Instruction for Use

21
Pro roasting
FOOD TYPE 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
MINS.
AFTER 20
MINS.
ROAST BEEF (rare)
WIRE RACK ON
GLASS DRIP PAN
LEVEL 1
200°C 48°C
35 MINS.
AFTER 12
MINS.
ROAST BEEF (medium)
WIRE RACK ON
GLASS DRIP PAN
LEVEL 1
200°C 54°C
55 MINS.
AFTER 12
MINS.
ROAST CHICKEN
ROASTING PAN
ON WIRE RACK
LEVEL 1
200°C 85°C
60-80
MINS.
AFTER 20
MINS.
LEG OF LAMB (medium)
ROASTING PAN
ON WIRE RACK
LEVEL 1
190°C 70°C
70 MINS.
AFTER 20
MINS.
LEG OF LAMB (well
done)
ROASTING PAN
ON WIRE RACK
LEVEL 1
190°C 75°C
90 MINS.
AFTER 20
MINS.
MANUAL OVEN PROOF
LEVEL 1
OR 2
50-
250°C
45-
90°C
0-4
HOURS
CHICKEN
WHEN USING THE TEMPERATURE PROBE to roast
chicken, position the tip of the probe into the
fleshiest part of the chicken. We suggest the inside
of the leg nearest the carcass. The probe must not
touch any bone, or it will give an incorrect reading.
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, silver side, 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