Klarstein AIRGLAZE DIGITAL Manual Del Usuario página 26

EN
26
HOW TO USE THE ROTISSERIE
How to prepare the chicken
Do not use chicken heavier than 1.5 kg. Season the chicken and tie the chicken
with kitchen twine as follows:
a Lay the chicken on its back with the legs facing you.
Slip a piece of kitchen twine under the back of the chicken between the
b
wings and the thighs.
Pull both ends of the kitchen twine up under the chicken's armpits and
c
then over the wings.
Cross the kitchen twine around the top of the breast, making sure the skin
d
is tight.
Bring the ends of the kitchen twine back to you and run them along the
e
sides of the breast over the wings and thighs.
Cross the ends of the kitchen twine and pull it tightly up and under the
f
crown of the chicken.
Loop the ends of the kitchen twine under the legs and then over the top of
g
the legs. Cross and tighten. The thighs should stick up a little.
Turn the chicken onto its belly and finish by tying the strings around the tail
h
in a knot. Cut off the ends.