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6. Roast chicken
Cooking cycle suggestionTips
7. Croissants - frozen ready to bake
Cooking cycle suggestionTips
For better results use 1/1 GN perforated aluminium baking sheets. Allow enough
space between croissants so they don’t stick together during cooking.
Phase 1
160 °C
30% humidity, for 15’
Phase 2
for 1’
Phase 1
210 °C
10% humidity, for 8’
Phase 2
190 °C
90% humidity, for 10’
Phase 3
190 °C
60% humidity, for 8’
Phase 4
230 °C
40% humidity, for 5’
Remove any offal parts from inside the chicken, wash chicken under cold running
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.
Place on “Chicken Grids” or standard GN 1/1 stainless steel wire grids back side
down 5-6 per grid.
Phase 5
195 °C
Vent open
Core Probe
82 °C
Phase 6
for 2’
41electrolux user guide