Thermador PODMW301 Rotisserie Chart, Food Item, Weight, Time, Internal Temp, min. per lbs

Rotisserie

Rotisserie uses heat radiated from the upper element. The food is turned

ßslowly 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	Internal Temp.
	(lbs)	(°F)	(min. per lbs)	(°F)
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, bone-in
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	170
4 Cornish Hens	1.5 each	450 ºF	60–70 min. total	180
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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