Specifications

9
Weight
Range
Menu
No.
Initial
Temperature
(approx.)
Procedure
Standing
Time
(minutes)
Cooking
Method
5-15
Roast Pork 0.5 - 3.0 kg +3°C Mix
Refrigerated
Includes:
T-bone Steak Rump Steak Pork Chops Lamb Chump Chops Lamb Ioin Chops
Grilled Steak/Chops 0.3 - 1.0 kg +3°C Top/bottom • Place directly onto turntable.
Refrigerated grill • When oven stops and DRAIN, JUICES, TURN, STEAK CHOPS,
OVER is displayed, DRAIN FAT JUICES and
turn meat over.
Grilled Chicken Pieces 0.3 - 1.0 kg +3°C Mix
Refrigerated Top grill
4
5
6
5
• Tie meat with string (loins only). • Brush rind lightly with oil and season with salt. • Place rind side down on the low rack. • When oven stops and TURN PORK, OVER is displayed, turn pork
over.
• After cooking, stand covered with aluminium foil. • Place chicken skin side down on the high rack and season. • When oven stops and TURN, CHICKEN, PIECES, OVER is dis-
played, turn chicken over and season.
• After cooking, stand covered with aluminium foil.