Caple C2237 User Manual

17
Please keep this instruction manual for future reference
Instruction manual C2237
TEMPERATURES AND TIMES FOR COOKING
DISHES TEMPERATURE (˚C) TIME
(MINS)
SWEET
Short pastry flan
Fruit pie/tart
Shortcake biscuits
Savoury biscuits
200
200
200
200
190
190
190
190
8-10
25-35
10-15
15-20
MEAT
Slow roast
Quick roast
Meat loaf
175
200
200
170
190
190
12-15
12-15
30-40
POULTRY
Duck 1.5-2kg
Goose 3kg
Roast chicken
Turkey 5kg
200
200
200
175
170
180
190
150
120-180
150-210
60-90
240
GAME
Hare
Haunch of venison
200
175
180
175
60-90
90-180
› Frozen meat should be thoroughly thawed before cooking. For large joints it is advisable to
thaw overnight.
› Frozen poultry should be thoroughly thawed before cooking. The time required depends on
the size of the bird e.g. a large turkey may take up to 48 hours to thaw.
› Adjust the shelf position so the meat or poultry will be in the centre of the oven.
› The times given in the roasting guide are only approximate because the size and age of the
bird will influence cooking times, as will the shape of a joint and the proportion of bone.

Caple C2237 Specifications

General

Brand	Caple
Model	C2237
Category	Oven
Language	English