PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
17
|
|
| Top Oven Cooking |
|
| F an Oven Cooking | |||
|
|
|
|
|
|
|
|
| |
Meat | P r e- | Temper at ur e | Time ( appr ox .) | Pos it ion in | Meat | P r e- | Temper at ur e | Time ( appr ox .) | |
heat | C | Oven | heat | C | |||||
|
|
|
| ||||||
B eef / Lamb | Yes | 170/ 180 | 35 mins per 450g (1lb) + |
| B eef | No | 160/ 180 | 20- 25 mins per 450g | |
(s low r oas t ing) | 35 mins over. |
| (1lb) + 20 mins ext r a | ||||||
|
|
|
|
|
|
| |||
|
|
|
|
|
|
|
|
| |
B eef / Lamb | Yes | 190/ 200 |
|
|
|
|
| ||
|
|
|
|
| |||||
(f oil cover ed) | (1lb) |
| Lamb | No | 160/ 180 | 20- 30 mins per 450g | |||
|
|
| |||||||
|
|
|
|
| (1lb) + 25 mins ext r a | ||||
Por k | Yes | 170/ 180 | 40 mins per 450g (1lb) |
|
|
|
| ||
|
|
|
|
| |||||
(s low r oas t ing) | + 40 mins over |
|
|
|
|
| |||
|
|
|
| 25- 30 mins per 450g | |||||
|
|
|
|
|
| ||||
|
|
|
|
| Por k | No | 160/ 180 | ||
Por k |
|
|
|
| |||||
Yes | 190/ 200 | 40 mins per 450g (1lb) |
| (1lb) + 25 mins ext r a | |||||
(f oil cover ed) |
|
|
|
|
| ||||
|
|
| R unner 1 |
|
|
|
| ||
|
|
|
|
|
|
| 25- 30 mins per 450g | ||
Veal | Yes | 170/ 180 | f r om | Veal | No | 160/ 170 | |||
(s low r oas t ing) | (1lb) + 40 mins over | bot t om | (1lb) + 25 mins ext r a | ||||||
|
|
|
|
| |||||
|
|
|
| of oven. |
|
|
|
| |
Veal | Yes | 190/ 200 |
|
|
|
|
| ||
| Chicken/ Tur key |
|
| 18- 20 mins per 450g | |||||
(f oil cover ed) | (1lb) |
| No | 160/ 180 | |||||
|
|
| up t o 4kg (8lb) | (1lb) + 20 mins ext r a | |||||
|
|
|
|
|
|
| |||
Poult r y/ Game | Yes | 170/ 180 |
|
|
|
|
| ||
(s low r oas t ing) | (1lb) + 25 mins over |
| Tur key 4 t o 5.5kg |
|
| 13- 15 mins per 450g | |||
|
|
|
|
| |||||
|
|
|
|
| (8 t o 12lb) | No |
| (1lb) at 150/ 160oC | |
Poult r y/ Game | Yes | 190/ 200 |
|
| |||||
|
|
| allow 12 mins per | ||||||
(f oil cover ed) | (1lb) |
| over 5.5kg (12lb) |
|
| ||||
|
|
|
|
| 450g at 150oC | ||||
Cas s er ole | Yes | 150 |
|
|
|
|
| ||
| Cas s er ole | No | 140- 150 | 11/ 2 - 2 Hr s | |||||
|
|
|
|
|
|
|
|
| |
If us ing aluminium f oil, never : 1. Allow f oil t o t ouch s ides of oven. 2. Cover oven int er ior wit h f oil. 3. Cover s helves wit h f oil.
The mos t accur at e met hod of t es t ing t he r eadines s of joint s of meat or whole poult r y is t o ins er t a meat t her momet er int o t he
t hickes t par t of a joint , or t he t hickes t par t of poult r y t highs , dur ing t he cooking per iod. The meat t her momet er will indicat e when t he r equir ed int er nal t emp has been r eached.
B eef - R ar e: | 60 C | Lamb: | 80 | C | P oult r y: 90 C |
Medium: | 70 C | P or k: | 90 | C |
|
Well Done: | 75 C | Veal: | 75 C |
| |
GB
