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8.2.2 Meat, Fish and Poultry
The key points on roasting
• Seasoning it with lemon juice and pepper
before cooking whole chicken, turkey and
large pieces of meat will increase cook-
ing performance.
• It takes 15 to 30 minutes more to cook
boned meat than fillet by frying.
• You should calculate about 4 to 5
minutes of cooking time per centimetre
of the meat thickness.
• After the cooking time is expired, keep
the meat in the oven for approximately
10 minutes. The juice of the meat is bet-
ter distributed to the fried meat and does
not come out when the meat is cut.
• Fish should be placed on the medium or
low level shelf in a heat resistant plate.
• Cook the recommended dishes in the
cooking table with a single tray.
Cooking table for the bottom cooking sec-
tion
Food Accessory to be
used
Shelf position Temperature (°C) Baking time (min) (approx.)
Steak (whole) /
Roast
Standard tray * 2 25 mins. 220, after 180 … 190 80 … 120
Leg of Lamb
(casserole)
Standard tray * 2 25 mins. 220, after 180 … 190 70 … 100
Fried chicken
(1,8-2 kg)
Standard tray * 2 15 mins. 220, after 190 55 … 65
Turkey (meat
cubes)
Standard tray * 3 25 mins. 220, after 190 70 … 120
Fish Standard tray * 3 200 20 … 30
Preheating is recommended for all food.
*These accessories may not be included with your product.
**These accessories are not included with your product. They are commercially available accessories.
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Productinformatie
Merk | Hotpoint |
Model | HTE5VCW |
Categorie | Fornuis |
Taal | Nederlands |
Grootte | 3767 MB |