Grilling With Rotisserie Function - Rommelsbacher BG 1815 Instruction Manual

Upper/lower heat with rotisserie function (models BG 1550, BG 1805/E and BG 1815)
This function is suitable for grilling chicken, spit roast etc.; proceed as described
under point "2. Grilling with rotisserie function" Important! Insert the roasting/ba-
king tray into the lowest inserton level. In this way, any grease dripping down will be
collected and the appliance srays clean.
Upper and lower heat with circulating air
For baking and roasting at a level with even heat from above and below. It is especial-
ly suitable for baking sheet cake, cheese cake and sponge cake for making cassero-
les, roast, venison and fi sh as well as for all classic recipes. An additionally set fan
distributes the heat evenly in the oven chamber.
2. Grilling with rotisserie function (models BG 1550, BG 1805/E and BG 1815)
The rotisserie spit allows to prepare delicious grilled chicken and other kinds of spit-roast (e. g.
pig 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.
• Preparing 1 chicken or spit-roast piece: Slide one of the fi xing brackets on the spit
and tighten it with the screw. Now skewer the prepared meat onto the spit centrally until
it is pushed fi rmly into the fi rst fi xing bracket. Then slide the second fi xing bracket
on the spit and push it fi rmly into the roast. Also tighten this screw.
• Preparing 2 chicken or spit-roast pieces (model BG 1805/E and BG 1815 only):
Proceed exactly as described in the previous point and fi x the second chicken – staggered
in position to the fi rst one – with the two additional fi xing brackets.
Tip: When preparing two chickens on the spit, push them close together (if possible in
staggered position) in order to reach an even weight distribution.
• 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 heat-proof and food safe string (e. g. natural cotton string).
Tip: To avoid a too fast browning of prominent parts, delicate areas may be wrapped 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 fi lling half of the roasting/baking tray with water; the rising steam
makes your grill food especially tender. However, should you prefer your chicken really
crispy outside, do not fi ll 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.
Attention! Hazard of fi re! 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 fi re.
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