Thermador PODMW301J Use And Care Manual page 23

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" of string and lay it under the back.
5.
Wrap it around the tail then around the skewer. Cinch
tightly.
Pull legs forward; cross them on top of the skewer,
6.
bring string around and tie a tight knot.
Rotisserie Chart
Food Item
Beef
Rib Eye Roast
Medium rare
▯
Medium
▯
Rib, bone-in
Medium rare
▯
Medium
▯
Pork
Loin Roist, boneless
Poultry
Chicken whole
Turkey whole
Turkey Breast
4 Cornish Hens
Lamb
Leg, boneless
Medium
▯
Well
▯
Weight (lbs)
3.0-5.5
3.0-5.5
3.0-5.5
3.0-5.5
1.5-4.0
4.0-8.0
10.0-12.0
4.0-6.0
1.5 each
4.0-5.0
4.0-5.0
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.
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.
Temp. (°F) Time (min. per lbs) Internal Temp. (°F)
400 °F 17-23
400 °F 18-27
400 °F 17-22
400 °F 18-24
400 °F 20-26
450 °F 12-17
400 °F 10-12
400 °F 16-19
450 °F 60-70 min. total
400 °F 20-23
400 °F 27-29
145
160
145
160
160
180
180
170
180
160
170
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