Belling FSE 54 DO, Users Manual & Installation Handbook

Page: 25 / 74

USING THE MAIN OVEN - ELECTRIC FANNED
Roasting guide
The times given in the roasting guide
are only approximate, because the size
" !
times as will the shape of a joint and the
proportion of the bone.
Frozen meat should be thoroughly thawed
before cooking. For large joints it is
advisable to thaw over night.
Frozen poultry should be thoroughly
" !;
depends on the size of the bird - eg; a
large turkey may take up to 48 hours to
thaw.
Use of a trivet with a roasting tin will
reduce fat splashing and will help to keep
the oven interior clean. Alternatively, to
help reduce fat splashing, potatoes or
other vegetables can be roasted around
the meat/poultry.
Notes:
' ~ !
calculate the cooking time from the
total weight of the meat plus the
' ] ‚ ! $
roasters, and for lidded casseroles,
add 5 minutes per 450g (1lb) to the
calculated cooking time.
' ‚
KXˆ!X‰";ˆ
per 450g (1lb) extra cooking time.
' $
meat or poultry is in the centre of the
oven.
'
is cleaned after open roasting.
Cook in oven at:
)3*2+)4*2+5
(Fanned)
Approximate Cooking Time
Beef Rare
Medium
Well done 20 minutes per 450g (1lb), plus 20 minutes
25 minutes per 450g (1lb), plus 25 minutes
30 minutes per 450g (1lb), plus 30 minutes
Lamb Medium
Well Done 25 minutes per 450g (1lb), plus 25 minutes
30 minutes per 450g (1lb), plus 30 minutes
Pork 35 minutes per 450g (1lb), plus 35 minutes
Poultry 20 minutes per 450g (1lb), plus 20 minutes