√ The first stage ◇ Preheating and steaming at 210°C, open the door to lose temperature, increase by 15°C ◇ This parameter is for high-temperature roasting, the recipe does not use sauce, sugar, sauce color ◇ Made of 1/1GN stainless steel flat mesh, 7 trays and 56 bone legs √ The second stage ◇ High temperature steaming and roasting at 195°C, fast cooking and ripening chicken protein ◇ Made with 7 stainless steel flat screens and 56 roasted chicken legs ◇ Program time cooking, chicken drumsticks must be completely defrosted √ The third stage ◇ In the third stage, the cooking temperature is lowered and steamed at 190°C for 13 minutes ◇ Continuous cooking and heating, ripening chicken thighs and maintaining moisture ◇ The grilled chicken legs use the flat mesh hot air to circulate evenly and heat quickly √ The fourth stage ◇ In the fourth stage, the cooking temperature is raised and dry baked at 200°C for 5 minutes ◇ Convert to dry roasting, the dehumidification valve quickly discharges the moisture in the oven ◇ In the final stage, the temperature is increased, and the color is quickly colored to achieve a crisp effect