Thermador MEDS302WS Instruction manual - Page 47

Start, Cooking Chart for Rotisserie, Food Item, Weight lb, Temp. in °F °C, Time min. per lb,

Page 47 highlights

5. Cut another 24" (61 cm) of string and lay it under the back. Wrap it around the tail and then around the skewer. Cinch tightly. 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. 6. Pull legs forward; cross them on top of the skewer, bring string around and tie a knot. Start Select Rotisserie mode. The default temperature is 400°F (200°C). Swipe to the left or right to adjust temperature and press START. Cooking Chart for Rotisserie Food Item Weight (lb) 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 3.0 - 5.5 3.0 - 5.5 1.5 - 4.0 1.5 - 4.0 4.0 - 8.0 10.0 - 12.0 4.0 - 7.0 1.5 each 4.0 - 6.0 4.0 - 6.0 Temp. in °F (°C) Time (min. per lb) Internal Temp. °F (°C) 400° (200°) 400° (200°) 17 - 23 18 - 27 145° (65°) 160° (70°) 400° (200°) 400° (200°) 16 - 24 20 - 26 145° (65°) 160° (70°) 450° (230°) 400° (200°) 400° (200°) 450° (230°) 12 - 17 10 - 12 16 - 19 60 - 70 min. total 180° (80°) 180° (80°) 170° (75°) 180° (80°) 400° (200°) 400° (200°) 20 - 23 27 - 29 160° (70°) 170° (75°) 47

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47
5.
Cut another 24" (61 cm) of string and lay it under the
back. Wrap it around the tail and then around the
skewer. Cinch tightly.
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
Select Rotisserie mode. The default temperature is
400°F (200°C). Swipe to the left or right to adjust
temperature and press START.
Cooking Chart for Rotisserie
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°)