Hotpoint HUE62G Mode d'emploi télécharger pdf (Page 17)

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Beef/ Lamb (slow roasting) Yes 170/180 35 mins per 450g (1lb) + 35 mins over.

Runner 1

from

bottom of

oven.

Beef/ Lamb (foil covered) Yes 190/200 35-40 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 Yes 150 2-21/2 hrs

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.

BeefBeef

Beef - Rare: 60°C

Lamb:Lamb:

Lamb: 80°C

Poultry:Poultry:

Poultry: 90°C

Medium: 70°C

Pork:Pork:

Pork: 80°C

Well Done: 75°C

Veal:Veal:

Veal: 75°C

Top Oven Temperature

Charts - Meat

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Hotpoint HUE62G Mode d'emploi Page 17