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Oven level,
from bottom
2
Brush veal with oil or melted butter, season as desired. Place veal into
dish, add a big cup of water, cover with lid and insert into oven.
After cooking, allow to rest covered with foil for 10 minutes. Use
generated juice for gravy or sauce.
2
Brush chicken with oil or melted butter, season as desired. Place
chicken on wire grille and insert into oven. To catch drippings or fat from
food, fill a cup of water into deep pan and place below of wire grille. Add
water to deep pan. Insert into oven. When the oven beeps, turn food
over. After cooking, allow to rest covered with foil for 10 minutes. Use
generated juice for gravy or sauce.
3
Brush chicken legs with oil or melted butter, season as desired. Place
chicken legs on wire grille and insert into oven. To catch drippings or
fat from food, fill a cup of water into deep pan and place below of wire
grille. When oven beeps, turn food over.
After cooking, allow to rest covered with foil for 3 minutes. Use
generated juice for gravy or sauce.
2
Brush duck with oil or melted butter, season as desired. Wrap thin part
of the legs in foil, place duck on wire grille and insert into oven. To catch
drippings or fat from food, fill a cup of water into deep pan and place
below of wire grille. After cooking allow to rest covered with foil for 5
minutes. Use generated juice for gravy or sauce.
1
Brush turkey with oil or melted butter, season as desired. Wrap thin
part of the legs in foil, place turkey onto deep pan with grill tray. Add
water to deep pan. When oven beeps, turn food over. If turkey gets too
dark, cover with foil. After cooking, allow to rest covered with foil for 10
minutes. Use generated juice for gravy or sauce.
2
Brush goose with oil or melted butter, season as desired. Place goose
onto wire grille and insert into oven placing deep pan underneath to
catch dripping fat. When oven beeps, turn food over. If goose gets too
dark, cover with foil. Afte cooking, allow to rest covered with foil for 10
minutes. Use generated juice for gravy or sauce.
Instructions
53
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