23
M
ain F
an O
v
en C
o
ok
ing
Me
a
t
B
eef
Lamb
Po
rk
C
hick
en/T
ur
k
e
y
up t
o
4kg (8lb)
T
u
rk
ey up t
o
5.5kg
(12lb)
T
u
rk
ey o
v
er 5.5kg
(12lb)
C
asser
ole S
tews
F
ood
Temp
er
atur
e
˚C
T
ime
(appr
o
x.)
Pre
-
hea
t
No
160/180
20-25 mins per 450g (1lb)
+ 20 mins e
x
tr
a
25 mins per 450g (1lb)
+ 25 mins e
x
tr
a
25 mins per 450g (1lb)
+ 25 mins e
x
tr
a
18-20 mins per 450g (1lb)
+ 20 mins e
x
tr
a
13-15 mins per 450g (1lb) eg
.
5kg (11lb) = 143-165 mins
12 mins per 450g (1lb) eg
.
10kg (22lb) = 264 mins
1
1
⁄
2
- 2 hours
160/180
160/180
160/180
150/160
150
140/150
No
No
No
No
No
No
Not
e: U
p
t
o
thr
ee shelv
es ma
y b
e used in this o
ven. T
h
e p
ositio
n
of
these is not imp
or
tan
t pr
o
viding the
y ar
e e
venly spac
ed
.
Top O
v
en C
o
n
v
ec
tion C
o
ok
ing
Me
a
t
B
eef/Lamb
(Slo
w R
oasting)
B
eef/Lamb
(F
oil C
o
v
e
red)
Po
rk
(Slo
w R
oasting)
Po
rk
(F
oil C
o
v
e
red)
P
oultr
y/G
ame
(Slo
w R
oasting)
P
oultr
y/G
ame
(F
oil C
o
v
e
red)
C
asser
ole C
o
ok
ing
F
ood
Temp
er
atur
e
˚C
T
ime
(appr
o
x.)
Position fr
om
Base of O
ven
Pre
-
hea
t
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
170/180
35 mins per 450g (1lb)
+ 35 mins o
v
er
35 mins per 450g (1lb)
40 mins per 450g (1lb)
+ 40 mins o
v
er
40 mins per 450g (1lb)
25-30 mins per 450g (1lb)
+ 25 mins o
v
er
25-30 mins per 450g (1lb)
2 -2
1
⁄
2
hours
190/200
170/180
190/200
V
eal
(Slo
w R
oasting)
Ye
s
S
helf 1
40-45 mins per 450g (1lb)
+ 40 mins o
v
er
170/180
V
eal
(F
oil C
o
v
e
red)
Ye
s
40-45 mins per 450g (1lb)
190/200
170/180
190/200
150
O
ven T
emp
er
a
tur
e C
har
ts - M
e
a
t
C
OOKING MEA
T/POUL
TR
Y IN THE T
OP O
VEN
Small join
ts of mea
t up t
o
1.5Kg (3 lbs) and poultr
y up t
o
3.6K
g (8lbs) can be r
oast
ed in a small mea
t pan in the t
op o
v
en.
IF USING AL
UMINIUM FOIL
1. Ne
v
er allo
w f
oil t
o
t
ouch sides of o
v
en. 2. Ne
v
e
r c
o
v
er in
te
rior with f
oil. 3. Ne
v
e
r c
o
v
e
r shelv
es with f
o
il.
T
he most accur
a
te method of t
esting the r
eadiness of join
ts of
mea
t or whole poultr
y is t
o
inser
t a mea
t ther
momet
er in
to
the
thick
est par
t of a join
t of mea
t,
or the thick
est par
t of poult
ry
thighs
, dur
ing the c
o
ok
ing per
iod
. T
he mea
t ther
momet
er will
indica
te
when the r
equir
ed in
te
rnal t
emper
a
tur
e has been r
eached
.
B
eef
R
a
re
60˚C
M
edium 70˚C
90˚C
80˚C
90˚C
W
ell D
one 75˚C
Po
rk
L
amb
P
oultr
y
V
eal
25-30 mins per 450g (1lb)
+ 25 mins e
x
tr
a
160/170
No
Summary of Contents for S130E
Page 1: ...Instructions S130E ...
