John Lewis JLBIOS614, Руководство пользователя

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Roasting
• Use heat-resistant ovenware to roast (refer
to the instructions of the manufacturer).
• You can roast large roasting joints directly in
the deep pan (if present) or on the wire shelf
above the deep pan.
• Roast lean meats in the roasting tin with the
lid. This keeps the meat more succulent.
• All types of meat that can be browned or
have crackling can be roasted in the roasting
tin without the lid.
• We recommend that you cook meat and fish
weighing 1 kg and above in the oven.
• To prevent the meat juices or fat from
burning onto the pan, put some liquid into the
deep pan.
• If necessary, turn the roast (after 1 / 2 - 2 / 3
of the cooking time).
• Baste large roasts and poultry with their juices
several times during roasting. This gives better
roasting results.
• You can deactivate the appliance
approximately 10 minutes before the end of
the roasting time, and use the residual heat.
Roasting with Turbo Grilling
Beef
Type of meat Quantity
Oven
function
Shelf position
Temperatur
e °C
Time (min.)
Pot roast 1 - 1.5 kg
Conventional
Cooking
1 230 120 - 150
Roast beef or fillet:
rare per cm of
thickness
Turbo Grilling 1 190 - 200 1) 5 - 6
Roast beef or fillet:
medium per cm of
thickness
Turbo Grilling 1 180 - 190
1)
6 - 8
Roast beef or fillet:
well done per cm of
thickness
Turbo Grilling 1
170 - 180 1)
8 - 10
1) Preheat the oven.
Pork
Type of meat Quantity
Oven
function
Shelf position
Temperature
°C
Time (min.)
Shoulder / Neck /
Ham joint
1 - 1.5 kg Turbo Grilling 1 160 - 180 90 - 120
Chop / Spare rib 1 - 1.5 kg Turbo Grilling 1 170 - 180 60 - 90
Meatloaf 750 g - 1 kg Turbo Grilling 1 160 - 170 50 - 60
Pork knuckle
(precooked)
750 g - 1 kg Turbo Grilling 1 150 - 170 90 - 120
Oven user manual 41