Rotisserie; Trussing A Chicken - Waring Commercial WCO500 Mode D'emploi

• Please note that the heating elements work in
conjunction with the convection fan. They will
cycle on and off simultaneously.

Rotisserie

When using the rotisserie function always use the bak-
ing tray lined with foil in position 1 (bottom rack position)
to catch any drips. When using the rotisserie function,
always begin with a cold oven.
Tying meats ensures even cooking. It is important to use
butcher's twine to tie items that are to be prepared for
the rotisserie function before securing them to rotisserie
spit. First tie the items and then secure the rotisserie spit
and skewers.
It is especially crucial to truss all poultry with butcher's
twine before securing to rotisserie spit.

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
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