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COOKING CHART
DUAL CONVECTION COOKING CHART
• Chilled foods are cooked from 5°C.
• Frozen foods are cooked from -18°C.
40
50%
50%
50%
50%
50%
50%
50%
50%
50%
Pre-soak all beans and pulses overnight,
except lentils
Add 750ml (1
1
/2 pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/2 pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/2 pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/2 pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/2 pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/2 pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/2 pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/2 pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1
/2 pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
BEANS &
PULSES
Butter Beans
Chick Peas
Green Lentils
Haricot Beans
Marrowfat Peas
Orange Lentils
Pinto Beans
Red kidney Beans
Split yellow Peas
5 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes
FOOD COOKING POWER METHOD STANDING
TIME LEVEL TIME
30 Minutes
per 225g
50 Minutes
per 225g
20 Minutes
per 225g
50 Minutes
per 225g
45 Minutes
per 225g
10 Minutes
per 225g
30 Minutes
per 225g
40 Minutes
per 225g
60 Minutes
per 225g
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
Place breast side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
Stand for 10 minutes after cooking.
Beef (rare)
(chilled)
Beef/Lamb
(medium) (chilled)
Beef/Lamb
(well done) (chilled)
Pork
(chilled)
Whole Poultry
(chilled)
DUAL CONV.
160ºC, 30%
DUAL CONV.
160ºC, 30%
DUAL CONV.
160ºC, 30%
DUAL CONV.
160ºC, 50%
DUAL CONV.
200ºC, 50%
FOOD COOKING METHOD COOKING
TIME MODE
15 - 16 Minutes
per 450g
17 - 18 Minutes
per 450g
20 - 21 Minutes
per 450g
16 - 17 Minutes
per 450g
10 - 11 Minutes
per 450g
Black-eyed Beans/
p40 8/11/06 7:30:31 PMp40 8/11/06 7:30:31 PM