Hotpoint BD62 - Manual (Page 32)

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It is not necessary to pre-heat the fan oven before roasting.
Note:
Where times are stated, they are approximate only.
Beef/ Lamb (slow roasting) Meat
170/180
35 mins per 450g (1 lb) +
35 mins over.
Runner 3
from bottom
of oven.
35-45 mins per 450g
(1 lb)
40 mins per 450g (1 lb)
+ 40 mins over
40 mins per 450g (1 lb)
40-45 mins per 450g (1 lb) + 40 mins over 40-45 mins per 450g
(1 lb)
25-30 mins per 450g (1 lb) + 25 mins over 25-30 mins per 450g
(1 lb)
2-2
1
/ 2
hrs
190/200 170/180 190/200 170/180 190/200 170/180 190/200
150
Temperature
˚C
Pre- heat
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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
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1 1
/ 2
- 2 Hrs
160/180 160/180 160/170 160/180 140-150 150-160
or 150
Temperature
˚C
Time (approx.)
Lamb Pork Veal Chicken/ Turkey up to 4kg (8 lb) Turkey 4 to 5.5kg (8 to 12 lb) 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 cooki
ng 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
Yes Yes Yes Yes Yes Yes Yes Yes Yes
Pre- heat
No No No No No No No