Rotisserie - Thermador PODM301 Use And Care Manual

Rotisserie

Rotisserie uses heat radiated from
the upper element. The food is turned
ß
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
Beef
Rib Eye Roast
Medium rare
Medium
Rib, bone-in
Medium rare
Medium
Pork
Loin Roast, boneless
Poultry
Chicken whole
Turkey whole
Turkey Breast
4 Cornish Hens
Lamb
Leg, boneless
Medium
Well
English 18
Weight Temp.
(lbs) (°F)
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
Time Internal Temp.
(min. per lbs)
17–23 145
18–27 160
17–22 145
18–24 160
20–26 160
12–17 180
10–12 180
16–19 170
60–70 min. total 180
20-23 160
27-29 170
(°F)