Cannon HENLEY 10582G, Инструкции по использованию и установке

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O
VEN COOKING CHAR
T
Beef/ Lamb (slo
w roasting)
Meat
170/180
35 mins per 450g (1lb)
+ 35 mins o
v
er
.
Runner 1
from
bottom
of o
v
en.
35-40 mins per 450g
(1lb)
40 mins per 450g (1lb)
+ 40 mins o
v
er
40 mins per 450g (1lb)
40-45 mins per 450g
(1lb) + 40 mins o
v
er
40-45 mins per 450g
(1lb)
25-30 mins per 450g
(1lb) + 25 mins o
v
er
25-30 mins per 450g
(1lb)
2-2
1
/
2
hrs
190/200 170/180 190/200 170/180 190/200 170/180 190/200
150
T
emperature
o
C
Pre-
heat
T
op Oven Cooking
F
an Oven Cooking
Time (appr
o
x.)
Meat
Beef/ Lamb (f
oil co
v
ered)
Po
rk
(slo
w roasting)
Po
rk
(f
oil co
v
ered)
V
eal
(slo
w roasting)
V
eal
(f
oil co
v
ered)
P
oultr
y/Game
(slo
w roasting)
P
oultr
y/Game
(f
oil co
v
ered)
Casserole If using aluminium f
oil,
ne
ver
:
1
.
Allo
w f
oil to touch sides of o
v
en.
2
.
C
o
v
er o
v
en inter
ior with f
oil.
3
.
C
o
v
er shelv
es with f
oil.
Beef Meat
160/180
20-25 mins per 450g
(1lb) + 20 mins e
xtr
a
20-30 mins per 450g
(1lb) + 25 mins e
xtr
a
25-30 mins per 450g
(1lb) + 25 mins e
xtr
a
25-30 mins per 450g (1lb) + 25 mins e
xtr
a
18-20 mins per 450g (1lb) + 20 mins e
xtr
a
13-15 mins per 450g
(1lb) at 150/160
o
C
allo
w 12 mins per
450g at 150
o
C
1
1
/
2
- 2 Hrs
160/180 160/180
160/170
160/180
140-150
T
emperature
o
C
Time (appr
o
x.)
Lamb Po
rk
V
eal
Chic
k
en/ T
u
rk
e
y
up to 4kg (8lb) T
u
rk
e
y
4 to 5.5kg
(8 to 12lb) o
v
er 5.5kg (12lb)
Casserole
P
osition
in Oven
The most accur
ate method of testing the readiness of joints of
meat or whole poultr
y is to inser
t a meat ther
mometer into the
thic
k
est
par
t of a joint, or the thic
k
est par
t of poultr
y thighs
, dur
ing
the cooking per
iod.
The meat ther
mometer will indicate when the
required
inter
nal temp has been reached.
Beef -
Rare:
60
o
C
Lamb:
80
o
C
P
oultr
y:
90
o
C
Medium:
70
o
C
P
ork:
90
o
C
W
ell Done:
75
o
C
V
eal:
75
o
C
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Pre-
heat
No No No No No No No
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