Cooking With Convection; Roasting And Baking - F.Bertazzoni PROCS30X Guide De L'utilisateur

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Cooking with Convection

Roasting and baking

Type Quantity (oz)
Beef stew
Pork loin 17.64 / 21.16
Whole chicken 35.27 / 42.33
Chicken
portions
Duck 52.9 / 59.97
Advice for roasting meat
Turn the pieces of meat halfway through the
cooking time. When the roasted meat is ready you
should let it stand for 10 minutes in the oven with
this switched off and closed. This will ensure the
juices in the meat are well distributed.
Add 2 to 3 soup spoons of gravy or similar liquid
to lean meat and 8 to 10 soup spoons to stews,
depending on the amount of meat in question.
The roasting temperature and time required
depends on the type and amount of meat being
cooked.
23
Temperature ºF
35.27 320/340
355/375
390
28.22 390
390
Time Standing Time
(min) (min)
80/90 10
35/40 10
30/40 10
25/35 10
70/80 10
If the weight of the meat to be roasted does not
appear on the table choose the settings for the
weight immediately below and extend the cooking
times.
Advice on ovenware
Check that the ovenware fits inside the oven.
Hot glass containers should be put on a dry
kitchen cloth. If such containers are put on a cold
or wet surface the glass may crack and break.
Use oven gloves to take the ovenware out of the
oven.
Comments
Do not put lid on
container
Do not put lid on
container
Put lid on container.
Breast facing upwards.
Do not turn.
Do not put lid on
container. Arrange
portions with skin facing
upwards. Do not turn.
Put lid on container. Do
not turn.