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Crispy Snack Menu Guide
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No.
Potato Skins
Ingredients:
4(1000g) Whole Potatoes (cooked)
Few
CS-1
Toppings:
200g
Few
Few
To taste
Garlic Toast
Ingredients:
7 slices
CS-2
Few
NOTE Manually cook at Grill for 1 - 2 minutes when more crispy finish is desired.
Chicken Wings
Ingredients:
12 (350-450g)
CS-3
or 10
Sauce:
2 tbsp
3 tbsp
Drops
Few
Salty Peanuts
CS-4
Convenient Food
(Crispy Frozen Food)
eg:
-Oven Chips
-Fish Fingers
CS-5
-Potato Balls
-Fish Fillets in Batter
-Fried Shrimp
-Creamy Corn Croquette
Downloaded from:
http://www.usersmanualguide.com/
Initial
Temperature
(One Serve only)
20-25˚C
Room
temperature
Sour Cream
Cheddar Cheese (0.5cm slices)
Salad Bacon (diced)
Green Onion (diced)
Salt & Pepper
20-25˚C
Room
temperature
French Bread
(2cm thick)
Garlic Spread
20-25˚C
Room
(1 piece, 35 - 40 g)
temperature
Chicken mid-joints
(Chicken wings)
Soya Sauce
Barbecue Sauce
Tabasco Sauce
Salt & Pepper
20-25˚C
Room
temperature
-18˚C
Frozen
temperature
NOTE
If the frozen food is
small in size, it is
recommended to turn
it over or stir manu-
ally during the final
stage before finish.
Quantity
• Cut out the potato skins into slices of 0.5
350 g
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
7 pieces
French bread slices.
1 piece,
• Arrange the French bread slices along the
approx. 25 g
edge of low rack.
• After cooking, stand.
• Wash the chicken mid-joints, pierce the
10 - 12 pieces
skin, pat dry and marinate with the sauce
mixture. (If chicken wings are used, sepa-
rate at joints into 3 parts each, discarding
tip.)
• Arrange the mid-joints on low rack.
• After cooking, stand.
• Spread the peanuts on the turntable.
300 g
• When oven has stopped for the first 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.
280 - 330 g
• Put onto the turntable lined with oil-
brushed foil paper.
• When oven has stopped, turn over, then
continue to cook.
• When oven has stopped again, turn over,
and brush oil on foil paper lined turntable
where necessary.
• Continue to cook.
• After cooking, stand.
E – 24
Procedure
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