Hotpoint DQ47I/2 MainOven TemperatureChart, Conventional Oven BD62SS/2 & BD52B/2 BD52K/2 BD52P/2

MainOven

TemperatureChart

Conventional Oven (BD62SS/2 & BD52B/2 - BD52K/2 - BD52P/2)

It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.

Meat	Pre-heat	Temperature °C	Time (approx.)	Position in Oven
Beef/ Lamb	Yes	170/180	35 mins per 450g (1lb) + 35 mins over.
(slow roasting)
Beef/ Lamb	Yes	190/200	35-45 mins per 450g (1lb)
(foil covered)
Pork	Yes	170/180	40 mins per 450g (1lb) + 40 mins over
(slow roasting)
Pork	Yes	190/200	40 mins per 450g (1lb)
(foil covered)
Veal	Yes	170/180	40-45 mins per 450g (1lb) + 40 mins over	Runner 2 or 3 from
(slow roasting)				bottom of oven.
Veal	Yes	190/200	40-45 mins per 450g (1lb)
(foil covered)
Poultry/Game	Yes	170/180	25-30 mins per 450g (1lb) + 25 mins over
(slow roasting)
Poultry/Game	Yes	190/200	25-30 mins per 450g (1lb)
(foil covered)
Casserole	Yes	150	2-2½ hrs
Cooking

If using aluminium foil, never:

1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil.

Fan Oven (BD62SS/2 & BD52B/2 - BD52K/2 - BD52P/2)

It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are

approximate only.

Meat	Pre-heat	Temperature °C	Time (approx.)
Beef	No	160/180	20-25 mins per 450g (1lb) + 20 mins extra.
Lamb	No	160/180	20-30 mins per 450g (1lb) +25 mins extra.
Pork	No	160/180	25-30 mins per 450g (1lb) +25 mins extra.
Veal	No	160/170	25-30 mins per 450g (1lb) +25 mins extra.
Chicken/Turkey	No	160/180	18-20 mins per 450g (1lb) + 20 mins extra.
up to 4kg (8lb)
Turkey 4 to 5.5kg		150/160	12-14 mins per 450g (1lb) at plus 12 mins extra
	No		*For every 450g (1lb) over 5.5kg (12lb) allow 10
(8 to 12lb)		or 150
			mins per 450g (1lb) and roast at 150°C
Casserole Cooking	No	140-150	1½ - 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

GB

25