E – 28
Potato Skins
Ingredients:
4(1000g)
Whole
Potatoes
(cooked)
Few
Sour
Cream
Toppings:
200g
Cheddar Cheese (0.5 cm slices)
Few
Salad
Bacon
(diced)
Few
Green
Onion
(diced)
To taste
Salt & Pepper
Crispy Snack
Menu
Menu
No.
Salty Peanuts
Chicken Wings
Ingredients:
8-12 (350-450g) Chicken mid-joints
(Chicken
wings)
Sauce:
2 tbsp.
Soya Sauce
3 tbsp.
Barbecue Sauce
Drops Tabasco
Sauce
Few
Salt & Pepper
350 g
Quantity
(One Serve only)
2-7 pieces
1 piece,
approx. 25 g
300 g
8 - 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
Convenient Food
(Crispy Frozen Food)
eg:
-Oven
Chips
-Fish
Fingers
-Potato
Balls
-Fish Fillets in Batter
-Fried
Shrimp
-Creamy Corn Croquette
NOTE
If the frozen food is
small in size, it is
recommended to turn
it over or stir manually
during the fi nal stage
before fi nish.
Procedure
NOTE
Manually cook at Grill for 1 - 2 minutes when more crispy fi nish is desired.
• 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 and ADD FOOD
is displayed, 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, separate 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 fi rst two
times, stir. Then continue to cook.
• When oven has stopped for the third time
and ADD STIR is displayed, 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
brush oil on foil paper lined turntable
where necessary.
• Continue to cook.
• After cooking, stand.
Garlic Toast
Ingredients:
2-7 slices French Bread
(2cm thick)
Few
Garlic
Spread
SNACK-
1
EXPRESS COOK MENU GUIDE
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2
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3
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4
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5
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