Circulaire roasting
Food is placed on the roasting rack, this allows the oven fan to circulate the hot air around the food - making it suitable for thin foods, such as chops, steaks, sausages as well as meat joints and poultry as it will cook both sides at the same time. It is possible to cook on any shelf position, as the temperature in the oven is evenly distributed. Also, the oven heats up more quickly and generally will cook food at a lower temperature than a conventional oven, so
For a guide on cooking times and temperatures (see Circulaire Roasting Chart below). If required, circulaire roasting can be timed using the Oven Timer. Follow the Timer instructions before selecting ‘fan oven’ function and the required temperature.
!It is also possible to cook food on the roasting rack on one shelf, while cooking different types of food at the same temperature on other shelf positions (three shelves maximum).
Operation
GB
1.Ensure the Oven Timer is set to manual. Ensure that the oven shelf is in the position you require.
Place the food centrally on the roasting rack. Position the roasting rack on top of the grill/meat pan. Place the grill/meat pan centrally on the oven shelf. Ensure the oven door is fully closed.
2.Turn the control knob (B) clockwise to the ‘fan oven’ function.
Turn the control knob (A) clockwise to the required cooking temperature (see Circulaire Roasting Chart below). The oven pilot light (●) will come on and will remain on until the oven reaches the set temperature. The oven indicator light will then automatically cycle on and off during cooking as the oven thermostat maintains the correct temperature.
3.After use always return both controls (A) and (B) to the Off position (O).
!At the end of a cooking period there may be a momentary puff of steam when the door is opened. This will disperse in a few seconds and is a perfectly normal characteristic of an oven with a good door seal.
Circulaire Roasting chart
Type of meat | Temperature | Time |
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& Poultry: | ˚C | approximate |
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BEEF |
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- any type of joints | 160 - 180˚C |
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| + 20 mins extra |
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PORK |
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- any type of joint | 160 - 180˚C | 25 mins per 450g (1 lb) |
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| + 25 mins extra |
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- chops | 170˚C | PLACE FOOD ON | |
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| ROASTING RACK, |
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LAMB |
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| THEN POSITION |
- any type of joint | 160 - 180˚C | 25 mins per 450g (1 lb) | ABOVE THE |
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| + 25 mins extra | MEAT PAN. |
- chops | 170˚C |
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CHICKEN / TURKEY |
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Up to 4kg (8 lb) | 160 - 180˚C |
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| + 20 mins extra |
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STEAKS | 170˚C |
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GAMMON STEAKS | 170˚C |
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SAUSAGES | 170˚C |
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Note: This chart is only a guideline. The times and temperatures may be increased or decreased depending on personal taste.
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