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en-us_main.book.book Page 43 Friday, April 26, 2024 11:05 AM
Amount
Menu
Cookware
1~2 EA
Lobster Tails
Grid on broiler
pan
2~4 EA
Salmon
Grid on broiler
Steak
pan
2~4 EA
Tuna Steak
Grid on broiler
pan
Amount
Menu
Cookware
4~6 lb /
chicken
Spatchcock
Chicken
Grid on
broiler pan
4~16 EA
Chicken
Grid on
Drumsticks
broiler pan
10~20 EA
Fresh
Chicken
Grid on
Wings
broiler pan
Fish
Food Temp.
Rack Position
Refrigerated
Ingredients
Salt, pepper to taste, 1 tbsp butter - melted
Instructions
Prepare the lobster tails, about 5 oz. each. Butterfly
3
the lobster tails. Brush with melted butter. Add salt to
taste. Place the lobster tails on the grid on the broiler
pan.
Refrigerated
Ingredients
Kosher salt, ground black pepper, oil to taste
Instructions
Prepare the salmon steaks, about 7 oz. each, and
3
about 1.5~2 in. thick. Brush or lightly spray with oil.
Add salt and pepper to taste. Place the salmon on the
grid on the broiler pan.
Refrigerated
Ingredients
Salt, pepper, oil to taste
Instructions
Prepare the tuna steaks, about 7 oz. each, and about
3
1.5~2 in. thick. Brush or lightly spray with oil. Add salt
and pepper to taste. Place the tuna on the grid on the
broiler pan.
Poultry
Food Temp.
Remark
Rack Position
Refrigerated
Probe cook
2
Refrigerated
3
Refrigerated
3
OPERATION
Instructions
Instructions
Ingredients
Kosher salt, ground black pepper, to taste
Instructions
Prepare the chicken, about 4~6 lb.
Spatchcock the chicken by removing the
backbone. Add salt, pepper and herbs to
taste. Place the chicken with the skin side up
on the grid on the broiler pan.
Ingredients
Kosher salt, ground black pepper, oil to taste
Instructions
Prepare the chicken drumsticks, about 4 oz.
each. Brush or lightly spray with oil. Add salt
and pepper to taste. Place the chicken
drumsticks on the grid on the broiler pan.
Ingredients
Salt, pepper, oil to taste
Instructions
Prepare the fresh chicken wings, about 3 oz.
each. Brush or lightly spray with oil. Add salt
and pepper to taste. Place the fresh chicken
wings on the grid on the broiler pan.
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