CONSTRUCTA Built-in oven Instrukcja Obsługi Pobierz pdf (Strona 15)

15

Meal Setting Level Temperature in ºC Time in minutes

(per 500 g)

Duck

3

1 180* 20 + 20

%

2 190 - 200* 20 + 20

Beef

Slow roast joint

3

1 140* 40 + 40

%

2 150* 40 + 40

Top side / top rump

3

1 160* 30 + 25

%

2 190* 30 + 25

Lamb

Leg

3

1 170* 30 + 25

%

2 200* 30 + 25

Shoulder (bone-in)

3

1 170* 25 + 20

%

2 200* 25 + 20

Shoulder (boned and rolled)

3

1 170* 30 + 25

%

2 200* 30 + 25

Rack of lamb

3

1 180* 25 + 25

%

2 200* 25 + 25

Pork

Roast joint

3

1 180* 35 + 35

%

2 180* 35 + 35

Loin joint

3

1 180* 30 + 30

%

2 180* 30 + 30

Belly

3

1 160* 30 + 25

%

2 190* 30 + 25

Gammon

Joint

3

1 160* 30 + 30

%

2 190* 30 + 30

Chicken

Whole chicken

3

1 170 - 180* 20 + 25

%

2 190 - 200* 20 + 25

Portion (boned)

3

1 190* 20 + 25

%

2 200 - 210* 20 + 25

Quarter

3

1 190* 20 + 25

%

2 200 - 210* 20 + 25

Turkey

Drumstick

3

1 180* 20 + 20

Crown

3

1 160* 25 + 20

Whole

3

1 150 - 160* 25 + 25

Complete Meal

with beef

3

1 + 3 160* 30 + 25**

with chicken

3

1 + 3 180* 20 + 25

* Preheat oven

* + time for Yorkshire pudding

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