1. Preparations Before Roasting

1. For new trays: Wash thoroughly with detergent and dry completely. Coat carbon steel trays with a thin layer of oil and bake empty at 180°C for 10 minutes to season. Non-stick and enamel trays only need drying, no pre-seasoning required.
2. Anti-stick setup: Line the bottom tray with foil to catch drippings. Brush a thin layer of oil on the rack. Wrap the vertical chicken spike with foil to stop chicken from sticking and burning, making cleanup easier.
3. Place food properly: Put marinated whole chicken on the draining rack, never directly on the tray bottom. If using the vertical spike, slide the chicken firmly onto it. Add a little water to the tray to stop juices from burning black. Lay chicken legs and wings with space between them for hot air circulation. Cover wing tips with foil to avoid scorching. You can also place potatoes, carrots and other veggies in the tray to roast with chicken in savory juices.

2. Key Tips While Roasting

1. Put the tray on the middle oven rack, away from top and bottom heating tubes to prevent local burning.
2. Temperature limits by material: Do not heat non-stick trays over 200°C. Carbon steel and enamel trays can withstand up to 230°C for crispy skin.
3. Baste mid-roast: Take out the tray occasionally and brush chicken with collected juices for juicier meat and nicer golden skin.
4. Safety note: Always use heat-resistant gloves to carry the tray. The bottom holds hot oil, move slowly to avoid spills and burns.

3. Cleaning & Maintenance After Use

1. Let the tray cool down first. Never rinse a hot tray with cold water, as it will warp metal, crack enamel or peel off non-stick coating.
2. Remove foil and soak the tray in warm water for 10 minutes to soften burnt residue before scrubbing. Only use soft sponges on non-stick trays — no steel wool. Fully dry carbon steel trays and coat lightly with oil to prevent rust.
3. Store only when completely dry. Separate racks and spikes. Put kitchen paper between stacked trays to avoid scratches.

4. Common Mistakes to Avoid

1. Placing chicken straight on the tray base: Chicken skin gets soggy instead of crispy, and burnt grease is extremely hard to clean.
2. High-temperature baking with non-stick trays: Damages the coating permanently and poses health risks.
3. Skipping aluminum foil lining: Dried burnt juices form tough black stains that take ages to scrub off.
4. Soaking carbon steel trays for long periods: Causes rust and shortens service life.