26
Rotisserie 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.
Lamb
Leg of lamb
medium
well-done
140 - 149°F
(60 - 65 °C)
158 - 176°F
(70 - 80 °C)
Saddle of lamb
medium
well-done
131 - 140°F
(55 - 60 °C)
149 - 167°F
(65 - 75 °C)
Mutton
Leg of mutton
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
194°F (90 °C)
Paté
162 - 167°F
(72 - 75 °C)
Terrine
140 - 158°F
(60 - 70 °C)
Foie gras
113°F (45 °C)
Food
Core
temperature
guideline