Hotpoint EG52 - Manual (Page 12)

12
OVEN COOKING CHART
F
an O
v
en C
o
ok
ing
F
ood
B
eef
Lamb Po
rk
V
eal
C
hick
en/T
ur
k
e
y
up t
o
4kg (8lb)
T
u
rk
ey up t
o
5.5kg
(12lb) T
u
rk
ey o
v
er 5.5kg
(12lb) C
asser
ole S
tews
Me
a
t
Temp
er
atur
e
o
C
T
ime
(appr
o
x.)
Pre
-
hea
t
No
160/180
20-25 mins per 450g (1lb)
+ 20 mins e
x
tr
a
25 mins per 450g (1lb)
+ 25 mins e
x
tr
a
25 mins per 450g (1lb)
+ 25 mins e
x
tr
a
25-30 mins per 450g (1lb)
+ 25 mins e
x
tr
a
18-20 mins per 450g (1lb)
+ 20 mins e
x
tr
a
13-15 mins per 450g (1lb) e
.g
.5kg
(11lb) = 143-165 mins
12 mins per 450g (1lb) e
.g
.
10kg (22lb) = 264 mins
1 1
⁄ 2
- 2 hours
160/180 160/180 160/170 160/180 150/160
150
140/150
No No No No No No No
T
he most accur
a
te method of t
esting the r
eadiness of join
ts of
mea
t or
whole poultr
y is t
o
inser
t a mea
t ther
momet
er in
to
the thick
est
par
t of a
join
t of mea
t,
or the thick
est par
t of poultr
y thighs
,dur
ing the
c
o
ok
ing
per
iod
.T
he mea
t ther
momet
er will indica
te when the r
equir
ed in
ter
nal
temper
a
tur
e has been r
eached
.
B
eef -
Ra
re
:
6
0 o
C
L
amb:
80
o
C
P
oultr
y
:
90
o
C
M
edium:
70
o
C
Po
rk
:
90
o
C
W
ell D
one:
75
o
C
V
eal:
75
o
C
F
an O
v
en C
o
ok
ing
F
ood
Sc
ones
Small
C
a
k
e
s
V
ic
tor
ia S
andwich
Sponge S
andwich
(F
atless)
S
wiss R
oll
S
emi-r
ich C
a
k
e
s
R
ich F
ruit C
a
k
e
s
S
hor
tc
rust
P
astr
y
P
uff P
astr
y
Y
o
rkshir
e P
udding
Individual Y
o
rkshir
e
P
uddings
M
ilk P
udding
Bak
ed C
ustar
d
Br
ead
M
e
ringues
B
a
k
ing
Temp
er
atur
e
o
C
T
ime
Pre
-
hea
t
Y
e
s
210/220
8-10 mins
15-20 mins 20-25 mins 15-20 mins 12-15 mins
1 1
⁄ 4
-1
1
⁄ 4
hours
T
ime depending on use
appr
o
x
.45-50 mins
.
T
ime depending on use
40-45 mins
appr
o
x
.20-25 mins
1 1
⁄ 4
-2
1
⁄ 4
hours
40-50 mins 45-50 mins
3-4 hours
160/170 160/170 160/170 170/180 140/150 130/140 180/190 190/200 170/180 180/190 130/140 140/150 200/210
70/80
No No Ye
s
Ye
s
No No No No Ye
s
Ye
s
No No Ye
s
No
If
using aluminium f
oil,
ne
v
er:
1.
Nev
er allo
w f
oil t
o
t
ouch sides of o
v
en.
2.
Nev
er c
o
v
er in
te
ri
o
r with f
oil.
3.
Nev
er c
o
v
er shelv
es with f
oil.