Roasted Chicken
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For the preparation of whole chickens or large poultry pieces such as chicken, guinea fowl,
or poussin, but also larger poultry pieces such as legs or half-poultry products.
You will get perfectly browned, crispy, and succulent poultry. For smaller pieces or chicken
breast, please use "pan frying".
Preheat Load
Set Core
Temperature
Probe
Roast
Options
Continue with
Reinsertion
New Load
Cooking Parameters
light dark
For marinated products, choose a lighter
browning.
medium well done
Use "well done" for dishes like grilled
chicken, poussin, corn-fed chicken, and
chicken pieces on the bone.
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