Technical data

30
grilling with the rOtary Spit
1. Always insert the grease drip pan at the bottom level to catch dripping grease so that it does not
drip onto the heating elements, in which case it would burn.
2. The grill spit is ideal for grilling poultry up to about 2 kg or rolled roasts up to about 1 kg.
3. Push one of the holding clips onto the grill spit so that the tips point toward the center.
4. Then push the spit through the center of the prepared and spiced chicken or roast.
5. Put the second holding clip on the spit with the tips pointing toward the middle.
6. Now push both clips toward the chicken or roast so that it is held tight in the center of the spit. It
is important that the spit is inserted through the center of the chicken or roast so that it is turned
and browned evenly. Any parts of the chicken which stick out should be tied with kitchen string.
7. Fasten the holding clips by tightening the set screws. Please be careful not to fasten the set
screws behind the two dots 1 + 2.
8. Now insert the spit with the pointed end first into the corresponding recess on the left side inside
the oven.
9. Hang the other end of the grill spit in the holder on the right side.
10. Now set the temperature to 250°C by means of the oven temperature selector switch. Set the
function selector switch to top and bottom heat. As soon as the desired temperature is reached,
the indicator lamps for the temperature and function go out. As soon as the appliance begins
heating again, the indicator lamps light up again.
11. We recommend brushing oil or a marinade on the chicken or roast occasionally while it is cooking
to prevent it from drying out and also for a crispier crust.
Crispy grilled chicken
Preparation time: about 70 minutes
Ingredients:
1 chicken (about 1 kg), 1 tsp salt, 1 tsp paprika,
2 TBSP oil
Make a marinade from the salt, paprika and oil
and brush the marinade on the chicken.
Insert the rotary spit through the chicken and
fasten the two clips. Tie any parts which stick
out, such as wings, etc., with kitchen string.
Hang the rotary spit in the appliance.
Grill the chicken about 60 minutes at 250 °C
with top and bottom heat.
Partridge
Preparation time: 45 minutes
Ingredients:
2 partridges (500 g each), 400 g sausage meat,
100 g lean smoked bacon, 1/4 l meat broth,
1/8 l dark beer, 2 TBSP dark sauce thickener
Preparation:
Fill the partridges with the sausage meat and
sew up. Tie the wings and legs together with the
bacon to the body.
Insert the rotary spit through the chicken and
fasten the two clips. Tie any parts which stick
out, such as wings, etc., with kitchen string.
Hang the rotary spit in the appliance.
Grill the chicken about 45 minutes at 250 °C
with top and bottom heat.
Mix the pan juices with the sauce thickener in
a pot on the oven and bring to a boil. Stir in the
beer and remove from heat.
Asparagus casserole
Preparation time: 50 minutes
Ingredients:
500 g canned asparagus, 300 g lean cooked
ham, 2 TBSP butter, 2 TBSP flour, 1/4 l milk,
1/8 l dry white wine, 150 g soft cheese, 2 egg
yolks, 1 TBSP chopped parsley, butter for the
form
Preparation:
Cut the asparagus into 5 cm pieces. Cut ham in
fine strips. Place these two ingredients in the
greased casserole form.
Melt the butter in a pot on the stove and fry the
flour until golden (light roux). Add the milk and
the wine to the roux.
Cook the sauce 5 minutes, stirring constantly,
then melt the cheese in the sauce.
Remove the sauce from the stove and fold in
the egg yolk.
Pour the sauce over the asparagus in the casse-
role form. Place the casserole in the oven on the
grate at the second level from the bottom; bake
at 190 °C with top and bottom heat for about
20 minutes. Serve right away.
TIP:
Serve asparagus casserole with princess pota-
toes and a green salad.