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that they are evenly spaced when more than one is
used.
requirements and the shape and texture of the meat.
However, lower temperatures and longer cooking
times are recommended for less tender cuts, or larger
joints.
Wrap joints in foil if preferred, for extra browning
uncover for the last 0:20 – 0:30 min. cooking time.
• Open the door and remove the shelves.
• Remove the glass cover by turning it to the left.
• Unscrew the bulb by turning it to the left.
• Fit a new bulb and then replace the glass bulb
cover.
• Replace the shelves.
• Reset the electricity supply and reset the time of
day.
Cleaning materials
• Before using any cleaning materials on your
appliance, check that they are suitable and that
their use is recommended by the manufacturer.
Shelf positions are counted from the bottom of the
oven.
Main oven shelf positions are not critical but ensure
INTERNAL TEMPERATURES –
Rare: 50-60°C; Medium: 60-70°C; Well done:
70-80°C
The roasting temperatures and times given in the
chart should be adequate for most joints, but slight
adjustments may be required to allow for personal
Replacing the light bulb
Replace the bulb with a 25 watt, 230 V, 300°C
heat-resistant oven light bulb.
Disconnect the appliance from the electricity supply
and make sure the device is cool before replacing the
bulb.
Roasting chart
Care and cleaning
!
WARNING!
!
WARNING!
Meat Temperature Cooking time
Beef/ Beef boned
Pork/Veal/Ham
Chicken
Turkey/Goose
Duck
Pheasant
Rabbit
Mutton/Lamb
160 - 180 °C
160 - 180 °C
160 - 180 °C
160 - 180 °C
160 - 180 °C
160 - 180 °C
160 - 180 °C
160 - 180 °C
0:20 - 0:35 minutes per ½kg (1lb)
and 0:20 - 0:35 minutes over.
0:25 - 0:35 minutes per ½kg (1lb)
and 0:25 - 0:35 minutes over.
0:30 - 0:40 minutes per ½kg (1lb)
and 0:30 - 0:40 minutes over.
0:20 - 0:25 minutes per ½kg (1lb)
and 0:20 minutes over.
0:20 - 0:25 minutes per ½kg (1lb)
up to 3½kg (7lb) then 0:10 minutes
per ½kg (1lb) over 3½kg (7lb).
0:25 - 0:35 minutes per ½kg (1lb)
and 0:25 - 0:30 minutes over.
0:35 - 0:40 minutes per ½kg (1lb)
and 0:35 - 0:40 minutes over.
0:20 minutes per ½kg (1lb) and
0:20 minutes over.