Barazza 1FVCFY Manual De Instrucciones página 26

EN
Cooking with Hot Air
Roasting and baking
Quantity
Type
(g)
Beef stew 1000
Pork loin 500/600
Whole
100/1200
chicken
Chicken
800
portions
Duck 1500/1700
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.
26
Power Temperature
(Watt) ºC
200 160/170
200 180/190
400 200
400 200
200 200
Time Standing
(min) Time (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.