John Lewis JLBIOS609 manual Table Roasting, casseroles, au gratin

Table: Roasting, casseroles, au gratin

Poultry, Game,	Quantity ap-	Oven function		Shelf po-	Tempera-	Time
					ture
Fish, Vegetables	prox.			sition		Hr. : Min.
					°C
Casseroles, miscellaneous
Casseroles	1 kg/2 lbs		Convection	1	150	2:30-3:00
			with ring
			heating
			element
	1 kg/2 lbs		Conventional	1	160-170
Lancashire Hot Pot	1 kg/2 lbs		Conventional	1	180-190	2:15-2:30
Moussaka	1 kg/2 lbs		Convection	1	170-180	0:40-0:50
			with ring
			heating
			element
Meat Loaf	675 g/1.5 lbs		Rotitherm	1	160-170	1:00-1:10
Poultry / Game
Chicken	1 kg/2 lbs		Rotitherm	3	190-210	0:50-1:10
Chicken	1.5 kg/3 lbs		Rotitherm	1	190-210	1:15-1:30
Duck	1.5-2 kg/		Rotitherm	1	180-200	1:15-1:45
	3.5-4 lbs
Goose	3.5-5 kg/		Rotitherm	1	160-180	2:30-3:30
	8-10 lbs
Turkey	2.5-3.5 kg/		Rotitherm	1	160-180	1:45-2:30
	5-7 lbs
Turkey	4-6 kg/ 8-13 lbs		Rotitherm	1	140-160	2:30-4:00
Pheasant, Wild	1 kg/2 lbs		Conventional	3	210-220	0:30-1:00
Duck, Rabbit
Partridge/Pigeon	per 300-500g		Rotitherm	3	200-220	0:30-0:50
Fish (baked, steamed)
Whole fish	1-1.5 kg/ 2-3 lbs		Conventional	1	210-220	0:45-1:15
Fish pies, bakes	750 g-1 kg/		Rotitherm	3	180-200	0:30-1:00
	1.5-2 lbs
Vegetables
Stuffed pepper/	---		Convection	1	180-190	0:30-1:00
aubergines			with ring
			heating
			element
Au gratin dishes	---		Rotitherm	3	180-190	0:15-0:45

34