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Hotpoint BS61 MK2 User Manual Page 27

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Runner
3 from
bottom
of oven.
27
Beef/ Lamb
(slow roasting)
Meat
170/180
35 mins per 450g
(1lb) + 35 mins over.
35-45 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
o
C
Pre-
heat
Top & Base Heat Fan Oven
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
20-30 mins per 450g
(1lb) + 25 mins extra
25-30 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
12-14 mins per 450g
(1lb) at plus 12 mins extra
*For every 450g (1lb) over
5.5kg (12lb) allow 10 mins
per 450g (1lb) and roast
at 150
o
C
1
1
/
2
- 2 Hrs
160/180
160/180
160/170
160/180
140-150
150-160
or 150
Temperature
o
C
Time (approx.)
Lamb
Pork
Veal
Chicken/ Turkey
up to 4kg (8lb)
Turkey 4 to
5.5kg
(8 to 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
o
C Lamb: 80
o
C Poultry: 90
o
C
Medium: 70
o
C Pork: 90
o
C
Well Done: 75
o
C Veal: 75
o
C
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Pre-
heat
No
No
No
No
No
No
No
OVEN TEMPERATURE CHART
It is not necessary to pre-heat the oven fan before roasting. Note: Where times are stated, they
are approximate only.
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