Rotisserie; Trussing A Chicken - Waring Commercial WCO500E/K Manual Del Usuario

If a longer baking time is required, turn the timer directly
to the desired time. If not using the timer set timer to
OVEN ON ( ) position.
• If required to catch drips, place the baking tray one level
below the wire rack. The tray and the rack should be set
at different levels for satisfactory air convection.
• When you are using the baking tray, in particular in
position 1 (bottom rack position), make sure the tray
is centered so that you have an air passageway in the
back as well as the front of the oven.
• Always use a potholder or oven mitt when removing hot
food from the oven.
• 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 baking 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
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