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.

 

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.

5. Cut another 24“ of string and lay it under the back.

8.

Check the balance by rolling the skewer in your palms.

 

The bird should not rotate or be loose in any way. If so,

Wrap it around the tail then around the skewer. Cinch

 

redo the trussing. The bird will not cook evenly if it

tightly.

 

moves on the skewer.

6.Pull legs forward; cross them on top of the skewer, bring string around and tie a tight knot.

Rotisserie Chart

 

 

 

 

 

 

 

 

 

Food Item

Weight (lbs)

Temp. (°F)

Time (min. per lbs)

Internal Temp. (°F)

 

 

 

 

 

Beef

 

 

 

 

Rib Eye Roast

 

 

 

 

Medium rare

3.0-5.5

400 °F

17-23

145

Medium

3.0-5.5

400 °F

18-27

160

 

 

 

 

 

Rib, bone-in

 

 

 

 

Medium rare

3.0-5.5

400 °F

17-22

145

Medium

3.0-5.5

400 °F

18-24

160

 

 

 

 

 

Pork

 

 

 

 

 

 

 

 

 

Loin Roist, boneless

1.5-4.0

400 °F

20-26

160

Poultry

 

 

 

 

 

 

 

 

 

Chicken whole

4.0-8.0

450 °F

12-17

180

Turkey whole

10.0-12.0

400 °F

10-12

180

Turkey Breast

4.0-6.0

400 °F

16-19

170

4 Cornish Hens

1.5 each

450 °F

60-70 min. total

180

Lamb

 

 

 

 

 

 

 

 

 

Leg, boneless

 

 

 

 

Medium

4.0-5.0

400 °F

20-23

160

Well

4.0-5.0

400 °F

27-29

170

 

 

 

 

 

 

23

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Thermador PODC302J, PODM301J, PODMW301J, POD301J manual Pork, Poultry, Lamb

PODC302J, POD301J, PODMW301J, PODM301J specifications

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