Cannon TRADITIONAL 1000 Use And Installation Instructions

Also see for Professional 1000: Use and Installation Instructions Use and Installation Instructions Use and Installation Instructions Use and Installation Instructions Instruction manual

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20OVEN COOKING CHART - BAKINGIt is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.Conventional OvenMeat Pre-heat Temperature °C Time (approx.) Position in Ovenfrom bottomBeef Yes 190/200 25-30 mins per 450g (1lb) +25 mins over.In meat pan onrunner 2Lamb Yes 190/200 25-30 mins per 450g (1lb) +25 mins over.Pork Yes 190/200 30-35 mins per 450g (1lb) +30 mins over.Veal Yes 190/200 25-35 mins per 450g (1lb) +30 mins overPoultry/Gameup to 4kg (8lb) Yes 180/190 20-25 mins per 450g (1lb) +30 mins overTurkey up to5.5 kg (12lb)Turkey over5.5 kg (12lb)YesYes19018022 mins per 450g (1lb) eg.5.5kg (11lb) = 242mins18 mins per 450g (1lb) eg.10kg (22lb) = 352minsRunner 2CasseroleCooking Yes 140/160 2-2½ hrs Runner 3If using aluminium foil, never:1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil.Fan OvenMeat Pre-heat Temperature °C Time (approx.) Position in Ovenfrom bottomBeef No 160/180 20-25 mins per 450g (1lb) +20 mins over.In meat pan onrunner 2Lamb No 160/180 25 mins per 450g (1lb) +25 mins over.Pork No 160/180 25 mins per 450g (1lb) +25 mins over.Veal No 160/170 25-30 mins per 450g (1lb) + 25 mins overChicken/Turkeyup to 4kg (8lb) No 160/180 18-20 mins per 450g (1lb) + 20 mins overTurkey up to5.5 kg (12lb)Turkey over5.5 kg (12lb)NoNo150 - 16015013-15 mins per 450g (1lb) eg.5.5kg (11lb) = 143-165 mins12 mins per 450g (1lb) eg.10kg (22lb) = 264 minsRunner 2CasseroleCooking No 140 - 150 1½ - 2 hrs Runner 3If using aluminium foil, never:1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil.The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meatthermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period.Themeat thermometer will indicate when the required internal temp has been reached.Beef - Rare: 60°C Lamb: 80°C Poultry: 90°CMedium: 70°C Pork: 90°CWell Done: 75°C Veal: 75°C