John Lewis JLFSEC612, User Manual

Page: 36 / 52

Food Quantity Temperature
(°C) Preheating time (min) Shelf po-
sition
Rare Medium
Roast beef (well done) 1200 - 1600 g 150 120 - 130 160 - 170 2
Rib of beef 600 - 1000 g 150 55 - 75 95 - 110 3
Shoulder of beef, boneless 3.5 cm high 150 - 70 - 80 3
Tenderloin of beef, whole 600 - 1000 g 120 65 - 75 90 - 110 3
Tenderloin of beef, sliced 2.5 cm high 120 20 - 25 35 - 45 3
Entrecote 1.5 cm high 120 15 - 25 30 - 35 3
T-bone 2 cm high 120 25 - 30 35 - 40 3
Tenderloin of pork, whole 500 - 700 g 120 - 65 - 75 3
Tenderloin of pork, sliced 2.5 cm high 120 - 35 - 45 2
Defrost
• Remove the food packaging. Put the food on a
plate.
• Do not cover it with a bowl or a plate. This can
extend the defrost time.
• Use the first oven shelf position. The one on
the bottom.
Food Quantity Defrosting
time (min) Further de-
frosting time
(min) Comments
Chicken 1 kg 100 - 140 20 - 30 Put the chicken on an upturned saucer
in a big plate. Turn halfway through.
Meat 1 kg 100 - 140 20 - 30 Turn halfway through.
Meat 500 g 90 - 120 20 - 30 Turn halfway through.
Trout 150 g 25 - 35 10 - 15 -
Strawberries 300 g 30 - 40 10 - 20 -
Butter 250 g 30 - 40 10 - 15 -
Cream 2 x 200 g 80 - 100 10 - 15 Whip the cream when still slightly fro-
zen in places.
Cake 1.4 kg 60 60 -
Cooker User Manual 36