User manual

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Roasting Meat
1. Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to
wrap your meats in an oven roasting bag or foil to
prevent fats and oils from splattering, making it easier to
clean your oven.)
2. Use the grill / oven dish and smokeless grill insert. Place
the meat on the insert.
3. Do not pierce the meat, as this will allow juices to
escape.
4. When the meat is cooked, take the roast out of the oven,
wrap in aluminum foil and leave to stand for about 10
minutes. This will help retain the juices when the meat is
carved. The table shows temperatures and cooking times
for different kinds of meat. These may vary depending on
the thickness or bone content of the meat.
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Beef 200
Rare 35 - 40
Medium 45 - 50
Well done 55 - 60
Lamb 200
Medium 40
Well done 60
Veal 180 Well done 60
Pork 200 Well done 60
Roasting poultry and fish
1. Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
2. Place a layer of foil over the fish for about three quarters
of the cooking time.
The table shows temperatures and cooking times for different
kinds of fish and poultry. These may vary depending on the
thickness or bone content of the meat.
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Chicken 180 45 - 50
Duck 180 - 200 60 - 70
Turkey 180
40 - 45 (<10kg)
35 - 40 (>10kg)
Fish 180 20
Grilling hints
WARNING
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As a method of cooking, grilling can be used to:
• Enhance the flavours of vegetables, fish, poultry and
meat.
• Seal the surface of the food and retain the natural juices.
Note: Below is a table indicating the door position whilst
grilling for each of the product types.
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Underbench Grill in oven models Door FULLY closed
Separate grill
underbench
Slide out grill drawer
Drawer 2 finger widths
ajar
Separate grill
walloven
Drop down grill door Door FULLY open
Duo walloven Duo oven Door FULLY closed
Double oven Grill in oven Door FULLY closed
This table shows how to grill different types of meat:
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Beef
You can use tenderloin, rump, sirloin. Brush with oil or
melted butter, especially if the meat is very lean.
Lamb
You can use loin chops, shortloin chops, chump
chops, and forequarter chops. Remove skin or cut at
intervals to stop curling. Brush with oil or melted butter.
Sausages Prick sausages to stop skin from bursting.
Fish Brush with oil or melted butter and lemon juice.
Bacon Remove rind. Grill at and make into rolls.
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WMAN_541_Jun10.indd 12 4/6/10 10:18:31 AM