CONSTRUCTA CH0302.0, Инструкция по эксплуатации

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Meat
Turn pieces of meat halfway through the cooking time.
When the roast is ready, turn off the oven and allow it to rest for
an additional 10 minutes. This allows better distribution of the
meat juices.
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
Poultry
The values in the table apply to dishes placed in a cold oven.
The weights indicated in the table are for unstuffed poultry that
is ready for roasting.
If you are grilling directly on the wire rack, you should also
insert the universal pan at level 1.
When cooking duck or goose, pierce the skin on the underside
of the wings to allow the fat to escape.
Place the bird onto the wire rack with the breast side facing
downwards. Turn the whole bird when two thirds of the cooking
time has elapsed.
Poultry will turn out particularly crispy and brown if you baste it
towards the end of the roasting time with butter, salted water or
orange juice.
Meat Weight Accessories and
ovenware
Level Type of
heating
Temperature
°C, grill setting
Cooking time
in minutes
Beef
Joint of beef 1.0 kg Covered 2
%
200-220 120
1.5 kg 2
%
190-210 140
2.0 kg 2
%
180-200 160
Tenderloin, medium rare 1.0 kg Uncovered 1
%
210-230 70
1.5 kg 1
%
200-220 80
Sirloin, medium rare 1.0 kg Uncovered 1
4
230-250 50
Steaks, 3 cm, medium rare Wire rack + univer-
sal pan
4+1
(
3 15
Veal
Joint of veal 1.0 kg Uncovered 1
%
200-220 100
1.5 kg 1
%
190-210 120
2.0 kg 1
%
180-200 140
Pork
without rind (e.g. neck) 1.0 kg Uncovered 1
4
190-210 120
1.5 kg 1
4
180-200 150
2.0 kg 1
4
170-190 170
with rind (e.g. shoulder) 1.0 kg Uncovered 1
4
180-200 130
1.5 kg 1
4
190-210 160
2.0 kg 1
4
170-190 190
Smoked pork on the bone 1.0 kg Covered 1
%
210-230 80
Lamb
Leg of lamb, boned, medium 1.5 kg Uncovered 1
4
170-190 120
Minced meat
Meat loaf approx.
750 g
Uncovered 1
4
180-200 70
Sausage
Sausage Wire rack + univer-
sal pan
4+1
(
3 15
Poultry Weight Accessories and
ovenware
Level Type of
heating
Temperature °C,
grill setting
Cooking time in
minutes
Chicken halves, 1-4 pieces 400g each Wire rack 2
4
210-230 40-50
Chicken pieces 250 g each Wire rack 3
4
210-230 30-40
Chicken, whole, 1 ­ 4 pieces per 1 kg Wire rack 2
4
200-220 55-85
Duck, whole 1.7 kg Wire rack 2
4
170-190 80-100
Goose, whole 3.0 kg Wire rack 2
4
160-180 110-130
Small turkey, whole 3.0 kg Wire rack 2
4
180-200 80-100
2 turkey drumsticks 800g each Wire rack 2
4
180-200 80-100