John Lewis JLFSEC612 Manual do Utilizador descarregar pdf (Página 34)

Preparation time total (mins)

Type of meat Weight g Setting Shelf Red (rare)

Pink

(medium)

Tenderloin of

beef, whole

600-1000 120°C 3 65-75 90-110

Tenderloin of

beef, sliced

2,5 cm high 120°C 3 20-25 35-45

Entrecote 1,5 cm high 120°C 3 15-25 30-35

T-bone 2 cm high 120°C 3 25-30 35-40

Tenderloin of

pork, whole

500-700 120°C 3 - 65-75

Tenderloin of

pork, sliced

2,5 cm high 120°C 2 - 35-45

Defrosting

• Put the food out of the packaging and set it

on a plate on the oven shelf.

• Do not cover with a plate or bowl. This can

extend the time to defrost very much.

• Put the oven shelf in the first shelf level from

the bottom.

Type of food Shelf

Time in

minutes

Final defrosting

mins

Comments

Chicken, 1000 g 2 120-140 20-30

Place the chicken on an upturned saucer

on a larger plate. Turn half way through.

Meat, 1000g 2 100-140 20-30 Turn half way through.

Meat, 500g 2 90-120 20-30 Turn half way through.

Trout, 150g 2 25-35 10-15 -

Strawberries, 300g 2 30-40 10-20 -

Butter, 250g 2 30-40 10-15 -

Cream, 2 x 2dl 2 80-100 10-15

Cream can be whipped even if it is still

slightly frozen.

Cake, 1400g 2 60 60 -

34 Cooker user manual

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