Sharp R-750D Operation Manual And Cooking Manual page 18

Auto Grill Menu Guide
Menu
Menu
No.
Grill Chicken
AG-1
Shipudim
AG-2
Grill Fish
eg: Pomfret
Golden Thread
AG-3
Capelin
Snapper
etc.
Steak
(Beef Steak)
AG-4
Downloaded from: http://www.usersmanualguide.com/
Initial
Weight (KG)
Temperature
8 - 12˚C 1.0 - 1.6kg
10 - 14˚C 0.1 - 0.6kg
Chicken breast
4 - 8˚C 0.1 - 0.4kg
8 - 12˚C 0.2 - 0.6kg
Procedure
• 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.
• 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.
• 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.
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