Hotpoint EW86 - Manual (Page 26)

Ov
en T
emperature Char
ts – Meat
Beef/ Lamb (slow roasting) Meat
170/180
35 mins per 450g (1lb) +
35 mins over.
Runner 1
from
bottom of oven.
35-40 mins per 450g
(1lb)
40 mins per 450g (1lb)
+ 40 mins over
40 mins per 450g (1lb)
40-45 mins per 450g (1lb) + 40 mins over 40-45 mins per 450g
(1lb)
25-30 mins per 450g (1lb) + 25 mins over 25-30 mins per 450g
(1lb)
2-2
1
/ 2
hrs
190/200 170/180 190/200 170/180 190/200 170/180 190/200
150
Temperature
˚C
Pre- heat
Top Oven Cooking
Fan Oven Cooking
Time (approx.)
Beef/ Lamb (foil covered) Pork (slow roasting) Pork (foil covered) Veal (slow roasting) Veal (foil covered) Poultry/Game (slow roasting) Poultry/Game (foil covered) Casserole If using aluminium foil, never: 1.
Allow foil to touch sides of oven.
2.
Cover oven interior with foil.
3.
Cover shelves with foil.
Beef Meat
160/180
20-25 mins per 450g (1lb) + 20 mins extra 20-30 mins per 450g (1lb) + 25 mins extra 25-30 mins per 450g (1lb) + 25 mins extra
25-30 mins per 450g (1lb) + 25 mins extra 18-20 mins per 450g (1lb) + 20 mins extra
13-15 mins per 450g
(1lb) at 150/160
o
C
allow 12 mins per
450g at 150
o
C
1 1
/ 2
- 2 Hrs
160/180 160/180 160/170 160/180 140-150
Temperature
˚C
Time (approx.)
Lamb Pork Veal Chicken/ Turkey up to 4kg (8lb) Turkey 4 to 5.5kg (8 to 12lb) over 5.5kg (12lb) Casserole
Position in
Oven
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 thigh
s, during the cooking period. The meat thermometer will indicat
e 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
Yes Yes Yes Yes Yes Yes Yes Yes Yes
Pre- heat
No No No No No No No
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