Gaggenau BX 480/481 610 manual Rotisserie spit, Preparation

Page 26

Food	Core tempera-
	ture guideline

Duck breast

medium	131	- 140°F
well-done	(55 - 60 °C)
well-done
	158	- 176°F
	(70 - 80 °C)

Ostrich steak	140	- 149°F
	(60 - 65 °C)

Lamb

Leg of lamb

medium	140	- 149°F
well-done	(60 - 65 °C)
well-done
	158	- 176°F
	(70 - 80 °C)

Saddle of lamb

medium	131	- 140°F
well-done	(55 - 60 °C)
well-done
	149	- 167°F
	(65 - 75 °C)

Mutton

Leg of mutton

medium	158	- 167°F
well-done	(70 - 75 °C)
well-done
	176	- 185°F
	(80 - 85 °C)

Saddle of mutton

medium	158	- 167°F
well-done	(70 - 75 °C)
well-done
	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)

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.

9CAUTION

Do not use the temperature probe in combination with the rotisserie spit.

Preparation

1Insert both supports in the sockets on the grill tray. The drive is on the left.

2Plug the right retaining clip onto the rotisserie spit and screw it in firmly.

3Place 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.

4Plug the left retaining clip onto the rotisserie spit and screw it in firmly.

26

Image 26

Contents BX 480/481 Table of Contents Safety Definitions Customer service Tables and tipsImportant Safety Instructions Proper Installation and MaintenanceFire Safety Child Safety Burn PreventionState of California Proposition 65 Warnings Cleaning SafetyCookware Safety Risk of electric shockCauses of damage Protecting the environment Tips for saving energyGetting to know the appliance OvenDisplays and controls SymbolsSymbol Function Cooling fan Colors and displayAdditional information ColorsPosition Temperature ApplicationProgram selection positions Position Function/type of heating Temperature Application Accessories Special accessoriesSetting the language Setting the time formatSetting the time Setting the date formatCleaning accessories Setting the dateSetting the temperature format Completing initial set-upActivate appliance Inserting accessoriesActivating the appliance Standby Operating the appliance Oven interiorSwitching off Setting the heating mode and the temperatureSafety lock Quick heatTimer Timer functionsLaunching the timer menu StopwatchCooking time Set time functions for both ovens simultaneously Delay end of cooking timeEnd of cooking time Change end of cooking timeFollow these steps Sabbath mode and Yom Tov modeSetting the Sabbath mode Yom Tov mode Setting the Yom Tov modeSetting the core temperature Core temperature probeInsert the core temperature probe in the food to be cooked Risk of burnsCore temperature guidelines Rotisserie spit PreparationSwitching off the rotisserie spit Turn on rotisserie spitDeactivating the child lock Roasting function Child lockActivating the child lock RequirementFactory setting Basic setting Possible settings ExplanationDate format Setting the date format Current date Cleaning and maintenance Cleaning agentsSelf-clean pyrolysis Removing the plug-in gridCleaning accessories with self-clean pyrolysis Preparing self-clean pyrolysisStarting self-clean pyrolysis Demo mode TroubleshootingPower cut Disruption Possible cause SolutionCustomer service Replacing the oven lampTables and tips Baking tableBaking tips and tricks What to do if Roasting table Roasting tips and tricks Total cooking Grilling tableDishes Shelf level Cooking au gratinAcrylamide in foodstuffs Mum when preparing foodThawing Health riskPage Gaggenau Gaggenau Hausgeräte GmbH