Hotpoint HL500E manual Conventional Oven Cooking Chart Meat

Conventional Oven - Cooking Chart MEAT

Note: Where times are stated, they are approximate only.

Conventional Oven

Meat	Pre-	Temperature	Time (approx.)	Position in
	heat	°C		Oven
Beef	Yes	190/200	25-30 mins per 450g
			(1lb) + 25 mins over.
Lamb	Yes	190/200	25-30 mins per 450g
			(1lb) + 25 mins over.
Pork	Yes	190/200	30-35 mins per 450g	In meat pan
			(1lb) + 30 mins over.	on runner 2
Veal	Yes	190/200	25-35 mins per 450g
			(1lb) + 30 mins over.
Poultry/Game	Yes	180/190	18-20 mins per 450g
up to 4kg (8lb)			(1lb) + 20 mins over.
Turkey up to	Yes	190	22 mins per 450g (1lb) eg.	Runner 3
5.5kg (12lb)			5.5 kg (11lb) = 242 mins
				from bottom
Turkey over	Yes	180	18 mins per 450g (1lb) eg.	of oven
5.5kg (12lb)			10 kg (22lb) = 352 mins
Casserole	Yes	140/160	2-2 ½ hrs	Runner 3
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.

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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