Thermador Masterpiece Serie Guide D'utilisation Et D'entretien page 47

Cut another 24" (61 cm) of string and lay it under the
5.
back. Wrap it around the tail and then around the
skewer. Cinch tightly.
Pull legs forward; cross them on top of the skewer,
6.
bring string around and tie a knot.
Cooking Chart for Rotisserie
Food Item
Beef
Rib Eye Roast, Medium Rare
Rib Eye Roast, Medium
Pork
Loin Roast, boneless
Loin Roast, boneless
Poultry
Chicken whole
Turkey, whole
Turkey Breast
4 Cornish Hens
Lamb
Leg, boneless, Medium
Leg, boneless, Well
Weight (lb) Temp. in °F (°C)
3.0 - 5.5 400° (200°)
3.0 - 5.5 400° (200°)
1.5 - 4.0 400° (200°)
1.5 - 4.0 400° (200°)
4.0 - 8.0 450° (230°)
10.0 - 12.0 400° (200°)
4.0 - 7.0 400° (200°)
1.5 each 450° (230°)
4.0 - 6.0 400° (200°)
4.0 - 6.0 400° (200°)
Connect the string holding the legs to the string
7.
holding the wings; then knot. Add the other fork and
push tines into the drumsticks to secure.
Check the balance by rolling the skewer in your palms.
8.
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
Select Rotisserie mode. The default temperature is
400°F (200°C). Swipe to the left or right to adjust
temperature and press START.
Time (min. per lb)
17 - 23
18 - 27
16 - 24
20 - 26
12 - 17
10 - 12
16 - 19
60 - 70 min. total
20 - 23
27 - 29
Internal Temp.
°F (°C)
145° (65°)
160° (70°)
145° (65°)
160° (70°)
180° (80°)
180° (80°)
170° (75°)
180° (80°)
160° (70°)
170° (75°)
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