Hotpoint EG95 - Manual (Page 23)

Oven T
emperature Charts – Meat
23
Beef Meat
160/180
20-25 mins per 450g (1 lb) + 20 mins extra
25 mins per 450g
(1 lb) + 25 mins extra
25 mins per 450g
(1 lb) + 25 mins extra 25-30 mins per 450g (1 lb) + 25 mins extra 18-20 mins per 450g (1 lb) + 20 mins extra 13-15 mins per 450g (1 lb)
e.g. 5kg (1 lb) = 143-165
mins.
12 mins per 450g (1 lb)
e.g. 10kg (22 lb) = 264 mins.
1
1
/ 2
- 2 hrs
160/180 160/180 160/170 160/180 150/160
150
140-150
Temperature
o
C
Pre- heat
Fan Oven Cooking
Conventional Oven
Time (approx.)
Lamb Pork Veal Chicken/ Turkey up to 4 kg (8 lb) Turkey up to 5.5kg (12 lb) over 5.5kg (12 lb) Casserole Stews
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
190/200
o
C approx. 25-30 mins.
per 450 (1 lb) + 25 mins extra
190/200
o
C approx. 25-30 mins.
per 450 (1 lb) + 25 mins extra
190/200
o
C approx. 30-35 mins.
per 450 (1 lb) + 30 mins extra
190/200
o
C approx. 25-35 mins.
per 450 (1 lb) + 30 mins extra
190/180
o
C approx. 18-20 mins.
per 450 (1 lb) + 20 mins extra
140/160
o
C approx.
up to 5.5kg (12 lb) allow 22 mins
per 450g (1 lb) at 190
o
C
e.g. 5kg (1 lb) = 242 mins
over 5.5kg (12 lb) allow 18 mins
per 450g (1 lb) at 180
o
C
e.g. 10 kg (22 lb) = 352 mins
In meat pan
on runner
2
In a suitable
tin on
runner 1
Runner 3
Temperature and Time
Position in Oven
from bottom
Lamb Pork Veal Poultry/ Game Turkey Casserole/Stews
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 cooking period. The meat thermometer will indicate when th
e required
internal temp has been reached. Beef -
Rare: 60
o
C
Lamb:
80
o
C
Poultry:
90
o
C
Medium: 70
o
C
Pork:
90
o
C
Well Done:
75
o
C
Veal:
75
o
C
No No No No No No No
Pre- heat
Yes Yes Yes Yes Yes Yes Yes