Recipe Cook Mode - LG WSED7613S Owner's Manual

OPERATION
36
WARNING
• Allow the oven to cool down enough to ensure
there is no risk of burning yourself.
Food
Beef (approx. 1 kg)
Venison (approx. 1 kg)
Leg of pork (approx. 1 kg)
Rolled pork (approx. 1 kg)
Leg of lamb (approx. 1 kg)
Poultry (approx. 1 kg)
Poultry (approx. 2 kg)
Poultry (approx. 4 kg)
Whole fish (approx. 1.5 kg)
*1 Set the pot roasting temperature 20 °C higher.
Tips for Roasting
• For better roasting results, baste joints and
poultry with their own juices a number of times
during the roasting process.
• Use heat resistant dishes when roasting (follow
manufacturer's instructions).
• Stainless steel roasting pans are only of limited
use, as they reflect the heat to a very large
extent.
• When using dishes with plastic handles, ensure
that the handles are heat resistant (follow
manufacturer's instructions).
• Large items for roasting or a number of items
can be placed directly on the wire grill above the
deep pan (or baking tray) (e.g. turkey, goose, 3~4
chickens, 3~4 knuckles of veal).
NOTE
• This roasting guide is intended as a guide only,
Recommended Roasting Guide
Rack
Temp. (℃)
Position
*1
2 190
2 180
2 180-190
2 180-190
2 180
2 210
2 200
2 180-190
2 160-180
• Lean meat should be roasted in a roasting tray
• For cooking crispy crusts or bacon, a casserole
• Pour enough water into the deep pan (or baking
• Clean the oven as soon as possible after use if

Recipe Cook Mode

The Recipe Cook function provides guidance for
cooking foods or dishes that may be unfamiliar. It
individual tastes and cuts of meat will vary.
Roasting
Time (min.)
50-70
75-100
80-110
90-120
110-130
50-60
60-80
120-140
35-55
with a lid (e.g. veal, braised beef, deep frozen
meat). This keeps the juices in the meat.
dish with no lid should be used (e.g. pork,
minced meat, lamb, mutton, duck, knuckle of
veal, chicken, poultry meat, roast beef, fillet of
beef, game birds).
tray) to prevent smoke generation when you use
roasting mode.
you are roasting in an open-topped tin or dish. It
is easier to remove fat splashes when the oven is
still warm.
Top Bottom Heat
Temp. (℃)
Time (min.)
*1
200 70-90
200-230 100-120
200 100-120
200-220 110-130
200 150
200-220 70-90
200-220 110-120
190-210 130-150
200-220 35-55