Belling FSDF 60 DO, Руководство по обслуживанию, Страница: 23 / 74

USING THE MAIN OVEN - ELECTRIC FANNED
Roasting guide
The times given in the roasting guide are
only approximate, because the size and
age of the bird will influence cooking
times as will the shape of a joint and the
proportion of the bone.
Frozen meat should be thoroughly thawed
before cooking. For large joints it is
advisable to thaw over night.
Frozen poultry should be thoroughly
thawed before cooking. The time required
depends on the size of the bird - eg; a
large turkey may take up to 48 hours to
thaw.
Use of a trivet with a roasting tin will
reduce fat splashing and will help to keep
the oven interior clean. Alternatively, to
help reduce fat splashing, potatoes or
other vegetables can be roasted around
the meat / poultry.
Notes:
• When cooking stuffed meat or poultry
calculate the cooking time from the total
weight of the meat plus the stuffing.
• For joints cooked in foil or covered
roasters, and for lidded casseroles, add 5
minutes per 450g (1lb) to the calculated
cooking time.
• Smaller joints weighing less than
1.25kg (2
½
lb) may require 5 minutes per
450g (1lb) extra cooking time.
• Position the oven shelf so that the meat
or poultry is in the centre of the oven.
• It is recommended that the appliance
is cleaned after open roasting.
Cook in oven at:
160°C - Main Oven
(Fanned)
180°C - Top Oven
(Conventional)
Approximate Cooking Time
(preheated oven)
Beef
Rare
Medium
Well done 20 minutes per 450g (1lb), plus 20 minutes
25 minutes per 450g (1lb), plus 25 minutes
30 minutes per 450g (1lb), plus 30 minutes
Lamb
Medium
Well Done 25 minutes per 450g (1lb), plus 25 minutes
30 minutes per 450g (1lb), plus 30 minutes
Pork 35 minutes per 450g (1lb), plus 35 minutes
Poultry 20 minutes per 450g (1lb), plus 20 minutes