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Main Oven
Temperature Chart
Conventional Oven (BD62 & BD52)
It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.
Meat Pre-heat Temperature °C Time (approx.) Position in Oven
Beef/ Lamb
(slow roasting)
Yes 170/180 35 mins per 450g (1lb) + 35 mins over.
Runner 2 or 3 from
bottom of oven.
Beef/ Lamb
(foil covered)
Yes 190/200 35-45 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
Cooking
Yes 150 2-2½ hrs
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 (BD62 & BD52)
It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.
Meat Pre-heat
Temperature
°C
Time (approx.) Position in Oven
Beef No 160/180 20-25 mins per 450g (1lb) + 20 mins extra.
Runner 2 or 3 from
bottom of oven.
Lamb No 160/180 20-30 mins per 450g (1lb) +25 mins extra.
Pork No 160/180 25-30 mins per 450g (1lb) +25 mins extra.
Veal No 160/170 25-30 mins per 450g (1lb) +25 mins extra.
Chicken/Turkey
up to 4kg (8lb)
No 160/180 18-20 mins per 450g (1lb) + 20 mins extra.
Turkey 4 to 5.5kg
(8 to 12lb)
No
150/160
or 150
25-30 mins per 450g (1lb)
Casserole Cooking No 140-150 1½ - 2 hrs
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
- Instructions for 1
- Installation and Use 1
- Introduction 2
- Safety Information 3
- The main parts of your 4
- Double Oven (BD62 & BD52) 4
- The main parts of your Double 5
- Oven (DQ47 & DE47X1) 5
- Temperature Conversion Chart 6
- The Controls 7
- Multifunction Selector Switch 9
- Oven Timer Operation 10
- Know Your Timer 11
- Food in the oven may 13
- Grill Pan and Handle 14
- Operation when using 15
- Using the Top Oven for 16
- Solarplus Grilling 16
- Using the Top Oven as 17
- Operation when using the Top 18
- Oven as a Convection Oven 18
- Oven Temperature 19
- Charts - Baking 19
- Charts - Meat 20
- Main Oven - Fan Grilling 21
- (BD62 & BD52) 21
- Using the Main Oven for 23
- Other Functions 23
- Main Oven - Conventional 24
- Oven (BD62 & BD52) 24
- Main Oven - Fan Oven 25
- (all Models) 25
- Cookery Notes 26
- Main Oven 28
- Temperature Chart 28
- Main Oven - Circulaire 30
- Roasting (BD62 & BD52) 30
- Using the Main Oven 32
- Main Oven Grilling 33
- Care and Cleaning 34
- (DQ47 & DE47X1) 37
- Installation 38
- Tall Cabinet Ventilation 39
- If something 41
- Disposal of your product 43
- Guarantee 44
- After Sales Service 45
- Essential Contact Information 45
- 11/2007 - 195059683.03 48
- XEROX BUSINESS SERVICES 48
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