Ronco 4000 Standard Stainless Rotisserie Oven Instruction Manual
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®
Rotisserie
26
RECIPES
recipes
Roast Chicken with Lemon Herb Rub
One 3½ 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
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 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 1½ hours.) Serves 3 to 4.
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 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 1½ hours.) Serves 3 to 4.
Four Peppercorn Crusted Roast Beef
One 3½ 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
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.
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.