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Fatty meat with crispy skin
– Cooking stage 1: use a high tempera-
ture to render the fat and brown the
skin.
– Cooking stage 2: reduce the temper-
ature and increase the moisture
– Cooking stage 3: increase the tem-
perature for crispy skin.
Braised dishes
– Cooking stage 1: preheat the oven
with the rack above the universal tray.
– Cooking stage 2: the meat is
browned.
– Cooking stage 3: braise the meat at a
temperature of 210°F / 100 °C with
84% moisture.
Poultry
– Cooking stage 1: use a high temper-
ature and a high moisture level to
render the fat.
– Cooking stage 2: lower the tempera-
ture.
– Cooking stage 3: increase the tem-
perature and reduce humidity to dry
out and crisp the skin.
For more information about relevant
settings, please refer to the following
roasting chart.
Roast
115
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