Ronco 5000 Platinum review: set it, forget it, and carve a juicy chicken

Ronco 5000 Platinum at a glance

First impressions of the Ronco 5000 Platinum

Few kitchen appliances are as famous as the Ronco rotisserie.

Its "set it and forget it" slogan became a piece of American TV history, and the idea still holds up.

The Ronco 5000 Platinum is the modern, digital version of that classic.

My first impression is that it's bigger than you might expect.

It's about 18 inches wide and 13 inches tall, so it takes up roughly the space of a large toaster oven.

The design is familiar: a box with a large glass door, a horizontal spit inside and heating at the back.

The digital controls are new, and they replace the old dials with three clear settings.

At 13 inches tall, Ronco says it fits under most kitchen cabinets, which helps it stay on the counter instead of in the basement.

About the size of a large toaster oven, and short enough for under the cabinets.

What the Ronco 5000 Platinum actually is

The 5000 Platinum, model ST5000PLAT, is a countertop rotisserie oven.

It cooks food on a slowly turning spit in front of a heating element.

Ronco says the interior fits up to a 12-pound turkey or two whole chickens at once.

The listing puts the power at 1,500 watts.

There are three digital cook settings: Roast, Sear and No Heat Rotation.

Each one has a preset temperature and rotation speed, so there's no guessing.

An adjustable timer runs up to 3 hours and shuts the oven off when time is up.

In the box, you get the oven, a rotisserie spit, a multi-purpose basket, a carving platform, a removable drip tray, oven gloves and food ties.

Ronco backs it with a 1-year limited warranty.

How rotisserie cooking works

The secret of rotisserie cooking is the rotation.

As the chicken turns, its juices and melting fat roll over the surface instead of dripping straight off.

That's the self-basting effect, and it's why rotisserie chicken stays so moist.

At the same time, every side of the bird passes the heat in turn, so the skin browns evenly all around.

Excess fat drips into the tray below, rather than pooling under the meat like in a roasting pan.

The Ronco also has a removable heat reflector, which bounces heat back onto the food to help it brown.

The three settings cover the basics.

Roast is for cooking most foods through, Sear adds extra heat for browning, and No Heat Rotation keeps the food turning without cooking, which is handy for letting a roast rest or for marinating.

As the spit turns, the juices baste the meat on their own.

Ronco 5000 Platinum design and setup

The 5000 Platinum has a stainless steel and black look, with a big glass door on the front.

The door lets you watch the chicken turn, which is half the fun.

Setup starts with the food, not the oven.

You truss the chicken with the food ties, so the wings and legs don't flop around, then slide it onto the spit and lock it in with the prongs.

The carving platform holds the spit upright while you load it, which makes the job a lot less slippery.

Then the spit goes into the oven, you choose a setting and set the timer.

My advice is to center the bird on the spit as well as you can.

An off-balance chicken turns unevenly and cooks unevenly too.

Give the oven a few inches of space on all sides, and keep it away from the wall, because the outside gets hot.

Ronco 5000 Platinum performance

A rotisserie oven should do three things well: cook the meat through, keep it juicy and give it crispy, golden skin.

Whole chicken

This is what the Ronco is built for.

A typical 3 to 4-pound chicken usually takes a little over an hour, depending on the bird.

The rotation bastes the meat as it cooks, and the skin browns evenly all around.

Always check doneness with a meat thermometer in the thickest part of the thigh, aiming for 165°F.

The timer is a guide, but the thermometer is the truth.

Turkey and larger roasts

The 12-pound capacity means a small turkey fits, which is great for a smaller holiday dinner.

Pork loin, beef roasts and leg of lamb also work well on the spit.

Large roasts take longer, so plan ahead and check the temperature often near the end.

The basket

The multi-purpose basket turns with the spit and holds smaller foods.

Ronco suggests fish, vegetables, burgers and sausages.

Wings and drumsticks are a popular choice too, because they crisp up nicely as they tumble past the heat.

Sear setting

The Sear setting is handy at the end of a cook.

A short burst of extra heat gives the skin that deep golden color and a bit more crunch.

What it doesn't do

This isn't a convection oven or an air fryer.

It won't bake bread or a tray of cookies, and it isn't the fastest way to cook small pieces of meat.

It's a rotisserie first, and that's where it shines.

Can it handle a holiday turkey?

For a small gathering, yes.

A turkey of up to 12 pounds fits, which is enough for around six to eight people with leftovers.

The big advantage is that it frees up your main oven for stuffing, rolls and pies.

Make sure the turkey is fully thawed, trussed tightly and centered on the spit, because a heavy bird out of balance is hard on the motor.

Check the temperature in both the breast and the thigh, and give yourself extra time.

For bigger crowds, you'll still need the oven or a second appliance, because larger birds simply won't fit.

Tips for better rotisserie chicken

A few simple steps make a big difference in the result.

Dry and season ahead

Pat the chicken dry and season it with salt a few hours or even a day ahead.

Leave it uncovered in the fridge, and the skin will dry out and crisp up much better.

Truss it tightly

Tie the legs together and tuck the wings in.

Loose parts burn, spin unevenly and can scrape the heating element.

Use a thermometer

Every chicken is different.

An instant-read thermometer takes the guesswork out, so you don't end up with a dry or undercooked bird.

Let it rest

Switch to No Heat Rotation for 10 minutes before carving.

The juices settle back into the meat instead of running onto the cutting board.

Save the drippings

The drip tray collects flavorful juices.

Skim off the fat and use the rest for gravy, or to cook potatoes for the side.

Dry skin, tight trussing and a thermometer are the keys to a great bird.

Meal prep with a rotisserie oven

A rotisserie oven is a quiet hero for weekly meal prep.

With room for two whole chickens, one cook can cover a lot of meals.

Two birds, two flavors

Season one chicken simply with salt, pepper and herbs, and give the other a bolder rub, such as smoked paprika and garlic.

You get variety for the week from a single cook.

Pull and portion

Once the chickens have cooled a little, pull the meat off the bones and split it into containers.

It works in salads, wraps, tacos, soups, fried rice and pasta for days.

Make stock from the carcass

Don't throw out the bones.

Simmer them with an onion, a carrot and some celery for a few hours, and you have homemade stock for soups and risotto.

Use the basket for sides

Vegetables such as potatoes, peppers and zucchini roast well in the basket.

Toss them in a little oil and seasoning, and let them tumble while the drippings do their work.

Store it safely

Refrigerate cooked chicken within two hours and eat it within three to four days.

For longer storage, freeze portions in flat bags so they thaw quickly.

Cleaning the Ronco 5000 Platinum

Rotisserie cooking is easy, but cleanup is where it asks for some effort.

Chicken fat spatters as the bird turns, and some of it ends up on the inside walls and the glass.

Ronco makes the biggest parts easy.

The glass door and drip pan come out and are dishwasher safe, and the interior wipes clean with a damp cloth.

The spit, prongs and basket are the fiddliest parts, because grease and bits of skin get stuck in the corners.

A soak in hot, soapy water and a brush take care of it.

My advice is to wipe the interior while it's still slightly warm, but not hot.

Fresh grease comes off far more easily than baked-on grease.

A layer of foil in the drip pan also saves a lot of scrubbing, as long as it doesn't block airflow or touch the heating element.

Always unplug the oven and let it cool before cleaning.

Safety and counter space

The outside of a rotisserie oven gets hot, especially the glass door.

Use the included gloves when you take the spit out, and keep kids away from the front while it's running.

The automatic shutoff is a real safety plus, because you can't accidentally leave it running all evening.

Plan for space.

At about 18 by 15 inches, it needs a decent chunk of counter, plus room around it for heat to escape.

If you don't have room to leave it out, check that you have a cupboard big enough before you buy.

Is the Ronco 5000 Platinum worth the money?

On Amazon, the Ronco 5000 Platinum sells for about $230.

That's a fair amount for a single-purpose appliance.

The math depends on how much rotisserie chicken you buy.

Raw whole chickens usually cost less than ready-cooked ones, and you control the seasoning and the size of the bird.

For a family that eats rotisserie chicken every week, the savings add up over a year.

You also get turkey, roasts and basket cooking on top.

If you'd only use it a few times a year, an oven with a rotisserie function or a multi-function air fryer oven is a better use of space.

Buyers like it, with an average of 4.5 out of 5 stars from more than 500 ratings on Amazon.

Prices move, so check the current price on Amazon before you buy.

Ronco 5000 Platinum specifications

From Ronco's product information and the Amazon listing.

Ronco 5000 Platinum vs air fryer oven vs store-bought chicken

Here's how the Ronco compares with the most common alternatives for rotisserie-style chicken at home.

Best Ronco 5000 Platinum alternatives

If the Ronco 5000 Platinum isn't quite right, there are a few alternatives worth a look.

Ronco itself makes a range of rotisseries, including larger models and versions with simpler controls.

Many air fryer ovens now include a rotisserie spit, which is a good choice if you want one machine for baking, air frying and the occasional chicken.

If you have a grill, a rotisserie kit adds the same spinning action outdoors, with a smoky flavor on top.

And for the simplest route, spatchcocking a chicken and roasting it in a regular oven gets you crispy skin and juicy meat in under an hour.

How I scored the Ronco 5000 Platinum

I looked at the Ronco 5000 Platinum for the jobs it's built for: whole chickens, small turkeys, roasts and basket cooking at home.

I based the scores on Ronco's published specifications, the Amazon listing and how it compares with other ways of making rotisserie-style chicken.

• Cooking (8.2): capacity, the three settings and how well rotisserie cooking suits the foods it's built for.
• Ease of use (8.4): setup, the controls, the timer and the included accessories.
• Cleaning (7.0): dishwasher-safe parts against the grease of rotisserie cooking.
• Value (7.4): price against how often you'll use a single-purpose appliance.

The overall score of 7.7 is an editorial rating. BrasQ editor-in-chief Ryan Mitchell reviewed the facts and figures before publication.