Instruction for Use

32
Pro roasting
FOOD CLASS UTENSILS
SHELF
LEVEL
OVEN
°C
PROBE
°C
TIME
ADD
WATER
ROAST PORK / VEAL
ROASTING PAN
ON WIRE RACK
LEVEL 1
190°C 68°C
50-80
MIN
AFTER 20
MINS
ROAST BEEF (rare)
WIRE RACK ON
GLASS DRIP PAN
LEVEL 1
200°C 48°C
35 MIN
AFTER 12
MINS
ROAST BEEF (medium)
WIRE RACK ON
GLASS DRIP PAN
LEVEL 1
200°C 54°C
55 MIN
AFTER 12
MINS
ROAST CHICKEN
ROASTING PAN
ON WIRE RACK
LEVEL 1
200°C 85°C
60-80
MIN
AFTER 20
MINS
LEG OF LAMB
(medium)
ROASTING PAN
ON WIRE RACK
LEVEL 1
190°C 70°C
70 MIN
AFTER 20
MINS
LEG OF LAMB (well
done)
ROASTING PAN
ON WIRE RACK
LEVEL 1
190°C 75°C
90 MIN
AFTER 20
MINS
MANUAL OVEN PROOF
LEVEL 1
OR 2
50-
250°C
45-
90°C
0-4
HOURS
CHICKEN
WHEN THE PROBE is used to roast chicken, the tip
should be positioned in the fl eshiest part of the
chicken, i.e. on the inside of the thigh just behind
the leg. It must not touch any bones.
L
AMB
WHEN COOKING A LAMB JOINT/LEG OF LAMB, insert
the tip of the probe into the thickest part so that it
does not touch the bone.
P
ORK
WHEN COOKING PORK, e.g. pork shoulder,
gammon, silverside, etc, the probe should be
inserted into the ‘end’ of the joint rather than
through the layer of fat on the surface. Avoid
placing the tip of the probe in fatty areas of the
pork.
F
ISH
THE PROBE CAN BE USED WHEN COOKING WHOLE
FISH,
large fish such as pike or salmon. Position the
tip of the probe in the thickest part, not too close
to the backbone.
Probe placement