John Lewis JLFSEC612 Manual de usuario descargar pdf (Pagina 33)

Food

Shelf Position Quantity [kg]

Temperature

[°C]

Time (min)

Veal: Roast veal 2 1 160 - 180 90 - 120

Veal: Knuckle of

veal

2 1.5-2 160 -180 120 - 150

Lamb: Roast lamb,

leg of lamb

2 1-1.5 150 -170 75 - 120

Lamb: Saddle of

lamb

2 1-1.5 160 -180 60 - 90

Poultry 2 1-1.5 190 - 210 45 - 75

Half Chicken 2 0.5-1 190 - 210 35 - 50

Duck 1 1.5-2 180 - 200 75 - 105

Goose 1 3.5-5 160 - 180 135 - 210

Turkey 1 2.5-3.5 160 - 180 105 - 150

Turkey 1 4-6 140 - 160 150 - 240

Low temperature cooking

Use the function to prepare lean, tender pieces

of meat and fish.

The oven gets the pre set temperature and a

signal operates. Then, the oven automatically

sets to a lower temperature to continue

cooking.

Always cook without a lid in Low

Temperature Cooking.

1. Sear the meat in a pan in a very high heat.

2. Put the meat in a roasting dish or directly

on the oven shelf. Put the tray below the

shelf to catch the fat.

3. Set oven function Low temperature

cooking, change the temperature, if

necessary, and cook until done (see table).

You cannot use Low temperature

cooking together with the clock

functions: Duration and End.

Low Temperature Cooking Table

Preparation time total (mins)

Type of meat Weight g Setting Shelf Red (rare)

Pink

(medium)

Roast beef (well

done)

800-1000 150°C 2 90-110 130-140

Roast beef (well

done)

1200-1600 150°C 2 120-130 160-170

Rib of beef 600-1000 150°C 3 55-75 95-110

Shoulder of

beef, boneless

3,5 cm high 150°C 3 - 70-80

Cooker user manual 33

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