Wolfgang Puck Bistro BDCOR020, Инструкция по использованию и уходу

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Food Type Weight (lbs) Time / Lb Desired Doneness
Beef
Sirloin Tip/Top Round 3 - 8 20 - 22min Rare 120 - 130
23 - 24 min Med 140 - 150
25 - 27 min Well 160 - 170
Eye Round 3 - 6 18 - 20min Rare 120 - 130
21 - 23 min Med 140 - 150
24 - 26 min Well 160 - 170
Standing Rib 3 - 6 20 - 22min Rare 120 - 130
23 - 24 min Med 140 - 150
25 - 27 min Well 160 - 170
Pork
Loin (bone in) 3 - 6 25 min 170
Loin (boneless) 3 - 8 15 min 170
Fresh Ham 4 - 8 25 min 170
Smoked Ham
Fully cooked/w bone
Half 6 - 8 15 min 140
Whole 12 - 16 15 -17 min 140
Lamb
Leg 6 - 8 20 - 23 min Med 170
25 min Well 180
Poultry
Chicken (unstuffed) 6 - 8 20 min 180
Chicken (stuffed) 6 - 8 20 min 180
Turkey (unstuffed) up to 14 lbs 15 min 180
Turkey (stuffed) up to 14 lbs 20 min 180
These cooking times are an average and should be adjusted to individual preferences.
Function: Roast
The top and bottom heating elements cycle
on and off to maintain the selected temperature.
The convection fan will operate during the
ROAST mode.
1 Place the Drip/Baking pan on top of the
bottom racks in the oven. Do not insert in the oven
rails itself.
2 Set the Function Control to ROAST.
3 Preheat the oven to 375° F. (325°F when
not using the Drip/Baking pan.)
4 Set the Time Control to the shortest time. If more than 3 hours,
use a separate kitchen timer.
5 Press the ON/OFF button to begin the preheating process.
6 Once preheated and the READY Indicator is displayed on the control
panel, add your food to the oven and press the TIME button to start
the countdown timer (if used). Place the meat fat side up in the
Drip/Baking pan (unless otherwise directed).
Use the following chart as a guide for roasting. Use a reliable meat
thermometer for the most accurate results. Roasts should stand for
10 to 15 minutes before carving. During this time, they will continue
to cook, increasing the meat thermometer reading by about 10°F.
Roasting Chart
HSN29LDigOvenanual 10/3/07 2:49 PM Page 17