Hotpoint CX109SV6 (CR) AUS Mode d'emploi télécharger pdf (Page 16)

AUS

Oven Cooking

Chart - Meat

It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.

Conventional Oven

Meat Pre-heat Temperature °C Time (approx.)

Position in Oven

from bottom

Beef Yes 190/200 25-30 mins per 450g (1lb) +25 mins over.

In meat pan on

runner 2

Lamb Yes 190/200 25-30 mins per 450g (1lb) +25 mins over.

Pork Yes 190/200 30-35 mins per 450g (1lb) +30 mins over.

Veal Yes 190/200 25-35 mins per 450g (1lb) +30 mins over

Poultry/Game

up to 4kg (8lb)

Yes 180/190 20-25 mins per 450g (1lb) +30 mins over

Turkey up to

5.5 kg (12lb)

Turkey over

5.5 kg (12lb)

Yes

190

180

22 mins per 450g (1lb) eg.

5.5kg (11lb) = 242mins

18 mins per 450g (1lb) eg.

10kg (22lb) = 352mins

Runner 2

Casserole

Cooking

Yes 140/160 2-2½ hrs Runner 3

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

Meat Pre-heat Temperature °C Time (approx.)

Position in Oven

from bottom

Beef No 160/180 20-25 mins per 450g (1lb) +20 mins over.

In meat pan on

runner 2

Lamb No 160/180 25 mins per 450g (1lb) +25 mins over.

Pork No 160/180 25 mins per 450g (1lb) +25 mins over.

Veal No 160/170 25-30 mins per 450g (1lb) + 25 mins over

Chicken/Turkey

up to 4kg (8lb)

No 160/180 18-20 mins per 450g (1lb) + 20 mins over

Turkey up to

5.5 kg (12lb)

Turkey over

5.5 kg (12lb)

150 - 160

150

13-15 mins per 450g (1lb) eg.

5.5kg (11lb) = 143-165 mins

12 mins per 450g (1lb) eg.

10kg (22lb) = 264 mins

Runner 2

Casserole

Cooking

No 140 - 150 1½ - 2 hrs Runner 3

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

1 2 ... 11 12 13 14 15 16 17 18 19 20 21 ... 31 32

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Hotpoint CX109SV6 (CR) AUS Mode d'emploi Page 16

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