Thermador POD302 manual Rotisserie, English

Food Item	Preparation	Approx.	Test for done-
		drying	ness
		time (hrs)
Herbs
Oregano, Sage, Pars-	Rinse and dry with pa-	Dry at	Crisp and brit-
ley, Thyme, Fennel	per towel.	100 ºF	tle.
		4-6 hours.
Basil	Use basil leaves 3 to 4	Dry at	Crisp and brit-
	inches from the top.	100 ºF	tle.
	Spray with water,	4-6 hours.
	shake off moisture
	and pat dry.

Rotisserie

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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 to cooking large pieces of meat (for example, a roast, a turkey or a chicken).

Note: the maximum weight allowed for the rotisserie is 12 lbs.

The benefits of Rotisserie cooking include:

•Sealed in flavor and juices.

•Cooking without the addition of fats or liquids.

Tip• Use a meat thermometer to check the internal temperature of the meat.

Rotisserie Chart

Food Item	Weight	Temp.	Time (min.	Internal
			per lbs)	Temp.
Beef
Rib Eye Roast
Medium rare	3.0-5.5	400 ºF	17-23	145
Medium	3.0-5.5	400 ºF	18-27	160
Rib, boneless
Medium rare	3.0-5.5	400 ºF	17-22	145
Medium	3.0-5.5	400 ºF	18-24	160
Pork
Loin Roast, boneless	1.5-4.0	400 ºF	20-26	160
Poultry
Chicken whole	4.0-8.0	450 ºF	12-17	180
Turkey whole	10.0-12.0	400 ºF	10-12	180
Turkey Breast	4.0-6.0	400 ºF	16-19	180
4 Cornish Hens	1.5 each	450 ºF	60-70 min.	180
			total
Lamb
Leg, boneless
Medium	4.0-5.0	400 ºF	20-23	160
Well	4.0-5.0	400 ºF	27-29	170

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