15
Beef
Slow roast joint
3
1
140*
40 + 40
%
2
150*
40 + 40
Top side / top rump
3
1
160*
30 + 25
%
2
190*
30 + 25
Lamb
Leg
3
1
170*
30 + 25
%
2
200*
30 + 25
Shoulder (bone-in)
3
1
170*
25 + 20
%
2
200*
25 + 20
Shoulder (boned and rolled)
3
1
170*
30 + 25
%
2
200*
30 + 25
Rack of lamb
3
1
180*
25 + 25
%
2
200*
25 + 25
Pork
Roast joint
3
1
180*
35 + 35
%
2
180*
35 + 35
Loin joint
3
1
180*
30 + 30
%
2
180*
30 + 30
Belly
3
1
160*
30 + 25
%
2
190*
30 + 25
Gammon
Joint
3
1
160*
30 + 30
%
2
190*
30 + 30
Chicken
Whole chicken
3
1
170 - 180*
20 + 25
%
2
190 - 200*
20 + 25
Portion (boned)
3
1
190*
20 + 25
%
2
200 - 210*
20 + 25
Quarter
3
1
190*
20 + 25
%
2
200 - 210*
20 + 25
Turkey
Drumstick
3
1
180*
20 + 20
Crown
3
1
160*
25 + 20
Whole
3
1
150 - 160*
25 + 25
Complete Meal
with beef
3
1 + 3
160*
30 + 25**
with chicken
3
1 + 3
180*
20 + 25
Casseroles
Setting
Level
Temperature in ºC
Time in minutes
(per 500 g)
Diced meat (beef, pork, lamb, chicken)
3
1
140
40 + 80
$
1
140*
40 + 80
* Preheat oven
Meal
Setting
Level
Temperature in ºC
Time in minutes
(per 500 g)
* Preheat oven
* + time for Yorkshire pudding
Summary of Contents for B12S53.3GB
Page 1: ...en Instruction manual Built in oven B12S53 3GB...
Page 2: ......
