Rotisserie, Note, Rotisserie chart – Thermador PODM301 User Manual

Page 21

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English 18

Rotisserie

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 lbs.

The benefits of Rotisserie cooking include:

Sealed in flavor and juices.

Cooking without the addition of fats or liquids.

Tip

Use a meat thermometer to check the internal
temperature of the meat.

Rotisserie Chart

ß

Rotisserie uses heat radiated from
the upper element. The food is turned
slowly on a skewer in the center of
the oven. As a result, the food
receives equal heat distribution on all
sides.

Food Item

Weight

(lbs)

Temp.

(°F)

Time

(min. per lbs)

Internal Temp.

(°F)

Beef
Rib Eye Roast

Medium rare
Medium

Rib, bone-in

Medium rare
Medium

3.0–5.5
3.0–5.5

3.0–5.5
3.0–5.5


400 ºF
400 ºF

400 ºF
400 ºF

17–23
18–27

17–22
18–24

145
160

145
160

Pork
Loin Roast, boneless

1.5–4.0


400 ºF

20–26

160

Poultry
Chicken whole
Turkey whole
Turkey Breast
4 Cornish Hens

4.0–8.0
10.0–12.0
4.0–6.0
1.5 each


450 ºF
400 ºF
400 ºF
450 ºF

12–17
10–12
16–19
60–70 min. total

180
180
170
180

Lamb
Leg, boneless

Medium
Well

4.0–5.0
4.0–5.0

400 ºF
400 ºF

20-23
27-29

160
170

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