Westinghouse WVE6516 User Manual page 16

• Do not pierce the meat, as this will allow juices to escape.
• When the meat is cooked, take the roast out of the oven,
wrap in aluminium foil and leave to stand for about 10
minutes. This will help retain the juices when the meat
is carved.
The table shows temperatures and cooking times for
different kinds of meat. These may vary depending on the
thickness or bone content of the meat.
RECOMMENDED
MEAT
TEMPERATURE
0
Beef 200
Lamb 200
Veal 180
Pork 200
Roasting poultry and fish
• Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
• Place a layer of foil over the fish for about three
quarters of the cooking time.
The table shows temperatures and cooking times for
different kinds of fish and poultry. These may vary
depending on the thickness or bone content of the meat.
RECOMMENDED
MEAT
TEMPERATURE
Chicken 180
Duck 180 - 200
Turkey 180
Fish 180
Oven shelf location
The oven has 5 positions for shelves (as shown in the
diagram below). To give maximum space above and
below the shelves, load them in this way:
When cooking with 1 shelf, position at 1 or 2.
When cooking with 2 shelves, position them at 2 and 4.
For more detailed shelf locations. Refer to cooking tables
for individual cooking functions.
MINUTES
RESULT
C PER KG
Rare 35 - 40
Medium 45 - 50
Well done 55 - 60
Medium 40
Well done 60
Well done 60
Well done 60
MINUTES PER KG
C
0
45 - 50
60 - 70
40 - 45 (<10kg)
35 - 40 (>10kg)
20
5
4
3
2
1
16
USING YOUR OVEN