Rotisserie Spit; Preparation - Gaggenau BX 480 Series Use And Care Manual

Food
Other provisions
Bread
Paté
Terrine
Foie gras
Core temperature guideline
205°F (96 °C)
162 - 167°F
(72 - 75 °C)
140 - 158°F
(60 - 70 °C)
113°F (45 °C)

Rotisserie spit

The rotisserie spit is particularly good for cooking large
roasts, such as rolled roasts or poultry. The meat
becomes crispy and brown.
You can use the rotisserie spit with all operating modes.
You will get the best results with "Full surface grill" and
"Top heat".
Note: The rotisserie spit operation is only available in
the lower oven.
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CAUTION
Do not use the temperature probe in combination
with the rotisserie spit.

Preparation

1 Insert both supports in the sockets on the grill tray.
The drive is on the left.
2 Plug the right retaining clip onto the rotisserie spit
and screw it in firmly.
3 Place the food you want to cook on the rotisserie
spit's center. Secure protruding parts (e.g. wings)
to make sure they do not touch the grill heating
element.
4 Plug the left retaining clip onto the rotisserie spit
and screw it in firmly.
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