24
Cooking Charts
SAVOURY
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| Food |
| Shelves |
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Pies |
| Chicken / Steak / Mince |
| Single |
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Sausage Rolls |
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| Single |
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Meat Loaf |
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| Single |
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Pizza |
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| Single |
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Lasagne |
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| Single |
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Quiche |
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| Single |
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Potatoes |
| Traditional Baked |
| Single |
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Frittata |
| Grill to finish |
| Single |
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Casseroles |
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| Single |
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Oven meals |
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| Single |
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ROASTING |
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| Food |
| Shelves |
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| Rare |
| Single* |
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Beef (Boneless) |
| Medium |
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| Also suitable for Rotisserie cooking** |
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| Well done |
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| Rare |
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Prime Rib Roast |
| Medium |
| Single* |
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| Well done |
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Lamb leg (Bone in) |
| Medium |
| Single* |
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| Well done |
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Lamb leg (Boneless) |
| Medium |
| Single* |
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| Well done | Also suitable for Rotisserie cooking** |
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Veal |
| Medium |
| Single* |
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| Well done |
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Chicken (Whole) |
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| Single* |
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| Also suitable for Rotisserie cooking** |
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Turkey (Whole) |
| With Stuffing |
| Single* |
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| Without Stuffing | Also suitable for Rotisserie cooking** |
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Pork (Boneless) |
| Medium |
| Single* |
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| Well done | Also suitable for Rotisserie cooking** |
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Pork Crackling |
| Crisp |
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| Brown in a frying | Rare |
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Venison |
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| Single* |
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| pan first. | Medium |
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*If multiple shelves are required (eg roasting vegetables at the same time), use Fan Forced and shelf positions 2 & 4. ** See ‘Using your Rotisserie’ for details.
** The internal temperature will rise more on standing due to the high cooking temperature.