The Ronco Showtime Rotisserie is a versatile kitchen appliance that cooks roasts, poultry, kebabs, vegetables, seafood and burgers. The meat continuously rotates in front of the heating element, ensuring that all sides of the meat are cooked consistently, sealing in the natural juices. The spit rod that holds the meat is elevated, allowing unwanted fat to drain off. Ron “Ronco” Popeil, inventor of the Ronco Showtime Rotisserie, coined the phrase “set it and forget it,” because the product is so easy to use, you simply place the meat in it, turn it on and walk away until it’s done.
Things You'll Need
Preparing the Meat or Poultry
Use elastic food ties or poultry string to tie back the wings and legs of poultry or stabilize loose pieces of meat on a roast. Cut off any excess string with a pair of scissors. Make sure no parts of the meat or poultry will touch the heating element or heat reflector as it rotates in the rotisserie.
Season the meat or poultry with dry seasonings or use the included food injector to infuse wet seasoning into the meat or poultry.
Remove the top gear wheel from the spit rod assembly. Hold the meat or poultry firmly with one hand on a hard surface. Hold the spit rod assembly by the lower gear wheel and insert it securely into the meat from top to bottom through the entire roast or bird. Reattach the top gear wheel to the spit assembly.
Pick up the spit rod and hold it firmly with both hands. Match up the nubs on the gear wheels with the slots on the side walls and push into the rotisserie until it is in the center slot or “rest area.” Center the food on the spit rods. Use both hands to firmly slide the spit rod assembly along the grooves until it clicks into place in the spit assembly position, making sure that the spit rod assembly is level. Close the glass door.
Set the digital timer to “Normal.” Use the included manual to calculate the time the meat or poultry must cook. Add 2 minutes to the cooking time to allow the unit to preheat. Press the “Hours” button until the desired number of hours appears. Set the “+Min” button to set the desired number of minutes. Use the “-Min” button to deduct minutes, if needed. Wait for the rotisserie to start automatically, about 5 seconds after the timer is set and check that the meat is not hitting parts of the rotisserie. Stop the unit to make any necessary adjustments.
Removing the Meat or Poultry
Set the timer for an additional 5 minutes with the switch set to “No Heat Rotation” after the rotisserie has finished the cooking cycle.
Open the glass door to the rotisserie. Put on heat-resistant rubber or silicone gloves.
Use an instant-read thermometer to check that the meat is thoroughly cooked. Cook poultry to an internal temperature of 165 degrees Fahrenheit and whole meats to at least 145 F.
Use both hands to gently guide the spit rod assembly back through the grooves until it is free of the rotisserie. Set spit rod assembly upright on the plastic spit rod assembly base.
Remove the top gear wheel from the spit rod assembly. Pick up the spit rod assembly and hold it over a cutting board or serving platter. Gently slide the meat or poultry off of the spit rod assembly onto the board or platter. Remove any ties or elastic before serving.
Baste the meat with sugar-based sauces 20 minutes before it is done cooking to avoid burning.
References and ResourcesBio: Ron Popeil Biography
ResourcesRonco: 5500 Rotisserie Manual
FoodSafety.gov: Safe Minimum Cooking Temperatures