6
Roast Chicken Dinner
1.0-2.0 kg
+ 3
°
C
Preheat
*For best results we recommend to par-boil potatoes prior to cooking.
10-15
Variety of vegetables -
(weight of
Refrigerated
HIGH
See note below.
potato/pumpkin
chicken)
MIX
*Preheat is automatic for this menu.
CONV.
*ADD CHICKEN AFTER PREHEATING.
*Place chicken directly on the greased turntable.
*While chicken is cooking, prepare vegetables, brush lightly with oil.
*Arrange vegetables around edge of high rack, leaving centre of rack uncovered
(See diagram left).
* When oven stops and
is displayed, if necessary drain off the fat, turn chicken over and add vegetables
over the chicken using high rack.
* After cooking, stand chicken covered with aluminium foil. If you prefer the
chicken or vegetables a little crisper, place back into the oven and cook for
12-15 min. on convection 250
°
C
Chicken Vegetable
Serves
Weight Weight
NOTE:
To par-boil potatoes prior to roasting
1. Place potatoes into a Pyrex® bowl.
2. Cover with 2-3 cups hot tap water.
3. Cover with a lid or plastic wrap.
4. Cook for 8-12 minutes on HIGH, until tender but firm.
Drain well.
( )
Fresh Vegetables Soft
0.1-1.0 kg
+ 20
°
C
MICRO
* Wash the vegetables.
1-5
* Pierce skin of squash with folk.
* Arrange the vegetables in a shallow dish.
* Cover with a glass lid or plastic wrap.
* After cooking, stand covered and stir.
2.0kg
1.25kg
4-5
1.5kg
1.0kg
4
1.0kg
0.75kg
2-3
Cooking
Method
Initial
Temperature
(approx.)
Procedure
Weight
Range
Standing
Time
(minutes)
Menu
Brussels Sprouts
Zucchini
Spinach
Cabbage
Squash
Preparation before cooking
* Remove neck and excess fat from chicken.
* Wash and dry chicken well.
* Tie legs together.
HIGH RACK & VEGETABLES
Room temperature
Jacket Potato
1-10 pieces
+ 20
°
C
MICRO
*Use washed new potatoes.
3-10
Potato (whole)
1 piece,
Room
*Pierce twice with fork on each side.
approx, 150g
temperature
*Place on outside of turntable.
*When oven stops and
is displayed, turn over
potatoes and continue cooking.
*After cooking, stand covered with aluminium foil.
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