Gaggenau EB 388 610, Инструкция по использованию и уходу

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Rotisserie spit (special accessory)
You can use the "rotisserie spit" function with all
operating modes.
9
CAUTION
Do not use the temperature probe in
combination with the rotisserie spit.
Fitting and securing a roast
As far as possible, place the roast in the centre of the
rotisserie spit.
Fasten the roast at both ends with the retaining clips.
You can also tie down the roast with kitchen thread. In
the case of poultry, tie the wing ends under the back
and the legs on the rump. Then, they will not get too
dark. Pierce the skin under the wings so the fat can
drain off.
Choose the oven temperature according to the data in
the table. If the temperature is too high, the meat or
poultry becomes too dark on the outside. It stays
largely raw on the inside.
Inserting the rotisserie spit
1 Insert the left and right support brackets in the
holes on the grill pan.
2 Place the rotisserie spit on the grill frame and
push it into the cooking interior.
3 Insert and hook the right side of the rotisserie
spit into the locking element in the cooking
interior.
4 Turn the drive on and off with the
Ó
key. The
Ô
symbol appears in the mode display
when the rotisserie spit is activated.
Rack of hare, rack of rabbit 149 - 158°F
(65 - 70 °C)
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-rare 131 - 140°F
(55 - 60 °C)
well-done 158 - 176°F
(70 - 80 °C)
Ostrich steak 140 - 149°F
(60 - 65 °C)
Lamb
Leg of lamb
medium-rare 140 - 149°F
(60 - 65 °C)
well-done 158 - 176°F
(70 - 80 °C)
Saddle of lamb
medium-rare 131 - 140°F
(55 - 60 °C)
well-done 149 - 167°F
(65 - 75 °C)
Mutton
Leg of lamb
medium-rare 158 - 167°F
(70 - 75 °C)
well-done 176 - 185°F
(80 - 85 °C)
Saddle of lamb
medium-rare 158 - 167°F
(70 - 75 °C)
well-done 176 °F (80 °C)
Mutton
Fillet steak 144 - 149°F
(62 - 65 °C)
Whole 149°F (65 °C)
Terrine 144 - 149°F
(62 - 65 °C)
Miscellaneous
Bread 194°F (90 °C)
Vol-au-vent 162 - 167°F
(72 - 75 °C)
Terrine 140 - 158°F
(60 - 70 °C)
Foie gras 113°F (45 °C)
Cooked food Recommended
core temperature