Thermador PODC301 - Manual (Page 2)

Insert rotisserie rack half
way into the oven on rack
position 4.
Slide the left fork onto the
skewer and tighten the
screw.
Slide meat or poultry for
roasting onto the skewer.
Slide the right fork onto
the skewer and tighten
the screw.
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.
Place the rotisserie
skewer onto the rack.
Place the skewer rack
into the oven and insert
the drive shaft into the
opening on the back oven
wall.
If necessary, turn the
rotisserie skewer slightly
so that the drive shaft fits
properly into the opening.
Insert a flat rack on
position 0 and insert broil
pan to catch drippings.
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9.
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.
Insert the skewer through
the bird securing with the
fork.
Cut 24” of kitchen string
and lay it under the bird,
breast side up, with equal
lengths of string on each
side.
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.
Cut another 20” of string
and lay it under the back.
Wrap it around the tail
then around the skewer.
Cinch tightly.
Pull legs forward; cross
them on top of the skewer;
bring string around and tie
a tight knot.
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.
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.
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Assembling the Rotisserie: Trussing Poultry for the Rotisserie:
5551 McFadden Avenue, Huntington Beach, CA 92649 • 800-735-4328 • www.thermador.com
9000202740 • 5V09RX • Rev A • 12/06 © BSH Home Appliances Corporation, 2006 • All rights reserved • Litho U.S.A.