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| ENGLISH 29 | |
Lamb |
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Type of meat | Shelf | Temperature °C | Time in minutes | |
per kg meat | ||||
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Leg/shoulder/rib | 2 | 160 | ||
Pork |
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Type of meat | Shelf | Temperature °C | Time in minutes | |
per kg meat | ||||
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Roast pork 1) | 180 | |||
Pork Loin 1) | 175 | 60 | ||
Neck fillets | 160 | |||
Ham | 150 | |||
Poultry |
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Type of meat | Shelf | Temperature °C | Time in minutes | |
per kg meat | ||||
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Chicken | 180 | |||
Duck 1) | 150 | |||
Duck slow roasting 1) | not suitable | total around 5 | ||
hours | ||||
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Roast turkey, stuffed | 150 | |||
Turkey breast | 175 | |||
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GRILLING | The grilling area is set in centre of the | ||
Always use the grilling function with | shelf. | ||
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maximum temperature setting |
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Always grill with the oven door |
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closed |
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Always |
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with the grill functions for 5 mi- |
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nutes. | TOP OVEN | ||
• | Set the shelf in the shelf level as | ||
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| recommended in the grilling ta- | DUAL CIRCUIT GRILL | |
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• | Always set the pan to collect | Shelf Position | |
| the fat into the first shelf level. | Adjust shelf position and grilling | |
• | Grill only flat pieces of meat or | set to suit different thicknesses of | |
| fish. | food. |
•Use the deep roasting pan in the middle or the top shelf level of the top oven.
Food | Grill Time (min) |
Bacon Rashers | 5 - 6 |
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