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Rotary spit
:
Rotary spit
Rotary spit
Use the rotisserie spit to grill large roasts or poultry.
Grilling with the rotisserie spit produces a crispy crust
and even browning all-round.
You can use the rotisserie spit in all heating modes. You
get the best results in the "full surface grill" or "top
heat" modes.
Caution!
Do not use the temperature probe in combination with
the rotisserie spit.
Preparation
1
Push both spit holders in the fittings on the grill
tray. The rotary drive is on the left.
2
Slide the right retainig clip onto the spit and tighten
the screw.
3
Place the food you want to prepare on the rotisserie
spit. Secure protruding parts (e.g. wings) to make
sure they do not touch the grill heating element.
4
Slide the left retainig clip onto the spit and tighten
the screw.
5
Place the spit onto the spit holders. Insert the
square edge into the drive.
Lamb
Leg of lamb
Medium rare
Well done
60–65 °C
70–80 °C
Saddle of lamb
Medium rare
Well done
55–60 °C
65–75 °C
Mutton
Leg of mutton
Medium rare
Well done
70–75 °C
80–85 °C
Saddle of mutton
Medium rare
Well done
70–75 °C
80 °C
Fish
Fillet
62–65 °C
Whole
65 °C
Terrine
62–65 °C
Other
Bread
96 °C
Pâté
72–75 °C
Terrine
60–70 °C
Foie gras
45 °C
Reheating food
75 °C
Food
Suggested value for
the core temperature
