Rotisserie, Roast, Convection Roast & Slow Roast

This mode uses heat radiated from the upper element and the food is slowly turned on a skewer in the center of the oven. This allows food to receive equal heat on all sides. The rotisserie mode is best suited for cooking large pieces of meat (such as a whole chicken, turkey, or a large roast). This mode helps seal in the flavor and juices while allowing the meat to be cooked without the addition of fats or liquids. Ovens that have this feature will come with all the rottisserie accessories.

Tips for Using the Rotisserie

• The maximum weight allowed for the rotisserie is 12lbs.
• Use a meat thermometer to check the internal temperature of the meat.
• Refer to the Cooking Chart for Rotisserie in your owner's manual for recommended cooking times and temperatures for cooking types of different meats.
• Refer to your owner's manual to learn how to assemble the rotisserie and turn on this cooking mode.

Use this Roast mode to roast large cuts of meats or poultry.

Tips for Roasting

• Use a high-sided broiler pan to minimaze grease splatter. If you don't have this pan, we recommend covering your dish with a lid or foil.
• For less tender cuts of meats, add liquids, such as water, juice, wine, bouillon, or stock for flavor and moisture.
• You can use roasting bags for the standard roasting mode.
• When roasting a whole chicken or turkey, tuck the wings behind the back and loosely tie the legs with kitchen string.

Select models also come with an additional Convection Roast mode. During convection roasting, hot air is circulated by the convection fan. Convection roasting is approximately 25% faster than standard roasting. This mode is well-suited for cooking thick, tender cuts of meat, poultry, and fish.

Tips for Convection Roasting

• Use the same temperature as indicated in the recipe.
• The roasting time may decrease so check your dish a little earlier than the recipe indicates.
• If your oven comes with a broiler pan and tray, use that for roasting. A shallow, uncovered pan also be used. Purchase additional broiler pans and trays in the Thermador Accessories Store
• For convection roasting, do not cover meat dishes or use roasting bags.
• Use a meat thermometer to determine the internal temperature of the meat.
• If the meat is browned to your liking, but is not yet done, a small strip of foil can be placed over the meat to prevent over-browning.
• Let the meat stand covered with foil 10 to 15 minutes after removing it from the oven.
• Refer to the Meat and Poultry cooking chart in your owner's manual for recommended rack positions and cooking times.

This mode uses the upper and lower heating elements at low temperatures to gently cook meats. The meat will be evenly cooked throughout. This mode is best suited for large boneless cuts of meat.

Tips for Slow Roasting

• Place the cookware in the oven and allow the oven to heat up for 10 minutes.
• Sear the meat on the cooktop on all sides before placing the meat in the preheated cookware.

Purchase additional roasting and broiler pans in the Thermador Accessories Store.