Thermador Professional Series Use And Care Manual page 25

Place the skewer rack into the oven and insert the
7.
drive shaft into the opening on the back oven wall.
If necessary, turn the rotisserie skewer slightly so that
8.
the drive shaft fits properly into the opening.
Insert flat rack on position 1 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 poultry securing with the
2.
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 the string is brought tightly
together at the top and knotted. Do not cut off the
extra string.
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 legs forward; cross them on top of the skewer,
6.
bring string around and tie a 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.
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.
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