User's Manual

26
PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
GB
Main Oven
Temperature Chart
vOv+DX849X&DH84X&DH84K&DH84X.
It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.
 &' ($) (+$$,*. Ov
Beef/ Lamb
(slow roasting)
Yes 170/180 35 mins per 450g (1lb) + 35 mins over.
Runner 2 or 3 from
bottom of oven.
Beef/ Lamb
(foil covered)
Yes 190/200 35-45 mins per 450g (1lb)
Pork
(slow roasting)
Yes 170/180 40 mins per 450g (1lb) + 40 mins over
Pork
(foil covered)
Yes 190/200 40 mins per 450g (1lb)
Veal
(slow roasting)
Yes 170/180 40-45 mins per 450g (1lb) + 40 mins over
Veal
(foil covered)
Yes 190/200 40-45 mins per 450g (1lb)
Poultry/Game
(slow roasting)
Yes 170/180 25-30 mins per 450g (1lb) + 25 mins over
Poultry/Game
(foil covered)
Yes 190/200 25-30 mins per 450g (1lb)
Casserole
Cooking
Yes 150 2-2½ hrs
I/)%)()(/0v1
2*Allow foil to touch sides of oven. 3*Cover oven interior with foil. 4*Cover shelves with foil.
FOv+DX849X&DH84X&DH84K&DH84X.
It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are
approximate only.
 &' ($) (+$$,*.
Beef No 160/180 20-25 mins per 450g (1lb) + 20 mins extra.
Lamb No 160/180 20-30 mins per 450g (1lb) +25 mins extra.
Pork No 160/180 25-30 mins per 450g (1lb) +25 mins extra.
Veal No 160/170 25-30 mins per 450g (1lb) +25 mins extra.
Chicken/Turkey
up to 4kg (8lb)
No 160/180 18-20 mins per 450g (1lb) + 20 mins extra.
Turkey 4 to 5.5kg
(8 to 12lb)
No
150/160
or 150
12-14 mins per 450g (1lb) at plus 12 mins extra
*For every 450g (1lb) over 5.5kg (12lb) allow 10
mins per 450g (1lb) and roast at 150°C
Casserole Cooking No 140-150 1½ - 2 hrs
I/)%)()(/0v1
2*Allow foil to touch sides of oven. 3*Cover oven interior with foil. 4*Cover shelves with foil.
The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat
thermometer into 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: 90°C
Well Done: 75°C Veal: 75°C