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Grilling with rotisserie function
The rotisserie spit allows preparing delicious grilled chicken and other kinds of spit-roast
(e. g. pork knuckles). For this, proceed as follows:
• It is important to defrost frozen chicken completely before grilling. Then wash and pat them dry.
• Depending on the recipe and your personal taste, rub the food to be grilled with oil and spices.
Tip:
Always mix paprika and curry with some oil or season the meat at the end of the
grilling time, as these spices burn easily and taste bitter then.
• Slide one of the fi xing brackets on the spit and tighten it with the screw. Now skewer the
prepared meat onto the spit centrally until it is pushed fi rmly into the fi rst fi xing bracket.
Then slide the second fi xing bracket on the spit and push it fi rmly into the roast. Also,
tighten this screw.
• Check that the food to be grilled is properly centred on the spit.
• To prevent protruding chicken parts from burning, the joints and wings must be bond
together with a heatproof and food safe string (e. g. natural cotton string).
Tip:
To avoid a too fast browning of prominent parts, you may wrap delicate areas with
unsalted rashers.
•
Important!
Insert the roasting/baking tray into the lowest level. In this way, any grease
dripping down will be collected and the oven’s bottom stays clean.
Tip:
We recommend fi lling half of the roasting/baking tray with water; the rising steam
makes your grill food especially tender. However, should you prefer your chicken crispy
outside, do not fi ll any water into the roasting/baking tray.
• By means of the rotisserie handle, you can now lift the rotisserie assembly into the oven.
Firstly, insert the spit
with one end in the hole on the right hand side of the interior
oven
and then place it in the support provided on the left hand side.
• Before closing the oven door, make sure the spit with the chicken/s is positioned correctly.
Caution! Hazard of fi re! Make sure that the meat to be grilled is rotating properly and
that it does not touch the heating elements – otherwise the meat might catch fi re.
• Select the function: ‘Upper heat with rotisserie spit’ (position “I”) at maximum temperature.
• Per each kilogram chicken, you may reckon with a grilling time of about 60 minutes.
Tip:
A spit-roast chicken is ready when piercing the drumstick with a needle (no knife!)
only clear meat juice comes out, without any signs of blood.
• In case the skin of the chicken is getting blisters, reduce the temperature and paint the
blisters with some oil.
• After the grilling time has been fi nished, it is easy to remove the rotisserie spit from the oven by
lifting it out using the special handle for the spit and to place it on a large chopping board then.
Temperature pilot lamp
The appliance is equipped with a temperature pilot lamp (D). When the pilot lamp goes off, the set
temperature is reached. Cycling on and off during operation, the pilot lamp shows the thermostatic
regulation of the temperature.
ATTENTION: This means that the pilot lamp does not glow for some time, although the oven is
switched on. Therefore, make sure that all the knobs have been set back to “0” once the baking
procedure is fi nished.
