My oven model is not Chang Di, but roast chicken wings. Different ovens are roughly the same. I am a prayer stove. I usually use the upper and lower tubes at 200 degrees or higher. Because the roast chicken wings are baked for the first time 15 minutes after being coated with sauce, and then turned over and coated again 15 minutes. Then take it out and turn it over (it should be the beautiful side of the chicken wings) and put a little honey on it. It will take about 5 minutes. However, the chicken wings should be placed on the air-leaking grill, and the baking tray should be placed under the grill and wrapped with a piece of tin foil. There is a problem here, because the temperature of the upper and lower baking tubes in my oven can't be adjusted, but it is adjusted to 200 degrees, both up and down. As far as roast chicken wings or barbecues are concerned, the upper tube temperature is ok, which can effectively color, and the lower tube is troublesome, because the sauce of chicken wings has been dripping on the baking tray during the baking process. Fortunately, a piece of tin foil is placed on it, otherwise it will be difficult to clean the baking tray after baking. For ovens where the upper and lower baking tubes cannot be adjusted, ideally, a little temperature in the lower tube is enough. I tried to open the upper tube without opening the lower tube, but the baked chicken wings were not as delicious as the double tubes! Never put the roast chicken wings on the baking tray, it will cause the skin of the chicken wings to fall off, and it will be ugly to buy them back! Give it a try!