ROSIERES RCP12IN Notice D'emploi Et D'installation page 52

MEAT
Recipe Cooking
Method
Beef with Conventional
carrots cooking
Duck Conv. cooking
Turkey Conv. cooking
Goose Conv. cooking
Leg of lamb Conv. cooking
Roast chicken Conv. cooking
Roast beef Conv. cooking
Roast rabbit Fan cooking
Roast white
meat Fan cooking
Boeuf
bourguignon Lower element*
Chicken
casserole Lower element*
Veal/poultry Rotisserie
Veal/poultry Rotisserie
Beef Rotisserie
Lamb/Mutton Rotisserie
Pork Rotisserie
Kebabs Grill
Pork chop Grill
* for the fan and lower element cooking method, we recommend preheating with fan cooking.
All cooking was done at shelf position "1".
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Quantity Cooking °C
for 6 200-220°C
1.5 kg 200-220°C
5-6 kg 160-180°C
3-4 kg 160-180°C
200-220°C
1-1.5 kg 220°C
240°C
800 g – 1 kg 200-220°C
200-220°C
for 6 200°C
1.5 kg 210°C
1.2 kg 275°C
1 kg 275°C
1 kg 275°C
1 kg 275°C
1 kg 275°C
6 pieces 275°C
6 pieces 275°C
Cooking Hints
time
about 4 hr
1½ hr
2½-3 hr
2-2½ hr
15 min/pound
about 1 hr
15 min/pound
50-60 min
40-50 min/kg
Cast-iron casserole
1½ hr with lid
Cast-iron casserole
1½ hr with lid
60-70 min/kg No preheat required
45-50 min No preheat required
15-20 min No preheat required
20-25 min No preheat required
45-50 min No preheat required
2 x 8 min Turn over half way
through cooking
2 x 8 min Turn over half way
through cooking