Hotpoint Oven Manuel d'utilisateur télécharger pdf (Page 15)

Roasting guide

The times given in the roasting guide

are only approximate, because the

size and age of the bird will influence

cooking times as will the shape of a

joint and the proportion of the bone.

Frozen meat should be thoroughly

thawed before cooking. For large

joints it is advisable to thaw overnight.

Frozen poultry should be thoroughly

thawed before cooking. The time

required depends on the size of the

bird - eg; a large turkey may take up

to 48 hours to thaw.

Use of a trivet with a roasting tin will

reduce fat splashing and will help to keep

the oven interior clean. Alternatively,

to help reduce fat splashing, potatoes

or other vegetables can be roasted

around the meat / poultry.

Notes:

When cooking stuffed meat or

poultry calculate the cooking time

from the total weight of the meat

plus the stuffing.

For joints cooked in foil or covered

roasters, and for lidded casseroles,

add 5 minutes per 450 g (1lb) to

the calculated cooking time.

Smaller joints weighing less than

1.25kg (2

⁄

lb) may require 5

minutes per 450g (1lb) extra

cooking time.

Position the oven shelf so that the

meat or poultry will be in the

centre of the oven.

It is recommended that the appliance

is cleaned after open roasting.

Cook in oven at gas mark 5 Approximate cooking time

(preheated oven)

Beef Rare 20 minutes per 450g (1lb), plus 20 minutes

Medium 25 minutes per 450g (1lb), plus 20 minutes

Well done 30 minutes per 450g (1lb), plus 30 minutes

Lamb Medium 25 minutes per 450g (1lb), plus 35 minutes

Well done 30 minutes per 450g (1lb), plus 30 minutes

Pork 35 minutes per 450g (1lb), plus 35 minutes

Poultry 20 minutes per 450g (1lb), plus 20 minutes

Using the Oven

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Hotpoint Oven Manuel d'utilisateur Page 15

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