Roast chicken, Croissants frozen ready to bake

6. Roast chicken

Tips	Cooking cycle suggestion
Remove any offal parts from inside the chicken, wash chicken under cold running	Phase 1
water then dry with paper towel. Seasoning (stuffing) may be placed inside bird to give

a nice flavour. A dry seasoning mix can be sprinkled over the outside of the bird.		210 °C
Place on “Chicken Grids” or standard GN 1/1 stainless steel wire grids back side	10% humidity, for 8’
down 5-6 per grid.	Phase 2
	Phase 2
		190 °C
	90% humidity, for 10’
	Phase 3
		190 °C
		190 °C
	60% humidity, for 8’
	Phase 4
		230 °C
		230 °C
	40% humidity, for 5’
	Phase 5
		195 °C
		195 °C
	Vent open
		Core Probe
		Core Probe
		82 °C
	Phase 6
		for 2’

Tips	Cooking cycle suggestion
For better results use 1/1 GN perforated aluminium baking sheets. Allow enough	Phase 1
space between croissants so they don’t stick together during cooking.
	160 °C
	30% humidity, for 15’
	Phase 2
	for 1’