Thermador Professional PODS301W Mode D'emploi page 32

en-us Operating the conventional oven
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 the legs forward, cross them on top of the skewer.
6.
Bring the string around and tie a knot.
Cooking recommendations for rotisserie
Here you can find recommendations for cooking different foods with the rotisserie mode.
Beef
Food item
Rib eye roast, medium rare
Rib eye roast, medium
Pork
Food item
Loin roast, boneless
Loin roast, boneless
32
Connect the string holding the legs to the string holding
7.
the wings and knot them together. Add the other fork
and push the tines into the drumsticks to secure.
Check the balance by rolling the skewer in your palms.
8.
The poultry should not rotate or be loose in any way. If it
does, redo the trussing.
The poultry will not cook evenly if it is not balanced on
the skewer.
Starting the rotisserie mode
Turn the mode selector to ROTISSERIE.
1.
Turn the temperature selection to the desired tempera-
2.
ture.
After a few seconds the mode starts automatically.
a
Weight in lb Oven tempera-
ture in °F (°C)
3 - 5.5 400 (200)
3 - 5.5 400 (200)
Weight in lb Oven tempera-
ture in °F (°C)
1.5 - 4 400 (200)
1.5 - 4 400 (200)
Time in min./lb Internal food
temperature in
°F (°C)
17 - 23 145 (65)
18 - 27 160 (70)
Time in min./lb Internal food
temperature in
°F (°C)
16 - 24 145 (65)
20 - 26 160 (70)