Hotpoint UD47 - Manual (Page 24)

24
Main Fan Oven Cooking
Meat Beef Lamb Pork Chicken/Turkey up to 4kg (8lb) Turkey up to 5.5kg (12lb) Turkey over 5.5kg (12lb) Casserole Stews Food
Temperature
o
C
Time
(approx.)
Pre- heat
No
160/180
20-25 mins per 450g (1lb)
+ 20 mins extra
20-30 mins per 450g (1lb)
+ 25 mins extra
20-30 mins per 450g (1lb)
+ 25 mins extra
15-20 mins per 450g (1lb)
+ 20 mins extra
12-14 mins per 450g (1lb)
+12 mins extra
10 mins per 450g (1lb) e.g.
10kg (22lb) = 264 mins
1 1
⁄ 2
- 2 hours
160/180 160/180 160/180 150/160
150 140
No No No No No No
Note: Up to two shelves may be used in this oven. The position
of these
is not important providing they are evenly spaced.
Top Oven Convection Cooking
Meat Beef/Lamb (Slow Roasting) Beef/Lamb (Foil Covered) Pork (Slow Roasting) Pork (Foil Covered) Poultry/Game (Slow Roasting) Poultry/Game (Foil Covered) Casserole Cooking Food
Temperature
o
C
Time
(approx.)
Position from Base of Oven
Pre- heat
Yes Yes Yes Yes Yes Yes Yes
170/180
35 mins per 450g
(1lb) + 35 mins over
1 A 1 A 1 A 1 A 1 A 1 A 1 A
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
180/190 170/180 190/200 170/180 195/200
150
O
ven T
emp
er
a
tur
e C
har
ts - M
e
a
t
C
O
OKING MEA
T/POUL
TR
Y IN THE T
OP O
VEN
Small joints of meat up to 1.5Kg (3 lbs) and poultry up to 3.6K
g (8lbs) can be roasted in a small meat pan in the top oven.
IF USING AL
UMINIUM FOIL
1. Never allow foil to touch sides of oven. 2. Never cover inte
rior with foil. 3. Never cover shelves with foil.
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 of meat, or the thickest part of p
oultry thighs, during the cooking period. The meat
thermometer will indicate when the required internal temperatur
e has been reached.
Beef
Rare 60
O
C
Medium 70
O
C9
0 O
C8
0 O
C9
0 O
C
Well Done 75
O
C
Pork
Lamb
Poultry