montpellier RMC100DFC, Инструкция по установке и эксплуатации

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All timings given are purely as a guide. Timings may always vary due to personal methods, size of food being
prepared and the temperature of said food stuffs. We always recommend following the cooking guidelines on
your meat products and packets. For additional information, please call Montpellier on 03333 234 474.
Food Type
Rack
Position
Temperature Cooking Time
Small Cakes 1 to 3 180 ‐ 200°c 15‐20 mins
Biscuits 3 180 ‐ 200°c 12‐15 mins
Fruit Cakes 3 135‐145°c 4hrs ‐ 4hrs 45 mins
Sponge Cakes 2 180 ‐ 200°c 50 mins
Bread 2 or 3 190°c 20‐30 mins
Rolls 3 200°c
(5)
180°c
(15‐20)
5 mins/15‐20 mins
Beef Rib (Bone in/
out
) ‐ 4 ‐ 8
pounds (lb)
3 140‐150°c
23‐30/
39‐43
mins min per lb ‐ Allow
to rest for 3‐5 mins.
Beef ‐ Eye round roast ‐ 2 ‐ 3
pounds (lb)
3 140‐150°c
20‐22 mins min per lb ‐ Allow to rest
for 3‐5 mins.
Beef Tenderloin Roast ‐ 4 ‐ 6
pounds (lb)
3 200°c 35 ‐ 45 mins Total
Roast Lamb 3 140‐145°c
20 ‐ 26 mins per lb ‐ Allow to rest for
at least 3 mins
Roast Chicken (Whole Chicken) 4
‐ 8 pounds (lb)
3 170°c
20 ‐ 30 mins per lb ‐ Check the
internal temperature in the
innermost part of the thigh,
innermost part of the wing & thickest
part of the breast.
Roast Turkey 3 170°c
20 ‐ 30 mins per lb ‐ Check the
internal temperature in the
innermost part of the thigh,
innermost part of the wing & thickest
part of the breast.
Roast Pork: Loin, Shoulder, Leg ‐
Bone In
3 140°c
20‐25 mins per lb ‐ Allow to rest for
at least 3 mins
Roast Pork: Loin, Shoulder, Leg ‐
Boneless
3 140°c
22‐33 mins per lb ‐ Allow to rest for
at least 3 mins
Roast Potatoes 2 or 3 180°c 55 mins
Roasted Vegetables 2 or 3 160°c 25 ‐ 35 mins
Casseroles/Bakes 2 or 3 140‐150°c 2 ‐ 3 hours
Fish (Whole) 3 180°c 20‐30 mins
Pasta Bake 2 or 3 180°c 25‐35 mins
We always recommend Pre‐Heating. Firstly, set the required temperature and allow the oven to get to
temperature (up‐to 15 minutes) before placing food in the cavity.
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