E – 39
0.2 - 1.0 kg
(100g)
0.25 - 1.00 kg
(50g)
0.2 - 1.0 kg
(100g)
whole
fi
sh/
fi
sh
fi
llets
0.20 - 0.80 kg
(50g)
AUTOMATIC COOKING CHART
• Season with salt, pepper and paprika.
• Pierce the skin of the chicken legs.
• Put the chicken legs on the rack, skin side down, in
baking tray.
• After cooking, place on a dish and serve.
• Season with salt, pepper and paprika.
• Put the chicken
fi
llet on the rack in baking tray.
• After cooking, stand for 5 minutes.
• Make a few slits on the skin of
fi
sh.
• Brush with oil. Place
fi
sh on rack in baking tray and
put in the oven.
• After cooking, place on a dish and serve.
• Prepare the grill skewers referring to the recipe below.
• Place on the rack in baking tray.
• After cooking, remove and put on a plate for serving.
Grilled Chicken
Legs
(initial temp 3°C)
Grilled Chicken
Fillet
(initial temp 3°C)
Grilled Fish
(initial temp 3°C)
Grilled Skewers
(initial temp 3°C)
Menu name
Procedure
Weight range
(Increasing unit)
SUPERSTEAM GRILL
Baking Tray
Position
Upper
(with splash
guard)
Upper
(with splash
guard)
Upper
Upper
(with splash
guard)
RECIPES FOR GRILLED SKEWERS
[ Ingredients ]
400g escalope of meat
100g smoked belly of meat
2
onions (100 g), in quarters
4
tomatoes (250 g), in quarters
½
green pepper (100 g), in eight pieces
4 tbsp
oil
2
tsp sweet paprika
salt
½ tsp cayenne pepper
1 tsp worcester sauce
[ Method ]
1. Cut the escalope of meat and the meat belly into 2-3 cm cubes.
2. Thread meat and vegetables alternately on four wooden
skewers (approx. 25cm long).
3. Combine the oil with the spices and brush over the kebabs.
Place the kebabs on the rack in baking tray.
4. Cook using 'SuperSteam, AUTO, GRILL, GRILLED SKEWERS'.
Meat Kebabs
NOTE for Grilled Chicken Legs, Grilled Chicken Fillet and Grilled Skewers:
• Use splash guard and rack together when cooking meat. Place the splash guard on the baking tray, and then
place the rack as shown in Figure 1 on page E-4.
AX1600 En,P30- 39
AX1600 En,P30- 39
15/08/06 16:53
15/08/06 16:53