KitchenAid KMCE 3610, Инструкция по эксплуатации

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32
Pro roasting
FOOD CLASS UTENSILS
SHELF
LEVEL OVEN
°C
PROBE
°C
TIME
ADD
WATER
R
OAST PORK / VEAL
R
OASTING PAN
ON WIRE RACK
L
EVEL
1 190°C 68°C
50-80
MIN
A
FTER
20
MINS
R
OAST BEEF
(rare)
W
IRE RACK ON
GLASS DRIP PAN
L
EVEL
1 200°C 48°C 35
MIN
A
FTER
12
MINS
R
OAST BEEF
(medium)
W
IRE RACK ON
GLASS DRIP PAN
L
EVEL
1 200°C 54°C 55
MIN
A
FTER
12
MINS
R
OAST CHICKEN
R
OASTING PAN
ON WIRE RACK
L
EVEL
1 200°C 85°C
60-80
MIN
A
FTER
20
MINS
L
EG OF LAMB
(medium)
R
OASTING PAN
ON WIRE RACK
L
EVEL
1 190°C 70°C 70
MIN
A
FTER
20
MINS
L
EG OF LAMB
(well
done)
R
OASTING PAN
ON WIRE RACK
L
EVEL
1 190°C 75°C 90
MIN
A
FTER
20
MINS
M
ANUAL
O
VEN PROOF
L
EVEL
1
OR
2
50-
250°C
45-
90°C
0-4
HOURS
C
HICKEN
W
HEN THE PROBE
is used to roast chicken, the tip
should be positioned in the fl eshiest part of the
chicken, i.e. on the inside of the thigh just behind
the leg. It must not touch any bones.
L
AMB
W
HEN COOKING A LAMB JOINT/LEG OF LAMB,
insert
the tip of the probe into the thickest part so that it
does not touch the bone.
P
ORK
W
HEN COOKING PORK,
e.g. pork shoulder,
gammon, silverside, etc, the probe should be
inserted into the ‘end’ of the joint rather than
through the layer of fat on the surface. Avoid
placing the tip of the probe in fatty areas of the
pork.
F
ISH
T
HE PROBE CAN BE USED WHEN COOKING WHOLE
FISH,
large fish such as pike or salmon. Position the
tip of the probe in the thickest part, not too close
to the backbone.
Probe placement
5019_721_02002_GB_IFU_OP2 15-06-2007 13:51 Pagina 32