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Hotpoint 61DC Manuel d'utilisateur Page 27

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Oven Temperature Charts – Meat
27
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 (all models)
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
Cooking
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
25 mins per 450g
(1lb) + 25 mins extra
25 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)
e.g. 5kg (11lb) = 143-165
mins
12 mins per 450g (1lb)
e.g. 10kg (22lb) = 264 mins
1
1
/
2
- 2 hrs
160/180
160/180
160/170
160/180
150/160
150
140/150
Temperature
˚C
Time (approx.)
Lamb
Pork
Veal
Chicken/
Turkey
up to 4kg (8lb)
Turkey
up to 5.5kg (12lb)
over 5.5kg (12lb)
Casserole
Stews
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 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
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Pre-
heat
No
No
No
No
No
No
No
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