Waring Commercial WCO500E/K Manual Del Usuario página 13

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
wing close to the body, and then both ends
are brought to the upper side. If there is a
flap of skin at the neck, it is folded up and
the two ends of twine are tied over it.
To ensure a crispy skin, leave oven door
ajar for last 15 minutes of cooking time.
Please follow diagrams below when using the rotisserie
function.
NOTE: It is recommended to add an extra 10 minutes of
cooking time to allow for preheating of oven.
1. First insert the rotisserie spit
into the food for rotisserie (Fig. 1).
2. Insert the skewers at different
angles to hold the food more
firmly (Fig. 2).
3. Next, install the fixing screws
to secure the meat or poultry
to the rotisserie spit.
4. Place rotisserie spit with food
affixed into cold oven. Note:
The ends of the rotisserie spit are marked with L for left
side and R for right side of oven. Use this as a guide for
inserting into rotisserie sockets.
5. Place the baking tray (drip pan) on lower shelf setting
to catch the drippings.
6. Set the function knob to Rotisserie.
7. Set the temperature to 205°C or as specified in recipe.
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Fig. 1
Fig. 2