The meat (mostly chicken) is fixed on a horizontally rotating skewerwith single or double prongs. It will be grilled over charcoal or standing in front of a cage with glowing embers. This way the sauce bowl can collect the sauce that drips out of the meat while grilling. For pieces of meat (beef prime rib, filet cuts, neck of pork, fish etc.) a roast grill is optimally suitable. The meat cuts are clamped between two cages and are not punctured. The distance to the fire can be perfectly adjusted using the electrical grill apparatus or the hinged arm.

Depending on the roast grill pieces of meat up to 4 kg can be inserted. The skewersand roastsrotate with 2 (U/min).