Hints And Tips - John Lewis JLBIDO911 Instruction Manual

Meat
Turkey/Goose
Duck
Pheasant
Rabbit
INTERNAL TEMPERATURES –
°
Rare: 50 - 60 C; Medium: 60 - 70
The roasting temperatures and times given in the chart should be adequate for most joints, but slight
adjustments may be required to allow for personal requirements and the shape and texture of the
meat. However, lower temperatures and longer cooking times are recommended for less tender cuts
or larger joints.
Wrap joints in foil if preferred, for extra browning uncover for the last 20 - 30 min. cooking time.

Hints and tips

Hints and tips when using
the grill
• Most foods should be placed on the grid in
the grill pan to allow maximum circulation
of air and to lift the food out of the fats and
juices.
• Adjust the grid and grill pan runner position
to allow for different thicknesses of food.
• Position the food close to the element for
faster cooking and further away for gentler
cooking.
• Food should be thoroughly dried before
grilling to minimise splashing. Brush lean
meats and fish lightly with a little oil or
melted butter to keep them moist during
cooking.
o
Temp C
160 - 180
160 - 180
160 - 180
160 - 180
°
C; Well done: 70 - 80
• Accompaniments such as tomatoes and
• When toasting bread, use the shelf in the
• Preheat the grill on a full setting for a few
• The food should be turned over during
• When using the centre section grill, ensure
31
Cooking time
15-20 minutes per 500g (1lb) up
to 3500g (7lb) then 10 minutes
per 500g (1lb) over 3500g (7lb)
25-35 minutes per 500g (1lb) and
25-30 minutes over
35-40 minutes per 500g (1lb) and
35-40 minutes over
20 minutes per 500g (1lb) and 20
minutes over
°
C
mushrooms may be placed underneath the
grid when grilling meats.
top position with the grid in the 'high'
position.
minutes before sealing steaks or toasting.
Adjust the heat setting and the shelf as
necessary during cooking.
cooking as required.
food is placed centrally on the grilling grid
directly beneath the grill element.