Bedienungsanleitung Rommelsbacher 1550 (Seite 22 von 26) (Deutsch, Englisch)

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Upper/lower heat with rotisserie function (models BG 1550, BG 1805/E and BG 1805/EE)

This function is suitable for grilling chicken, spit roast etc.; proceed as described

under point ”2. Grilling with rotisserie function” Important! Insert the roasting/ba-

king tray into the lowest inserton level. In this way, any grease dripping down will be

collected and the appliance srays clean.

Upper and lower heat with circulating air

For baking and roasting at a level with even heat from above and below. It is especial-

ly suitable for baking sheet cake, cheese cake and sponge cake for making cassero-

les, roast, venison and ﬁsh as well as for all classic recipes. An additionally set fan

distributes the heat evenly in the oven chamber.

2. Grilling with rotisserie function (models BG 1550, BG 1805/E and BG 1805/EE)

The rotisserie spit allows to prepare delicious grilled chicken and other kinds of spit-roast (e. g.

pig knuckles). For this proceed as follows:

• It is important to defrost frozen chicken completely before grilling. Then wash and pat them

dry.

• Depending on the recipe and your personal taste, rub the food to be grilled with oil and

spices.

Tip: Always mix paprika and curry with some oil or season the meat at the end of the

grilling time, as these spices burn easily and taste bitter then.

• Preparing 1 chicken or spit-roast piece: Slide one of the single ﬁxing brackets on the spit

and tighten it with the screw. Now skewer the prepared meat onto the spit centrally until

it is pushed ﬁrmly into the ﬁrst ﬁxing bracket. Then slide the second single ﬁxing bracket

on the spit and push it ﬁrmly into the roast. Also tighten this screw.

• Preparing 2 chicken or spit-roast pieces (models BG 1805/E and BG 1805/EE only): Slide

one of the single

ﬁxing brackets on the spit and tighten it with a screw. Skewer the ﬁrst chicken/roast onto

the spit centrally until it is pushed ﬁrmly into the ﬁrst ﬁxing bracket. Then slide the

double (X-shaped) ﬁxing bracket on and press it into the ﬁrst chicken. Now skewer the

second chicken on the spit (staggered in position to the ﬁrst one) centrally until it is

pushed ﬁrmly into the double ﬁxing bracket. At last slide the second single ﬁxing bracket

on the spit and push it ﬁrmly into the second chicken. Also tighten this screw.

Tip: When preparing two chickens on the spit, push them close together (if possible in

staggered position) in order to reach an even weight distribution.

• Check that the food to be grilled is properly centred on the spit.

• To prevent protruding chicken parts from burning, the joints and wings must be bond

together with a heat-proof and food safe string (e. g. natural cotton string).

Tip: To avoid a too fast browning of prominent parts, delicate areas may be wrapped with

unsalted rashers.

• Important! Insert the roasting/baking tray into the lowest level. In this way, any grease

dripping down will be collected and the oven’s bottom stays clean.

Tip: We recommend ﬁlling half of the roasting/baking tray with water; the rising steam

makes your grill food especially tender. However, should you prefer your chicken really

crispy outside, do not ﬁll any water into the roasting/baking tray.

• By means of the rotisserie handle you can now lift the rotisserie assembly into the oven.

Firstly, insert the spit with one end in the hole on the right hand side of the interior

oven and then place it in the support provided on the left hand side.

• Before closing the oven door, make sure the spit with the chicken/s is positioned cor-

rectly. Attention! Hazard of ﬁre! Make sure that the meat to be grilled is rotating properly

and that it does not touch the heating elements – otherwise the meat might catch ﬁre.

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