Rational SelfCooking Center, Applications Manual

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For all types of light poultry, whole or in pieces, such as grilled chicken, poussin, guinea fowl, quail
and capon. You obtain well-browned, crispy poultry that is beautifully succulent.
Suitable for all breaded poultry products such as baked chicken, chicken escalopes, cordon bleu or
chicken nuggets. The poultry is crispy, golden-brown and juicy.
This cooking process is ideal for preparing steamed chicken or turkey for salads or fricassees and
boiling chicken for producing terrines and galantines.
Especially for low-fat poultry. You obtain well-browned and succulent whole turkeys, turkey breast
and legs or boned and rolled turkey.
Ideal for crispy, tender goose or duck, for whole birds, legs or breast. Barbary duck breast roasted
medium rare is particularly succulent.
This setting is ideal for preparing traditional Peking duck with its incomparably crispy skin.
All products that are baked until crispy, such as chicken wings, minute grills, drumsticks or chicken
breast portions.
roast
fried /
breaded
steamed
turkey
duck /
goose
peking
duck
finger food
4. Poultry