The bouquet of flavours of a quality Estonian oven roast broiler with classic flavours is created by various spices and herbs such as paprika, coriander, garlic, turmeric, cumin, chilli and nutmeg. The oven-ready broiler is already in the cooking bag, which ensures a juicy result every time.
broiler 87%, water, salt, dextrose, vegetable fibres (inc psyllium and pea), spices, herbs, flavourings
The product may contain small amounts wheat, egg, soy, milk, mustard and celery.
|Average in 100g of product|
|Energy||571 kJ / 137 kcal|
|Included Fatty Acid||2,2 g|
|Included sugars||0,7 g|
Take the broiler out of the refrigerator and keep it at room temperature for approx. 1 hour before cooking.
In the oven: Remove the beauty bag and cut off 1 corner of the baking bag so that the steam generated during baking can escape from the bag. Place the broiler in the baking pan and then in the preheated 180 °C oven, on the fan program.
For a 1.6 kg broiler, it takes ~1.5 hours to cook. For heavier broilers, add 5 minutes of cooking time for every 0.1 kg. 10-15 minutes before the end of the cooking time, open the baking sheet to achieve a golden brown top of the broiler. At the end of the cooking time, dip the oven broiler with the liquid accumulated in the cooking box – this way the broiler will be juicier.
In a hot air fryer: Remove the broiler from the baking bag and baking box and place the broiler breast in the fryer, back side up. Bake at 180°C for 40 minutes and turn the broiler over. Bake for another 40 minutes.
Let the broiler rest for 10-15 minutes before serving. Poultry products must be heat-treated to at least an internal temperature of +75 °C before consumption. Do not allow the oven temperature to rise above 200 oC during baking
TIP! Immediately before baking the broiler, you can also do the following: do not cut off the corner of the baking bag, but place the broiler in the oven with the baking bag closed. After approx. 15-20 minutes, if the plastic bag has swollen due to the generated steam, poke a hole in the bag or cut off the corner of the bag – be careful with the hot steam coming out of the bag! By doing this, the parchment paper will not stick to the broiler during cooking and will be easier to remove after cooking.