Make sure wings are all s
34. red in the basket so it always rotates without touching the Heating Element Cleaning and Caring for your Rotisserie BEFORE FIRST USE Be sure the Rotisserie is not plugged in Wash and dry the removable parts in warm soapy water Never immerse the machine or the cord in water Keep at least 8 inches of clearance on all sides and do not place it under a cabinet when in use A little smoke is normal when you first use the machine The Glass Door Set the right side pin in the bottom first then slide the left pin in After Use Unplug and allow it to cool before washing any parts NOTE The Heating Element cleans itself and no other maintenance is necessary The Light The light is on when the heat is on Replace light bulb with a 25 watt appli ance bulb when needed Never Use Metal Cleaning Pads on the Non stick Surfaces They will permanently scratch the surfaces of the Grate Cover Drip Tray Steaming Tray etc Discoloration Some discoloration over time is to be expected when you work with hot food especially food with fat It s normal and will not affect the function On white machines it gets slightly browner on the front of the machine by the Glass Lid While not recommended you can return your machine and for a nominal fee the factory will refinish the special outside surface Cleaning Stainless Steel Stainless Model Only We recommend cleaners or wipes designed specifically for stainless steel surfaces These cleaners are
35. s of becoming tangled in or tripping over a longer cord Extension cords may be used if care is exercised in their use and the wattage rating is at least as great as the wattage stamped on the back of the appliance If an extension cord is used it should be arranged so that it will not drape over the counter or tabletop where it can be reached by children or tripped over accidentally 26 HEAR A SQUEAK No problem Put a drop or two of vegetable oil on the Gear Wheel Nub before inserting the Spit Rod Assembly in the machine THIS PRODUCT IS FOR HOUSEHOLD USE ONLY SAVE THESE INSTRUCTIONS 4 IMPORTANT SAFEGUARDS 5250 Series Rotisserie IMPO RTANT Set It and Forget It only after all instructional materials written and DVD have been carefully followed Make sure food safely rotates without touching the Heating Element Please Don t Take Set It and Forget It Literally Always use caution and check on your Rotisserie from time to time It is highly unlikely but if you should see or smell heavy smoke it s because the food is rubbing against the hot Heating Element This indicates that the meat or poultry is too big or it wasn t placed properly or the food is off center lopsided on the spit rods or in the basket If this occurs Turn off and unplug your machine Do not open the Glass Door Let it cool down Trim any excess fat or meat position your food tightly in the basket and be sure the food is cente
36. skin so hot air can get into the cavity NS Tie the wings and legs down Use one or two of the Elastic Food Ties if they are too big for your chicken knot them smaller and cut off the excess See page 10 for more details Removable Gear Wheel 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 30 6 EASY STEPS TO ROTISSERIE CHICKEN 5250 Series Rotisserie 3 Place the loaded Spit Rod Assembly in aa the proper cooking position A or B Posi c tion A is your standard cooking position bat Position B is for smaller items or the Speed Basket Close the Glass Lid gt w T aa 4 Set the 3 Way Function to ROAST Set the Timer for 15 minutes per pound for a e G chicken Example 4 Ibs 1 hour NOTE Use the total weight which includes orn e giblets that s printed on your
37. ssssscsseesesseesesseresesseeesesateeens 18 22 Cautions amp Helpful Hints ccc cceeecceeesssseecsseeecsseeeceeeessseeecaeeceeeeeeeeeeesseeeegaeas 23 24 Meal Suggestions amp RECIDES cccccccsseccsseccsseesssseecseeeecseeeesseeesseeseseneeseeeeeateess 25 29 6 Easy Steps to Rotisserie Chicken ccccccesscsssseccseeecseeecseeeeseeeceseeeesseeeeeaees 30 31 Wanani renea eae are era e AN 32 Seals in natural juices and drains off unwanted fat as it cooks About cup of animal fat drips off a 4 Ib chicken Evenly browns chicken roasts seafood vegetables chops steaks hamburgers sausages hams pork loin roasts and even ribs Timer makes it easy to use and automatically shuts off when the time is up Dishwasher safe Drip Tray Entire Spit Rod Assembly Glass Door and Kabob Rods are all dishwasher safe The Rotisserie Basket allows you to enjoy greater variety of Rotisserie foods and wraps placing foods in foil then in Basket Lighted Oven makes it easy and fun to watch your food cook Energy Efficient Cooks faster than a conventional oven but still uses about half the electricity 5250 Series Rotisserie IMPORTANT SAFEGUARDS These items Heat Shield and Drip Tray must always be in place when using your Ro tisserie When using electrical appliances basic safety precautions should always be taken including the following 1 VERY IMPORTANT Read all instructions before using the machine
38. 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 180 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 Ibs 15 min lb 165 2 Chickens or Ducks 4 Ibs each 8 Ibs 10 min lb 165 Cornish Hens side by side 2 4 Ibs 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 Ibs 12 18 min lb 165 Chicken Pieces 3 Ibs about 45 minutes 165 Turkey Burgers 1 Ibs 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 Lion up to 8 Ibs 18 25 min lb 160 Med 170 Well Pork Tenderlion 1 2 Ibs 30 35 min Ib 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
39. with the 5250 series is 15 lbs However you need to be mindful of the volume as well Please note that the length of the chicken should not exceed 9 50 which represents the distance between the gear wheels while the width to be at 9 25 or less which represents the depth allowed to occupy without having the chicken touching the heat element on the back wall or the glass door at the front during rotation NOTE The model number is located on the back of your E Z Store Rotisserie MEAL SUGGESTIONS 25 E Z Store Rotisserie Recipes Roast Chicken with Lemon Herb Rub One 31 2 to 4 pound Whole Chicken Rind of 2 Lemons minced 5 Garlic Cloves minced 1 tablespoon Dried Thyme finely crumbled 2 teaspoons Dried Rosemary finely crumbled 2 teaspoons Dried Sage Leaves finely crumbled Salt and freshly Ground Pepper In a small bowl combine lemon rind 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 165 F on a meat thermometer
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