16
AUTO COOK CHART
Menu number AC-4
Grilled Chicken
Quantity:
900-1400 g
Utensils:
Pyrex flan dish and saucer
Increasing unit:
100g
Initial food Temp: 5°C, chilled
Ingredients:
for 1.0kg grilled chicken:
1/2 tsp salt and pepper
1tsp paprika, sweet
2tbsp oil
Recommended
menus:
Grilled chicken.
Procedure:
• Mix the ingredients and spread on chicken.
• Pierce the skin of the chicken.
• Place a saucer up side down in a flan dish and
place the chicken on the saucer.
• When audible signals sound, turn the chicken
over.
• After cooking, let the chicken stand for approx. 3
minutes.
Procedure:
• Remove the deep-frozen, French fried potatoes
(recommended for conventional ovens) from the
package and place them on the turntable.
• When audible signals sound, turn the potatoes
over.
• After cooking, remove from the turntable and put
on a plate for serving.
Menu number AC-1
French Fried Potatoes
Quantity:
200 - 300g
Utensils:
Directly on the turntable
Increasing unit:
50g
Initial food Temp: -18oC, frozen
Recommended
menus:
French fried potatoes (thin, thick) for
preparation in conventional ovens.
Procedure:
• Remove deep frozen baguettes with pizza topping
from the packaging and place them on the
turntable.
• After cooking, place on a plate for serving.
Menu number AC-2
Frozen Baguettes
Quantity:
150 - 400g
Utensils:
Directly on the turntable
Increasing unit:
50g
Initial food Temp: -18oC, frozen
Recommended
menus:
Baguettes with Pizza topping.
Procedure:
• Remove deep frozen fish fingers/chicken
nuggets from the packaging.
• Brush a little oil on the topside of the fish
finger/chicken nuggets and place them on the
turntable.
• After cooking, place on a plate for serving.
Menu number AC-3
Fish fingers, poultry meat pieces
Quantity:
200 - 400g
Utensils:
Directly on the turntable
Increasing unit:
100g
Initial food Temp: -18oC, frozen
Recommended
menus:
Poultry meat pieces (chicken
nuggets), fish fingers.
R-671-English Final 14/12/2001 9:09 Page 16
