Creda E530E/R530E - Manual (Page 28)

Side Hea
t O
v
en C
o
ok
ing (M
ain O
v
en)
Me
a
t
B
eef
Lamb Po
rk
V
eal
P
oultr
y / G
ame
Tu
rk
e
y
C
asser
ole / S
tews
F
ood
Temp
er
atur
e
o
C
T
ime
(appr
o
x.)
Pre
-
hea
t
S
helf P
osition
(fr
om base of o
v
en)
Y
e
s
190/200
appr
o
x
25-30 mins per 450g
(1 lb) + 25 mins e
x
tr
a
appr
o
x
25-30 mins per 450g
(1 lb) + 25 mins e
x
tr
a
appr
o
x
30-35 mins per 450g
(1 lb) + 30 mins e
x
tr
a
appr
o
x
25-35 mins per 450g
(1 lb) + 30 mins e
x
tr
a
appr
o
x
25-30 mins per 450g
(1 lb) + 20 mins e
x
tr
a
Up t
o
5.5kg (12 lb) allo
w 22 mins
per 450g (1 lb)
O
v
er 5.5kg (12 lb) allo
w 16
mins per 450g (1 lb)
D
e
pending on quan
tit
y.
190/200 190/200 190/200 190/200
190 180
2 2 2 2 2 2 2
140/160
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
M
ain O
ven T
emp
er
a
tur
e C
har
t - M
e
a
t
28
F
an O
v
en C
o
ok
ing (M
ain O
v
en)
Me
a
t
B
eef
Lamb Po
rk
C
hick
en/T
ur
k
e
y
up t
o
4kg (8lb)
T
u
rk
ey up t
o
5.5kg
(12lb) T
u
rk
ey o
v
er 5.5kg
(12lb) C
asser
ole / S
tews
F
ood
Temp
er
atur
e
o
C
T
ime
(appr
o
x.)
Pre
-
hea
t
No
160/180
20-25 mins per 450g (1lb)
+ 20 mins e
x
tr
a
20-30 mins per 450g (1lb)
+ 25 mins e
x
tr
a
20-30 mins per 450g (1lb)
+ 25 mins e
x
tr
a
15-20 mins per 450g (1lb)
+ 20 mins e
x
tr
a
12-14 mins per 450g (1lb)
+12 mins e
xtr
a
10 mins per 450g (1lb) eg
.
10kg (22lb) = 264 mins
1 1
⁄ 2
- 2 hours
160/180 160/180 160/180 150/160
150 140
No No No No No No
V
eal
25-30 mins per 450g (1lb)
+ 25 mins e
x
tr
a
160/170
No
B
eef
Ra
re
6
0 O
C
M
edium 70
O
C
90
O
C
80
O
C
90
O
C
W
ell D
one 70
O
C
Po
rk
L
amb
P
oultr
y
T
he abo
v
e times and t
emper
a
tur
es ar
e f
or open r
oasting
. C
o
ok
in
g times ma
y need t
o
be incr
eased when c
o
v
e
ring f
ood with f
oil.
IF USING AL
UMINIUM FOIL
1. Ne
v
er allo
w f
oil t
o
t
ouch sides of o
v
en. 2. Ne
v
e
r c
o
v
er in
te
rior with f
oil. 3. Ne
v
er c
o
v
er shelv
e
s with f
oil.
T
he most accur
a
te method of t
esting the r
eadiness of join
ts of
mea
t or whole poultr
y is t
o
inser
t a mea
t ther
momet
er in
to
the
thick
est par
t of
a join
t of mea
t,
or the thick
est par
t of poultr
y thighs
, dur
ing
the c
o
ok
ing per
iod
. T
h
e mea
t ther
momet
er will indica
te
when the r
equir
ed in
te
rnal t
emper
a
tur
e has been r
eached
.