Hotpoint BS72 - Manual (Page 28)

28
O
ven T
emp
er
atur
e C
har
ts – M
ea
t
B
eef/ Lamb
(slo
w r
oasting)
Me
a
t
170/180
35 mins per 450g (1lb)
+ 35 mins o
v
er
.
Runner 3 fr
om the
bott
om of
the o
v
en.
35-40 mins per 450g
(1lb)
40 mins per 450g (1lb)
+ 40 mins o
v
er
40 mins per 450g (1lb)
40-45 mins per 450g (1lb) + 40 mins o
v
er
40-45 mins per 450g
(1lb)
25-30 mins per 450g (1lb) + 25 mins o
v
er
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
Temp
er
a
tur
e
˚C
Pre
-
hea
t
Co
nv
. O
v
e
n
F
an O
v
en
T
ime (appr
o
x.)
B
eef/ Lamb
(f
oil c
o
v
e
red)
Po
rk
(slo
w r
oasting)
Po
rk
(f
oil c
o
v
e
red)
V
eal
(slo
w r
oasting)
V
eal
(f
oil c
o
v
e
red)
P
oultr
y/G
ame
(slo
w r
oasting)
P
oultr
y/G
ame
(f
oil c
o
v
e
red)
C
asser
ole
C
o
ok
ing
If
using aluminium f
oil, ne
v
e
r:
1
. A
llo
w f
oil t
o
t
ouch sides of o
v
en.
2
. C
o
v
er o
v
en in
te
rior with f
o
il.
3
. C
o
v
er shelv
es with f
oil.
B
eef
Me
a
t
160/180
20-25 mins per 450g (1lb) + 20 mins e
x
tr
a
25 mins per 450g
(1lb) + 25 mins e
x
tr
a
25 mins per 450g
(1lb) + 25 mins e
x
tr
a
25-30 mins per 450g (1lb) + 25 mins e
x
tr
a
18-20 mins per 450g (1lb) + 20 mins e
x
tr
a
12-14 mins per 450g (1lb) +12 mins e
x
tr
a per ev
er
y
450g (1lb) o
v
er 5.5kg (12lb)
allo
w 10mins per 450g (1lb)
and r
oast a
t 150˚C
1 1
/ 2
- 2 Hrs
160/180 160/180 160/170 160/180
150/160
150
140-150
Temp
er
a
tur
e
˚C
T
ime (appr
o
x.)
Lamb Po
rk
V
eal
C
h
ick
en/
Tu
rk
e
y
up t
o
4kg (8lb)
Tu
rk
e
y
4 t
o
5.5kg
(8 t
o
12lb)
C
asser
ole S
tews
P
osition in
Ov
e
n
T
he most accur
a
te method of t
esting the r
eadiness of join
ts of
mea
t or whole poultr
y is t
o
inser
t a mea
t ther
momet
er in
to
the
thick
est par
t of
a join
t,
or the thick
est par
t of poultr
y thighs
, dur
ing the c
o
o
k
ing per
iod
. T
he mea
t ther
momet
er will indica
te when the r
equir
ed in
te
rnal t
emp
has been r
eached
.
B
eef -
R
a
re: 60˚C
L
amb:
80˚C
P
oultr
y
:
90˚C
M
edium: 70˚C
Po
rk
:
90˚C
W
ell D
one:
75˚C
V
eal:
75˚C
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Pre
-
hea
t
No No No No No No No