Rotisserie - Thermador PO301 Use & Care Manual

Rotisserie
Tip
Rotisserie Chart
Food Item Preparation Approx. Test for done-
drying ness
time (hrs)
Herbs
Oregano, Sage, Pars-
ley, Thyme, Fennel
Basil
Rinse and dry with pa-
per towel.
Use basil leaves 3 to 4
inches from the top.
Spray with water,
shake off moisture
and pat dry.
Dry at
100 °F
4-6 hours.
Dry at
100 °F
4-6 hours.
Crisp and brit-
tle.
Crisp and brit-
tle.
Rotisserie uses heat radiated from the upper element. The food is
r_ turned 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 Ibs.
The benefits of Rotisserie cooking include:
Sealed in flavor and juices.
Cooking without the addition of fats or liquids.
Use a meat thermometer to check the internal temperature of the meat.
Food Item Weight Temp. Time (min. Internal
per Ibs) Temp.
Beef
Rib Eye Roast
Medium rare
Medium
Rib, boneless
Medium rare
Medium
Pork
Loin Roast, boneless
Poultry
Chicken whole
Tu rkey whole
Turkey Breast
4 Cornish Hens
Lamb
Leg, boneless
Medium
Well
3.0-5.5
3.0-5.5
3.0-5.5
3.0-5.5
400 °F
400 °F
400 °F
400 °F
17-23
18-27
17-22
18-24
145
160
145
160
1.5-4.0 400 °F 20-26 160
4.0-8.0
10.0-12.0
4.0-6.0
1.5 each
12-17
10-12
16-19
60-70 min.
total
20-23
27-29
450°F
400°F
400°F
450°F
400 °F
400 °F
180
180
180
180
160
170