Hickory Industries Rotisseries N/1.9E Manuale d'installazione e d'uso - Pagina 7
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Figure 7. Pop-up Thermometer
The only way to tell if a chicken is done is take the
intermal temperature. Since it can be difficult to
probe the chickens while they are in the rotisserie, we
recommend the use of pop-up thermometer. These
inexpensive items should be place in the thickest part
of the chicken, which is the breast. The thermostat
will "pop-out" when the internal temperature reaches
185º F.
Figure 8. Chicken Ready to Spit
With the chicken trussed and the pop-up thermometer
in place, the chicken is ready to be spitted with an
angle spit.
Figure 9. Angle Spit
The N/1.9e is only supplied with angle spits or "v"
spits. These are designed to hold one bird each.
4900 Westside Avenue, North Bergen, New Jersey 07047
1.9 Manual 10/97
Tel: [201] 223-0050 Fax: [201] 223-0950
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