E – 21
Grill
Menu
Procedure
Menu
No.
Initial
Temperature
Weight (KG)
0.1 - 0.4kg
0.1 - 0.6kg
1 lobster,
Regular size:
360g to 600g
Small size (LESS)
240g to 360g
Grill Fish
eg: Pomfret
Golden
Thread
Mackerel
Snapper
etc.
NOTE
0.2 - 0.6kg
Grill Lobster
Steak
(Beef Steak)
• The tail of lobsters should be made "fl at"
as much as possible to avoid getting
burnt.
• Lobsters should be fresh, otherwise there
will be much "juice" came out during and
after
cooking.
• Lobsters should be transferred to another
plate after cooking as the cheese might
melt and spread around the plate, making
it messy and not presentable when
serve.
8 - 12˚C
10 - 14˚C
8 - 12˚C
AUTO COOK MENU GUIDE
GRILL-
1
GRILL-
2
GRILL-
3
• Wash fish thoroughly and remove
scales.
• Make a few slits on the skin of fi sh, pierce
the eyes of fi sh.
• Pat dry, then brush oil on fi sh body.
• Place on the high rack (brushed lightly with
oil),
uncovered.
• When oven stops, turn it over. Continue
to
cook.
• Cut the whole lobster into 2 halves.
• Wash the lobster halves and remove all
substances inside its head.
• Sprinkle little cornfl our over surface of
lobster’s
body.
• Slice cheese in about 1 cm thickness and
cover the top of lobster with the cheese.
• Place on a ceramic plate, then on the high
rack.
• Cook uncovered.
• ½ (1pc) or 1 (2pcs) lobster can be
cooked each time. But whenever small
size of lobster is cooked, make sure
the LESS TIME is entered for best
results.
• 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.
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