Kleenmaid TO600X - Manual (Page 19)

Instructions for use, installation and connection 19
Roasting
Best results are obtained with the engagement of
both upper and lower elements.
Note! When roasting always insert the grease
filter!
Tips regarding roasting pans
•
Use light enamel pans, temperature resistant
glass pans, clay dishes or wrought iron dishes.
•
Stainless steel dishes are not recommended
because they excessively reflect heat.
•
Cover your roast or wrap it in foil. It will preserve
its juice and the oven will remain cleaner.
•
If you leave the pan uncovered, the roast will be
cooked sooner. Roast large portions of meat
directly on the grid, with intercepting pan
underneath.
Attention when roasting!
Roasting tables indicate suggested temperatures,
guide level and roasting times. The roasting time
largely depends upon the type of meat, its size
and quality, therefore you may expect some
variations.
•
Roasting of large portions of meat may produce
excessive steaming and dew formation at the
oven door. This is quite normal, and does not
affect the operation of the oven. However, after
the completion of roasting wipe the oven door
and the glass thoroughly.
•
At approximately the middle of the indicated
time turn the roast around, especially if you use
the deep roast dish.
•
When roasting on the grill grid, place the grid in
the deep roasting pan and insert both into the
sliding guide. The bottom pan will intercept
dripping fat.
•
Never leave roast to cool in the oven, as it might
produce dew and corrosion of the oven.
OVEN ROAST PROBE
TYPE OF MEAT APPROXIMATE
COOKING TIME OVEN
TEMPERATURE ° C
ROAST PROBE SET
TEMPERATURE ° C
TENDERNESS
Beef 60 minutes per kg 170 – 200 60 - 65
65 - 75
75 - 85 Rare
Medium
Well-done
Lamb 60 minutes per kg 170 – 200 65 - 75
75 - 85 Medium
Well-done
Hogget 70 minutes per kg 170 – 200 75 - 85 Well-done
Pork 90 minutes per kg 170 - 200 80 - 85 Well-done
Veal 90 minutes per kg 170 - 200 65 - 75 Well-done
Whole Chicken 90 minutes per kg 170 - 200 75 - 85 Well-done
Note: These cooking times and temperatures are recommended using the Fan Forced mode.
Pork and Veal should normally be well done.
These Cooking Charts are intended as a guide only.
Temperatures and cooking times may be varied to suit individual tastes.