6
FAN FORCED COOK MENU GUIDE
To use the following menus, press ROAST until the desired menu appears on the display.
To use the following menus, press BAKE until the desired menu appears on the display.
Menu Weight Range
Initial Temperature
(approx.)
Procedure
Turn over Time
*Time shows on display
Roast Chicken 1 - 2kg
+3°C
Refrigerated
- Place chicken on the low rack.
-
When the oven stops, turn over the chicken and continue to cook.
- After cooking, stand covered with foil for 15-20 minutes.
around 20:00~40:00
Roast Beef 1 - 2kg
+3°C
Refrigerated
- Place beef on the low rack.
- When the oven stops, turn over the beef and continue to cook.
- After cooking, stand covered with foil for 15-30 minutes.
around 25:00~45:00
Roast Lamb 1 - 2kg
+3°C
Refrigerated
- Place lamb on the low rack.
-
When the oven stops, turn over the lamb and continue to cook.
- After cooking, stand covered with foil for 15-30 minutes.
around 25:00~45:00
Roast Pork 1 - 2kg
+3°C
Refrigerated
- Place pork on the low rack.
- When the oven stops, turn over the pork and continue to cook.
- After cooking, stand covered with foil for 15-20 minutes.
around 32:30~64:10
Menu Weight Range
Initial Temperature
(approx.)
Procedure
Butter Cake 1 Cake
+20°C
Room Temperature
Recipe:
Ingredients:
180g salted butter, softened
³/4 cup caster sugar
2 eggs
1 tablespoon vanilla essence
1 ¹/2 cups self raising flour
¹/2 cup milk
Method:
1) In a large bowl beat the butter and sugar together until light and fluffy.
2) Add vanilla essense and eggs, beat until well combined.
3) Add the flour and milk, fold through the mixture until well combined.
4) Transfer mixture to a lined 21cm cake tin and place on the low rack.
5) After cooking, allow cake to stand for 10 minutes before turning out onto a wire rack to cool.
Frozen
Lasagne
1 Serve (approx. 400g) -18°C
- Remove lasagne from original packaging and transfer to an oven safe dish.
- Cook on the low rack.
R-321CAF.indb 61 2023/10/26 14:41:16
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