Hotpoint EG21 & EG22 Manuel d'utilisateur télécharger pdf (Page 13)

Fan Oven 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

(1 lb) + 20 mins extra

25 mins per 450g

(1 lb) + 25 mins extra

25 mins per 450g

(1 lb) + 25 mins extra

25-30 mins per 450g

(1 lb) + 25 mins extra

18-20 mins per 450g

(1 lb) + 20 mins extra

13-15 mins per 450g (1 lb)

e.g. 5kg (1 lb) = 143-165

mins

12 mins per 450g (1 lb)

e.g. 10kg (22 lb) = 264 mins

- 2 Hrs

160/180

160/170

160/180

150/160

150

140-150

Temperature

Time (approx.)

Lamb

Pork

Veal

Chicken/Turkey

up to 4kg (8 lb)

Turkey

up to 5.5kg (12 lb)

over 5.5kg (12 lb)

Casserole Stews

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

Well Done: 75

C Veal: 75

Pre-

heat

Oven Temperature Charts – Meat

1 2 ... 8 9 10 11 12 13 14 15 16 17 18 ... 31 32

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Hotpoint EG21 & EG22 Manuel d'utilisateur Page 13

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