John Lewis JLBIOS662 User Manual
Page 21
Conventional
cooking
Fan cooking
Cooking
time
TYPE OF DISH
level
Temp.
(°C)
level
Temp.
(°C)
In minutes
NOTE
English roast beef
- rare
2
210
2
200
50-60
Shelf
- medium
2
210
2
200
60-70
Shelf
- well done
2
210
2
200
70-80
Shelf
Shoulder of pork
2
180
2
170
120-150
with rind
Knuckle of pork
2
180
2
160
100-120
2 pieces
Lamb
2
190
2
175
110-130
Leg
Chicken
2
190
2
200
70-85
Whole
Turkey
2
180
2
160
210-240
Whole
Duck
2
175
2
220
120-150
complete
Goose
2
175
1
160
150-200
complete
Rabbit
2
190
2
175
60-80
In pieces
Hare
2
190
2
175
150-200
In pieces
Pheasant
2
190
2
175
90-120
complete
Meatloaf
2
180
2
175
complete
150
Bread tin
The temperatures quoted are guidelines. If
necessary, the temperatures should be
adjusted to personal requirements.
FISH
Conventional
cooking
Fan cooking
Cooking
time
TYPE OF DISH
level
Temp.
(°C)
level
Temp.
(°C)
In minutes
NOTE
Trout / Sea bream
2
190
2(1 and 3)
1)
175
40-55
3-4 fish
Tuna fish / Salmon
2
190
2(1 and 3)
1)
175
35-60
4-6 Filets
1) If you cook several dishes at the same time, we recommend that you place them on the levels quoted between
brackets.
The temperatures quoted are guidelines. If
necessary, the temperatures should be
adjusted to personal requirements.
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