Signature Kitchen Suite SKSOV2411S, Руководство пользователя

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27 OPERATION
ENGLISH
Roasting tables
Roasting Table
Food Oven level
Roasting Top Bottom Heat
Temp. (°C)
1)
Time (min.) Temp. (°C)
1)
Time (min.)
Beef
(approx. 1 kg)
2
2)
190 50~70 200 70~90
Venison
(approx. 1 kg)
2
2)
180 75~100 200~230 100~120
Leg of pork
(approx. 1 kg)
2
2)
180~190 80~110 200 100~120
Rolled pork
(approx. 1 kg)
2 2) 180~190 90~120 200~220 110~130
Leg of lamb
(approx. 2 kg)
2 180 110~130 200 150
Poultry
(approx. 1 kg)
2 2) 210 50~60 200~220 70~90
Poultry
(approx. 2 kg)
2 200 60~80 200~220 110~120
Poultry
(approx. 4 kg)
2 180~190 120~140 190~210 130~150
Whole fish
(approx. 1.5 kg)
2
2)
160~180 35~55 200~220 35~55
This table is intended as a guide only, individual tastes and cuts of meat will vary.
1) Set the pot roasting temperature 20 °C higher.
2) Use the 4th level from the bottom when using Top Bottom Heat.