13
MODEL: SUC54EEW | PRODUCT CODE: 62878 | 11/2018
Oven Cooking Guide Cont.
Meat/Poultry/Fish
Recommended
temperature (ºC)
Minutes per kilogram
Beef
Rare
200
35-40
Medium
200
45-50
Well done
200
55-60
Lamb
Medium
200
40
Well done
60
Veal
180
60
Pork
200
60
Chicken
180-200
45-60
Duck
180-200
60-70
Turkey
180
40–45 (less than 10kg)
35–40 (more than 10kg)
Fish
180
20
Using the hotplates (cooktop elements) of your appliance
GENERAL WARNINGS:
• Do not use pots and pans which are unsteady as these could easily tip over and cause injury.
• Do not use mats, heat diffusers and/or wok stands. These will cause a temperature build-up which can
damage the cooktop.
• Do not allow cooking pots and pans to overhang the sides or front of the hob, or get to close to the
appliance control knobs.
Choosing Cooking Pots
Look at this diagram below which shows you which cookware to use on the hotplates and which cookware
should not be used.
• Always use pots and pans with flat bottoms. Uneven or thin bottom pots/pans will waste energy and cook
slowly.
• Always use pots and pans which are slightly larger than the hotplate. Small pans waste energy.
• Always use dry pots and pans on the hotplates.
• Do not use pots and pans which are too large. Pans which overhang the hotplate more than 50mm can
damage the hob.
Solid hotplates
• The strong solid-cast hotplates give wide contact for fast, efficient cooking.
• The hotplates are sealed all around which means that spilt liquids can not go under the hotplates.
