LG EM790SP, Operating Instructions Manual

Page: 85 / 108

85
Roasting tables
Beef
(approx. 1kg)
Venison
(approx. 1kg)
Leg of pork
(approx. 1kg)
Rolled pork
(approx. 1kg)
Leg of lamb
(approx. 2kg)
Poultry
(approx. 1kg)
Poultry
(approx. 2kg)
Stuffed
Poultry
(approx. 4kg)
Whole fish
(approx. 1.5kg)
60~80
65~75
80~90
80~90
80~85
-
-
-
-
-
180
180
185
180~190
180
180~190
180~190
180~190
170~180
160~180
60~80
75~100
75~100
90~120
110~130
60~80
100~110
100~120
160~180
35~55
2 4)
2
4)
2 4)
2 4)
2
2 4)
2
2
2
2 4)
200
200~240
200
200~220
200
200~220
200~220
200~220
190~210
200~220
70~90
100~120
100~120
110~130
150
70~90
110~120
110~140
170~190
35~55
190
180
180~190
180~190
180
210
200
180~190
180~190
160~180
40~60
70~80
70~90
80~100
90~110
40~50
50~70
80~100
90~120
25~45
This table is intended as a guide only, individual tastes and cuts of meat will vary.
1) Fit the fat filter for roasting.
2) If pot roasting set the temperature 20°C higher.
3) Use the core temperature. Refer to the meat probe instructions.
4) Use the 4th level from the bottom when using Conventional heat.
5) Very rare:60~65°C, medium rare:65~75°C, medium:75~80°C, well done 80°C.
Roasting Table
Time
(mins.)
Oven
level
Fan grill
– (1)
Conventional
heat – (1)
Speed roast
– (1)
Core
Temp.
Food
Temp.
(°C) – (2)
Time
(mins.)
Temp.
(°C) – (2)
Time
(mins.)
Temp.
(°C) – (2)
(°C)
(1)(3)(5)