Thermador PROFESSIONAL Serie Guide D'utilisation page 22

If necessary, turn the rotisserie skewer slightly so that
8.
the drive shaft fits properly into the opening.
Insert flat rack on position 0 and insert broil pan to
9.
catch drippings.
Trussing Poultry for the Rotisserie
Slip one of the forks on the skewer with the tines
1.
pointing to the tip of the skewer. Loosely tighten the
screw to keep it from slipping.
Insert the skewer through the bird securing with the
2.
fork.
Cut 24" of kitchen string and lay it under the bird,
3.
breast side up, with equal lengths of string on each
side.
Wrap each end of the string around each of the wings;
4.
catch each wing tip as the string is brought tightly
together at the top and knotted. Do not cut off the
extra string.
Rotisserie Chart
Food Item
Beef
Rib Eye Roast
Medium rare
▯
Medium
▯
22
Weight (lbs)
3.0-5.5
3.0-5.5
Cut another 24" of string and lay it under the back.
5.
Wrap it around the tail then around the skewer. Cinch
tightly.
Pull legs forward; cross them on top of the skewer,
6.
bring string around and tie a tight knot.
Connect the string holding the legs to the string
7.
holding the wings; then knot. Add the other fork and
push tines into the drumsticks to secure.
Check the balance by rolling the skewer in your palms.
8.
The bird should not rotate or be loose in any way. If so,
redo the trussing. The bird will not cook evenly if it
moves on the skewer.
Temp. (°F) Time (min. per lbs) Internal Temp. (°F)
400 °F 17-23
400 °F 18-27
145
160