Use & Care Manual

Table Of Contents
29
Rotisserie spit en-us
:
Rotisserie spit
Rotisseri e spit
Using the rotisserie spit, you can prepare large roasts
such as rolled roast and poultry particularly well. The
meat becomes crispy and brown all round.
You can use the rotisserie spit in all modes of operation.
You achieve the best results with the "Broil" or "Top heat"
heating functions.
9 CAUTION
Do not use the temperature probe in combination
with the rotisserie spit.
Preparation
1. Insert both supports in the sockets on the grill tray.
The drive is on the left.
2. Plug the right retaining clip onto the rotisserie spit
and screw it in firmly.
3. Place the food you want to cook on the rotisserie
spit's center. Secure protruding parts (e.g. wings) to
make sure they do not touch the grill heating element.
4. Plug the left retaining clip onto the rotisserie spit and
screw it in firmly.
medium
well-done
158 - 167°F
(70 - 75 °C)
176 - 185°F
(80 - 85 °C)
Saddle of mutton
medium
well-done
158 - 167°F
(70 - 75 °C)
176 °F (80 °C)
Fish
Fillet 144 - 149°F
(62 - 65 °C)
Whole 149°F (65 °C)
Terrine 144 - 149°F
(62 - 65 °C)
Other provisions
Bread 205°F (96 °C)
Paté 162 - 167°F
(72 - 75 °C)
Terrine 140 - 158°F
(60 - 70 °C)
Foie gras 113°F (45 °C)
Reheating food 167°F (75°C)
Food Core temperature
guideline