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Hotpoint EW48X User Manual Page 18

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18
Oven Temperature Charts - Meat
Beef / Lamb
(s low r oas t ing)
Meat
170 / 180
35 mins per 450g (1lb) +
35 mins over.
Runner 1
from
bot t om
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 / 20 0
170 / 180
190 / 20 0
170 / 180
190 / 20 0
170 / 180
190 / 20 0
150
Temperature
C
Pre-
heat
Top Oven Cooking Fan Oven Cooking
Time (appr ox.)
Beef / Lamb
(f oil cover ed)
Pork
(s low r oas t ing)
Pork
(f oil cover ed)
Veal
(s low r oas t ing)
Veal
(f oil cover ed)
Poultry/Game
(s low r oas t ing)
Poultry/Game
(f oil cover ed)
Casserole
If us ing aluminium f oil, never : 1. Allow f oil t o t ouch s ides of oven. 2. Cover oven int er ior wit h f oil. 3. Cover shelves wit h f oil.
Beef
Meat
160 / 18 0
20-25 mins per 450g
(1lb) + 20 mins ext r a
20-30 mins per 450g
(1lb) + 25 mins ext r a
25-30 mins per 450g
(1lb) + 25 mins ext r a
25-30 mins per 450g
(1lb) + 25 mins ext r a
18- 20 mins per 450g
(1lb) + 20 mins ext r a
13- 15 mins pe r 4 50 g
(1lb) at 150/160
o
C
allow 12 mins per
450g at 150
o
C
1
1
/
2
- 2 Hrs
160 / 18 0
160 / 18 0
160 / 170
160 / 18 0
140 - 150
Temperature
C
Time (appr ox.)
Lamb
Pork
Veal
Chicken/ Turkey
up t o 4kg (8lb)
Turkey 4 to 5.5kg
(8 t o 12lb)
over 5.5kg (12lb)
Casserole
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
t hickes t par t of a joint , or t he t hickes t par t of poult r y thighs , dur ing t he cooking per iod. The meat t her momet er will indicat e when
t he r equir ed int er nal t emp has been r eached.
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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