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46
6.
Pull legs forward; cross them on top of the skewer,
bring string around and tie a knot.
7.
Connect the string holding the legs to the string
holding the wings; then knot. Add the other fork and
push tines into the drumsticks to secure.
8.
Check the balance by rolling the skewer in your palms.
Poultry should not rotate or be loose in any way. If so,
redo the trussing. The poultry will not cook evenly if it
is not balanced on the skewer.
Start
1.
Turn the function selector to ROTISSERIE.
2.
Set a temperature with the temperature selector.
After a few seconds the appliance starts the operation.
Cooking Chart for Rotisserie
Cleaning Your Conventional Oven
With good care and cleaning, your appliance will retain
its appearance and remain fully functioning for a long
time to come. We will explain here how you should
correctly care for and clean your conventional oven.
Suitable Cleaning Agents
To ensure that the different surfaces are not damaged by
using the wrong cleaning agent, follow the information in
the following table. Depending on the appliance model,
not all of the areas listed may be on/in your appliance.
NOTICE: Surface damage!
Do not use any
▯ Harsh or abrasive cleaning agents
▯ Cleaning agents with a high alcohol content
▯ Hard scouring pads or abrasive cleaning sponges
▯ High-pressure cleaners or steam cleaners
▯ Special cleaners for cleaning the appliance while it is
hot
Wash new soft sponges and cloths thoroughly before
use.
Tip: Recommended cleaning and care products can be
purchased through Customer Service. Observe the
respective manufacturer's instructions.
9 WARNING
RISK OF BURNS
The appliance becomes very hot. Never touch the
hot inside surfaces of the oven interior or heating
elements. Always allow the appliance to cool down.
Keep children away.
Food Item Weight (lb) Temp. in °F (°C) Time (min. per lb) Internal Temp.
°F (°C)
Beef
Rib Eye Roast, Medium Rare 3.0 - 5.5 400° (200°) 17 - 23 145° (65°)
Rib Eye Roast, Medium 3.0 - 5.5 400° (200°) 18 - 27 160° (70°)
Pork
Loin Roast, boneless 1.5 - 4.0 400° (200°) 16 - 24 145° (65°)
Loin Roast, boneless 1.5 - 4.0 400° (200°) 20 - 26 160° (70°)
Poultry
Chicken whole 4.0 - 8.0 450° (230°) 12 - 17 180° (80°)
Turkey, whole 10.0 - 12.0 400° (200°) 10 - 12 180° (80°)
Turkey Breast 4.0 - 7.0 400° (200°) 16 - 19 170° (75°)
4 Cornish Hens 1.5 each 450° (230°) 60 - 70 min. total 180° (80°)
Lamb
Leg, boneless, Medium 4.0 - 6.0 400° (200°) 20 - 23 160° (70°)
Leg, boneless, Well 4.0 - 6.0 400° (200°) 27 - 29 170° (75°)
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