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39
0.2 - 1.0 kg
(100g)
0.25 - 1.00 kg
(50g)
0.2 - 1.0 kg
(100g)
whole fish
0.20 - 0.80 kg
(50g)
AUTOMATIC COOKING CHART
• Season with salt, pepper and paprika.
• Pierce the skin of the chicken legs.
• Put the chicken legs on the rack, skin side down, in
baking tray.
• After cooking, place on a dish and serve.
• Season with salt, pepper and paprika.
• Put the chicken fillet on the rack in baking tray.
• After cooking, stand for 5 minutes.
• Make a few slits on the skin of fish.
• Brush oil, then pat with cornstarch lightly on fish body.
Place fish on rack in baking tray and put in the oven.
• After cooking, place on a dish and serve.
• Prepare the grill skewers referring to the recipe below.
• Place on the rack in baking tray.
• After cooking, remove and put on a plate for serving.
Chicken Legs
(initial temp 5°C)
Chicken Fillet
(initial temp 5°C)
Grilled Fish
(initial temp 5°C)
Grilled Skewers
(initial temp 5°C)
Menu name Procedure
Weight range
(Increasing unit)
SUPERSTEAM GRILL
Baking Tray
Position
Upper
Upper
Upper
Upper
RECIPES FOR GRILLED SKEWERS
[ Ingredients ]
400g escalope of pork
100g smoked belly of pork
2 onions (100 g), in quarters
4 tomatoes (250 g), in quarters
1
/2
green pepper (100 g), in eight pieces
4 tbsp oil
2 tsp sweet paprika
salt
1
/2 tsp cayenne pepper
1 tsp worcester sauce
[ Method ]
1. Cut the escalope of pork and the pork belly into 2-3 cm cubes.
2. Thread meat and vegetables alternately on four wooden skewers
(approx. 25cm long).
3. Combine the oil with the spices and brush over the kebabs. Place
the kebabs on the rack in baking tray.
4. Cook using 'SuperSteam Convection, AUTO, GRILL, GRILLED
SKEWERS'.
Pork Kebabs
SCA AX1500J P30- 09.6.3, 2:04 PM39
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