Travis Riedel
Professional Reps Midwest

Key Components & Programs

• Sous Vide Chicken Thighs: Two-stage Peruvian marinade system for flavor layering and yield consistency.
• MiLO2-16 Finishing: Upper cavity perforated pan with roaster insert for rapid skin rendering and color.Crispy Yuca Fries: Lower cavity fry basket program with high-velocity airflow.
• Sauces: Fresh Aji Verde and classic Huancaína for balance and contrast.

MILO2-16 Finishing Program

• Chicken – Upper Cavity: 500°F, 3:30 min, Fan High (80%), Vent Open. Optional flip: 0:30–0:45 at 475°F.
• Yuca Fries – Lower Cavity: 475°F, 8–12 min, Fan High (90%), shake at midpoint.

Oven: Double MiLO2-16

Connect with Chef Joe for any questions or full recipe details.