Lemon-Grilled Chicken Breast

Do not wash the chicken breast; simply pat it dry, then use a knife to cut horizontally and open up the thicker sections. Sprinkle with salt and lightly brush the surface with rice bran oil. Once prepared, refrigerate until the oven is preheated.

In a small bowl that has not come into contact with raw meat, mix together lemon juice, olive oil, black pepper, and dried parsley. Do not use this mixture as a marinade for raw meat.

Properly attach the Crisp plate to the basket and return it to the unit without adding any food. Select “Preheat,” set the temperature to 195℃, and start the cycle. Wait for the 3-minute preheat cycle—which is set automatically—to complete. Prepare a heat-resistant surface where you can place the hot basket.

Once preheating is complete, remove the basket and arrange the ingredients on the tray with space between them, avoiding overlapping. Return the basket to the unit, manually set the temperature to 195℃ and the time to 15 minutes, and start the cycle. Do not use the preset’s default time. After approximately 7 minutes, flip the ingredients and resume cooking for the remaining time. To check on the food during cooking, follow the “Completed,” “Not Completed,” or “Abnormal” indicators in the cooking stage section, and use the controls in the conditions section to stop or resume the process.

Once cooking is complete, select several thick pieces and insert a clean food thermometer from the side toward the center to take the temperature. If there are bones, do not let the tip touch them. Verify that the center temperature remains at 75℃ or higher continuously for at least 1 minute. Simply reaching 75℃ once is not sufficient to confirm the holding time. Do not consider the dish done based on color or photos alone.

If the meat does not meet the doneness criteria, stop cooking and proceed to the final check. If the surface begins to burn, stop cooking; if the center does not meet the doneness criteria, proceed to the final check. Slice the meat—after confirming it is cooked through—on a clean cutting board and drizzle with the lemon sauce prepared separately.

If the core temperature of the chicken breast and the holding time do not meet the completion criteria, stop cooking and do not eat it. If you cannot confirm settings for 220g of skinless chicken breast (maximum thickness 20mm, starting from refrigerated) in the official instructions or product labeling in the “References” section, do not repeat the heating process based on guesswork. Do not refrigerate the chicken breast while it is still cooking and finish cooking it at a later date.