4
.
Use
Instruction
5
6
When customer need to baking food,
please adjust the tray and racks into the
related shelves according to your demands,
keep horizantolly,and closed the oven door,
preheat the oven at 180 degree for 3
minutes,please open the door again, and
put the cool food into the tray after the oven
is cool.
(
1
)
Setting Temperature
The temperature of right formal is one
proposal for setting temperature, not actual
temperature.
(
2
)
The best proposal for grill setting
The form is a set of reference data,
practical experience might be different,
should according to actual condition
adjustment.
Note
：
We count the number of grill shelves
from bottom to up
.
(1)Put the meat in the oven and
set the temperature between 180-
200 degree.(It is recommended to
wrap your meats in an oven
roasting bag or foil,to prevent fats
and oils from splattering, making
it easier to clean your oven).
(2)Use the grill /oven dish and
smokeless grill insert. Insert the
meat on it.
(3)Do not pierce the meat, as this
will cause juices washed away.
(4)When the meat is cooked, take
the roast out of the oven, wrap in
aluminum foil and leave to stand
for about 10 minutes. This will
help
retain the juices when the meat is
cut.
5.Roasting meat
(1) Put the poultry or fish in the oven set at a moderate temperature of 180 degree.
(2) Put a layer of foil over the fish for baking about 45 minutes.
6.Roasting poultry and fish
▲
The table shows temperatures and
cooking times for different kinds of
meat. These may vary depending on
the thickness of the meat or if there is
a bone, or stuffing in the meat.
▲
The table shows temperatures and cooking times for
different kinds of fish and poultry, These may vary
depending on the thickness of the fish or poultry and
stuffing.
Oven
Temperatu
re
（℃）
Temperatu
re
（℉）
cool
80
175
Very slow
100-110
210-230
Slow
130-140
265-285
Moderately
slow
150-160
300-320
Moderate
170-180
340-355
Moderately
hot
190-200
375-390
Hot
200-210
390-416
Very hot
220-230
430-450
Ultra hot
240-250
465-480
Meat
Reference
temperature
Roast level
Minutes/
kilo
Light
35-40
Medium
45-50
Well-done
55-60
Medium
45-50
Well-done
55-60
Veal
180
Well-done
60
Pork
200
Well-done
60
Beef
200
Lamp
200
Poultry and fish Reference
temperature
Minutes/kilo
Chicken
180
40-50
Duck
180-200
60-70
40-45(<10kg)
35-40(>10kg)
Fish
180
20
180
Turkey
Temperature
（℃）
Time
（
M
）
The number of
oven shelves
Scones
Plain or fruit
210
10
月
15
日
3
Rolled
170-180
41197
3 or 4
Spooned
170-180
41197
3 or 4
Biscuits
150
15-20
3 or 4
Macaroons
140
15-20
3 or 4
Hard-individual
80-100
60-90
3 or 4
Soft-individual
180
30-45
3 or 4
Pavlova-6egg
110-120
90
3
Patty cakes
180
15-20
3 or 4
Sponge-4egg
170-180
18-20
3
Plain butter cake
170-180
50-60
3
Nut loaf
170
45-50
3
Boiled fruit cake
160-170
60-90
3
Rich fruit cake
140
180-210
3
Cornish pasties
220/180
10
月
30
日
3 or 4
Custard tart
180/160
10
月
30
日
3
Steak cake
210/180
15/30-40
3 or 4
Pastry-choux
Cream puffs
220/180
20/30
3 or 4
Buns
200
20/30
3 or 4
Breads
190
25-30
3
Chocolate
170
40
3 or 4
Cheese souffle-4egg
180
35
3
Pastry-Shortcake
Yeast goods
pudding
food
Biscuits
Meringues
Cakes
Electric
Oven
Electric
Oven