Furrion FMCM15-BL Manuel D'instructions page 19

Operation
Cakes
Type Temperature
Cheesecake
Coffee cake
Cup cakes
Fruit cake
Gingerbread
Combination cooking
Combination cooking helps to brown and crisp foods.
Type Quantity
Beefburgers 4oz
Beef rump roast 1.0kg
Lamb
roast, rolled, 1.0kg
boneless
Pork 2 chops
Pork 4 chops
Pork
loin roast, rolled, 1.0kg
boneless
Chicken breasts 1 lb.
Chicken
boneless 1 lb.
portions
Chicken, whole 1.3kg
Time
350°F 65-75 minutes
350°F 30-40 minutes
350°F 20-30 minutes
300°F 85-95 minutes
350°F 40-45 minutes
Time
16-19 minutes
Rare: 15-20 minutes
Medium: 21-25 minutes
Well done: 26-30 minutes
Rare: 15 -20 minutes
Medium: 21-25 minutes
Well done: 26-30 minutes
Rare: 13-17 minutes
Medium: 18-23 minutes
Well done: 24-29 minutes
Rare: 15-19 minutes
Medium: 20-25 minutes
Well done: 26-32 minutes
Rare: 20-25 minutes
Medium: 26-30 minutes
Well done: 30-35 minutes
16-26 minutes
13-24 minutes
25 - 40 minutes
After baking op,en oven door slightly and leave
cheesecake to stand in oven for 30 minutes
Notes
Place on microwave-proof plate, drain fat and turn
halfway through cooking.
Place fat side down on low rack, season, shield if
necessary.
After cooking, leave to stand for 15 minutes.
Place fat side down on low rack, brush with marinade and
season, shield if necessary. After cooking, leave to stand for
15 minutes.
Place on high rack, brush with marinade and season. Cook
until no longer pink or internal temperature reaches 170°F.
Turn halfway through cooking. After cooking, cover with foil
and leave to stand for 5 minutes.
Place on high rack, brush with marinade and season. Cook
until no longer pink or internal temperature reaches 170°F.
Turn halfway through cooking. After cooking, cover with foil
and leave to stand for 5 minutes.
Place fat side down on low rack, season, shield if necessary.
After cooking, cover with foil and leave to stand for 15
minutes.
Wash and dry meat, remove skin, place thickest portion to
outside on high rack.
Place on high rack, brush with butter and season as required.
Turn halfway through cooking. Cook until no longer pink and
juices run clear. After cooking, cover with foil and leave to
stand for 3-5 minutes.
Wash and dry bird, place breast down on low rack, brush
with butter and season as required. Turn and drain halfway
through cooking. Cook until no longer pink and juices run
clear. After cooking, cover with foil and leave to stand for 10
minutes.
Temperature in thigh should be approx 185°F.
Notes
18