Instruction manual C2239
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Please keep this instruction manual for future reference
Please keep this instruction manual for future reference
Instruction manual C2239
T E M P E R AT U R E S A N D T I M E S F O R C O O K I N G
D I S H E S
T E M P E R AT U R E ( ˚ C )
T I M E
( M I N S )
SWEET
Short pastry flan
Fruit pie/tart
Shortcake biscuits
Savoury biscuits
200
200
200
200
190
190
190
190
8-10
25-35
10-15
15-20
MEAT
Slow roast
Quick roast
Meat loaf
175
200
200
170
190
190
12-15
12-15
30-40
POULTRY
Duck 1.5-2kg
Goose 3kg
Roast chicken
Turkey 5kg
200
200
200
175
170
180
190
150
120-180
150-210
60-90
240
GAME
Hare
Haunch of venison
200
175
180
175
60-90
90-180
»
Frozen meat should be thoroughly thawed before cooking. For large joints it is advisable to
thaw overnight.
»
Frozen poultry should be thoroughly thawed before cooking. The time required depends on
the size of the bird e.g. a large turkey may take up to 48 hours to thaw.
»
Adjust the shelf position so the meat or poultry will be in the centre of the oven.
»
The times given in the roasting guide are only approximate because the size and age of the
bird will influence cooking times, as will the shape of a joint and the proportion of bone.
R O A S T I N G G U I D E
C O O K I N G I N OV E N
180˚C FAN HEAT
200˚C CONVENTIONAL HEAT
T I M E
Beef
Rare
Medium
Well done
20 minutes per 450g (1lb) plus 20 minutes
25 minutes per 450g (1lb) plus 20 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
wl
20 minutes per 450g (1lb) plus 20 minutes
N OT E :
»
If you are cooking a very large turkey, we recommend that it is turned around halfway
through cooking, so that both legs will be cooked evenly.
»
Remove any excess fat from the tin before turning, to prevent any fat splashing.
»
When cooking stuffed meat or poultry, calculate the cooking time from the total weight of
the meat plus the stuffing.
»
For joints cooked in foil and for lidded casseroles, add 5 minutes per 450g (1lb) to the
calculated cooking time.
»
Smaller joints weighing less than 1.25kg (2lb) may require 5 minutes per 450g (1lb) extra
cooking time.
