Thermador PODM301 - Manual (Page 22)

English 19
Assembling the Rotisserie Trussing Poultry for the Rotisserie
1. Insert rotisserie rack
half way into the oven
on rack position 4.
2. Slide the left fork onto
the skewer and tighten
the screw.
3. Slide meat or poultry
for roasting onto the
skewer.
4. Slide the right fork
onto the skewer and
tighten the screw.
5. Check the balance of
the food on the skewer
by rolling the skewer
in the palms of your
hands. Food not
evenly balanced will
not cook evenly.
6. Place the rotisserie
skewer onto the rack.
7. Place the skewer rack
into the oven and
insert the drive shaft
into the opening on
the back oven wall.
8. If necessary, turn the
rotisserie skewer
slightly so that the
drive shaft fits properly
into the opening.
9. Insert flat rack on
position 0 and insert
broil pan to catch
drippings.
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 bird
securing with the fork.
3. Cut 24” of kitchen
string and lay it under
the bird, 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 20” of
string and lay it under
the back. Wrap it
around the tail then
around the skewer.
Cinch tightly.
6. Pull legs forward;
cross them on top of
the skewer; bring
string around and tie a
tight 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. 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.