Creda C561E/R561E - Manual (Page 34)

SIDE HEA
T O
v
en C
o
n
v
en
tion 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
F
ood
Temp
er
atur
e
˚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
O
ven
Temp
er
a
tur
e C
har
t - M
e
a
t
34
F
an O
v
en C
o
ok
ing
B
eef
Me
a
t
160/180
20-25 mins per 450g (1lb) + 20 mins e
x
tr
a
25 mins per 450g
(1lb) + 25 mins e
x
tr
a
25 mins per 450g
(1lb) + 25 mins e
x
tr
a
25-30 mins per 450g (1lb) + 25 mins e
x
tr
a
18-20 mins per 450g (1lb) + 20 mins e
x
tr
a
13-15 mins per 450g (1lb)
e
.g
.5kg (11lb) = 143-165 mins
12 mins per 450g (1lb)
e
.g
.10kg (22lb) = 264 mins
1 1
/ 2
- 2 Hrs
160/180 160/180 160/170 160/180 150/160
150
140-150
Temp
er
a
tur
e
˚C
T
ime (appr
o
x.)
Lamb Po
rk
V
eal
C
hick
en/
Tu
rk
e
y
up t
o
4kg (8lb)
Tu
rk
e
y
up t
o
5.5kg (12lb)
o
ver 5.5kg (12lb)
C
asser
ole S
tews
Pre
-
hea
t
No No No No No No No
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,
or the thick
est par
t of poultr
y thighs
,
dur
ing the c
o
ok
ing per
iod
.T
he mea
t ther
momet
er will indica
te when the r
equir
ed
in
te
rnal
temp has been r
eached
.
B
eef -
R
a
re
:
60˚C
L
amb:
80˚C
P
oultr
y
:
90˚C
M
edium:
70˚C
Po
rk
:
90˚C
W
ell D
one:
75˚C
V
eal:
75˚C
If
using aluminium f
oil,
ne
v
e
r:
1
.A
llo
w f
oil t
o
t
ouch sides of o
v
en.
2
.C
o
v
er o
v
en in
te
rior with f
oil.
3
.C
o
v
er shelv
es with f
oil.
T
he abo
v
e times and t
emper
a
tur
es ar
e f
or open r
oasting
.
C
ook
ing
times ma
y need t
o
be incr
eased when c
o
ok
ing f
ood with f
oil.