Gaggenau EB 388 Instruction Manual

Also see for EB 388: Assembly instructions Operating instructions

17Rotisserie spit (special accessory)You can use the "rotisserie spit" function with alloperating modes.Caution!Do not use the temperature probe in combination withthe rotisserie spit.Fitting and securing a roastAs far as possible, place the roast in the centre of therotisserie spit.Fasten the roast at both ends with the retaining clips.You can also tie down the roast with kitchen thread. Inthe case of poultry, tie the wing ends under the backand the legs on the rump. Then, they will not get toodark. Pierce the skin under the wings so the fat candrain off.Choose the oven temperature according to the data inthe table. If the temperature is too high, the meat orpoultry becomes too dark on the outside. It stayslargely raw on the inside.Inserting the rotisserie spit1 Insert the left and right support brackets in theholes on the grill pan.2 Place the rotisserie spit on the grill frame andpush it into the cooking interior.3 Insert and hook the right side of the rotisseriespit into the locking element in the cookinginterior.4 Turn the drive on and off with the Ó key. TheÔ symbol appears in the mode displaywhen the rotisserie spit is activated.LambLeg of lambmediumwell-done60 – 65 °C70 – 80 °CSaddle of lambmediumwell-done55 – 60 °C65 – 75 °CMuttonLeg of muttonmediumwell-done70 – 75 °C80 – 85 °CSaddle of muttonmediumwell-done70 – 75 °C80 °CFishFillet 62 – 65 °CWhole 65 °CTerrine 62 – 65 °CMiscellaneousBread 90 °CPaté 72 – 75 °CTerrine 60 – 70 °CFoie gras 45 °CFood Core tempera-ture guideline