Roasting
78
Pork, veal, lamb and fish
Meat/Fish
1) 2)
[°C]
[W]
[min.]
Roast pork
(Leg, shoulder, neck), approx. 1
kg
/
170–190
–
110–130
/
180
150
90–100
Gammon joint, approx. 1 kg
/
170–190
–
70–80
/
180
150
60–70
Meat loaf, approx. 1 kg
/
160–180
4)
–
65–75
/
180
4)
300
35–45
Veal, approx. 1 kg
/
170–190
–
80–100
/
180
150
70–80
Leg of lamb, approx. 2 kg
/
170–190
–
110–130
/
180
150
90–110
Saddle of lamb, approx. 2 kg
3)
/
170–190
–
60–80
Fish, whole, approx. 1.5 kg
/
160–180
–
45–55
/
170
150
35–45
Fan Plus /
Auto Roast /
Mic Fan Plus /
Mic Auto Roast
Temperature /
Microwave power level in combination programmes /
Duration
1)
Roast in a covered dish. When roasting on the rack, set the temperature approx. 20 °C
lower than for roasting in a covered oven dish.
2)
Do not select a higher temperature than that advised. The meat will become brown, but
will not be cooked properly.
3)
Do not cover the food.
4)
Do not use Rapid Heat-up to pre-heat the oven.
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