39
• Mix the ingredients and spread on chicken
legs.
• Pierce the skin of the chicken legs.
• Put the chicken legs on the rack in the glass
tray with the thin ends towards the centre.
• When the oven stops and the audible signals
sound, turn the food over.
• After cooking, let stand for approx. 3 minutes.
• Mix the ingredients and spread on the chicken.
• Pierce the skin of the chicken with a fork.
• Put chicken breast side down on the rack in the
glass tray.
• When the oven stops and the audible signals
sound, turn the chicken over.
• After cooking, leave for approx. 3 minutes
in the oven, remove and put on a plate for
serving.
• Season with salt and pepper.
• Place meat on rack in glass tray, uncovered
and cook.
• After cooking, stand covered with aluminium
foil for 5-10 minutes.
• Place skewers on the rack in the glass tray,
uncovered and cook.
• After cooking, stand covered with aluminium
foil for 5 minutes.
Menu name Procedure
Weight range
(Increasing unit)
Food
Position
2
1
1
2
1
2
3
4
Food
Type
Chicken Legs
(initial temp 3°C)
Grilled Whole
Chicken
(initial temp 3°C)
Roast Beef,
Medium
(initial temp 3°C)
Grilled Skewers
(initial temp 3°C)
0.2 - 0.8 kg (100g)
0.9 - 2.0 kg (100g)
1.0 - 2.0 kg (100g)
0.2 - 0.8* kg (100g)
Ingredients for 1 kg (5 pieces) chicken
legs: 2 tbsp oil, 1/2 tsp salt, 1 tsp sweet
paprika, pepper
Ingredients for 1.2 kg grilled chicken:
Salt and Pepper, 1 tsp sweet paprika,
2 tbsp oil
* Indications are the total weight of all
ingredients.
Grill GuideAUTOMATIC COOKING CHART