John Lewis B9820-5-A User manual

Tables, Tips and Recipes

Fitted Fan/Steam Cooking oven

Contents2

Contents

Uses, Tables and Tips 4

Cooking with steam 4

VIGOROUS STEAM 5

VIGOROUS STEAM table 5

TRUE FAN and VIGOROUS STEAM in succession 7

TRUE FAN and VIGOROUS STEAM in sucession table 7

INTERVAL PLUS 8

INTERVAL PLUS Cooking Table 8

INTERVAL STEAM 9

INTERVAL STEAM table 9

Baking 10

Baking table 12

Soufflés and au gratin dishes table 16

Roasting 17

Roasting table 17

MEATPROBE Table 19

SLOW COOK 20

Table: SLOW COOK 20

Grill sizes 21

Grilling table 21

Defrosting 22

Defrosting table 22

Meat programmes 23

RECIPE MENU 24

STEAM RECIPES 24

REHEATING OF FOODS (4-6 people) 24

FRESH VEGETABLES (plate of vegetables) 24

FISH <TROUT> 25

POTATO GRATIN 25

FARMER BREAD 26

WHITE BREAD 27

YEAST PLAIT 28

PRESERVING 29

3Contents

BAKING RECIPES 30

LEMON SPONGE CAKE 30

SWEDISH CAKE 31

SPONGE CAKE 32

CHEESE CAKE 33

FRUIT CAKE 34

STREUSEL PLAIT 35

ROASTING RECIPES 36

PIZZA (for one baking tray or 2 round tins) 36

ONION TARTE 37

QUICHE LORRAINE 38

LASAGNE 39

CANNELLONI 40

MEAT CASSEROLE 41

FISH STEAKS 42

OTHER RECIPES 43

CAKE MIX 43

FROZEN PIZZA 43

DRYING HERBS 43

Uses, Tables and Tips4

Uses, Tables and Tips

Cooking with steam

For steam cooking, use the oven functions VIGOROUS STEAM, INTERVAL PLUS or

INTERVAL STEAM.

1 Warning: During VIGOROUS STEAM, do not under any circumstances open

the oven door.

1 Important: Only water can be used as the liquid.

Cookware for steam cooking

• Cookware made of an appropriate heat and corrosion resistant material is

suitable for steam cooking.

• Chrome steel food containers are also very suitable. (See special accessories).

Oven levels

• The appropriate oven level can be found in the following table. Oven levels are

counted from the bottom to the top.

General instructions

• For cooking times longer than 30 minutes or when cooking larger quantities

of food, top up the water, if necessary.

• With the oven function VIGOROUS STEAM take out the grease filter; other-

wise, cooking time is longer.

• If the appliance is not used for prolonged periods, thoroughly rinse out the

water drawer, connecting hoses and steam generator (see chapter Care and

Cleaning).

Notes on the tables

The following tables give the required temperature settings, cooking times and

oven levels for a selection of typical dishes.

• Temperatures and cooking times are for guidance only, as these will depend on

the composition and size of the food to be cooked, the quantity and type of

ovenware.

• If you cannot find the settings for a particular recipe, look for the one that is

most similar.

• Unless otherwise stated, the values given in the tables assume that cooking is

started with the oven cold.

5Uses, Tables and Tips

VIGOROUS STEAM

The VIGOROUS STEAM Cooking method of preparation is suitable for all types of

food, fresh or frozen. It can be used for cooking, warming, defrosting, poaching

or blanching vegetables, meat, fish, pasta, rice, sweet corn, semolina and eggs.

Cooking of menus

Complete menus can be prepared in one go. Ideally dishes that require similar

cooking times should be chosen. This will prevent individual components being

under or over cooked. The amount of water to be used will depend on the larg-

est amount of water specified for the individual components chosen. For infor-

mation, see Table.

The dishes should be positioned in suitable cooking containers on the oven

shelves. The gap between the oven shelves must be adjusted so that the steam

can get to every dish.

the ratio of 1 : 1.5 to 1 : 2, contrary to what is stated in the table.

Sterilising containers

The VIGOROUS STEAM function makes it possible to sterilise containers, e. g. ba-

bies’ bottles, using steam. To do this place the cleaned containers in the middle

of the oven shelf in the 1st shelf level with the opening facing downwards. In-

sert the containers into the oven at a slight angle. Pour in the maximum amount

of water (650 ml) and select a cook time of 40 mins. at 96°C.

VIGOROUS STEAM table

Type of food

VIGOROUS STEAM

Water via water

drawer

ml

Tempe-

rature

°C

Oven level

Time in

mins.

Risotto 400 96 2 25-30

Rice (with liquid 1:1) 550 96 2 35-40

Cornmeal (polenta, with liquid 1:3) 650 96 2 40-50

Jacket potatoes, medium-sized 650 96 2 40-50

Boiled potatoes 550 96 2 30-40

Ratatouille 400 96 2 25-30

Brussels sprouts 550 96 2 30-35

Cauliflower, whole 700 96 2 40-45

Sauerkraut 700 96 2 50-60

Tomatoes, whole 250 96 2 15-20

Beetroot, whole 550 96 2 60-70

Kohlrabi/celery /fennel,

sliced

550 96 2 35-40

Uses, Tables and Tips6

The times given are for guidance only, they will vary depending upon size and number.

Courgettes, sliced 400 96 2 20-25

Carrots, sliced 550 96 2 30-35

Defrosting vegetables 550 60 2 30-35

Defrosting and cooking vegetables 550 96 2 30-35

Blanching vegetables 250 96 2 12-15

Blanching beans 250 96 2 20-22

Tender veal ham 1000 g 700 96 2 50-75

Smoked loin of pork 600-1000 g 700 96 2 45-55

Frankfurter / veal sausage 250 90 2 15-20

Warming meat loaf

in 1 cm slices

400 96 2 20-25

Trout, 170-300 g 400 85 2 15-25

Eggs, soft 200 96 2 8-12

Eggs, medium 200 96 2 10-15

Eggs, hard 200 96 2 15-20

Type of food

VIGOROUS STEAM

Water via water

drawer

ml

Tempe-

rature

°C

Oven level

Time in

mins.

7Uses, Tables and Tips

TRUE FAN and VIGOROUS STEAM in succession

By combining TRUE FAN and VIGOROUS STEAM one after the other and in the

case of VIGOROUS STEAM together meat, vegetables and accompaniments can

be cooked in the oven so that they are ready to serve at the same time.

• Start roasting the food to be roasted using the oven functionTRUE FAN.

• Put prepared vegetables and accompaniments in oven-proof dishes and place

in the oven with the roast.

• Start the VIGOROUS STEAM function and cook it all together until ready.

3 Before you can start the VIGOROUS STEAM function, the oven must have cooled

to a temperature of around 80°C. To cool the oven down more quickly, open the

oven door to the first position for approx. 15 mins.

TRUE FAN and VIGOROUS STEAM in sucession table

The times given are for guidance only, they will vary depending upon size and amount.

The core temperature in meat before switching to VIGOROUS STEAM should be 60-63°C.

Type of food

TRUE FAN

VIGOROUS STEAM

Max. water amount 650ml

Temp.

in °C

Meat

Time in

mins.

Meat and

accompaniments

Time in minutes

Oven

levels

Roast beef 1 kg,

Brussels sprouts, polenta

180 60-70 40-50

1

3

Roast pork 1 kg,

potatoes, vegetables,

gravy

180 60-70 30-40

1

3

Roast veal 1 kg,

rice, vegetables

180 50-60 30-40

1

3

Uses, Tables and Tips8

INTERVAL PLUS

The INTERVAL PLUS method of preparation is particularly suitable for foods with

a high moisture content and for defrosting and re-heating foods.

INTERVAL PLUS Cooking Table

Type of food

INTERVAL PLUS

(Max. water amount 250ml)

Temperature in

°C

Time

in mins.

Oven

level

Custard / flan in individual dishes

1)

1) continue for a further half an hour with the door closed

90 35-40 2

Baked eggs

1)

90 30-40 2

Terrine

1)

90 40-50 2

Thin fish fillet 85 15-25 2

Thick fish fillet

Small fish up to 350g

90 25-35 2

Whole fish

up to 1000g

90 35-45 2

9Uses, Tables and Tips

INTERVAL STEAM

This type of preparation INTERVAL STEAM is particularly suitable for roasting

large pieces of meat, for defrosting and heating already cooked, portioned food

as well as for baking bread, rolls, gratins and casseroles.

INTERVAL STEAM table

Cooking on more than one oven level

Cut up a whole roast before warming.

The times given are for guidance only, they will vary depending upon size and amount.

Type of food

INTERVAL STEAM

Amount of water to be added will depend on the

length of the cooking time

Temperature in

°C

Time

in mins.

Oven

levels

Reheating complete meal

6 plates, dia. 24 cm

110 15-20 1, 3 und 5

Roast pork 1000g 160-180 90-100 2

Roast beef 1000 g 160-180 120-150 2

Roast veal 1000g 180 80-90 2

Meat loaf, uncooked, 500g 180 30-40 2

Frankfurter / veal sausage 85 20-30 2

Smoked loin of pork 600-1000g

(soak for 2 hours)

160-180 60-70 2

Chicken 1000g 180-200 50-60 2

Duck 1500-2000g) 180 70-90 2

Goose 3000g 170 130-170 1

Fish fillets 85-90 20-30 2

Potato gratin,

Leek/potato gratin

160-170 50-60 2

Pasta bake 190 40-50 2

Lasagne 180 45-55 2

Misc. types of bread

500-1000g

180-190 50-60 2

Rolls 40-60g 180-210 25-35 3

Ready-to-bake rolls 30-40g 200 10-20 3

Ready-to-bake rolls 30-40g, frozen 200 15-25 3

Ready-to-bake baguettes 40-50g 200 10-20 3

Ready-to-bake baguettes 40-50g,

frozen

200 15-25 3

Uses, Tables and Tips10

Baking

Oven Function: TRUE FAN, MOIST FAN COOKING or CONVENTIONAL

Baking tins

• Dark metal and non-stick tins are suitable for CONVENTIONAL.

• Bright metal tins are also suitable for TRUE FAN and MOIST FAN COOKING.

Oven levels

• Baking with CONVENTIONAL is possible on one level.

• With TRUE FAN and MOIST FAN COOKING you can bake up to 3 baking trays at

the same time:

1 baking tray:

e.g. oven level 3

1 cake tin:

e.g. oven level 1

2 baking trays:

e.g. oven levels 1 and 3

3 baking trays:

oven levels 1, 3 and 5

11Uses, Tables and Tips

General instructions

• Insert the tray with the bevel at the front.

• You can also bake two cake tins next to each other on the oven shelf at the

same time. This only slightly increases the baking time.

3 When frozen foods are used the trays inserted may distort during cooking. This

is due to the large difference in temperature between the freezing temperature

and the temperature in the oven. Once the trays have cooled the distortion will

disappear again.

How to use the baking tables

The following tables give the required temperature settings, cooking times and

oven levels for a selection of dishes.

• The temperatures and baking times are a guide as they depend on the ingredi-

ents in the dough, the amount and the baking tin.

• For the first time we recommend setting a lower temperature and only if nec-

essary, for example if you want it to brown more or if the baking is taking too

long, select a higher temperature.

• If you cannot find any specific settings for one of your own recipes, look for

one that is most similar.

• When baking cakes on baking trays or in tins on more than one level, baking

time can be extended by 10-15 minutes.

• Moist cakes and pastries (e.g. pizzas, fruit flans, etc.) are baked on one level.

• Differences in the height of the items can cause differences in the degree of

browning at the beginning of the baking process. Please do not change the

temperature setting if this occurs. Differences in the degree of browning even

out during the baking process.

• Your new oven may bake or roast differently from your previous appliance. If

this is the case, adjust your normal settings (temperature, cooking times) and

oven levels to the recommendations in the tables below.

2 With longer baking times, you can switch the oven off about 10 minutes before

the end of the cooking time in order to use the residual heat.

Unless otherwise stated, the values given in the tables assume that cooking is

started with the oven cold.

Uses, Tables and Tips12

Baking table

Baking on one oven level

Type of

cake/pastry/biscuit/bread

Oven function

Oven

level

Temperature

°C

Time

Mins.

Baking in tins

Ring cake or brioche TRUE FAN 1 150-160 50-60

Sand cake/Rum and fruit

cake

TRUE FAN 1 140-160 60-80

Sponge cake TRUE FAN 1 140 30-40

Sponge cake CONVENTIONAL 1 160 30-40

Flan base - shortcrust pastry MOIST FAN

COOKING

3 170-180

1)

20-25

Flan base – sponge mixture MOIST FAN

COOKING

3 150-170 25-30

Covered apple tart CONVENTIONAL 1 170-190 50-60

Apple pie (2Ø20cm tins,

diagonally off set)

TRUE FAN 1 160 60-80

Apple pie (2Ø20cm tins,

diagonally off set)

CONVENTIONAL 1 180 60-80

Spicy flan (e.g. Quiche Lor-

raine)

TRUE FAN 1 160-180 45-55

Cheesecake CONVENTIONAL 1 170-190 80-90

Cakes/pastries/breads on baking trays

Plaited bun/ savarin MOIST FAN

COOKING

3 160-180 45-55

Christmas bread CONVENTIONAL 3 160-180

1)

50-60

Bread (rye bread)

- first

- then

CONVENTIONAL 1

230

1)

160-180

10

30-60

Cream puffs/eclairs CONVENTIONAL 3 160-170

1)

30-45

Swiss roll CONVENTIONAL 3 180-200

1)

10-20

Streusel cake (dry) MOIST FAN

COOKING

3 150-160 20-30

Butter cake /sugar yeast cake MOIST FAN

COOKING

3 180-200

1)

20-30

Butter plait TRUE FAN 3 170-180

1)

40-50

Fruit flan

(made with yeast dough/

sponge mixture)

2)

TRUE FAN 3 150 40-50

13Uses, Tables and Tips

Fruit flan

(made with yeast dough/

sponge mixture)

2)

CONVENTIONAL 3 170 40-50

Fruit flans made with short-

crust pastry

TRUE FAN 3 160-170 50-70

Flans with delicate toppings

(e.g. quark, cream, almond

slice)

CONVENTIONAL 3 160-180

1)

50-70

Pizza (with a lot of topping)

2)

TRUE FAN 1 180-200

1)

30-50

Pizza (thin crust) TRUE FAN 1 200-220

1)

15-25

Pitta bread TRUE FAN 1 200-220 10-20

Savoury Swiss tarts TRUE FAN 1 180-200 40-55

Fancy biscuits

Short pastry biscuits TRUE FAN 3 150-160 15-25

Piped biscuits TRUE FAN 3 140 25-35

Piped biscuits CONVENTIONAL 3 160

1)

20-30

Sponge biscuits TRUE FAN 3 160-170 15-25

Pastries made with egg

white, meringues

TRUE FAN 3 80-100 90-150

Macaroons TRUE FAN 3 100-120 60-90

Fancy biscuits with yeast

dough

MOIST FAN

COOKING

3 150-160 20-40

Puff pastries TRUE FAN 3 170-180

1)

20-30

Bread rolls TRUE FAN 3 180

1)

20-35

Bread rolls CONVENTIONAL 3 200

1)

20-35

Small cakes (20per tray) TRUE FAN 3 140

1)

20-30

Small cakes (20per tray) CONVENTIONAL 3 170

1)

20-30

1) Pre-heat oven

2) Use a plate or a drip pan

Type of

cake/pastry/biscuit/bread

Oven function

Oven

level

Temperature

°C

Time

Mins.

Uses, Tables and Tips14

Baking on more than one oven level

Type of baking

TRUE FAN TRUE FAN

Temperature

in °C

Time

Hours:

Mins.

Shelf positions from bottom

2 levels 3 levels

Cakes/pastries/breads on baking trays

Cream puffs/Eclairs 1/4 --- 160-180

1))

1) Pre-heat the oven

0:35-0:60

Dry streusel cake 1/3 --- 140-160 0:30-0:60

Biscuits/small cakes/pastries/rolls

Short pastry biscuits 1/3 1/3/5 150-160 0:15-0:35

Viennese whirls 1/3 1/3/5 140 0:20-0:60

Biscuits made with sponge

mixture

1/3 --- 160-170 0:25-0:40

Biscuits made with egg

white, meringues

1/3 --- 80-100 2:10-2:50

Macaroons 1/3 --- 100-120 0:40-1:20

Biscuits made with yeast

dough

1/3 --- 160-170 0:30-0:60

Puff pastries 1/3 --- 170-180

1)

0:30-0:50

Rolls 1/4 --- 160 0:30-0:55

Small cakes (20per tray) 1/4 --- 140

1)

0:25-0:40

15Uses, Tables and Tips

Tips on baking

Baking results Possible cause Remedy

The cake is not browned

enough at the bottom

Wrong oven level Place cake lower in the oven

The cake sinks (becomes

soggy, lumpy, streaky)

Oven temperature too high Use a slightly lower setting

Baking time too short Set a longer baking time

Baking times cannot be re-

duced by setting higher tem-

peratures

Too much liquid in the mixture Use less liquid

Pay attention to mixing times,

especially if using mixing ma-

chines

Cake is too dry Oven temperature too low Set oven temperature higher

Baking time too long Set a shorter baking time

Cake browns unevenly Oven temperature too high and

baking time too short

Set a lower oven temperature

and a longer baking time

Mixture is unevenly distributed Spread the mixture evenly on

the baking tray

Cake is not done within

the baking time given

Temperature too low Use a slightly higher oven setting

Uses, Tables and Tips16

Table FAN BAKING

Soufflés and au gratin dishes table

Type of baking Shelf position

Temperature

°C

Time

Mins.

Pizza (thin crust) 1 200 - 230

1)

1) Pre-heat the oven

15 - 20

Pizza (with a lot of topping) 1 180 - 200 25 - 35

Tarts 1 180 - 200 40 - 55

Spinach flan 1 160 -180 45 - 60

Quiche Lorraine 1 170 - 190 45 - 55

Quark flan, round 1 140 - 160 80 - 90

Quark flan on tray 1 140 - 160 50 - 60

Apple cake, covered 1 150 - 170 50 - 60

Vegetable pie 1 160 - 180 50 - 60

Unleavened bread 1 230

1)

10 - 20

Puff pastry flan 1 160 - 180

1)

45 - 55

Flammekuchen (Pizza-like dish

from Alsace)

1 230

1)

15 - 25

Piroggen (Russian version of cal-

zone)

1 180 - 200

1)

15 - 25

Dish Oven function

Oven

level

Temperature

°C

Time

Mins.

Noodle soufflé

MOIST FAN

COOKING

1 170-190 45-60

Lasagne CONVENTIONAL 1 180-200 40-50

Gratinated

vegetables

1)

1) Pre-heat oven

ROTITHERM 1 170 20-30

Cheesy baguette

1)

ROTITHERM 1 160-170 20-30

Sweet soufflés

MOIST FAN

COOKING

1 170-190 40-60

Fish soufflés CONVENTIONAL 1 180-200 50-60

Stuffed vegetables ROTITHERM 1 160-170 40-60

Potato au gratin

MOIST FAN

COOKING

2 180-200 40-50

17Uses, Tables and Tips

Roasting

Oven function: CONVENTIONAL or ROTITHERM

Roasting dishes

• Any heat-resistant ovenware is suitable to use for roasting (please read the

manufacturer's instructions).

• Large roasting joints can be roasted directly in the roasting tray or on the

oven shelf with the roasting tray placed below it.

• For all lean meats, we recommend roasting these in a roasting tin with a

lid. This will keep the meat more succulent.

• All types of meat, that can be browned or have crackling, can be roasted in the

roasting tin without the lid.

3 Tips on using the roasting chart

The information given in the following table is for guidance only.

• We recommend cooking meat and fish weighing 1 kg and above in the oven.

• To prevent escaping meat juices or fat from burning on to the pan, we recom-

mend placing some liquid in the roasting pan.

• If required, turn the roast (after 1/2 - 2/3 of the cooking time).

• Baste large roasts and poultry with their juices several times during roasting.

This will give better roasting results.

• You can switch the oven off about 10 minutes before the end of the roasting

time, in order to utilise the residual heat.

Roasting table

Type of meat Quantity Ovenfunction

Shelf

position

Tempera-

ture

°C

Time

Hours mins.

Beef

Pot roast 1-1.5 kg

CONVEN-

TIONAL

1 200-250 2:00-2:30

Roast beef or fillet

per cm. of

thickness

- rare

per cm.

of thickness

ROTITHERM 1 190-200

1)

0:05-0:06

- medium

per cm.

of thickness

ROTITHERM 1 180-190 0:06-0:08

- well done

per cm.

of thickness

ROTITHERM 1 170-180 0:08-0:10

Uses, Tables and Tips18

Pork

Shoulder, neck, ham

joint

1-1.5 kg ROTITHERM 1 160-180 1:30-2:00

Chop, spare rib 1-1.5 kg ROTITHERM 1 170-180 1:00-1:30

Meat loaf 750 g-1 kg ROTITHERM 1 160-170 0:45-1:00

Porkknuckle

(pre-cooked)

750 g-1 kg ROTITHERM 1 150-170 1:30-2:00

Veal

Roast veal 1 kg ROTITHERM 1 160-180 1:30-2:00

Knuckle of veal 1.5-2 kg ROTITHERM 1 160-180 2:00-2:30

Lamb

Leg of lamb, roast

lamb

1-1.5 kg ROTITHERM 1 150-170 1:15-2:00

Saddle of lamb 1-1.5 kg ROTITHERM 1 160-180 1:00-1:30

Game

Saddle of hare, leg of

hare

up to 1 kg

CONVEN-

TIONAL

3 220-250

1)

0:25-0:40

Saddle of venison 1.5-2 kg

CONVEN-

TIONAL

1 210-220 1:15-1:45

Haunch of venison 1.5-2 kg

CONVEN-

TIONAL

1 200-210 1:30-2:15

Poultry

Poultry portions

200-250g

each

ROTITHERM 1 200-220 0:35-0:50

Half chicken

400-500g

each

ROTITHERM 1 190-210 0:35-0:50

Chicken, poulard 1-1.5 kg ROTITHERM 1 190-210 0:45-1:15

Duck 1.5-2 kg ROTITHERM 1 180-200 1:15-1:45

Goose 3.5-5 kg ROTITHERM 1 160-180 2:30-3:30

Turkey 2.5-3.5 kg ROTITHERM 1 160-180 1:45-2:30

Turkey 4-6 kg ROTITHERM 1 140-160 2:30-4:00

Fish (steamed)

Whole fish 1-1.5 kg

CONVEN-

TIONAL

1 210-220 0:45-1:15

1) Pre-heat the oven

Type of meat Quantity Ovenfunction

Shelf

position

Tempera-

ture

°C

Time

Hours mins.

19Uses, Tables and Tips

MEATPROBE Table

Food to be Cooked Meat Core Temperature

Beef

Rib steak or fillet steak rare

medium

well done

45 - 50 °C

60 - 65 °C

70 - 75 °C

Pork

Shoulder of pork, ham joint, neck 80 - 82 °C

Chop (saddle), smoked pork loin 75 - 80 °C

Meat loaf 75 - 80 °C

Veal

Roast veal 75 - 80 °C

Knuckle of veal 85 - 90 °C

Mutton / lamb

Leg of mutton 80 - 85 °C

Saddle of mutton 80 - 85 °C

Roast lamb, leg of lamb 70 - 75 °C

Game

Saddle of hare 70 - 75 °C

Leg of hare 70 - 75 °C

Whole hare 70 - 75 °C

Saddle of venison 70 - 75 °C

Leg of venison 70 - 75 °C

Uses, Tables and Tips20

SLOW COOK

Oven function: SLOW COOK

With the oven function SLOW COOK, meat becomes beautifully tender and re-

mains particularly succulent.

We recommend SLOW COOK for pieces of tender, lean meat and fish.

SLOW COOK is not suitable for pot roasts or fatty roast pork, for example.

The oven heats up to the selected or pre-set temperature. When this tempera-

ture is reached, an acoustic signal sounds. After that the oven automatically

switches to a lower temperature to continue cooking.

We recommend SLOW COOK ONE for smaller pieces of meat, e.g. steaks.

SLOW COOK TWO

is recommended for larger pieces of meat, e.g. fillet of beef.

3 When using the SLOW COOK oven function, always cook dishes uncovered

without a cover.

1. Sear the meat to be roasted in a pan on each side over a very high heat for

1-2 mins.

2. Place meat in a roasting dish or directly on the over shelf with a with a tray un-

derneath to catch the fat.

3. Place in the oven. Select oven function SLOW COOK, if necessary, select SLOW

COOK TWO using the button and cook until done (see Table).

Table: SLOW COOK

Food to be cooked

Weight

g

Setting Shelf position

Total time

mins.

Roast beef 1000-1500 SLOW COOK TWO 1 90-110

Fillet of beef 1000-1500 SLOW COOK TWO 3 90-110

Roast veal 1000-1500 SLOW COOK TWO 1 100-120

Steaks 200 - 300 SLOW COOK ONE 3 20-30

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