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30
temperatures below. It is not recommended to cook poultry using the probe.
Cut of meat Preferred result Suggested core temp
Topside of beef Medium rare 63°C
Topside of beef Medium 70°C
Deboned leg of lamb Medium pink 69°C
Deboned leg of pork Cooked through not pink 85°C minimum temp
- The meat does not need to rest before carving as it is cooked at a lower
temperature than roasting.
Important
DO NOT LEAVE THE PROBE IN THE OVEN CAVITY WHEN NOT IN USE.
Reset
To reset the cooking tools (delay / cooking time and probe) bring both knobs on the
zero position “0”.
OVEN TEMPERATURE GUIDE
Selecting the correct cooking temperature
The centre of each number should be In line with the central dot icon on the fascia. When using the 'True
Fan' or the 'Pizza' function, select a temperature 20°C lower than your recipe states. Most recipes are written
for the conventional, but, more recently, magazines, food packaging and cook books have started to add the
required Fan temperature, usually in brackets. There are 4 shelf positions – 1 is the lowest and 4 is the
highest near to the grill.
If cooking one dish use shelf position 2, if cooking more than one tray depending on the height of the tray or
food it is suggested to cook on shelf positions 1 & 3.
NATURAL CONVENTIONAL ELECTRIC OVEN COOKING TABLE
TEMP °C HEIGHT MINUTES
MEAT
PORK ROAST 225 3/4 60-80
BEEF ROAST (YOUNG STEER) 225 3/4 60-80
BEEF ROAST 250 3/4 50-60
VEAL ROAST 225 3/4 60-80
LAMB ROAST 225 3 40-50
ROAST BEEF 230 3/4 50-60
ROAST HARE 250 3/4 40-50
ROAST RABBIT 250 3 60-80
ROAST TURKEY 250 3 50-60
ROAST GOOSE 225 3 60-70
ROAST DUCK 250 3/4 45-60
ROAST CHICKEN 250 3/4 40-45
FISH 200-225 2 15-25
PASTRY
FRUIT PIE 225 2 35-40
TEA CAKE 175-200 2 50-55
BRIOCHES 175-200 2 25-30
SPONGE CAKE 220-250 2 20-30
RING CAKE 180-200 2 30-40
SWEET PUFF PASTRIES 200-220 2 15-20
RAISIN LOAF 250 2 25-35
STRUDEL 180 2 20-30
SAVOIA COOKIES 180-200 2 40-50
APPLE FRITTERS 200-220 2 15-20
SAZOIARDI SANDWICH 200-220 2 20-30
TOAST SANDWICH 250 3 5
BREAD 220 3 30
PIZZA 220 2 20
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