Cross the string around the top
of the breast, making sure the
skin is secure.
Bring the ends of the twine back
toward you, running them along
the sides of the breast above the
wings and thighs.
Cross the ends of the twine,
pulling tightly up and under
the crown of the bird.
d.
e.
f.
Loop the ends of the string under
the legs, then over the top of the
legs. Cross and tighten.
The thighs should pop up a little.
Flip the bird onto its belly and
fi nish by tying the strings in a
knot around the tail. Snip off
the ends.
After the chicken is trussed,
as shown in figure.
g.
h.
i.
3. This function enables more uniform heating for food. Press this key “ ” The
corresponding icon indicator of the control panel will be light up. Press again
to cancel the rotating function.
4. Use of roasted rotisserie forks. As shown below:
12
