John Lewis JLBIOS607 - Manual (Page 29)

29
Table: Meat, roasting, casseroles
Meat Oven function
Shelf po-
sition
Tempera-
ture
°C
Time
Hr. : Min.
Pork
Shoulder; leg; rolled;
boned spare rib;
loin of pork Rotitherm 1 170-180 0:30-0:35
per 450 g/1 lb plus
30-35 mins
Beef
Inexpensive cuts Rotitherm 1 160-170 0:35-0:40
per 450 g/1 lb
plus 15-20 mins
Prime cuts
-rare Rotitherm 1 150-160
1)
1) Preheat oven
0:15-0:20
per 450 g/1 lb
plus 15-20 mins
-medium Rotitherm 1 150-160 0:20-0:25
per 450 g/1 lb
plus 25-25 mins
-well done Rotitherm 1 150-160 0:30-0:35
per 450 g/1 lb
plus 25-30 mins
Yorkshire pudding
- small Convection with
ring heating
element
3 200
1)
0:10-0:15
- large Convection with
ring heating
element
1 180 -190
1)
0:30-0:40
Lamb Rotitherm 1 150-160 0:30-0:35
per 450 g/1 lb
plus 30-35 mins
Veal Rotitherm 1 170-180 0:30-0:35
per 450 g/1 lb
plus 30-35 mins