Rommelsbacher & Severin
Demo advertisement in Straits Times
DEMO DATES:
Courts Mega Demo: 15 April 2017 5-7pm level 1
Courts Causeway Point Demo22 April 2017 5-7pm
Courts Causeway Point Demo 22 April 2017 7-9pm
Tangs Orchard Demo 3 & 4 June 2017 11am to 1pm
Tangs Orchard 3 & 4 June Rommelsbacher Demonstration photos :
BONUS RECIPE FOR FRENCH STYLE ROAST CHICKEN ON 3 & 4 JUNE 2017
Recipe:
8pcs of boneless chicken leg
4-6 large onions/ carrots & potatoes
salt
Dark pepper
Bay leaves/Thyme/rosemary
How to prepare the chicken leg?
I used halal frozen boneless chicken leg. 8pcs (2KG PACK)
(Rommelsbacher Oven BG 1600 or 1650 oven could roast 8-10 pcs at one time)
(Thaw chicken whole leg to use)
How to prepare the dish before you bake?
switch on the oven to 200-220 degree celcius for 15 minutes.
Put cut onions/carrots and potatoes onto the baking tray.
place 8 pc of the bay leaves for each chicken.
Sprinkle some thyme/rosemary on top of the onions/carrots/potatoes.
put the chicken leg on top of the bay leaves
sprinkle pepper and salt (optional)
Use kitchen paper towel to dry the chicken skin.
Use 1 tablespoon of oi, rub onto the palm and rub over the dry chicken skin.
sprinkle salt onto the chicken ( alittle only)
If you like pepper, sprinkle some on top of the chicken. The dish is ready to roast.
Set the time to 45 minutes and roast till 45 minutes or till its abit brown.
the chicken skin is crispy after baking.
(THIS RECIPE WILL MINIMISE OVEN HEATING ELEMENT SPOILAGE)
THIS RECIPE IS EASY TO PREPARE AND HEALTHY TO EAT AND A FAVOURITE FOR MANY PARTICIPANTS IN CLASS
Recipe:
8pcs of boneless chicken leg
4-6 large onions/ carrots & potatoes
salt
Dark pepper
Bay leaves/Thyme/rosemary
How to prepare the chicken leg?
I used halal frozen boneless chicken leg. 8pcs (2KG PACK)
(Rommelsbacher Oven BG 1600 or 1650 oven could roast 8-10 pcs at one time)
(Thaw chicken whole leg to use)
How to prepare the dish before you bake?
switch on the oven to 200-220 degree celcius for 15 minutes.
Put cut onions/carrots and potatoes onto the baking tray.
place 8 pc of the bay leaves for each chicken.
Sprinkle some thyme/rosemary on top of the onions/carrots/potatoes.
put the chicken leg on top of the bay leaves
sprinkle pepper and salt (optional)
Use kitchen paper towel to dry the chicken skin.
Use 1 tablespoon of oi, rub onto the palm and rub over the dry chicken skin.
sprinkle salt onto the chicken ( alittle only)
If you like pepper, sprinkle some on top of the chicken. The dish is ready to roast.
Set the time to 45 minutes and roast till 45 minutes or till its abit brown.
the chicken skin is crispy after baking.
(THIS RECIPE WILL MINIMISE OVEN HEATING ELEMENT SPOILAGE)
THIS RECIPE IS EASY TO PREPARE AND HEALTHY TO EAT AND A FAVOURITE FOR MANY PARTICIPANTS IN CLASS
