Gaggenau BX 480/481 610 Benutzerhandbuch

The rotisserie spit is particularly good for cooking 
large roasts, such as rolled roasts or poultry. The meat 
becomes crispy and brown.

You can use the rotisserie spit with all operating 
modes. You will get the best results with "Full surface 
grill" and "Top heat".

Note: The rotisserie spit operation is only available in 
the lower oven.

9

Do not use the temperature probe in 
combination with the rotisserie spit.

Insert both supports in the sockets on the grill 
tray. The drive is on the left.

Plug the right retaining clip onto the rotisserie 
spit and screw it in firmly.

Place the food you want to cook on the rotisserie 
spit's center. Secure protruding parts (e.g. wings) 
to make sure they do not touch the grill heating 
element.

Plug the left retaining clip onto the rotisserie spit 
and screw it in firmly.

Duck breast

medium

well-done

131 - 140°F 
(55 - 60 °C)
158 - 176°F 
(70 - 80 °C)

Ostrich steak

140 - 149°F 
(60 - 65 °C)

Lamb
Leg of lamb

medium

well-done

140 - 149°F 
(60 - 65 °C)
158 - 176°F 
(70 - 80 °C)

Saddle of lamb

medium

well-done

131 - 140°F 
(55 - 60 °C)
149 - 167°F 
(65 - 75 °C)

Mutton
Leg of mutton

medium

well-done

158 - 167°F 
(70 - 75 °C)
176 - 185°F 
(80 - 85 °C)

Saddle of mutton

medium

well-done

158 - 167°F 
(70 - 75 °C)
176 °F (80 °C)

Fish
Fillet

144 - 149°F 
(62 - 65 °C)

Whole

149°F (65 °C)

Terrine

144 - 149°F 
(62 - 65 °C)

Other provisions
Bread

194°F (90 °C)

Paté

162 - 167°F 
(72 - 75 °C)

Terrine

140 - 158°F 
(60 - 70 °C)

Foie gras

113°F (45 °C)