Roast Function - Breville BOV670 Serie Manual De Instrucciones

9. At the end of the cooking cycle, the oven
alert will sound three times. The START/
CANCEL button surround will no longer
illuminate red and LCD screen will
illuminate blue.
10. The BAKE cycle can be stopped at any time
by pressing the START/CANCEL button.
This will cancel the cycle. The button
surround illumination will go out and the
LCD screen will illuminate blue.

ROAST FUNCTION

Elements
Top and bottom heating elements cycle on and
off to regulate the correct temperature.
Rack Position
Bottom
Optional Settings
CONVECTION button
TEMPERATURE CONVERSION button
The ROAST function is ideal for cooking a
variety of meats and poultry that are tender
and juicy on the inside and roasted to
perfection on the outside.
1. Insert the wire rack into the bottom rack
height position. The wire rack should be
positioned with the spokes facing upwards.
2. Close the oven door.
3. Turn the FUNCTION dial until the
indicator reaches the ROAST function.
The LCD screen indicates the preset
ROAST temperature of '350°F'. The
preset CONVECTION setting will also
be displayed.
24
4. The roasting temperature, time and
convection setting can be adjusted before or
during the roasting cycle.
a) The preset '350°F' is displayed as default
roasting temperature on the LCD screen.
Turn the TEMP/TIME dial to adjust the
roasting temperature in 10°F increments,
from 120°F to a maximum of 450°F (or in
the Celsius mode, 5°C increments, from
50°C to a maximum 230°C).
b) To select the roasting time, press the center
of the TEMP/TIME dial until the LCD
screen displays the preset roasting time
of '1:00 HRS'.
Turn the dial to adjust the roasting time in
one minute increments up to 1 hour, and in
5 minute increments between 1 and 2 hours.
c) Press the CONVECTION button to
turn off the convection setting. Press the
CONVECTION button again to re-enable
convection mode.
NOTE
Use the table below as a guide only to estimate
and plan cooking times. We recommend
checking doneness with a reliable meat
thermometer.
NOTE
We recommend limiting the weight of meats
and poultry to be roasted to 2.9lb (1.3kg).
However the actual maximum weight will vary
depending on the type, cut, shape and size
of the meat.
Type/cut
Beef - Rib Eye, Round
or Rib Roast
Pork - Loin (bone in/out)
Lamb - Leg (bone in/out)
Chicken - Whole
Roasting Time
per 1lb (500g)
30 minutes
35 minutes
30 minutes
30 minutes