Specifications

E – 22
Beef
Roast
Menu
Procedure
Menu
No.
Initial
Temperature
Weight (KG)
Lamb
8 - 12˚C
8 - 12˚C
1.0 - 1.6kg
1.0 - 1.6kg
• Place in centre of low rack, uncovered.
• When oven has stopped, turn beef over
and shield the well cooked portions
where necessary.
(Note: Make sure the foil does not touch
each other and the oven wall.)
• After cooking, stand for 10-15 minutes.
• Place in centre of low rack, uncovered.
• When oven has stopped, turn lamb over
and shield the well cooked portions
where necessary.
(Note: Make sure the foil does not touch
each other and the oven wall.)
• After cooking, stand for 10-15 minutes.
• Wash chicken, trim away fat and pat dry.
• Season as desired for at least 30 mins.
• Place on the low rack, uncovered.
• When oven stops, cover thinner part or
end of legs with foil. (Discard excess oil
on the turntable where necessary.) Turn it
over and continue to cook.
(Note: Make sure the foil does not touch
each other and the oven wall.)
• After cooking, stand for 10-15 mins.
* You can adjust doneness by
use LESS/MORE setting: —
(MORE)
(LESS) — Cannot be used
and ERROR will
be displayed.
* You can adjust doneness by
use LESS/MORE setting: —
(MORE) — Well done
(LESS) — Rare
If seasonings are used prior to
cooking, a well-cooked doneness
may be resulted.
NOTE
If seasonings are used prior to
cooking, a well-cooked doneness
may be resulted.
NOTE
8 - 12˚C
Chicken
1.0 - 1.6kg
* You can adjust doneness by
use LESS/MORE setting
(MORE) or (LESS).
NOTE
If the chicken has just been defrosted,
make sure it has stood for at least
6 hours at room temperature and
defrosted completely before roasting.
eg: Whole chicken
Half chicken
ROAST-
1
AUTO COOK MENU GUIDE
ROAST-
2
ROAST-
3
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