Hotpoint S130E Mk2 - Manual (Page 23)

23
Main
F
an
Ov
en
C
ooking
Meat Beef Lamb P
ork
Chick
en/T
urk
e
y
up
t
o
4
k
g
(8lb)
T
urk
e
y
up
t
o
5.5k
g
(12lb)
T
urk
e
y
over
5.5k
g
(12lb) C
a
s
serole
St
ews
F
ood
Temperature
˚C
T
ime
(appro
x.)
Pre- heat
No
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
18-20
mins
per
450g
(1lb)
+
20
mins
extra
13-15
mins
per
450g
(1lb)
eg.
5k
g
(1
1lb)
=
143-165
mins
12
mins
per
450g
(1lb)
eg.
10k
g
(22lb)
=
264
mins
1 1
⁄ 2
-
2
hours
160/180 160/180 160/180 150/160
150
140/150
No No No No No No
Not
e:
Up
to
three
shelv
es
m
ay
be
used
in
this
o
v
en.
The
positio
n
of
these
is
not
impor
tant
pro
viding
the
y
are
e
v
enly
spac
ed.
T
op
Ov
en
C
onv
ection
C
ooking
Meat Beef
/Lamb
(Slow
R
oasting)
Beef
/Lamb
(F
oil
C
overed)
P
ork
(Slow
R
oasting)
P
ork
(F
oil
C
overed)
P
oultr
y/Game
(Slow
R
oasting)
P
oultr
y/Game
(F
oil
C
overed)
C
a
s
serole
C
ooking
F
ood
Temperature
˚C
T
ime
(appro
x.)
Position
from
Base
of
Ov
en
Pre- heat
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
170/180
35
mins
per
450g
(1lb)
+
35
mins
over
35
mins
per
450g
(1lb)
40
mins
per
450g
(1lb)
+
40
mins
over
40
mins
per
450g
(1lb)
25-30
mins
per
450g
(1lb)
+
25
mins
over
25-30
mins
per
450g
(1lb)
2
-2
1
⁄ 2
hours
190/200 170/180 190/200
V
eal
(Slow
R
oasting)
Ye
s
Shelf
1
40-45
mins
per
450g
(1lb)
+
40
mins
over
170/180
V
eal
(F
oil
C
overed)
Ye
s
40-45
mins
per
450g
(1lb)
190/200 170/180 190/200
150
Ov
en
T
emperature
Char
ts
-
Meat
C
OOKING
MEA
T
/POUL
TR
Y
IN
THE
T
OP
O
V
EN
Small
joint
s
of
meat
up
t
o
1.5K
g
(3
lbs)
and
poultr
y
up
t
o
3
.6K
g
(8lbs)
can
be
roast
ed
in
a
small
meat
pan
in
the
t
op
oven.
IF
USING
AL
UMINIUM
F
OIL
1.
Ne
v
er
allo
w
foil
t
o
t
ouch
sides
of
o
v
en.
2.
Ne
v
er
c
o
v
er
int
e
rior
with
foil.
3.
Ne
v
er
c
o
v
e
r
shelv
es
with
foil.
The
most
accurat
e
method
of
t
esting
the
readines
s
of
joint
s
of
meat
or
whole
poultr
y
is
t
o
insert
a
meat
thermomet
er
int
o
the
thick
est
part
of
a
joint
of
meat,
or
the
thick
est
pa
rt
of
poultr
y
thighs
,
during
the
cooking
period.
The
meat
thermomet
er
will
indicat
e
when
the
required
int
ernal
t
e
mpe
rature
has
been
reached.
Beef
R
are
60˚C
Medium
70˚C
90˚C
80˚C
90˚C
W
ell
Done
75˚C
P
ork
L
amb
P
oultry
V
eal
25-30
mins
per
450g
(1lb)
+
25
mins
extra
160/170
No