Thermador POD301J Rotisserie D, Assembling the Rotisserie, Trussing Poultry for the Rotisserie

Rotisserie D

Rotisserie uses heat radiated from the upper element. The food is turned slowly on a skewer in the center of the oven. As a result, the food receives equal heat distribution on all sides.

The Rotisserie mode is best suited for cooking large pieces of meat (for example a roast, a turkey or a chicken).

The benefits of Rotisserie cooking include:

▯Sealed in flavor and juices.

▯Cooking without the addition of fats or liquids.

Tips:

▯The maximum weight allowed for the rotisserie is 12 lbs.

▯Use a meat thermometer to check the internal temperature of the meat.

▯Allowable oven temperature range is 350 - 550 °F (177 - 288 °C).

Assembling the Rotisserie

1.Insert rotisserie rack half way into the oven on rack position 4.

2.Slide the left fork onto the skewer and tighten the screw.

3.Slide meat or poultry for roasting onto the skewer.

4.Slide the right fork onto the skewer and tighten the screw.

5.Check the balance of the food on the skewer by rolling the skewer in the palms of your hands. Food not evenly balanced will not cook evenly.

6.Place the rotisserie skewer onto the rack.

7.Place the skewer rack into the oven and insert the drive shaft into the opening on the back oven wall.

8.If necessary, turn the rotisserie skewer slightly so that the drive shaft fits properly into the opening.

9.Insert flat rack on position 0 and insert broil pan to catch drippings.

Trussing Poultry for the Rotisserie

1.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.

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