LG EA790SP, Руководство по эксплуатации

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96
Roasting tables
Roasting Table
Food
Oven
level
Fan grill
Conventional
heat
Speed roast
Core
Temp
Temp.
(°C) – (1)
Time
(mins.)
Temp.
(°C) – (1)
Time
(mins.)
Temp.
(°C) – (1)
Time
(mins.)
(°C)
(2)(4)
Beef
(approx. 1kg) 2
3)
180 60~80 200 70~90 190 40~60 60~80
Venison
(approx. 1kg) 2 3) 180 75~100 200~240 100~120 180 70~80 65~75
Leg of pork
(approx. 1kg) 2 3) 185 75~100 200 100~120 180~190 70~90 80~90
Rolled pork
(approx. 1kg) 2
3)
180~190 90~120 200~220 110~130 180~190 80~100 80~90
Leg of lamb
(approx. 2kg) 2 180 110~130 200 150 180 90~110 80~85
Poultry
(approx. 1kg) 2
3)
180~190 60~80 200~220 70~90 210 40~50 -
Poultry
(approx. 2kg) 2 180~190 100~110 200~220 110~120 200 50~70 -
Stuffed 2 180~190 100~120 200~220 110~140 180~190 80~100 -
Poultry
(approx. 4kg) 2 170~180 160~180 190~210 170~190 180~190 90~120 -
Whole fish
(approx. 1.5kg) 2
3)
160~180 35~55 200~220 35~55 160~180 25~45 -
This table is intended as a guide only, individual tastes and cuts of
meat will vary.
1) If pot roasting set the temperature 20°C higher.
2) Use the core temperature. Refer to the meat probe instructions.
3) Use the 4th level from the bottom when using Conventional heat.
4) Very rare:60~65°C, medium rare:65~75°C, medium:75~80°C,
well done 80°C.