HP Hickory Rotis 45WDG PLUS, Hickory Rotis N/45WDG manual Pop-up Thermometer

Hickory Industries, Inc.

Figure 7. Pop-up Thermometer

The only way to tell if a chicken is done is take the intermal temperature. Since it can be difficult to probe the chickens while they are in the rotisserie, we recommend the use of pop-up thermometer. These inexpensive items should be place in the thickest part of the chicken, which is the breast. The thermostat will “pop-out” when the internal tem- perature reaches 185º F.

Figure 8. Chicken Ready to Spit

With the chicken trussed and the pop-up thermom- eter in place, the chicken is ready to be spitted with an angle spit.

Figure 9. Spitting Accessories

In order to make the use of the angle spits fast and easy, we offer an accessorie called a Spit Holder (Hickory Part 195). This aluminum plate offers six holes where the base (square-end) of the angle spit can be inserted.

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