√ The first stage ◇ Cut the back of the whole fish and cut it with a knife to shorten the cooking time ◇ Dry roasting in preheating mode, temperature 250°C, wind speed 90% √ The second stage ◇ Central temperature mode, automatic detection of production time equipment ◇ Use a flat baking pan for frying and roasting the whole fish, which is non-stick and heat-conducting quickly √ The third stage ◇ The third stage enters high-temperature dry baking, and the temperature increases by 30°C ◇ Continuous high temperature heating, the core temperature reaches above 76 °C ◇ The skin is crispy at high temperature, and the fish is tender and not dry