John Lewis JLBIOS607 - Fish and Vegetable Cooking Tables

31
Fish (baked, steamed)
Whole fish 1-1.5 kg/2-3 lbs Convection
with ring
heating
element
1 160-170 0:45-1:15
Fish pies, bakes 750 g-1 kg/
1.5-2 lbs
Rotitherm 3 160-180 0:30-1:00
Vegetabl es
Stuffed pepper/au-
bergines
--- Convection
with ring
heating
element
1 180-190 0:30-1:00
Au gratin dishes --- Rotitherm 3 180-190 0:15-0:45
Poultr y, Game,
Fish, Vegetables
Quantity ap-
prox.
Oven function
Shelf po-
sition
Te m p e r a -
ture
°C
Time
Hr. : Min.