Thermador POD301J Bedienungsanleitung PDF herunterladen (Seite 22)

Rotisserie D

Rotisserie uses heat radiated from the upper element.

The food is turned slowly on a skewer in the center of the

oven. As a result, the food receives equal heat

distribution on all sides.

The Rotisserie mode is best suited for cooking large

pieces of meat (for example a roast, a turkey or a

chicken).

The benefits of Rotisserie cooking include:

▯ Sealed in flavor and juices.

▯ Cooking without the addition of fats or liquids.

Tips:

▯ The maximum weight allowed for the rotisserie is

12 lbs.

▯ Use a meat thermometer to check the internal

temperature of the meat.

▯ Allowable oven temperature range is 350 - 550 °F

(177 - 288 °C).

Assembling the Rotisserie

Insert rotisserie rack half way into the oven on rack

position 4.

Slide the left fork onto the skewer and tighten the

screw.

Slide meat or poultry for roasting onto the skewer.

Slide the right fork onto the skewer and tighten the

screw.

Check the balance of the food on the skewer by rolling

the skewer in the palms of your hands. Food not

evenly balanced will not cook evenly.

Place the rotisserie skewer onto the rack.

Place the skewer rack into the oven and insert the

drive shaft into the opening on the back oven wall.

If necessary, turn the rotisserie skewer slightly so that

the drive shaft fits properly into the opening.

Insert flat rack on position 0 and insert broil pan to

catch drippings.

Trussing Poultry for the Rotisserie

Slip one of the forks on the skewer with the tines

pointing to the tip of the skewer. Loosely tighten the

screw to keep it from slipping.

Insert the skewer through the bird securing with the

fork.

Cut 24“ of kitchen string and lay it under the bird,

breast side up, with equal lengths of string on each

side.

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