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10. Now set the temperature to 220°C by means of the oven temperature selec-
tor switch. Set the function selector switch to rotary spit. As soon as the
desired temperature is reached, the indicator lamps for the temperature and
function go out. As soon as the appliance begins heating again, the indica-
tor lamps light up again.
11. We recommend brushing oil or a marinade on the chicken or roast occasion-
ally while it is cooking to prevent it from drying out and also for a crispier
crust.
Crispy grilled chicken
Preparation time: about 70 minutes
Ingredients: 1 chicken (about 1 kg),
1 tsp salt, 1 tsp paprika, 2 TBSP oil
Make a marinade from the salt, paprika
and oil and brush the marinade on the
chicken. Insert the rotary spit through
the chicken and fasten the two clips. Tie
any parts which stick out, such as wings,
etc., with kitchen string. Hang the rotary
spit in the appliance. Grill the chicken
about 60 minutes at 220 °C with top
and bottom heat.
Partridge
Preparation time: 45 minutes
Ingredients: 2 partridges (500 g each),
400 g sausage meat, 100 g lean smoked
bacon, 1/4 l meat broth, 1/8 l dark beer,
2 TBSP dark sauce thickener
Preparation: Fill the partridges with the
sausage meat and sew up. Tie the wings
and legs together with the bacon to the
body. Insert the rotary spit through the
chicken and fasten the two clips. Tie any
parts which stick out, such as wings,
etc., with kitchen string. Hang the rotary
spit in the appliance. Grill the chicken
Stand 21.2.2020
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about 45 minutes at 220 °C with top
and bottom heat. Mix the pan juices with
the sauce thickener in a pot on the oven
and bring to a boil. Stir in the beer and
remove from heat.
Rolled roast of turkey
Preparation time: about 70 minutes
Ingredients: 700 g rolled turkey roast,
1 tsp salt, 1 crushed garlic clove, 1 tsp
vinegar, 1 TBSP oil, 1/4 tsp pepper,
150 g smoked bacon, sliced, 1/8 l dry
red wine, 1/4 l hot water, 100 g sour
cream
Preparation: Mix the salt, garlic, vinegar
and pepper with the oil and brush on
the roast. Wrap the smoked bacon slices
around the roast and tie with kitchen
string.Insert the rotary spit through
the chicken and fasten the two clips.
Hang the rotary spit in the appliance.
Grill about 60 minutes at 220 °C with
top and bottom heat. During this time,
juices from the roast will collect in the
drip pan. When the roast has finished
cooking pull out the drip pan and pour
the pan juices into a pot. Then reinsert
the drip pan. Heat the pan juices on the
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