Hotpoint 61DC - Manual (Page 27)

Oven
Temperature
Char
ts
–
Meat
27
Beef
/
Lamb
(slow
roasting)
Meat
170/180
35
mins
per
450g
(1lb)
+
35
mins
over
.
Runner
1
from
bott
om
of
oven.
35-40
mins
per
450g
(1lb)
40
mins
per
450g
(1lb)
+
40
mins
over
40
mins
per
450g
(1lb)
40-45
mins
per
450g
(1lb)
+
40
mins
over
40-45
mins
per
450g
(1lb)
25-30
mins
per
450g
(1lb)
+
25
mins
over
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
T
emperature
˚C
Pre- heat
T
op
Oven
C
ooking
F
an
Oven
C
ooking
(all
models)
T
ime
(appro
x.)
Beef
/
Lamb
(f
oil
covered)
P
ork
(slow
roasting)
P
ork
(f
oil
covered)
V
eal
(slow
roasting)
V
eal
(f
oil
covered)
P
oultr
y/Game
(slow
roasting)
P
oultr
y/Game
(f
oil
covered)
C
a
s
serole
C
ooking
If
using
aluminium
foil,
ne
ver:
1
.
Allow
foil
t
o
t
ouch
sides
of
oven.
2.
C
over
oven
int
erior
w
ith
fo
il.
3.
C
over
shelves
with
foil.
Beef Meat
160/180
20-25
mins
per
450g
(1lb)
+
20
mins
extra
25
mins
per
450g
(1lb)
+
25
mins
extra
25
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
13-15
mins
per
450g
(1lb)
e
.g.
5k
g
(1
1lb)
=
143-165
mins
12
mins
per
450g
(1lb)
e
.g.
10k
g
(22lb)
=
264
mins
1 1
/ 2
-
2
hrs
160/180 160/180 160/170
160/180
150/160
150
140/150
T
emperature
˚C
T
ime
(appro
x.)
Lamb P
ork
V
eal
Chick
en/
T
urk
e
y
up
t
o
4
k
g
(8lb)
Turk
e
y
up
to
5.5k
g
(12lb)
over
5.5k
g
(12lb)
C
a
s
serole
St
ews
P
osition
in
Oven
The
most
accurat
e
method
of
t
esting
the
readines
s
of
joint
s
of
mea
t
or
whole
poultr
y
is
t
o
insert
a
meat
thermomet
er
int
o
the
thick
est
part
of
a
joint,
or
the
thick
est
part
of
poultr
y
thighs
,
d
uring
the
cooking
period.
The
meat
thermomet
er
will
indicat
e
whe
n
the
required
int
ernal
t
emp
has
been
reached.
Beef
-
Rare:
60˚C
L
amb:
80˚C
P
oultry:
90˚C
Medium:
70˚C
P
ork:
90˚C
W
e
ll
Done:
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- heat
No No No No No No No