John Lewis JLFSEC612, Руководство пользователя

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Roasting
• Use heat-resistant ovenware to roast. Refer to
the instructions of the ovenware manufacturer.
• You can roast large roasting joints directly in
the deep pan or on the wire shelf above the
deep pan.
• Put some liquid in the deep pan to prevent the
meat juices or fat from burning on it's surface.
• All types of meat that can be browned or have
crackling can be roasted in the roasting tin
without the lid.
• If necessary, turn the roast after 1/2 to 2/3 of
the cooking time.
• To keep meat more succulent:
– roast lean meat in the roasting tin with the
lid or use roasting bag.
– baste large roasts and poultry with their
juices several times during roasting.
Thermaflow® or Conventional Cooking - Main Oven
Roasting
Food Temperature (°C) Time (min)
Beef / Beef boned 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 20 - 30 minutes over
Mutton / Lamb 170 - 190 20 - 35 minutes per 0.5 kg (1 lb) and 25 - 35 minutes over
Pork / Veal / Ham 170 - 190 30 - 40 minutes per 0.5 kg (1 lb) and 30 - 40 minutes over
Chicken 180 - 200 20 - 25 minutes per 0.5 kg (1 lb) and 20 minutes over
Turkey / Goose 170 - 190 15 - 20 minutes per 0.5 kg (1 lb) up to 3.5 kg (7 lb) then 10
minutes per 0.5 kg (1 lb) over 3.5 kg (7 lb)
Duck 180 - 200 25 - 35 minutes per 0.5 kg (1 lb) and 25 - 30 minutes over
Pheasant 170 - 190 35 - 40 minutes per 0.5 kg (1 lb) and 35 - 40 minutes over
Rabbit 170 - 190 20 minutes per 0.5 kg (1 lb) and 20 minutes over
Grilling in general
Warning! Always grill with the
oven door closed.
• Always grill with the maximum
temperature setting.
• Set the shelf into the shelf position as
recommended in the grilling table.
• Always set the deep pan to collect the fat into
the first shelf position.
• Grill only flat pieces of meat or fish.
The grilling area is set in centre of the shelf.
Cooker User Manual 33