The first stage ◇ Considering the appearance of the crispy skin, the core temperature probe is inserted into the chicken leg for detection ◇ The core temperature probe is inserted into the thickest part of the chicken leg and sticks to the bone for the most accurate detection second stage ◇ Steam roasting to dry roasting, the dehumidification valve quickly removes the steam humidity in the oven cabin environment ◇ After the chicken legs reach the center temperature of 72°C, take them out and let them stand at room temperature for about 15 minutes, until the chicken is stuffed until it is just cooked ◇ Traditional oil pouring operation, using steam oven to make program can record and save oil cost