Recipe detail

Poultry Crispy Roast Chicken

10. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Poultry

Cuisine: Chinese

Download PDF Download BR2

Program steps

  • Preheating:
  • 175 °C

To view the entire table, move the table to the right.

1
Combination
40 %
probe icon Termination by core probe temperature
probe icon60 °C
probe icon 160 °C
ventilator icon 90 %
ventilator icon 
2
Hot air
10 %
probe icon Termination by core probe temperature
probe icon72 °C
probe icon 180 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 1

Name Value Unit
whole chicken 900 g

Name Value Unit
salt 10 g
caster sugar 10 g
monosodium glutamate 15 g
seafood sauce 30 g
oyster sauce 20 g
five spices 5 g
minced garlic 200 g
dried ginger 80 g
onion 80 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 1806 kJ
Carbohydrate 132.1 g
Fat 37.7 g
Protein 215.9 g
Water 0 g

Directions

The first stage
◇ Considering the appearance of the crispy skin, the core temperature probe is inserted into the chicken leg for detection
◇ The core temperature probe is inserted into the thickest part of the chicken leg and sticks to the bone for the most accurate detection

second stage
◇ Steam roasting to dry roasting, the dehumidification valve quickly removes the steam humidity in the oven cabin environment
◇ After the chicken legs reach the center temperature of 72°C, take them out and let them stand at room temperature for about 15 minutes, until the chicken is stuffed until it is just cooked
◇ Traditional oil pouring operation, using steam oven to make program can record and save oil cost

Recommended accessories

Wire shelving for chickens

Wire shelving for chickens