HP Hickory Rotisseries 45WDG PLUS - Manual (Page 25)

Hickory Industries, Inc.
4900 Westside Avenue, North Bergen, New Jersey 07047
Tel: [201] 223-0050 Fax: [201] 223-0950
N/45 Series Manual12/00
Page 25 of 38
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 tem-
perature reaches 185º F.
Figure 8. Chicken Ready to Spit
With the chicken trussed and the pop-up thermom-
eter in place, the chicken is ready to be spitted with
an angle spit.
Figure 9. Spitting Accessories
In order to make the use of the angle spits fast and
easy, we offer an accessorie called a Spit Holder
(Hickory Part 195). This aluminum plate offers six
holes where the base (square-end) of the angle spit
can be inserted.