Hotpoint EW73, EW86, EW83, EW76 manual Top Oven Cooking Fan Oven Cooking

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26

Oven Temperature Charts – Meat

 

 

 

Top Oven Cooking

 

 

Fan Oven Cooking

 

 

 

 

 

 

 

 

 

Meat

Pre-

Temperature

Time (approx.)

Position in

Meat

Pre-

Temperature

Time (approx.)

 

heat

˚C

 

Oven

 

heat

˚C

 

Beef/ Lamb

Yes

170/180

35 mins per 450g (1lb) +

 

Beef

No

160/180

20-25 mins per 450g

(slow roasting)

35 mins over.

 

(1lb) + 20 mins extra

 

 

 

 

 

 

 

 

 

Beef/ Lamb

Yes

190/200

35-40 mins per 450g

 

 

 

 

 

 

 

 

 

 

(foil covered)

(1lb)

 

Lamb

No

160/180

20-30 mins per 450g

 

 

 

 

 

 

 

 

(1lb) + 25 mins extra

Pork

Yes

170/180

40 mins per 450g (1lb)

 

 

 

 

 

 

 

 

 

(slow roasting)

+ 40 mins over

 

 

 

 

 

 

Pork

No

160/180

25-30 mins per 450g

 

 

 

 

 

Pork

 

 

 

 

Yes

190/200

40 mins per 450g (1lb)

 

(1lb) + 25 mins extra

(foil covered)

 

 

 

 

 

 

 

 

Runner 1

 

 

 

 

 

 

 

 

 

 

 

25-30 mins per 450g

 

 

 

 

 

 

 

Veal

Yes

170/180

40-45 mins per 450g

from

Veal

No

160/170

(slow roasting)

(1lb) + 40 mins over

bottom

(1lb) + 25 mins extra

 

 

 

 

 

 

 

 

 

of oven.

 

 

 

 

Veal

Yes

190/200

40-45 mins per 450g

 

 

 

 

 

 

Chicken/ Turkey

 

 

18-20 mins per 450g

(foil covered)

(1lb)

 

No

160/180

 

 

 

up to 4kg (8lb)

(1lb) + 20 mins extra

 

 

 

 

 

 

 

Poultry/Game

Yes

170/180

25-30 mins per 450g

 

 

 

 

 

(slow roasting)

(1lb) + 25 mins over

 

Turkey 4 to 5.5kg

 

 

13-15 mins per 450g

 

 

 

 

 

(8 to 12lb)

No

 

(1lb) at 150/160oC

Poultry/Game

Yes

190/200

25-30 mins per 450g

 

 

 

 

 

allow 12 mins per

(foil covered)

(1lb)

 

over 5.5kg (12lb)

 

 

 

 

 

 

 

450g at 150oC

Casserole

Yes

150

2-21/2hrs

 

 

 

 

 

 

Casserole

No

140-150

11/2 - 2 Hrs

 

 

 

 

 

 

 

 

 

If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. 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, or the thickest part of poultry thighs, during the cooking 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

 

 

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Page 25 Page 27
Contents Instructions Contents Introduction Disposal of your productSiting the Cooker InstallationMains Connection Moving the CookerSafety Information AlwaysNever Force of the extinguisher is likely to tip the pan overMain Parts of your Cooker EW73/76 Main Parts of your Cooker EW83/86 Variable Grilling Top Oven Cooking systems in your CookerConventional Heating Top Oven Fan Cooking Main OvenMark Temperature Conversion ChartGas Main Conventional FanControls EW83/86 onlyControls Oven Timer Operation Know Your Timer Electronic Clock & Automatic Oven Timer Operation Auto Cooking Programmes Electronic Clock & Automatic Oven Timer Operation Other Notes on Timer Operation Choice Using the Ceramic HobEW83/86 Saucepans SuitableCare of the Ceramic Hob Do NotDeep fat frying SafetyRequirements for Grilling Fixing the Grill Pan handle RecessDo not place food or dishes on the floor of the oven Top Oven Conventional CookingPlatewarming in the top oven Top Oven Cooking ChartsFan Oven Cooking Food PreTop Oven Cooking Fan Oven Cooking Main Oven Fan Cooking Using The Slow Cook Setting ‘S’ Care and Cleaning of the Oven Cleaning of the Ceramic HobOven Fittings ‘Stay Clean’ LinersChemical oven cleaners of any kind Oven InteriorsPanel Glass Cloth Door and Control Care and CleaningDoor and Control Remove the door inner glass as follows Refit the door inner glass as followsIf something goes wrong Don’t panicService Cover Satisfaction Guaranteed or Your Money BackHotpoint’s Free Five Year Guarantee Annual Safety/Maintenance ChecksPage Key Contacts
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