Operating instructions

GB
17
PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will
indicate when the required internal temp has been reached.
Beef - Rare: 60°C Lamb: 80°C Poultry: 90°C
Medium: 70°C Pork: 80°C
Well Done: 75°C Veal: 75°C
Top Oven Temperature
Charts - Meat
Meat Pre-heat
Temperature
°C
Time (approx.)
Position
in Oven
Beef/ Lamb (slow roasting) Yes 170/180 35 mins per 450g (1lb) + 35 mins over.
Runner 1
from
bottom of
oven.
Beef/ Lamb (foil covered) Yes 190/200 35-40 mins per 450g (1lb)
Pork (slow roasting) Yes 170/180 40 mins per 450g (1lb) + 40 mins over
Pork (foil covered) Yes 190/200 40 mins per 450g (1lb)
Veal (slow roasting) Yes 170/180 40-45 mins per 450g (1lb) + 40 mins over
Veal (foil covered) Yes 190/200 40-45 mins per 450g (1lb)
Poultry/Game (slow roasting) Yes 170/180 25-30 mins per 450g (1lb) + 25 mins over
Poultry/Game (foil covered) Yes 190/200 25-30 mins per 450g (1lb)
Casserole Yes 150 2-21/2 hrs