Specifications

EN – 36
Auto Grill Guide
• Wash chicken, trim away fat and pat dry.
• Season with 1 teaspoon of salt, 1 tablespoon of
soy sauce, 1 teaspoon cornstarch and 1 teaspoon
sugar per 500g.
• Put chicken breast side down on the rack in the
glass tray.
• Place it on the oven fl oor (position 1).
• When the oven stops and the audible signals
sound, turn the chicken over.
• After cooking, leave meat to stand wrapped in
aluminium foil for 10 minutes.
• Wash the chicken wings, pierce the skin, pat dry
and marinate with the sauce mixture. Marinate with
1 teaspoon of salt, 1 tablespoon of soy sauce, 1
teaspoon of cornstarch and 1 teaspoon of sugar
per 12 pieces.
• Arrange chicken wings on the rack in glass tray.
• Place it on the lower position (position 2).
• When the oven stops and the audible signals
sound, turn the chicken over.
• After cooking, place on a dish and serve.
• Wash fi sh thoroughly and remove scales.
• Make a few slits on the skin of fi sh, pierce the eyes
of fi sh.
• Pat dry, then brush oil on fi sh body.
• Place on the rack in glass tray (brushed lightly with
oil), uncovered.
• Place it on the lower position (position 2).
• When oven stops, turn it over. Continue to cook.
NOTE: When cooking small amount or thin slices
of fish, it is recommended to check
occasionally during cooking to avoid
overcooking.
• Steak is recommended to have a thickness of
about 1.5 cm to get good result.
• Season as desired.
• Place on the rack in glass tray.
• Place it on the upper position (position 3).
• When oven stops, turn steak over.
• After cooking, stand.
• Serve with hot sauce where necessary.
NOTE: If steak is more than 1.5cm thick, cook
manualy with Grill and place it in the lower
position (position 2). See page on EN-39.
Menu name Procedure
Weight range
(Increasing unit)
Food
Position
1
2
2
3
AG1
AG2
AG3
AG4
Menu
number
Grill Chicken
(initial temp 5°C)
Chicken Wings
(initial temp 5°C)
Grill Fish
(initial temp
8-12°C)
Steak
(Beef Steak)
(initial temp
8-12°C)
(1 - 1.5 cm thick)
0.9 - 2.0 kg (100g)
4 - 12 pieces
(1 piece: 40 g)
0.2 - 0.4 kg (100g)
0.2 - 0.6 kg (100g)
eg: Pomfret, Golden Thread, Mackerel,
Snapper etc.
AUTOMATIC COOKING CHART
SRH AX1100R_en.indd 36SRH AX1100R_en.indd 36 2011/10/25 15:08:552011/10/25 15:08:55