Specifications

E – 24
Auto Grill Menu Guide
Menu
Procedure
Menu
No.
Initial
Temperature
Weight (KG)
8 - 12˚C 0.1 - 0.4kg • Wash fish thoroughly and remove scales.
• Make a few slits on the skin of fish, pierce
the eyes of fish.
• Pat dry, then brush oil on fish body.
• Place on the high rack (brushed lightly
with oil), uncovered.
• When oven stops, turn it over. Continue
to cook.
• When oven stops, turn it over again.
• Cut the whole lobster into 2 halves.
• Wash the lobster halves and remove all
substances inside its head.
• Sprinkle little cornflour over surface of
lobster's body.
• Slice cheese in about 1 cm thickness and
cover the top of lobster with the cheese.
• Place on a ceramic plate, then on the
high rack.
• Cook uncovered.
• 1/2 (1pc) or 1 (2pcs) lobster can be cooked
each time. But whenever small size of
lobster is cooked, make sure the ( )
LESS pad is entered for best results.
• Steak is recommended to have a thick-
ness of about 1.5 cm to get good result.
• Season as desired.
• Place on the high rack.
• When oven stops, turn steak over.
• After cooking, stand.
• Serve with hot sauce where necessary.
0.1 - 0.6kg
1 lobster,
Regular size:
360g to 600g
Small size (LESS)
240g to 360g
Grilled Fish
eg: Hake
Bass
etc.
NOTE
8 - 12˚C 0.2 - 0.6kg
AG-3
AG-2
AG-1
Grilled Lobster 10 - 14˚C
• The tail of lobsters should be made
“flat” as much as possible to avoid
getting burnt.
• Lobsters should be fresh, otherwise
there will be much “juice” came out
during and after cooking.
• Lobsters should be transferred to
another plate after cooking as the
cheese might melt and spread
around the plate, making it messy
and not presentable when serve.
Steak
(Beef Steak)