Rotisserie Chart - Miele H 357 Operating Instructions Manual

Rotisserie Chart

Small chicken
Medium chicken
Large chicken
Marinated chicken portions
Chicken leg, Chicken breast
Poussin (baby chicken)
Duck *(medium bird)
Topside, small joint
Rolled, boned leg
Rolled, boned shoulder
Shish kebabs
Boned leg
Pork kebabs (1 inch cubes)
NB This chart is intended as a guide only, individual tastes and cuts of meat will vary.
* Care should be taken when using the rotisserie for duck. Because of the fat content,
spitting is inevitable and will cause a lot of fat splashes around the oven. Fit the roasting
filter in the back of the oven.
54
1.1 kg
1.3 kg
1.8 kg
700 g
385 g
450 g
1.6 kg
0.7 kg
1.3 kg
1 kg
3 skewers
900 g
for 3 skewers
n
240°C
240°C
240°C
240°C
240°C
240°C
240°C
220°C Rare 30 - 40 mins
Medium 45 - 60 mins
Well done 60 - 70 mins
200°C Medium 50 - 60 mins
Well done 75 - 85 mins
200°C Medium 50 - 60 mins
Well done 75 - 80 mins
220°C
240°C
240°C
30 - 40 mins
45 - 60 mins
60 - 70 mins
15 - 20 mins
15 - 20 mins
30 - 35 mins
60 mins
12-15 mins
60 – 75 mins
15 - 20 mins