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en-us_main.book.book Page 44 Friday, April 26, 2024 11:05 AM
44 OPERATION
Amount
Menu
Cookware
10~20 EA
Frozen
Chicken
Grid on
Wings
broiler pan
2~8 EA
Chicken
Grid on
Breasts
broiler pan
5~7 lb /
chicken
Whole
Chicken
Grid on
broiler pan
1~4 EA
Turkey
Grid on
Breasts
broiler pan
12~16 lb.
Whole
Rack in
Turkey
roasting pan
12~16 lb.
Turkey with
Rack in
Stuffing
roasting pan
7~12 lb.
Spatchcock
Rack in
Turkey
roasting pan
Poultry
Food Temp.
Remark
Rack Position
Refrigerated
3
Refrigerated
3
Refrigerated
Probe cook
2
Refrigerated
Probe cook
3
Refrigerated
Probe cook
2
Refrigerated
Probe cook
2
Refrigerated
Probe cook
2
Instructions
Ingredients
Kosher salt, ground black pepper, oil to taste
Instructions
Prepare the frozen chicken wings, about 3 oz.
each. Add salt and pepper to taste, if
necessary. Place the frozen chicken wings on
the grid on the broiler pan.
Ingredients
Kosher salt, ground black pepper, oil to taste
Instructions
Prepare the fresh chicken breasts, about 6 oz.
each. Brush or lightly spray with oil. Add salt
and pepper to taste. Place the chicken
breasts on the grid on the broiler pan.
Ingredients
Kosher salt, ground black pepper, to taste
Instructions
Prepare the whole chicken, about 5~7 lb.
Truss the chicken. Add salt and pepper to
taste. Place the whole chicken on the grid on
the broiler pan.
Ingredients
Kosher salt, ground black pepper, oil to taste
Instructions
Prepare the turkey breasts, about 3 lb. each.
Brush or lightly spray with oil. Add salt and
pepper to taste. Place the turkey breasts on
the grid on the broiler pan.
Ingredients
Kosher salt, ground black pepper, to taste
Instructions
Prepare the whole turkey, about 12~16 lb.
Add salt and pepper to taste. Place the whole
turkey in the roasting pan.
Ingredients
Kosher salt, ground black pepper, to taste
Instructions
Prepare the turkey, about 12~16 lb. Add
stuffing to the cavity of the turkey. Add salt
and pepper to taste. Place the turkey with
stuffing in the roasting pan.
Ingredients
Kosher salt, ground black pepper, to taste
Instructions
Prepare the turkey, about 7~12 lb.
Spatchcock the turkey by removing the
backbone. Add salt, pepper and herbs to
taste. Place the turkey with the skin side up in
the roasting pan.
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