Grilling With The Rotisserie Function - Rommelsbacher KM 3300 Instruction Manual

Grilling with rotisserie function
The rotisserie spit allows preparing delicious grilled chicken and other kinds of spit-roast (e. g. pork
knuckles). For this, proceed as follows:
• It is important to defrost frozen chicken completely before grilling. Then wash and pat them dry.
• Depending on the recipe and your personal taste, rub the food to be grilled with oil and spices.
Tip: Always mix paprika and curry with some oil or season the meat at the end of the grilling time,
as these spices burn easily and taste bitter then.
• Slide one of the fixing brackets on the spit and tighten it with the screw. Now skewer the prepared
meat onto the spit centrally until it is pushed firmly into the first fixing bracket. Then slide the second
fixing bracket on the spit and push it firmly into the roast. Also, tighten this screw.
• Check that the food to be grilled is properly centred on the spit.
• To prevent protruding chicken parts from burning, the joints and wings must be bond together with a
heatproof and food safe string (e. g. natural cotton string).
Tip: To avoid a too fast browning of prominent parts, you may wrap delicate areas with unsalted rashers.
• Important! Insert the roasting/baking tray into the lowest level. In this way, any grease dripping down
will be collected and the oven's bottom stays clean.
Tip: We recommend filling half of the roasting/baking tray with water; the rising steam makes your grill
food especially tender. However, should you prefer your chicken crispy outside, do not fill any water into
the roasting/baking tray.
• By means of the rotisserie handle, you can now lift the rotisserie assembly into the oven. Firstly, insert
the spit with one end in the hole on the right hand side of the interior oven and then place it in
the support provided on the left hand side.
• Before closing the oven door, make sure the spit with the chicken/s is positioned correctly.
Caution! Hazard of fire! Make sure that the meat to be grilled is rotating properly and
that it does not touch the heating elements – otherwise the meat might catch fire.
• Select the function: 'Upper heat with rotisserie spit' (position "I") at maximum temperature.
• Per each kilogram chicken, you may reckon with a grilling time of about 60 minutes.
Tip: A spit-roast chicken is ready when piercing the drumstick with a needle (no knife!) only clear meat
juice comes out, without any signs of blood.
• In case the skin of the chicken is getting blisters, reduce the temperature and paint the blisters with
some oil.
• After the grilling time has been finished, it is easy to remove the rotisserie spit from the oven by lifting
it out using the special handle for the spit and to place it on a large chopping board then.
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