E – 24
Auto Grill Menu Guide
M enu
Procedure
M enu
No.
Initial
Temperature
Weight (KG)
8 - 12˚C
0.1 - 0.4kg
• Wash fish thoroughly and rem ove scales.
• M ake 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
w ith oil), uncovered.
• When oven stops, turn it over. Continue
to cook.
• When oven stops, turn it over again.
• Cut the w hole lobster into 2 halves.
• Wash the lobster halves and rem ove all
substances inside its head.
• Sprinkle little cornflour over surface of
lobster's body.
• Slice cheese in about 1 cm thickness and
cover the top of lobster w ith the cheese.
• Place on a ceram ic plate, then on the
high rack.
• Cook uncovered.
• 1/2 (1pc) or 1 (2pcs) lobster can be cooked
each tim e. But w henever sm all size of
lobster is cooked, m ake sure the (
)
LESS pad is entered for best results.
• Steak is recom m ended to have a thick-
ness 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 w ith hot sauce w here necessary.
0.1 - 0.6kg
1 lobster,
Regular size:
360g to 600g
Sm all size (LESS)
240g to 360g
Grilled Fish
eg: Hake
Bass
etc.
NOTE
8 - 12˚C
0.2 - 0.6kg
AG-3
AG-2
AG-1
Grilled Lobster
10 - 14˚C
• The tail of lobsters should be m ade
“ flat” as m uch as possible to avoid
getting burnt.
• Lobsters should be fresh, otherw ise
there w ill be m uch “ juice” cam e out
during and after cooking.
• Lobsters should be transferred to
another plate after cooking as the
cheese m ight m elt and spread
around the plate, m aking it m essy
and not presentable w hen serve.
Steak
(Beef Steak)
http://www.usersmanualguide.com/
