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Rommelsbacher 1805EE Manual

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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.
… 22 …


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