John Lewis JLFSEC612 Manual de usuario descargar pdf (Pagina 34)

Food Quantity (kg) Temperature

(°C)

Time (min) Shelf posi-

tion

Beef: Topside beef or fill-

er - rare

per cm of thickness 190 - 200 5 - 6 3

Beef: Topside beef or fill-

er - medium

per cm of thickness 180 - 190 6 - 8 3

Beef: Topside beef or fill-

er - well done

per cm of thickness 170 - 180 8 - 10 3

Pork: Shoulder, neck,

ham

1 - 1.5 160 - 180 90 - 120 2

Pork: Pork chop 1 - 1.5 160 - 180 60 - 90 2

Pork: Meatloaf 0.75 - 1 160 - 170 45 - 60 2

Pork: Knuckle of pork

(pre-cooked)

0.75 - 1 150 - 170 90 - 120 2

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

Veal: Knuckle of veal 1.5 - 2 160 - 180 120 - 150 2

Lamb: Roast lamb, leg of

lamb

1 - 1.5 150 - 170 75 - 120 2

Lamb: Saddle of lamb 1 - 1.5 160 - 180 60 - 90 2

Poultry 1 - 1.5 190 - 210 45 - 75 2

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

Duck 1.5 - 2 180 - 200 75 - 105 1

Goose 3.5 - 5 160 - 180 135 - 210 1

Turkey 2.5 - 3.5 160 - 180 105 - 150 1

Turkey 4 - 6 140 - 160 150 - 240 1

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.

You cannot use Low temperature

cooking together with the clock

functions: Duration and End.

1. Sear the meat in the deep pan (if present) in a

very high heat.

2. Put the meat in a roasting tin or directly on the

wire shelf. Put the tray below the shelf to catch

the fat.

Cooker User Manual34

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