E – 22
R778K(S) En. Chi. Malay. IN O/M
Potato Skins
Ingredients:
4(1000g) Whole Potatoes (cooked)
Few
Sour Cream
Toppings:
200g
Cheddar Cheese (0.5cm slices)
Few
Salad Bacon (diced)
Few
Green Onion (diced)
To taste
Salt & Pepper
Crispy Snack Menu Guide
Menu
Procedure
Menu
No.
CS-3
Garlic Toast
Ingredients:
7 slices
French Bread
(2cm thick)
Few
Garlic Spread
Salty Peanuts
Chicken Wings
Ingredients:
12 (350-450g)
Chicken mid-joints
or 10
(Chicken wings)
Sauce:
2 tbsp
Soya Sauce
3 tbsp
Barbecue Sauce
Drops
Tabasco Sauce
Few
Salt & Pepper
NOTE:
Manually cook at Grill for 1 - 2 minutes when more crispy finish is desired.
CS-2
• Cut out the potato skins into slices of 0.5
cm thick, 5 x 7 cm in size (total weight of
potato skins should be around 350 g).
• Put the potato skins on the turntable
brushed with oil (with skin side down).
• Cook uncovered.
• When oven has stopped, sprinkle slightly
with salt and pepper, then layer cheese
slices, bacon dices and green onion dices
on top of the potato skins.
• Continue to cook.
• After cooking, stand.
• Serve with sour cream.
• Spread the garlic spread evenly on the
French bread slices.
• Arrange the French bread slices along the
edge of low rack.
• After cooking, stand.
• Wash the chicken mid-joints, pierce the
skin, pat dry and marinate with the sauce
mixture. (If chicken wings are used, sepa-
rate at joints into 3 parts each, discarding
tip.)
• Arrange the mid-joints on low rack.
• After cooking, stand.
• Spread the peanuts on the turntable.
• When oven has stopped for the first two
times, stir. And then continue to cook.
• When oven has stopped for the third time,
takeout the peanuts and mix sparingly
with oil and salt, then spread the peanuts
evenly on the turntable again.
• Continue to cook.
• After cooking, stir and stand.
• Remove from package.
• Put onto the turntable lined with oil-
brushed foil paper.
• When oven has stopped, turn over.
And then continue to cook.
• When oven has stopped again, turn over,
and brush oil on foil paper lined turntable
where necessary.
• Continue to cook.
• After cooking, stand.
CS-1
350 g
Quantity
(One Serve only)
7 pieces
1 piece,
approx. 25 g
300 g
10 - 12 pieces
(1 piece, 35 - 40 g)
Initial
Temperature
20-25˚C
Room
temperature
20-25˚C
Room
temperature
20-25˚C
Room
temperature
20-25˚C
Room
temperature
280 - 330 g
-18˚C
Frozen
temperature
NOTE:
If the frozen food is
small in size, turn it
over or stir manually
during the final
stage before finish
is recommended.
CS-5
CS-4
Convenient Food
(Crispy Frozen Food)
eg:
-Oven Chips
-Fish Fingers
-Potato Balls
-Fish Fillets in Batter
-Fried Shrimp
-Creamy Corn Croquette
R778K(S) En P21-
05.2.15, 9:46 AM
22
