Rotisserie Chart | Thermador POD 302 specification

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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Thermador POD 302 manual Rotisserie Chart, Food Item Weight Temp Time min Internal Per lbs Beef

Contents

USE and Care Manual Questions? About the Appliance Basic Features Special FeaturesControl General Tips Bake True Convection Roast Broil/Max Broil Cleaning MaintenanceBefore Calling Service Speed Convection Warm Dehydrate Rotisserie About This Manual How This Manual is Organized Safety Important Safety InstructionsProper Installation and Mainte Fire Safety Child Safety Burn Prevention Cleaning Safety Cookware Safety Parts and Accessories Getting StartedParts Cooling Fan Accessories Removing Rack from Oven Inserting RackInserting Rack into Oven Telescopic Rack Inserting telescopic rack into oven Control Display Icons Before Using the Oven for the First Time Basic Features Setting the ClockOperation About the Appliance Heating Time Limitation Timer Temperature in ºF Max. time allowed Without activityTo set the timer To change a running timer Fast Preheat Max Cook To set Fast Preheat To set the Cook Time Special FeaturesCook Time Stop Time To set the Clock Time and Stop Time Sabbath Mode To set Sabbath Mode Probe Temperature Offset To change the oven temperature offsetPositioning the probe To use the probe Getting the Most Out of Your Appliance General Tips Bake Tips True Convection Chart True Convection Roast Convection RoastTips Food Item Rack Position Temp Time Racks Breads Cream Puffs Convection Roast Chart PorkPoultry Lamb Seafood Broil/Max Broil ChartBroil/Max Broil Convection Broil/Max Convection Broil Chart Convection Broil/Max Food Item Rack Position Temp Time Frozen Food Speed Convection ChartSpeed Convection Warm Dehydrate Dehydrate Chart Vegetables Rotisserie Rotisserie ChartFood Item Weight Temp Time min Internal Per lbs Beef Assembling the Rotisserie Trussing Poultry for the Rotisserie Cleaning and Maintenance CleaningSelf-Clean Avoid These Cleaners To set the Self-Clean mode Cleaning Guide Part Recommendations Maintenance Replacing an Oven LightTo replace the halogen bulb on the oven ceiling To replace the halogen bulb on the oven sidewall Removing the Oven Door To remove the oven door To replace the oven door Service Before Calling ServiceTroubleshooting Chart Oven Problem Possible Causes and Suggested Solutions Data Plate How to Obtain Service or Parts How Long the Warranty Lasts Out of Warranty Product Warranty Exclusions Page Page Page