7
Standing
Time
(minutes)
No. Menu
Procedure
5-15+3°C
Refrigerated
0.5-3.0 kg
Weight
Range
Initial
Temperature
(approx.)
1
EXPRESS COOK MENU GUIDE
• Use netted roast beef.
• Shield edges.
• Place fat side down on a roasting rack in a casserole dish.
• When oven stops and TURN, OVER is displayed, turn beef over and continue
cooking.
• After cooking, stand covered with aluminium foil.
Roast Beef Chilled
* You can select desired cooking result.
MORE - Well done
STD - Medium
5-15
When you cook the following menus with EXPRESS MENUS, press the EXPRESS COOK
pad until the desired menu appears in the display.
-18°C
Frozen
0.5-3.0 kg • Use netted roast beef.
• Shield edges.
• Place fat side up on a roasting rack in a casserole dish.
• When oven stops and TURN, OVER is displayed, turn beef over and shield
warm areas. Then continue cooking.
• When oven stops again and TURN, OVER is displayed, turn beef over and
continue cooking.
• After cooking, stand covered with aluminium foil.
Roast Beef Frozen
* You can select desired cooking result.
MORE - Well done
STD - Medium
Roast Lamb Chilled
* You can select desired cooking result.
MORE - Well done
STD - Medium
• Place fat side down on a roasting rack in a casserole dish and season.
• Cover loosely with paper towel.
• When oven stops and TURN, OVER is displayed, turn lamb over.
• Cover loosely with paper towel, and continue cooking.
• After cooking, stand covered with aluminium foil.
0.5-2.5 kg
+3°C
Refrigerated
5-15
3
Roast Lamb Frozen
* You can select desired cooking result.
MORE - Well done
STD - Medium
• Place fat side up on a roasting rack in a casserole dish.
• When oven stops and TURN OVER COVER WITH PAPER TOWEL
is displayed, turn lamb over and cover loosely with paper towel, and
season.
• When oven stops again and TURN, OVER is displayed, turn lamb over.
• Cover loosely with paper towel, and continue cooking.
• After cooking, stand covered with aluminium foil.
0.5-2.5 kg -18°C
Frozen
5-15
2
4
NOTE : When purchasing Roast Beef, ensure that it is netted by the butcher.
EXPRESS
COOK
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