E – 39
4 - 12 pieces
(1 piece : 40 g)
0.2 - 0.4 kg (100g)
whole fish
2 - 6 rashers
(1 rasher : 30 g )
0.1 - 0.4 kg (100g)
AUTOMATIC COOKING CHART
• Wash the chicken wings, pierce the skin, pat dry and
marinate with the sauce mixture. Marinade with 1
teaspoon of salt, 1 tablespoon of soy sauce, 1 teaspoon
cornstarch and 1 teaspoon sugar per 12 pieces.
• Arrange chicken wings on rack in baking tray and put
in the oven.
• After cooking, place on a dish and serve.
• Make a few slits on the skin of fish.
• Brush oil, then pat with cornstarch lightly on fish body.
Place fish on rack in baking tray and put in the oven.
• After cooking, place on a dish and serve.
• Place bacon on rack in baking tray and put in the oven.
• After cooking, place on paper towel to remove excess oil
from bacon before serving.
• Place the frozen oven chips in baking tray and put in
the oven.
• Turn oven chips over when the audible signal sounds.
• After cooking, place on a plate and serve.
Chicken wings
(initial temp 5°C)
Grill fish
(initial temp 5°C)
Bacon
(initial temp 5°C)
Oven chips
(initial temp -18°C)
Menu name
Procedure
Weight range
(Increasing unit)
SUPERSTEAM GRILL
Baking Tray
Position
Upper
Upper
Upper
Upper
SRS AX1500 En,P30-
09.1.30, 1:47 PM
39
