Operating Instructions
46
Table: Roasting, casseroles, au gratin Lamb 2170-180 2190-210 2150-160
0:30-0:35
per 450 g/1 lb
plus
30-35 mins
Veal 2170-180 2190-210 3
or 2 150-160
0:30-0:35
per 450 g/1 lb
plus
30-35 mins
1)Pre-heat oven.
2)For Rotitherm roasting and joints of 5 lb & over eliminate the additonal time.
The figures printed in bold indicate the best oven function and temperature to use in
each case.
Select the lower temperature to start with, then select the higher one only if required.
Poultry,
Game, Fish,
Vegetables
Quantity
approx. FAN COOKING CONVEN-
TIONAL1 ROTITHERM 2 Time
Shelf
posi-
tion
from
bot-
tom
Temp.
°C
Shelf
posi-
tion
from
bot-
tom
Temp.
°C
Shelf
posi-
tion
from
bot-
tom
Temp.
°C Hr.: Min.
Casseroles,
miscellan.
Casseroles 1 kg/
2 lbs 2150 2160-170 - - 2:30-3:00
Lancashire
Hot Pot
1 kg/
2 lbs 2150-160 2180-190 --2:15-2:30
Meat FAN COOKING CONVENTIONAL ROTITHERM Time
Shelf
posi-
tion
from
bottom
Temp.
ºC
Shelf
posi-
tion
from
bottom
Temp.
ºC
Shelf
posi-
tion
from
bottom
Temp.2
ºC Hrs. : Min.