Low Temperature Cooking - John Lewis JLFSEC612 User Manual

Food
Pork: Meatloaf
Pork: Knuckle of pork
(pre-cooked)
Veal: Roast veal
Veal: Knuckle of veal
Lamb: Roast lamb, leg of
lamb
Lamb: Saddle of lamb
Poultry
Half Chicken
Duck
Goose
Turkey
Turkey

Low temperature cooking

Use the function to prepare lean, tender pieces
of meat and fish.
The oven gets the pre set temperature and a
signal operates. Then, the oven automatically
sets to a lower temperature to continue
cooking.
Always cook without a lid in Low
Temperature Cooking.
You cannot use Low temperature
cooking together with the clock
functions: Duration and End.
Food
Roast beef (well done)
Cooker User Manual
Quantity (kg)
0.75 - 1
0.75 - 1
1
1.5 - 2
1 - 1.5
1 - 1.5
1 - 1.5
0.5 - 1
1.5 - 2
3.5 - 5
2.5 - 3.5
4 - 6
Quantity Temperature
(°C)
800 - 1000 g 150
Temperature Time (min)
(°C)
160 - 170 45 - 60
150 - 170 90 - 120
160 - 180 90 - 120
160 - 180 120 - 150
150 - 170 75 - 120
160 - 180 60 - 90
190 - 210 45 - 75
190 - 210 35 - 50
180 - 200 75 - 105
160 - 180 135 - 210
160 - 180 105 - 150
140 - 160 150 - 240
1. Sear the meat in the deep pan (if present) in a
very high heat.
2. Put the meat in a roasting tin or directly on the
wire shelf. Put the tray below the shelf to catch
the fat.
3. Set oven function Low temperature cooking,
change the temperature, if necessary, and cook
until done (see the table).
Preheating time (min)
Rare
90 - 110
Shelf posi-
tion
2
2
2
2
2
2
2
2
1
1
1
1
Shelf po-
sition
Medium
130 - 140 2
35