Poultry; Breaded; Duck/Goose; Braise - Rational SelfCookingCenter Applications Manual

Poultry

Turkey
Pan Fried
Duck Breast
Grill
Peking Duck

Breaded

Duck/Goose

Braise

Overnight
Roasting

Steamed

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For the preparation of well-browned and succulent turkey, turkey breast pieces,
turkey legs or, turkey roll roasts.
For all less meaty and smaller poultry pieces such as legs, poultry breast, or
even chicken wings and drumsticks. You will get perfectly browned, crispy, and
succulent poultry.
For succulent roasted duck breast with crispy skin.
For all light poultry in pieces, such as chicken breast, turkey steaks, turkey
escalopes, chicken wings, and individual chicken legs. You will get well-browned,
crispy, and succulent poultry.
Especially for the preparation of traditional Peking duck with crispy skin.
Suitable for all breaded poultry products such as baked chicken, chicken
escalopes, cordon bleu, or chicken nuggets. The poultry becomes crispy, golden
brown, and succulently cooked.
Ideal for crispy, tender goose or duck whether whole, legs, or breast.
For braised poultry dishes such as chicken in red wine and braised goose and
duck legs. If desired, you can add a coloration step after the end of the cooking
time.
In the "overnight roasting" process, your poultry will become especially succulent
and tender. Also suitable for poultry that should have a crispy skin, such as duck,
goose, or turkey. To do this, use the "coloration" function before serving.
Suitable for boiled poultry dishes such as casserole fowl, chicken breast, or
poultry terrines. If the meat of the casserole fowl needs to be especially tender,
use the holding function.