Rotisserie; Rotisserie Chart - Thermador PO301 Manual De Uso Y Cuidado

Rotisserie

Tip

Rotisserie Chart

English 20
Food Item
Herbs
Oregano, Sage, Pars-
ley, Thyme, Fennel
Basil
Rotisserie uses heat radiated from the upper element. The food is
ß
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.
• Use a meat thermometer to check the internal temperature of the meat.
Food Item
Beef
Rib Eye Roast
Medium rare
Medium
Rib, boneless
Medium rare
Medium
Pork
Loin Roast, boneless
Poultry
Chicken whole
Turkey whole
Turkey Breast
4 Cornish Hens
Lamb
Leg, boneless
Medium
Well
Preparation
Rinse and dry with pa-
per towel.
Use basil leaves 3 to 4
inches from the top.
Spray with water,
shake off moisture
and pat dry.
Weight Temp.
3.0-5.5 400 ºF
3.0-5.5 400 ºF
3.0-5.5 400 ºF
3.0-5.5 400 ºF
1.5-4.0 400 ºF
4.0-8.0 450 ºF
10.0-12.0 400 ºF
4.0-6.0 400 ºF
1.5 each 450 ºF
4.0-5.0 400 ºF
4.0-5.0 400 ºF
Approx. Test for done-
drying ness
time (hrs)
Dry at Crisp and brit-
100 ºF tle.
4-6 hours.
Dry at Crisp and brit-
100 ºF tle.
4-6 hours.
Time (min. Internal
per lbs) Temp.
17-23 145
18-27 160
17-22 145
18-24 160
20-26 160
12-17 180
10-12 180
16-19 180
60-70 min. 180
total
20-23 160
27-29 170