Food | Core tempera- | |
| ture guideline | |
|
|
|
Duck breast |
|
|
|
|
|
medium | 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 | 140 | - 149°F |
(60 - 65 °C) | ||
|
| |
| 158 | - 176°F |
| (70 - 80 °C) | |
|
|
|
Saddle of lamb |
|
|
|
|
|
medium | 131 | - 140°F |
(55 - 60 °C) | ||
|
| |
| 149 | - 167°F |
| (65 - 75 °C) | |
|
|
|
Mutton |
|
|
|
|
|
Leg of mutton |
|
|
|
|
|
medium | 158 | - 167°F |
(70 - 75 °C) | ||
|
| |
| 176 | - 185°F |
| (80 - 85 °C) | |
|
|
|
Saddle of mutton |
|
|
|
|
|
medium | 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) | |
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.
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