Thermador MED301WS Instructions for Use - Page 24

Trussing Poultry for the Rotisserie, Start

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8. If necessary, turn the rotisserie skewer slightly so that the drive shaft fits properly into the opening. 5. Cut another 24" (61 cm) of string and lay it under the back. Wrap it around the tail and then around the skewer. Cinch tightly. 9. Insert flat rack on position 1 and insert broil pan to catch drippings. Trussing Poultry for the Rotisserie 1. Slip one of the forks on the skewer with the tines pointing to the tip of the skewer. Loosely tighten the screw to keep it from slipping. 2. Insert the skewer through the poultry securing with the fork. 3. Cut 24" (61 cm) of kitchen string and lay it under the poultry, breast side up, with equal lengths of string on each side. 6. Pull legs forward; cross them on top of the skewer, bring string around and tie a knot. 7. Connect the string holding the legs to the string holding the wings; then knot. Add the other fork and push tines into the drumsticks to secure. 8. Check the balance by rolling the skewer in your palms. Poultry should not rotate or be loose in any way. If so, redo the trussing. The poultry will not cook evenly if it is not balanced on the skewer. 4. Wrap each end of the string around each of the wings; catch each wing tip as the string is brought tightly together at the top and knotted. Do not cut off the extra string. Start Select Rotisserie mode. The default temperature is 400°F (200°C). Swipe to the left or right to adjust temperature and press START. 24

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24
8.
If necessary, turn the rotisserie skewer slightly so that
the drive shaft fits properly into the opening.
9.
Insert flat rack on position 1 and insert broil pan to
catch drippings.
Trussing Poultry for the Rotisserie
1.
Slip one of the forks on the skewer with the tines
pointing to the tip of the skewer. Loosely tighten the
screw to keep it from slipping.
2.
Insert the skewer through the poultry securing with the
fork.
3.
Cut 24" (61 cm) of kitchen string and lay it under the
poultry, breast side up, with equal lengths of string on
each side.
4.
Wrap each end of the string around each of the wings;
catch each wing tip as the string is brought tightly
together at the top and knotted. Do not cut off the
extra string.
5.
Cut another 24" (61 cm) of string and lay it under the
back. Wrap it around the tail and then around the
skewer. Cinch tightly.
6.
Pull legs forward; cross them on top of the skewer,
bring string around and tie a knot.
7.
Connect the string holding the legs to the string
holding the wings; then knot. Add the other fork and
push tines into the drumsticks to secure.
8.
Check the balance by rolling the skewer in your palms.
Poultry should not rotate or be loose in any way. If so,
redo the trussing. The poultry will not cook evenly if it
is not balanced on the skewer.
Start
Select Rotisserie mode. The default temperature is
400°F (200°C). Swipe to the left or right to adjust
temperature and press START.