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Once the oven has been loaded and
the ‘S’ setting is in operation resist
the temptation to open the oven door.
Heat will be lost and the cooking time
extended.
A meat thermometer is recommended for
checking that a joint or poultry is suffi ciently
cooked. Insert the probe through the thickest
part of the meat. The temperatures to be
expected are as follows.-
Beef rare 60°C / 140°F
medium 71°C / 160°F
well done 77°C / 170°F
Lamb 82°C / 180°F
Pork fresh 88°C / 190°F
cured 77°C / 170°F
Poultry 90°C / 195°F
Veal 77°C / 170°F
Oven shelves
the shelf guard should be at the back pointing upwards
The oven shelves can be easily removed and
refi tted.
Pull the shelf forward
until the back of the
shelf is stopped by the
shelf stop bumps in the
oven sides.