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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.
Preparation
1.
Insert both supportin frames in the sockets on the grill
tray. The drive is on the left.
Note:
Make sure the supporting frames are in the
correct position.
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.
Plug the left retaining clip onto the rotisserie spit and
screw it in firmly.
Poultry
Chicken
185°F (85 °C)
Guinea fowl
167 - 176°F
(75 - 80 °C)
Goose, turkey, duck
176 - 185°F
(80 - 85 °C)
Duck breast
medium
well-done
131 - 140°F
(55 - 60 °C)
158 - 176°F
(70 - 80 °C)
Ostrich steak
140 - 149°F
(60 - 65 °C)
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
205°F (96 °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
