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Ronco Showtime rotisserie cooking times

| March 9, 2014 | Reply
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If you have a Ronco Showtime rotisserie but never can remember cook times or what you did with the manual, you’re in the right place. The nice thing about having your own website is you can do whatever you want with it, so I decided to post a list of Showtime cook times so at least I know I’ll be able to find them in the future.

These cooking times were pulled from the manual for the Ronco Showtime 5000T Platinum, but should hold true for most of the Showtime line of rotisseries. Just remember all cook times are approximate and you should add two minutes to the times listed here in order to allow time for the rotisserie to come up to temperature.

Always base doneness on USDA-recommended internal temperatures rather than arbitrary cooking times. The Ronco Showtime rotisserie cook times listed here are merely a guide; if you use this chart to cook meat that kills you, it’s not my fault. (And don’t bother trying to sue me — I’m a journalist, I have nothing.)

All temperatures below are listed in degrees Fahrenheit. Because this is America.

POULTRY COOK TIMES

  • Whole chicken or duck (4.5 lbs.): 15 minutes per pound to reach an internal temperature of 180.
  • Cornish game hens (2-4 lbs., side-by-side): 10 minutes per pound to reach an internal temperature of 180.
  • Two chickens or ducks (4 lbs. each, side-by-side): 10 minutes per pound to reach an internal temperature of 180.
  • Whole turkey or turkey breast (up to 15 lbs.): 12 to 15 minutes per pound to reach an internal temperature of 180.
  • Chicken pieces (3 lbs., in basket): 45 minutes total to reach an internal temperature of 180.
  • Turkey burgers (1.25 lbs., in basket): 30 to 35 minutes total to reach an internal temperature of 165.
  • Chicken kebabs (8 kebabs): 30 to 35 minutes total to reach an internal temperature of 180.

PORK COOK TIMES

  • Baby back ribs (1 to 3 racks, parboiled for 15 minutes): 35 minutes total to reach an internal temperature of 160 for medium or 170 for well-done.
  • Rolled pork loin (5.5 lbs.):  20 to 30 minutes per pound to reach an internal temperature of 160 for medium or 170 for well-done.
  • Pork tenderloin (1.75 to 2 lbs.): 30 to 35 minutes per pound to reach an internal temperature of 160 for medium or 170 for well-done.
  • Pork chops (4 to 6 chops, in basket): 20 minutes per pound to reach an internal temperature of 160 for medium or 170 for well-done.
  • Boneless pork chops (6 chops, in basket): 20 minutes per pound to reach an internal temperature of 160 for medium or 170 for well-done.
  • Cooked boneless ham (3 lbs.): 13 minutes per pound to reach an internal temperature of 160 for medium.
  • Uncooked Italian sausages (up to 16, in basket): 30 to 35 minutes per pound to reach a minimum internal temperature of 16o.
  • Cooked Italian sausages (up to 16, in basket): 20 to 25 minutes per pound to reach a minimum internal temperature of 160.
  • Hot dogs (up to 16, in basket): 10 to 15 minutes per pound. A minimum internal temperature of 160 is typically recommended, but lots of people eat raw hot dogs and don’t die. (I’m one of them.)

BEEF COOK TIMES

  • Standing rib roast (up to 6.5 lbs.): 18 minutes per pound to reach an internal temperature of 145 for medium.
  • Other beef roasts (up to 6.5 lbs.): 16 minutes per pound to reach an internal temperature of 140 for rare, 18 minutes per pound to reach an internal temperature of 160 for medium or 20 minutes per pound to reach an internal temperature of 170 for well-done.
  • Steaks (1.25″ thick, in basket): 20 minutes per pound to reach an internal temperature of 160 for medium.
  • Hamburgers (up to 9, 0.25 lbs. each, in basket): 20 minutes per pound to reach a minimum internal temperature of 160.
  • Beef kebabs (8 kebabs): 20 minutes per pound to reach a minimum internal temperature of 160.

LAMB COOK TIMES

  • Leg of lamb (up to 6.5 lbs.): 22 minutes per pound to reach an internal temperature of 160 for medium.

SEAFOOD COOK TIMES

  • Salmon steaks (4-6 steaks, 1.25″ thick, in basket): 20 to 25 minutes total.
  • Fish fillets (0.75″ thick, in basket): 25 minutes total.
  • Fish fillets (thin, in basket): 18 minutes total.
  • Shrimp kebabs (8 kebabs): 20 to 25 minutes total.
  • Halibut fillets (0.75″ thick, breaded, in basket): 30 minutes total.

Now, go break out your Ronco Showtime rotisserie and char some meat.

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Category: Ghetto Gourmet

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I'm a Mid-South photojournalist, Kentucky writer and digital media consultant (or eNinja™). Circle me on Google Plus at Plus.BillySuratt.com, follow me on Twitter at @surattb and Instagram me at @BillySuratt. Got a news tip or suggestion about some journalism that needs committed? Email blog@billysuratt.com (discretion is always guaranteed).