John Lewis JLBIOS610 Livro de Receitas descarregar pdf (Página 15)

Type of meat Quantity Oven function

Shelf

positi-

Tempe-

rature °C

Time

Hours

mins.

Knuckle of veal 1.5-2 kg ROTITHERM 1 160-180 2:00-2:30

Lamb

Leg of lamb, roast lamb 1-1.5 kg ROTITHERM 1 150-170 1:15-2:00

Saddle of lamb 1-1.5 kg ROTITHERM 1 160-180 1:00-1:30

Game

Saddle of hare, leg of hare

up to 1 kg CONVENTIONAL 3

220-250

0:25-0:40

Saddle of venison 1.5-2 kg CONVENTIONAL 1 210-220 0:25-0:40

Haunch of venison 1.5-2 kg CONVENTIONAL 1 200-210 1:00-1:30

Poultry

Poultry portions 200-250g

each

ROTITHERM 1 200-220 0:35-0:50

Half chicken 400-500g

each

ROTITHERM 1 190-210 0:35-0:50

Chicken, poulard 1-1.5 kg ROTITHERM 1 190-210 0:45-1:15

Duck 1.5-2 kg ROTITHERM 1 180-200 1:15-1:45

Goose 3.5-5 kg ROTITHERM 1 160-180 2:30-3:30

Turkey 2.5-3.5 kg ROTITHERM 1 160-180 1:45-2:30

Turkey 4-6 kg ROTITHERM 1 140-160 2:30-4:00

Fish (steamed)

Whole fish 1-1.5 kg CONVENTIONAL 1 210-220 0:45-1:15

1) Pre-heat the oven

MEATPROBE Table

Food to be Cooked Meat Core Temperature

Beef

Rib steak or fillet steak rare 45 - 50 °C

medium 60 - 65 °C

well done 75 - 80 °C

Pork

Shoulder of pork, ham joint, neck 80 - 82 °C

Chop (saddle), smoked pork loin 75 - 80 °C

Meat loaf 75 - 80 °C

1 2 ... 10 11 12 13 14 15 16 17 18 19 20 ... 27 28

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