User manual

10
Energy saving hint
The oven can be switched off shortly before the cooking time ends, the
residual temperature is enough to complete cooking. Open the oven door only
when it is necessary. To check on progress, look through the glass, the oven
light is automatically on during cooking.
Below Cooking Charts are intended as a guide only.
Temperatures and cooking times may be varied to suit individual tastes
APROXIMATE BAKING TIMES
APROXIMATE ROASTING TIMES FOR MEAT, POULTRY & FISH
TEMPERATURE , GENERAL TERMS FOOD SUITABLE
100-120 Very Slow Small meringues, pavlova, baked
custard dishes
135-140 Slow Rich fruit cake(20cm)
Light fruit cake
165-170 Moderately Slow Casseroles
Deep buttercakes
170-180 Moderate Shallow buttercakes, sponges
biscuits, meat loaf, baked fish
200-210 Moderately Hot Swiss roll, patty cakes, rock cakes,
shortcrust pastry
230 Hot Scones, puff pastry
TYPE OF MEAT,
POULTRY,FISH
CUTS OF MEAT TIME/KG ,
BEEF Standing Rib, Rolled Sirloin
Bolar Blade, Corned Topside
Fillet, Scotch Fillet
60mins/kg
40mins/kg
190
190
VEAL Shoulder or leg (with bone or rolled) 40-50mins/kg 190
LAMB Leg, Shoulder,Loin or Rolled 40-50mins/kg 190
PORK Leg Loin
Cook at highest temperature for first
30mins and reset to low until
cooked
90mins/kg 190-230
CHICKEN Whole or Pieces 30mins/0.5kg 190
DUCK 1.4-1.6kg
1.7-1.9kg
35mins/0.5kg
+35mins extra
190
190
TURKEY
2.5-4.0kg
4.0-6.0kg
6.0-8.0kg
8.0-10.0kg
30mins/0.5kg
+30mins extra
190
190
190
190
FISH
Whole or Fillets
Covering fish for ¾ of the cooking
time will assist in retaining the
moisture
10mins/0.5kg 180