Instructions and Installation
25
Meat, fish and poultry
The key points on roasting
• Seasoning it with lemon juice
and pepper before cooking
all chicken, turkey and large
pieces of meat will increase
cooking performance.
• It takes 15 to 30 minutes more
to cook boned meat than fillet
by roasting.
• You should calculate about
4 to 5 minutes of cooking time
per centimetre of the meat
thickness.
• After the cooking time is over,
leave the meat in the oven for
about 10 minutes. The juice of
the meat is better distributed
to the fried meat and does not
come out when the meat is cut.
• Fish should be placed on a
medium or low level shelf in
a heat resistant plate.
Cooking table for meat, fish and poultry
Food
Tray
amount
Accessory
to be used
Operating
function
Shelf
position
Temperature
(ºC)
Cooking
time
(approx.
in min.)
Steak (whole) /
Roast (1kg)
Single tray
Standard tray*
Fan heating
3
15 mins. 250/max.
then, 180 - 190
60 - 80
Lamb’s shank
(1.5 - 2.0kg)
Single tray
Standard tray*
Fan heating
3
15 mins. 250/max.
then, 170
110 - 120
Roasted chicken
(1.8 - 2kg)
Single tray
Wire grill*
Place one tray
on a lower shelf
Fan heating
2
200 - 200
60 - 80
Turkey (5.5kg)
Single tray
Standard tray*
Fan heating
1
25 mins. 250/max.
then, 180 - 190
150 - 210
Fish
Single tray
Wire grill*
Place one tray
on a lower shelf
Fan heating
3
200
20 - 30
Preheating is recommended for all food.
* These accessories may not be included with your product. They can be purchased commercially.
** These accessories are not included with your product. They are commercially available accessories.
