Recipe detail

Directions

√ 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