Oven, Temperature and time, Temperature chart baking temperature chart meat – Hotpoint EW11E User Manual

Page 4

Oven

The oven/grill control is designed to oper-
ate either the oven or the grill, depending
on the position of the oven door. With the
door in the closed position, the door
switch enables the oven to operate.

With the oven door closed, heating of the
oven is achieved by turning the control clock-
wise to the required ‘oven temperature’ scale
on the control panel, as recommended in the
temperature charts. The pilot light will imme-
diately come on and go off during cooking as
the thermostat maintains the correct temper-
ature.

At the end of the cooking period there may
be a momentary puff of steam when the oven
door is opened. This will disperse in a few sec-
onds and is perfectly normal characteristics of
an oven with a good door seal.

Remember to switch off the oven control
after cooking is finished. If the door of the
oven is left open for long periods of time with
the control switched On, then the grill ele-
ment will become hot.
The correct positioning of food is indicated
on the temperature charts.

Oven Cookery Notes

Wipe the joint, dry well with a clean cloth, kitchen tissue, etc., and weigh
it. Meat which has been stored in a refrigerator, should be allowed to
come to room temperature for approximately 30 minutes before cook-
ing. Always completely thaw frozen meat before cooking. Beef, lamb
and mutton may be lightly floured, but pork should have the rind
scored, brushed over lightly with olive oil, and sprinkled with salt – for
crisp crackling.

Place joint in meat pan (small joints weighing less than 1.5kg (3lbs)
should be roasted in a smaller pan/meat tin, or they may be ‘pot roast-
ed’ – a small joint in a large meat pan causes unnecessary oven splash-
ing). Additional fat should not be used, except for veal, very lean meat,
poultry, which can either be ‘larded’ with fat bacon, or brushed over
very sparingly with melted fat/cooking oil. When potatoes are roasted
round the joint, they only require to be coated in melted fat/cooking oil.
It is not necessary to baste, when roasting in an electric oven, and liq-
uid/stock should not be added to the meat pan.

Oven Control

Note:

To prepare meat for roasting in your electric oven.

The secret of succulent, tender meat, is not to roast quickly at too high a
temperature. Best results are obtained when roasting is carried out at low
temperatures. When a lower temperature is used, joint loses less weight, is
more tender (too high a temperature causes meat to be tough and dry),
and the splashing of fat onto oven interior is reduced. When a complete
meal is being cooked in the oven, cooking time may need to be increased,
and temperature may need to be raised for approximately the last 30 min-
utes of the cooking period (for instance when cooking Yorkshire pudding
to serve with roast beef ). Never use meat pans larger than 390 x 300mm
(15”x12”) and baking trays no larger than 330x255mm (13”x10”), these
should be positioned centrally on the oven shelf. Food should not be
placed directly on the floor of the oven.To avoid unnecessary cleaning, rod
shelves which are not in use, should be removed from the oven.
The times and temperature suggested should be used as a guide but may
vary according to:–
1. Whether you prefer meat rare, medium or well done.
2. The size and shape of your joint.

a) A short thick joint requires a longer cooking period than a long

thin joint.

b) A small joint under 1.5kg (3lbs) takes longer per 450g (1lb) than a

large one, whereas a large joint over 3kg (6lbs) will cook in the
time given for ‘minutes’ per 450g (1lb) without the ‘minutes’ over
added.

c) Boned/rolled and stuffed joints take longer to cook through than

those with a bone. (The weight of stuffing should be added to the
oven ready weight meat/poultry to calculate roasting times.)

Temperature and Time

The oven temperature charts’ are a guide only, giving approximate
cooking temperatures and times. To suit personal taste and require-
ments, it may be necessary to increase or decrease temperatures by
10˚C.

Temperature Chart Baking

Temperature Chart Meat

Pre-

Heat

Food

Scones

Runners 1 & 4

Runner 3

Runner 4

Runners 2 & 5

Runners 1 & 4

Runner 1

Runner 2

Runner 5

220/230˚C approx 10-15mins

150/160˚C approx 45-55mins

210/220˚C approx 20-25mins

210/220˚C 45-50mins

220˚C approx - depending on use

200/210˚C depending on use

140/150˚C depending on size

and richness of mixture

150/160˚C approx 2 - 2

hrs

190/200˚C approx 20-25mins

200/210˚C approx 10-15mins

190/200˚C 7" tins 15-20mins

Small Cakes

Victoria

Sandwich

180/190˚C 6

" - 7" tins 20mins

8" - 8

" tins 30mins

160/170˚C 6

"-7"tins 1

-1

8" - 9" tins 2-2

100/110˚C Large 3

- 4

hrs

Small 2

- 3hrs

230˚C 50-60mins reducing to
230˚C 45-50mins 210/230˚C

after 10mins

Sponge

Sandwich

(fatless)

Swiss Roll

Semi-rich

Cakes (large)

Christmas

Cake

Shortcrust

Pastry

Puff Pastry

Yorkshire

Pudding

Individual

Yorkshire
Puddings

Milk

Pudding

Baked Egg

Custard

Bread

-full oven

- single loaf

Meringues

Temperature & Time

Position in

oven

Food

Beef

Lamb

Pork

Veal

Poultry

/Game

Turkey

Casseroles

/Stews

140/160˚C according to

quantity

190/200˚C approx 18-20mins

per 450g (1lb) + 20mins extra

190/200˚C approx 25-35mins

per 450g (1lb) + 30mins extra

190/200˚C approx 30-35mins

per 450g (1lb) + 30mins extra

190/200˚C approx 25-30mins

per 450g (1lb) + 25mins extra

190/200˚C approx 25-30mins

per 450g (1lb) + 25mins extra

runner 3

In a suitable

tin on

runner 1

In Meat pan

runner 2

Temperature & Time

Position in

Oven

Pre-

Heat

If using aluminium foil:-
1) Remember it is important to increase the cooking time by one

third.

2) Never allow foil to touch sides of ovens.
3) Never cover oven interior with foil.
4) Never cover oven shelves with foil.

up to 5.5kg (12lb) allow 22mins
per 450g (1lb) at 190˚C
e.g. 5kg (11lb) = 242 mins

over 5.5kg (12lb) allow 16mins
per 450g (1lb) at 180˚C
e.g. 10kg (22lb) = 352mins

Yes

Note: Always refer to cookery notes before using oven. If soft tub
margarine is used for cake making we would recommend using the
all in one method and to reduce the temperature by 10˚C.
Temperatures recommended in this chart refer to cakes made with
block margarine or butter only.

Yes