John Lewis JLBIOS609 - Manual (Page 34)

34
Table: Roasting, casseroles, au gratin
Poultry, Game,
Fish, Vegetables
Quantity ap-
prox.
Oven function Shelf po-
sition
Tempera-
ture
°C
Time
Hr. : Min.
Casseroles, miscellaneous
Casseroles 1 kg/2 lbs Convection
with ring
heating
element
1 150 2:30-3:00
1 kg/2 lbs Conventional 1 160-170
Lancashire Hot Pot 1 kg/2 lbs Conventional 1 180-190 2:15-2:30
Moussaka 1 kg/2 lbs Convection
with ring
heating
element
1 170-180 0:40-0:50
Meat Loaf 675 g/1.5 lbs Rotitherm 1 160-170 1:00-1:10
Poultry / Game
Chicken 1 kg/2 lbs Rotitherm 3 190-210 0:50-1:10
Chicken 1.5 kg/3 lbs Rotitherm 1 190-210 1:15-1:30
Duck 1.5-2 kg/
3.5-4 lbs Rotitherm 1 180-200 1:15-1:45
Goose 3.5-5 kg/
8-10 lbs Rotitherm 1 160-180 2:30-3:30
Turkey 2.5-3.5 kg/
5-7 lbs Rotitherm 1 160-180 1:45-2:30
Turkey 4-6 kg/ 8-13 lbs Rotitherm 1 140-160 2:30-4:00
Pheasant, Wild
Duck, Rabbit 1 kg/2 lbs Conventional 3 210-220 0:30-1:00
Partridge/Pigeon per 300-500g Rotitherm 3 200-220 0:30-0:50
Fish (baked, steamed)
Whole fish 1-1.5 kg/ 2-3 lbs Conventional 1 210-220 0:45-1:15
Fish pies, bakes 750 g-1 kg/
1.5-2 lbs Rotitherm 3 180-200 0:30-1:00
Vegetables
Stuffed pepper/
aubergines --- Convection
with ring
heating
element
1 180-190 0:30-1:00
Au gratin dishes --- Rotitherm 3 180-190 0:15-0:45