Trussing Poultry - Thermador Char-Glo CGB30RCULP Care & Use Manual

TRUSSING POULTRY FOR THE ROTISSERIE
I. 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.
6. Pull legs forward; cross them on
top of the skewer; bring string
around and tie a tight knot.
go to frame 80
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.
Chicken Tie-4
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.
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go to frame 80
5. Cut another 20 inches of string
and lay it under the back. Wrap
it around the tail then around the
skewer. Cinch tightly.
9. If two birds are done simulta-
neously, position them with the
wings and tail in the same direc-
tion on the skewer. To balance,
truss one bird with breast up and
second with breast down. Birds
should be about the same weight
in order to cook at the same
time.
10. Use a portable thermometer to
check the doneness.
Double-
sided fork
included
except for
CGB30/
CGBD30