Hotpoint DX 937 CX manual Oven Temperature Charts Meat, Beef, Lamb 80C Poultry, Pork 90C, Veal 75C

Oven Temperature

Charts - Meat

								GB
Beef/ Lamb			Yes		170/180	35 mins per 450g (1lb) + 35 mins over.
(slow roasting)
Beef/ Lamb			Yes		190/200	35-40 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 1 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
		Allow foil to touch sides of oven. Cover oven interior with foil. Cover shelves with foil.
	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.	Runner 1 from
	Chicken/Turkey			No	160/180	18-20 mins per 450g (1lb) + 20 mins extra.	bottom of oven.
	up to 4kg (8lb)
	Turkey 4 to 5.5kg					13-15 mins per 450g (1lb) at 150/160°C
	(8 to 12lb)
				No
	Turkey 4 to 5.5kg					allow 12 mins per 450g (1lb) at 150°C
	(8 to 12lb)
	Casserole Cooking			No	140-150	1½ - 2 hrs
		Allow foil to touch sides of oven.				Cover oven interior with foil. 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

PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24

18