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Rotisserie spit
The rotisserie spit is particularly good for cooking
large roasts, such as rolled roasts or poultry. The meat
becomes crispy and brown.
You can use the rotisserie spit with all operating
modes. You will get the best results with "Full surface
grill" and "Top heat".
Note: The rotisserie spit operation is only available in
the lower oven.
9 CAUTION
Do not use the temperature probe in
combination with the rotisserie spit.
Preparation
1 Insert both supports in the sockets on the grill
tray. The drive is on the left.
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.
4 Plug the left retaining clip onto the rotisserie spit
and screw it in firmly.
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 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 tempera-
ture guideline