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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 - 0.6kgSteak
(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
18


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