John Lewis JLRC101 Recommended cooking tables, Table of fan and conventional cooking times

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Recommended cooking tables

Cooking times vary according to the texture, consistancy and volume of the food. We recommend monitoring your first attempts and checking the results, as similar results are obtained by cooking the same dishes in the same conditions. The following three tables (I, II and III) provide guidelines.

Table of fan and conventional cooking times (I)

TYPE OF COOKING

QUANTITY

POSITION OF SHELF FROM

TEMPERATURE

TIME IN

 

KG.

BOTTOM

°C

MINUTES

 

 

 

 

 

 

 

CONVECTION TRADITIONAL

CONVECTION TRADITIONAL

 

BAKING

 

 

 

 

 

 

WITH BEATEN MIXTURE, IN A TIN

1

1-3

2

175

200

60

WITH BEATEN MIXTURE, ON THE DRIPPING PAN

1

1-3

2

175

200

50

SHORT PASTRY, PIE BASE

0.5

1-3

3

175

200

30

SHORT PASTRY WITH MOIST FILLING

1.5

1-3

2

175

200

70

SHORT PASTRY WITH DRY FILLING

1

1-3

2

175

200

45

MIXTURE WITH NATURAL LEAVENING

1

1-3

1

175

200

50

SMALL CAKES

0.5

1-3

3

160

175

30

 

 

 

 

 

 

 

MEAT

 

 

 

 

 

 

VEAL

1

2

2

180

200

60

BEEF

1

2

2

180

200

70

ENGLISH STYLE ROAST BEEF

1

2

2

220

220

50

PORK

1

2

2

180

200

70

CHICKEN

1-1.5

2

2

200

200

70

 

 

 

 

 

 

 

STEWS

 

 

 

 

 

 

BEEF STEW

1

1

2

175

200

120

VEAL STEW

1

1

2

175

200

110

 

 

 

 

 

 

 

FISH

 

 

 

 

 

 

FILLET, STEAK, COD, HAKE, SOLE

1

1-3

2

180

180

30

MACKEREL, TURBOT, SALMON

1

1-3

2

180

180

45

OYSTERS

1

1-3

2

180

180

20

 

 

 

 

 

 

 

BAKES AND PASTRIES

 

 

 

 

 

 

PASTA BAKE

2

1-3

2

185

200

60

VEGETABLE BAKE

2

1-3

2

185

200

50

SWEET AND SAVOURY SOUFFLÉS

0.75

1-3

2

180

200

50

PIZZA

0.5

1-3

2

200

220

30

•The times refer to cooking on one shelf only; for more than one shelf increase the time by 5-10'.

•The cooking times do not include preheating which takes approximately 10'.

•When cooking on more than one shelf, the guidelines given for the shelf position are the best positions.

•For beef, veal, pork and turkey roasts, either with bone or rolled, increase the time by 20'.

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Contents JLRC101 Page Installation Child SafetyUse Maintenance and Cleaning ServiceEnvironmental Information Contents Description of the Appliance Technical Specifications InstallationElectric power cable section Electrical ConnectionPermanent connection Gas Connection For room volumes up to 5m³ an air vent of 100cm² is requiredStability chain Conversion from Natural Gas to LPG Description of the cooktop AssemblyControl Panel Description of second electric oven control knob Setting the timeDescription and use of the LED digital display q*=T Conventional CookingAdjusting the volume of the bell TimerSwitching off the bell Cancelling set dataUsing the Hob Using the Ovens Conventional cooking Switching off the ovenFan cooking Fan grillingSwitching off the second oven Switching on the second oven for the first timeCooking with the grill second oven Turn the thermostat control knob to position and letCooking suggestions Suggestions for using the oven correctlyCooking meat and fish BakingTable of fan and conventional cooking times Recommended cooking tablesTable of cooking times with grill and fan grilling Maintenance and Cleaning Cleaning the Catalytic oven liners Cleaning the ovenCleaning the door Replacing the light bulbRemoval and cleaning the oven fan Special MaintenanceMake sure the power supply to the appliance is switched off Removing the oven doorSomething Not Working Repairs After Sales Service 0870 010Always insist on genuine spare parts 822 930 410 -A-01

JLRC101 specifications

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Another impressive characteristic of the JLRC101 is its programmable scheduling feature. Users can set specific cleaning times, allowing the vacuum to operate automatically even when it's not in use. This is particularly convenient for busy households, as it ensures that cleaning is taken care of without supervision.

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