Main oven temperature chart – Hotpoint DE47X1 User Manual
Page 28
28
GB
Main Oven
Temperature Chart
Conventional Oven (BD62 & BD52)
It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.
Meat
Pre-heat
Temperature °C
Time (approx.)
Position in Oven
Beef/ Lamb
(slow roasting)
Yes
170/180
35 mins per 450g (1lb) + 35 mins over.
Runner 2 or 3 from
bottom of oven.
Beef/ Lamb
(foil covered)
Yes
190/200
35-45 mins per 450g (1lb)
Pork
(slow roasting)
Yes
170/180
40 mins per 450g (1lb) + 40 mins over
Pork
(foil covered)
Yes
190/200
40 mins per 450g (1lb)
Veal
(slow roasting)
Yes
170/180
40-45 mins per 450g (1lb) + 40 mins over
Veal
(foil covered)
Yes
190/200
40-45 mins per 450g (1lb)
Poultry/Game
(slow roasting)
Yes
170/180
25-30 mins per 450g (1lb) + 25 mins over
Poultry/Game
(foil covered)
Yes
190/200
25-30 mins per 450g (1lb)
Casserole
Cooking
Yes
150
2-2½ hrs
If using aluminium foil, never:
1.
Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil.
Fan Oven (BD62 & BD52)
It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.
Meat
Pre-heat
Temperature
°C
Time (approx.)
Position in Oven
Beef
No
160/180
20-25 mins per 450g (1lb) + 20 mins extra.
Runner 2 or 3 from
bottom of oven.
Lamb
No
160/180
20-30 mins per 450g (1lb) +25 mins extra.
Pork
No
160/180
25-30 mins per 450g (1lb) +25 mins extra.
Veal
No
160/170
25-30 mins per 450g (1lb) +25 mins extra.
Chicken/Turkey
up to 4kg (8lb)
No
160/180
18-20 mins per 450g (1lb) + 20 mins extra.
Turkey 4 to 5.5kg
(8 to 12lb)
No
150/160
or 150
25-30 mins per 450g (1lb)
Casserole Cooking
No
140-150
1½ - 2 hrs
If 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 meat
thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period.The
meat thermometer will indicate when the required internal temp has been reached.
Beef -
Rare:
60°C
Lamb:
80°C
Poultry:
90°C
Medium:
70°C
Pork:
90°C
Well Done: 75°C
Veal:
75°C