17
Grill Chicken
Auto Grill Menu Guide
Menu
Procedure
Menu
No.
• Wash chicken, trim away fat and pat dry.
• Season as desired for at least 30 mins.
• Place on the low rack, uncovered.
• When oven stops, cover thinner part or end of
legs with foil. (Discard excess oil on the turn-
table where necessary.) Turn it over and
continue to cook.
(Note: Make sure the foil does not touch each
other and the oven wall.)
• After cooking, stand for 5-10 mins.
Initial
Temperature
Weight (KG)
8 - 12˚C
1.0 - 1.6kg
AG-1
0.1 - 0.6kg
Chicken breast
Shipudim
10 - 14˚C
• Remove chicken fat and tendons.
• Cut the chicken into 2 cm.
• Cubes add salt, pepper, and red paprika.
• Put the meat cubes on wooden barbecue
skewers.
• You may add onions between the chicken
cubes.
• Place the barbecue skewers on the plate.
• Do not cover the food.
0.2 - 0.6kg
Steak
(Beef Steak)
Grill Fish
eg: Pomfret
Golden Thread
Capelin
Snapper
etc.
4 - 8˚C
0.1 - 0.4kg
8 - 12˚C
• Wash fish thoroughly and remove scales.
• Make a few slits on the skin of fish, pierce the
eyes of fish.
• Pat dry, then brush oil on fish body.
• Place on the high rack (brushed lightly with
oil), uncovered.
• When oven stops, turn it over. Continue to
cook.
• When oven stops, turn it over again.
• Steak is recommended to have a thickness of
about 1.5 cm to get good result.
• Season as desired.
• Place on the high rack.
• When oven stops, turn steak over.
• After cooking, stand.
• Serve with hot sauce where necessary.
AG-2
AG-3
AG-4
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