Waring CO900B manual Trussing a chicken

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Trussing a chicken

There are different methods of trussing but all are

basically designed to achieve the same results.

Tuck the wings underneath the chicken to secure them. For trussing,

use a length of butcher's twine that is approximately 4 or 5 times the length

of the chicken. Place the middle of the twine under the tail, bring both sides up and cross over the top of the tail. Wrap ends of the twine around the end

of each drumstick and pull to draw the legs together, crossing ends over each other again.

Turn the bird over. Pull ends of twine up over the thighs and wrap around

the upper wings, catching the tips of the wings in the loop. The twine is wrapped around the wing close to the

body, and then both ends are brought to the upper side. If there is a flap of skin at the neck, it is folded up and the two ends of twine are tied over it.

To ensure a crispy skin, leave oven door ajar for last

15 minutes of cooking time.

Please follow diagrams below when using the rotisserie function.

1.First insert the rotisserie spit into the food for rotisserie (Fig 1).

2. Insert the skewers at different angles to hold the food more firmly (Fig. 2).

Fig. 1

Fig. 2

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Contents Convection Oven Important Safeguards Read ALL InstructionsFor Household Commercial USE Contents Grounding instructions Extension CordsIntroduction Parts and accessories 1513Oven Temperature Ready Indicator Light Green TimerPower Indicator Light Red Function Control Knob and General Function GuidelinesRotisserie Temperature Control KnobWire Racks RoastRack Support Guides Upper Heating ElementsRotisserie Sockets Lower Heating ElementsBefore using your oven Function guidelinesConvection Bake Rotisserie Trussing a chicken Roast Broil Oven Rack Position Diagram Bakeware Reference GuideTips and Hints Brining Pork Finished Cooking TemperaturesBeef/Lamb PoultryUse and care Removing the Oven Light Cover Installing and Replacing Oven LightInstall or Replace the Oven Light Replace the Oven Light CoverReference Charts Pastry Recipes ITALIAN-STYLE Meatloaf Wrapped in Bacon Rosemary chicken With garlic Hoisin-glazed cornish hens Rotisserie pork loin with sage-garlic rub Rotisserie garlic eye round Page Cod with ginger lime crust Salmon with honey soy glaze Braised short ribsPage Roasted root vegetables BrocColi and cheddar twice-baked potatoes Cheddar corn soufflÉ Page Spring vegetable quiche Page French bread/rolls To bakeFor rolls For loafFor baguettes Honey wheat rolls Focaccia romana Blueberry cinnamon pecan muffins Banana Walnut Loaf Cake Lemon Meringue Pie Page Pecan Pie PÂte BrisÉe Pie Pastry Mile-High Apple Pie Page Chocolate SoufflÉ Cake Page IB-8140