Thermador MEDS301BS Guide D'utilisation Et D'entretien page 35

Trussing poultry for the rotisserie
Slip one of the forks onto 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 poultry securing the
2.
poultry with the fork.
Cut 24" (61 cm) of kitchen string and lay it under the
3.
poultry, 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 you bring the string tightly
together at the top and knot it. Do not cut off the extra
string.
Operating the conventional oven en-us
Cut another 24" (61 cm) of string and lay it under the
5.
back. Wrap it around the tail and then around the
skewer. Cinch tightly.
Pull the legs forward, cross them on top of the skewer.
6.
Bring the string around and tie a knot.
Connect the string holding the legs to the string holding
7.
the wings and knot them together. Add the other fork
and push the tines into the drumsticks to secure.
Check the balance by rolling the skewer in your palms.
8.
The poultry should not rotate or be loose in any way. If it
does, redo the trussing.
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